Yay! + recipe for a restaurant's Mushroom Soup

[Guest guest]

>DBN <dbn

>

>_Great_ idea, Karen. :-)

>

>I'd like to see various recipes and ideas for miso soup. I don't care for

>most recipes (too thin, no substance), and I've searched and searched for

>one I like. One place here in town has the best miso soup I've ever had,

>but they won't share their recipe. Surely I'll find one I like someday.

>

>(Hi to Nora....LTNS!)

>

>---Debby

>

 

 

Debby: Perhaps if you tell us the name of the place...somehow we might be

able to get it for ya. I was told no recipe by a waitress at restaurant I

once visited, and then discovered one of their hot ticket items (BBQ Ribs)

printed up in the restaurant request section of my local newspaper. HA!

Anyway, maybe somehow, somewhere, it will turn up. I have many restaurant

cookbooks -- some are vegetarian and some are semi-veg. (And, many of my

online friends do too -- we can look for you.) Sometimes places will put

out a cookbook and include a few recipes from other

restaurant/chef's/associates,,, It's a long-shot, but perhaps......

(and maybe they got the recipe from some other place, too. Anything stand

out as an ingredient that you can tells us?)

 

Here is a recipe, NOT Miso (never had that soup myself). I haven't made

this soup yet. The restaurant, while not strictly vegetarian, dishes out

(or dished -- i dunno if they are still in biz) lots of vegetarian soups

and such. Enjoy.

 

Brenda Adams

 

* Exported from MasterCook *

 

Russian Style Mushroom Soup

 

Recipe By : The Columbia River Cookbook, by Joan Van Divort (1981)

Serving Size : 5 Preparation Time :0:00

Categories : Soups, Stews, Chowders Cookbooks, News, Or Mags

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter -- (1 cube)

4 cups fresh mushrooms -- sliced

1/2 cup onions -- chopped

1 stalk celery -- minced

2 cups thinly sliced raw potatoes

6 cups water

1 cup sour cream

1/2 cup green onion tops -- minced

1/4 cup parsley -- minced

chopped fresh dill for garnish

 

Melt butter in large saucepan over medium heat Add mushrooms and cook for 3

minutes. Add onions and celery and cook, stirring, until liquid evaporates.

Add potatoes and water, bring to boiling, reduce heat and simmer covered

for 20 minutes. Remove from heat, allow to rest 5 minutes. Stir in sour

cream, minced green onion and parsley. Pour into soup bowls. Garnish with

chopped dill. Do not boil after sour cream has been added, or soup will curdle.

 

Makes 11 cups.

 

This soup was served at a Sternwheeler fund raising event and was raved

about. (I believe this soup was also served at author's restaurant, The

Columbia River Kitchen, in North Central Washinton.)

 

MC formatted by Brenda Adams <adamsfmle; posted to Karen's

Veg-Recipes and to RecipeCafe 3/99.

 

 

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