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My Version Of Golden Mushroom Soup

Ah you have to excuse the impatience of me taking this photograph of my golden mushroom soup. I am not going to jump in right away because there are two stories to tell. One important one was about opa Jacobe. He was my dada meaning in Urdu my paternal grandfather. My mother tounge as you know is German and opa means grandpa in German. Opa Jacobe before he came here to usa grew up in a farm in Oblast Samara, Russia. A couple of cousins of mine from my dad’s side of my family one being from Milwaukee, Wisconsin told me that my paternal great great grandmother used to drink coffee from a saucer.

The second one also on my dad’s side I met after I did my DNA test and she is a very nice lady. Our great grandfathers where brothers. Hers was on her mom’s side and for me it is my father’s. I told her how dysfunctional my crazy family is on both sides. I know my paternal great grandmother remembered the Bolshiviks that took their farm. Opa Jacobe was a farm boy from the bottom of his heart and he utilized every part of the animal nearly when he cooked and the food was delicious and hearty.

Opa Jacobe used a can of golden mushroom soup in both his kidney and oxtail stews. Now it is winter and it is so very inviting to even just have this soup by itself without having to use it in another recipie. The second story of this post is that I seen on the can that it is not from halal zabiha sources and yet it also used something like sherry in it. One thing when a lot of people in my community see alcohol in the food they think it is going to get them drunk. I looked up on line how to make this soup by itself and I seen even questionable ingredients in it and I have it pinned to my Pinterest. However after I am done writing this post and publishing it Inshallah I am deleting those pins because they are now irrelevent at least to me and you guys my readers. My blog as I said before is about inclusivity.

I do not want to exclude or marginalize anyone. First of all I know how that feels and it doesn’t feel good at all. All kiding aside about this soup it is down and outright delicous. Opa jacobe used the can of golden mushroom soup for his oxtail/ kidney stew coming up in the very next post because without this as a base there would be no such thing as those two yummy dishes and I will talk about it in the very next post and there will be a link to this very post to let you know hey I need to be made first this very post I am writing about right now.

This is a very simple soup to make and I made it in the instant pot on the sautè function only. Turn this on by selectint sautè and the time for 9 minutes. Add 3 pats of butter and 1/4 cup of sunflower oil. Now it is ok for the butter to brown a little and add 1 onion to cook until it is brown, add 2 cloves of garlic minced and let that brown a little and now make a rouix by using 2 tbs of all pourpose unbleached flour and cook by stirring constantly until this rouix darkens. However if you have celiac disease or allergic to wheat then you can add 3 pinches of cornstarch, potato starch or arrowroot starch in 1/4 cup of water a little at a time to make a slurry and add it to the browned onion mixture.

You can further season this and it gives it a nice color and unami. It is a British product called marmite. Add 1 dab by using a teaspoon and adding it to the golden mushroom soup base as it is now called. Add 3 dashes each of worcestershire sauce, maggi or knorr aroma and worcestershire sauce. These will help enhance the flavor of the soup. Add 2 pinches of vegtea seasoning or 1/2 of a bullion cube. The other half can go in to the next recipe which ties in to this very post is coming right up.

Add 6 cups of water, 1 pinch of peppercorns in mortar and pestle grind in to a coarse powder and add to the soup now forming. Add 1 pinch each of chervil and marjoram. Stir and shut the instant pot off by selecting cancel if it didn’t shut off already. Here you need to take your soup in the inner lining and lift it off the cooker base and place it on the counter and be careful because it is hot. By the Way that is why the finished soup looks like it does in the profile pictrure. Take the immersion blender and blend away the pieces of onion and garlic in the soup and this should not take long at all not even a minute. Place the inner lining with the soup back inside the cooker and again for the last time tap the sautè button and the time automatically says 7 minutes. The beauty of the instant pot that it remembers the time you set it on unless you change the time itself. So yeah it remembers. Last time I went to the store I bought a package of white button mushrooms that is sliced already. I rinsed it to remove the dirt and I had enough to last for a couple of meals that I also grabbed a sheet of paper towel and patted them dry and placed them in a zip baggy and tossed it in to the freezer. It gave me two so I used one for tonight’s dish and this goes in in the very last. You can also use cremini as well as white button mushrooms. Cook these until they thaw out and fall in to the soup. So it is perfect and it tastes great. Enjoy as is or with the next new recipe coming right up. These two are brand spanking new recipes that are just newly minted and then I am back to writing about old photos giving them a story to tell. See you guys in my next recipe and cheers.

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