Recipes 4 Survival, Mindful Meals, & Sustainable Living Tips

How To Build Deep Flavor With Basic Staples In A Fast, Zero-Waste Mushroom Soup

• Donna Goldman • Season 2 • Episode 10

Share episode

I made a rich, zero-waste mushroom soup by dry-searing slices of one of three King Oyster Mushrooms. I sweat onions in a knob of algae butter a friend brought me from France with the thought that it would add to the earthyness of the soup and Yes Sirree indeed it did! 

Then I  crumbled a vegetable bouillon cube into processed mushrooms and onions, about two Tspoons of flour, white wine, tamari, and Worcestershire sauce and stirred gently occassionally over a medium flame. 

Small touches like a milk and flour slurry, a spoon of creme fraîche, and a splash of Marsala and sherry rum pepper sauce flavored the silky body soup in a very delectable comforting flavor without any heaviness.

Please find the steps I used in a list format: 

• dry sear for roasted mushroom flavor
• onion gently sweated in butter for sweetness
• vegetable bouillon and wine for depth
• tamari, Worcestershire, paprika for umami and warmth
• optional milk slurry for light body
• creme fraîche for tang and gloss
• sherry pepper or marsala for a nutty lift
• roasted mushroom garnish for texture
• zero food packaging waste as a core value
• toast from rescued bread as a thrifty pairing

I  hope you'll be so inclined to give the episode a thumbs up, share it with friends, because we've gotta be disruptors.


MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle


SPEAKER_00:

Hi my friends, today I'm gonna make mushroom soup. It's gonna be so delicious, easy, basic staples, no food packaging waste, one of my absolute favorite delicacies. I hope you'll stay tuned. Hi my friends, so um I'm starting by uh processing the two large uh King Oyster mushrooms, and what I've done is take I took the bottom off, sliced them in half, and then um I did one already, one of the mushrooms I put in here, and then I went, oh you should see how I cut this, right? Cut the bottom off, and then I cut it lengthwise, and then I'm going to just do this, and then um what I'm going to do is I'll slice this mushroom in slices. We'll do that right now, and I'm going to cook that off in a dry pot to get some color into it, as though I had roasted it. Because that gives some nice flavor to the mushroom soup. Oh, yeah, we'll just do this real quickly. Look at everything really quickly, like everybody else on Instagram or TikTok or wherever this goes. So, this is how I'm going to slice this. Very simple. And then like this. Okay. Very simple. This is a nice mushroom soup would be fabulous for my first recipe, although I have another why I have another idea from the first workshop recipe. And that's what I'm going to stick with for the cutting edge workshop. It will happen. Okay, my friends, so I'm going to start with a just a dry pot over um, you know, a medium high heat. Again, to get sort of like a roasted flavor in the sliced mushrooms. I love using this pot. So, you know, I'm not one who loves gadgets and things because recipes for survival is utilitarian cooking. This, this scraper, these are great to have. Because you can chop if you're making pasta, which not even I will make pasta and handmade pasta, they're just good to have. It's very clean and neat to get things into a pot. I've for 100 years forever have used my knife blade, of course. And then my mom just gave me that because she had it at home and thought I would love it, and I do. So that's that. This might be like watching paint dry, but what's gonna happen here? I am gonna put some salt on the mushrooms, just a little, not like everybody puts so much salt in, because um that helps to draw the uh moisture out of the mushrooms. But we're gonna try to get some color in here and get them as well, they're roast, because it would take about a good 20 minutes in a 375-degree oven that you would turn around a couple times. I just do not feel like putting my oven on, and you don't even have to do this to make delicious mushrooms soup. I'm gonna get this onion diced, and then once these are cooked to the way I would like I want them. I'm gonna put the uh butter, just like, you know, maybe a tablespoon just dark. And a nice dice of of this onion. This is perfect. It's probably even too much for the little bit of mushroom that I have. So maybe I'll even just use a quarter of this onion. We'll see. I think I might because it really is a small amount. And I like cooking in small amounts, but let's let me so you can see what this looks like. Um, a little bit here. Hold on. Let me do this properly. There's a way to do this properly. A way to fold the shelf towel. You see this? They're already getting some color in them. Now, again, you don't have to do this. So I'm gonna do, but I'm I want to, and then I'm gonna pick up where you would begin to make the onion soup. I'll be right back with you. Thanks. Okay, my friends, so I decided to only use a quarter of that onion that I showed you, and now I'm gonna start. And I a friend of mine gave me all these different flavored butters from France, and this one is algae, and I think I'm I'm gonna just put it in here and give uh just to take the paper off the wrapping. Um, this is a I think it'll help build up that earthy flavor that we're looking for in mushroom soup. And then in go the top uh onion. I'll get that sweated down. Now, what I decided when I was cooking off the slice mushrooms is I'm just gonna use those as a garnish on the top when I stir and eat the silver. I'm gonna get these welded, which shouldn't take long at all. And I don't like cooking on a very high heat, so this is on a nice medium heat, a flame. And of course, we all wish we had smell of vision because this is pretty great. So I'm not gonna be adding salt um right now because of the algae in here. I really want to try a taste of this with just the onions. Because I think once I put the um the processed mushrooms in, we'll add um. Oh my god. This will be great. I want a little a little softer. Although they're gonna cook. And everyone's like, well, what do you need for brothy? Alright, that's gonna be a bouillon cube and some water. I happen to have milk in the house because I made this other soup. And I have a little bit of crumbs brought, and I might even put a little meat so in here because I thought of that. Rather than just table saw. And then what you do is you add them, you know, a quarter cup or something. Because I'm you're making such a small amount. Let's see if I can make this make you see this a little bit better. Okay, my friends. There's a really nice amount of moisture coming out of the mushrooms. I will now put, I'm gonna crumble one vegetable bouillon cube into here. Then I will do a splash of some wine. I usually always cook with um Sauvignon Blanc, but I happen to have this Chardonnay because that was given to me, and that's what I'll use. And just and it's fine, it's actually perfect for this. Then I will add at least three cups to begin of, and you want this on a little bit of a high heat because you want to cook the alcohol off, and I'm going to begin to whisk this to break the bullion cube up, and again, that also is going to bring a significant salt flavor to the uh soup. At this point, going to add a little bit of flour, which that could have been done before I added the wine with just the onions and the mushrooms, but it's no really big deal. And probably this is gonna come out so with such beautiful uh creaminess. I probably don't even need the flour, but we'll put it in because that's traditional for the recipe. Um and I want you to all know the traditional way to make it, not just my wacky way of deciding to make it. But you'll see, you'll do whatever you want. I might not even need that. Now, I'm very lucky because I love cooking with mushrooms. I keep a beautiful marsala around. If you don't have it, just use white wine. Oh, talk about test your props, right, Jay. But I'm gonna do that and then it's really nice. I can tell this is gonna be killer. Let me get some water in here. I don't even think I'm gonna use the miso. I'm gonna let this get hot with just the two cups of water, and then we'll be back to season the soup. We'll be right back with you. Thanks very much. I hope you enjoyed mushroom soup as much as I do. Okay, my friend, so I'm changing my plans again because I am not going to add miso to this soup, because the funny thing is, is I have a small amount of tamari sauce left and a small amount of this the Worcestershire sauce. But these are in as so many recipes call for soy and Worcestershire sauce. So that's what I'm gonna do, and we'll see how we can on. But also paprika is very traditional. Hungarian recipes always call for some um paprika. That's it. Real simple. But I can't stand just cooking with adding water, just makes me crazy. So I am making a little slurry of like two tablespoons of flour and some milk. And I'm gonna turn the heat off as I add this. Let's see how it tastes. My tasting spoon, where are you? Check out how much do I love this spoon. You know, like my tasting spoon is my favorite thing. Love this spoon. I think I'm gonna go for a little bit more soy. And a little bit more Worcestershire. Then I think I'm gonna add a tablespoon of the creme fraîche. Oh, you know what? I'm also going to add, but I'll have to turn the heat up again, is some of this uh the sherry pepper sauce. That's better. I'm gonna turn the heat up. Put a splash of this. This is Outer Bridges um sherry rum pepper sauce. It's used in um traditional fish chowders and Bermuda, but I love it so much. And then we'll keep the temperature up so the alcohol burns off. I'm much happier with it now. And also, I think you might notice I do not cook with pepper. I only use pepper and service. Mushroom soup is so you can make it so many ways, so many flavors. It takes no time at all. There's absolutely no food packaging waste. If you have any questions, just call me. But I would get at it because it's a delicacy. People just love it, and everything is a basic staple. It's almost like stone soup making mushroom soup. So I'll be back with you. I'm gonna clean up and then we'll serve it. Thanks. Oh, do you see it bubbling? Oh, it's great. It's gorgeous. Thanks. Alright, my friends, I'm starving for something delicious. This mushroom soap took no time at all. Used basic staples, no food packaging waste. And here I'm gonna just um garnish the soup with the mushrooms, the sliced mushrooms that I um pan roasted, if you will. And then I have this beautiful toast. Um a friend turned me on to this app called Too Good to Go. I think everybody should look for it and see if they have it in your town. But restaurants that have leftover food at the end of the day will give you a surprise bag of what food that they have. And I just got this beautiful loaf of bread and some bun a beautiful sesame bun also from um the bucko, um, the alimentari on um Great Jones Street. So I have this beautiful toast, the garnished mushrooms. Oh, and this is the funniest thing. I went to a movie last night on university uh I went to say Gallerina at what what are they called? Cinema Village something. So, and I saw the the Japanese store. I've got the best Japanese tea, loose leaf, nobody should be using tea bags anymore. And these cookies in a perfect, sustainable bag, and I love these. I've been eating them since as long as you can get Japanese food here. These little koala bears, fudge stuffed koalas. Great little cookie. That's it for me. I hope you have fun, and then wait till you hear because I've got a perfect podcast of my vet my friend Holly and I talking about recipes. That is so fantastic. I'm not sure which I'll get out first, the mushroom soup or that. But thank you for joining me. I hope you enjoy this as much as I do. You know, give it a thumbs up, share it with friends, because we've gotta be disruptors. And I've got this other big project I'm working on. So I will speak to you soon. Episodic television, episodic recipes for survival. Talk to you soon. Thanks.