How to Make a Chunky Mushroom Soup
Barbara: Eating locally in the in the wind chime is more colorful than you might think. Hi I’m Barbara with watchmojo.com and here we’re going to be learning how to make Chunky Mushroom Soup from the Green Panther.
Haim: Welcome to Green Panther, my name is Haim. I’ll be your host for this afternoon. This is our kitchen, all organic, all locally grown ingredients. We start with onions. We’ll heat up the pan. So, basically what would you like to do is you would like to chop the onions pretty fine. Try to sharpen your knives might have you dry with less. We’re going to put all the chopped mince together. We’re going to put the onions to sautéed. So, we’re going to sautéed the onion until it become transparent. Once the onion reaches desired color we’re going to use time. Add some bay leaves. For the black pepper, what we’re going to do is going to toast it and then you ground it fresh.
We’ll use about that much. Some unrefined salt, it’s important to use unrefined salt because it still has all the minerals that were there when it was in the ocean. After the onions, the potatoes we’re going to slice and put it on the middle, and then twice, at this stage we will add the potatoes. Fry a bit down. This stage, we can start preparing the mushrooms. These are mushroom we can find in every local store.
Now, we can now put mushrooms in. Let them sit inside. Let it sweat for around 15 minutes. At this stage we can start preparing for the chunky bits since this one we’re going to blend and make into a soup. We’re going take some garlic, and we’re going to let them sauté for a while and these ladies and gentlemen is how the mushroom should look like ones they’re done sweating. It’s going to be good.
Now, we’re going to add the water and let it cook for a bit. Cover it. So the mushrooms are just above them. You can see they get golden-y kind of look when they get the right texture like this-chewy texture. In order to see if your soup is ready, the hardest bit in this soup would be the potatoes, so you mash them on the side as you can see they’re soft, we are going to blenderize it. Before we blenderize it, we’re going to pull out the bay leaves because they are very fiber in not very pleasant. We’re going to try to fish most of them out hopefully, there’s another one.
Now, if you’d follow us last, we’re going to go and get our exciting machine, the blenderizer, it’s not the size that matters. You can get a small blenderizer that would do the same thing.
Since we are big in here and we cannot use any milk product. We’re going to use coconut milk. This is not quite local but –don’t tell anyone. So, you check it well. Could they tend to separate? All the fat goes up, the liquid go down. Most I’m going to add it to the soup. We’re going to add our chunky mushrooms and give it a good stir. One Chunky Mushroom Soup, ready to serve. Bon Appétit
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