Vegetarian Mushroom Soup – Quick, Creamy, Delicious
Vegetarian Mushroom Soup – Quick, Creamy, Delicious. We sort out the myths from the facts to make sure you get a great soup each and every time.
If you’ve been looking for a vegetarian mushroom soup, then look no further. It might not be for me, but I do enjoy a good bit of investigation.
VEGETARIAN MUSHROOM SOUP – THE INVESTIGATION
To wash or not to wash?
I remember reading an article a while back on the myths and various pros and cons of washing mushrooms, but I hadn’t realised there was quite such a war going on.
Let’s take a look at the mushroom washing fears and realities.
Fear: Washed mushrooms will take on extra water. They will lose texture and take longer to cook.
Reality: Mushrooms are already 90% water and any extra is negligible. In fact, several tests have shown the water absorption is 2% (or less) and it has no impact on cooking time or texture. (Plus, in a mushroom soup you wouldn’t have to worry about too much water anyway.
Fear: Washed mushrooms won’t take on oil properly, and won’t crisp up as nicely.
Reality: True – but only if they’re sopping wet. Give your washed mushrooms a quick pat try (or use a salad spinner) and they’ll be more than fine. A tiny bit of water will evaporate in heat at an exceedingly quick rate.
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