Comments on: SOUP, THE ULTIMATE COMFORT FOOD http://freerangeclub.com/international-cuisines/soup-ultimate-comfort-food/ Your guide to food safety and healthy easy gourmet eating Sat, 24 Jul 2010 06:39:41 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: lrobinson http://freerangeclub.com/international-cuisines/soup-ultimate-comfort-food/comment-page-1/#comment-25 lrobinson Mon, 26 Jan 2009 23:14:59 +0000 http://freerangeclub.com/?p=561#comment-25 JANUARY 26, 2009—Hi Cecile… So good to hear from you again. And thanks for the great feedback on my column. I like fresh mushrooms, and when possible, I try to buy organic. Whole Foods has organic oyster mushrooms and shiitake (which I called wild). You can also use brown Italian or crimini, Portobello or the white button ones. For convenience, I use dried ones too on occasion. Trader Joe's has a little bag of mixed wild mushrooms from Italy. Just soak them in warm water to plump them up and they will be wonderful in the soup. Also, if you like your soup really thick, increase the barley by a few tablespoons. If you make the soup and have it sit overnight in the refrigerator, it also thickens without tinkering with the proportions. Let me know how the mushroom barley soup turns out. Cheers, Catharine “The Kitchen Shrink” JANUARY 26, 2009—Hi Cecile… So good to hear from you again. And thanks for the great feedback on my column.

I like fresh mushrooms, and when possible, I try to buy organic. Whole Foods has organic oyster mushrooms and shiitake (which I called wild). You can also use brown Italian or crimini, Portobello or the white button ones. For convenience, I use dried ones too on occasion. Trader Joe’s has a little bag of mixed wild mushrooms from Italy. Just soak them in warm water to plump them up and they will be wonderful in the soup.

Also, if you like your soup really thick, increase the barley by a few tablespoons. If you make the soup and have it sit overnight in the refrigerator, it also thickens without tinkering with the proportions.

Let me know how the mushroom barley soup turns out.
Cheers,
Catharine “The Kitchen Shrink”

]]> By: lrobinson http://freerangeclub.com/international-cuisines/soup-ultimate-comfort-food/comment-page-1/#comment-24 lrobinson Mon, 26 Jan 2009 23:06:28 +0000 http://freerangeclub.com/?p=561#comment-24 JANUARY 17, 2009—Dear Kitchen Shrink: As always, I enjoyed your column this week—especially since I also make a lot of soup. I am happy to see the recipe for the mushroom barley soup, but my question is: what are wild mushrooms and where does one buy them? Are they dried or fresh? And does this small amount of barley make a really thick soup like Milton's? Best regards, Cecile Powers JANUARY 17, 2009—Dear Kitchen Shrink: As always, I enjoyed your column this week—especially since I also make a lot of soup. I am happy to see the recipe for the mushroom barley soup, but my question is: what are wild mushrooms and where does one buy them? Are they dried or fresh? And does this small amount of barley make a really thick soup like Milton’s?
Best regards,
Cecile Powers

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