MangledWookie

Been working at your computer for ages?
Don’t have time to waste?
Great! This is a great dish I have been making for years, and it always satisfies my stomachs interests as well as having to take not too long to make. Try it out! You will be better for it!

Mushroom soup (Time - 25 minutes to 40 minutes)

This is the longest dish I ever put together but IMO, it is worth it!!! You can try this while you are downloading something, or (in case of dial-up connection) if your mum is on the phone. I find having this will pretty much do you for a meal. You can usually make enough for two people/meals too!

Ingredients:
4 Cups water.
4 Cups milk.
1 Chicken stock cube/satchel.
4~7 mushrooms (small-ish variety).
Salt + Pepper.
Bread rolls + Butter (Optional but recommended)
Corn Flour (Optional but recommended)

Equipment:
Knife (Might be easier with a serrated knife)
Chopping board
Saucepan
Bowl(s)
Regular cup (Preferably with handle)
Large cooking spoon (e.g. 'Wooden spoon' or 'Serving spoon')
Ladle
Oven mitt (Highly recommended for safety purposes)
Spoon (to eat with)

HOW TO!!!

1 - Measure 4 cups of water and put in the pot on the stove. Set the heat to about 3/4 for now and keep an eye on the pot incase it gets crazy.

2 - Gather your mushrooms, wash them all, and (with your knife and chopping board) dice them into cube-ish pieces ranging from 4mm to 10mm. It doesn’t really matter much - this is all a matter of preference and dicing the mushrooms that small will get easier with practice. Alternatively, you may want to try and 'grate' the mushrooms. I did this once, and it tasted fine, but the mushrooms come out abit weird. YOUR CHOICE.

3 - Once you have the mushrooms done, and the water has been brought to the boil, turn your stove down to about 1/3 heat. Add the mushrooms, and the chicken stock cube (if you don’t have any, you can use a satcheled form of chicken stock, but I am unsure as to what kind of flavor you will come out with, nor am I sure how much you have to use. If you can, just get chicken stock cubes) as well as afew pinches of salt, and a decent grinding of pepper. Leave this for about 10 minutes. Remember to keep at eye on it as accidents can happen!

4 - Keeping it at the same heat, add 4 cups of full-cream milk and if you haven’t already, put a lid on the soup. Leave this for another 10 minutes to cook. BUT REMEMEBER! Keep an eye on it. Now that there is more in the pot, boiling over is more likely (especially if you are using a smaller sized pot.)

(You CAN just skip to STEP 7, but I recommend that you complete 5 and 6 first!)

5 - It is about done now. All we have to do is thicken it. Turn the heat on the stove down to low. Get your handy cup (I prefer using a mug, as they have a handle) and load about 1 heaped tablespoon of Corn-Flour into it. Get just ABIT (not very much at all - usually just about the same amount of corn flour you just put) of hot water and mix it in the cup. It should turn into a sloppy kind of stuff. Don’t worry if it has little lumps in it, it won’t matter. Now empty the cup into the pot, making sure you are still stirring. YOU HAVE TO KEEP STIRRING! Stir for about 3~5 minutes. After this stirring, turn the stove 'off' and leave for several minutes.

A suggestion from Sideburns regarding the thickening process: Thanks Sideburns for the suggestion(s)
A quick suggestion from Frankie_Ballz, is to let it simmer for a while to "cook out any flour taste". I think he might be right. Try it out, you dont have anything to lose!
Thanks Frankie_Ballz!

(You CAN just skip to STEP 7, but I recommend that you complete 6 first!)

6 - Now that the soup is ready, it is a good idea to get your bread ready. You can use Slice, rolls, anything you want. I recommend toasting your bread first, by carefully grilling it for a minute or so each side. This gives the bread a nice crisp feel to it, and makes the whole experience just that little bit better. Toast as many as needed. Now for buttering. It is pretty simple; simply scrape butter, using a butter knife or spatula, across the face of the bread. I personally don’t use butter due to my dieting but it is very nice. :)

7 (Serving) - Having left your Soup for afew minutes off the heat, you are now ready to serve. If you are going to carry the pot to a table for serving, then by all means do so, remembering to use an oven mitt for hand protection (and more optionally a little pot coaster thing for the tables protection). Using the ladle, scoop generous portions out, and into your bowl(s). On a separate plate, have your bread ready to be devoured along with your soup.

8 (Note) - After finished cooking and such, it is an idea to test the mushroom soup. Salt and pepper should be added accordingly if needed. I find salt and pepper the hardest things to perfect in this dish - but it comes with practice I find.

AND THAT IS ABOUT IT!!!

Eating - I find it nice to eat this with the bread by dunking the bread into the soup and eating the bread. It is also mildly entertaining; challenging yourself to get pieces of mushroom out of your bowl with soggy bread :). Then when you run out of bread, you can just eat it with a spoon (by this time it is usually pretty cool).
Alternatively, you might want to crush the bread up and put it in the soup. Eating it now, you will also pick up pieces of bread which is also pretty nice.

SAFETY
In regards to safety, one must remember that knives are dangerous (so don’t cut yourself), Stoves are dangerous (Don’t lick the stove ffs), and the boiling water is dangerous. Caution and where applicable, Parental permission is required when making this mushroom soup.
Also, remember that some people have allergies to mushrooms and milk. If you have these allergies, or somebody has, be sensible.
Note: Is in the best intrests of your computer that you do not spill it on your keyboard, or any other piece of equipmement. (Thanks to sniperscope i almost forgot lol)

I CANNOT AND WILLNOT BE HELD RESPONSIBLE FOR ANYTHING THAT GOES WRONG (includes burns, loss of computer hardware/data, explosions, alien invasions etc)



I think that about does it for 'Mushroom soup'. This is my first FAQ so forgive any shortcomings of mine. Any improvements, corrections, or suggestions, just post me, and ill be happy to hear them.
If this goes well, I may make more 'Meal ideas'.

Thanks all!!!

sniperscope

haha awesome, I think this is the first FAQ with a recipe in it... we should see some more! I will probs try this out tomorrow, to see how it is! One thing- dont spill it on your PC ;)

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korndog2003

To Bad I'm allergic to mushrooms! Rep+ Just for the cool idea and the first recipe!

MangledWookie

lol Thanks scope, I forgot to put that in there (Soup + computer != good).

If anyone sees anything to be corrected etc, please bring it up!!!:)
Peace!

gonX

ROFL that one with 'Stoves are dangerous (Don’t lick the stove ffs)' was damn funny, that really needs a +REP.

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MangledWookie

Theres a funny story to that :D

Once the soup boiled over, and it kind of spilled over onto the element. Anyway, i took it off the heat, turned the element off, came back 20 minutes later, and thought ide be smart and lick abit of the soup of the element. Worst tongue burn ever. :(

lol anyway, keep the comments coming. Any suggestions, hit me with them

Sideburns

about thickening it...I have an easier way.

Use Corn Starch.

And mix it in the cup with COLD water. It mixes easier and no clumps. Then you stir it in...

Just thought that may help. I don't like mushrooms, but that's a sweet FAQ.

Frankie_Ballz

You could just use 1/2 and 1/2 and let it reduce down and it will thicken because of the cream and you wont have any flour or corn starch. When you thicken w/ any type of flour, except for a rue that has already been cooked, you should let it simmer for a while too cook out any flour taste.

MangledWookie

Taken a look at the comments. Noting them now. Thanks all. Ill be making another one similar to this soon!

tylerand

Too bad i hate mushrooms, because im really hungry.

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