What culinary schools don't teach you
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- Опубликовано: 8 окт 2024
- Taking classically trained techniques and using them to make AMAZING soup from scratch for the aspiring home cook that wants a deeply rich and delicious, healthy and good for me, the planet and animals. How to make a proper deep and rich SOUP broth - basics.
dereksarno.com/
Farm transformation U.K. example: • The future of cooking ...
thelittlemushr...
smithymushroom... ALSO AMAZING in the U.K!
Credit where credit is due - Hat’s off to a favorite - Julia Childs, “The French Chef” mushroom clip, managed by PBS, found on RUclips = • The Mushroom Show | Th...
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Soup Like a Boss
Serves: 4-6
Ingredients
For the Roasted Vegetable Broth:
• 2 corn cobs (kernels removed, cobs reserved)
• 1 onion, diced
• 6 stalks celery, medium diced
• 6 carrots, medium diced
• 3 tbsp tomato paste
• 2 tbsp olive oil
• Salt and pepper
• 4 - 6 large oyster mushroom clusters
• 1/4 cup vegan mayonnaise
• 2 tbsp tomato paste
• splash red wine
For the Broth:
• Add Roasted vegetables and mushrooms
• 2 garlic cloves, crushed and diced
• 2 sprigs each of thyme, sage, and rosemary string tied
• Water (enough to cover)
Add Vegan bouillon, to taste - best if mixed with hot water before adding
• Salt and pepper to taste
For the Soup:
• 1 cup pearl barley, rinsed dried and toasted
• Handful of baby spinach (optional)
• Extra water or broth if needed
For Searing the Mushrooms:
• 1 tbsp olive oil
• Pinch of salt and pepper
Instructions
Roast Vegetables and mushrooms (45 min total):
-Preheat oven to 185°C (350°F).
-Toss corn kernels, onion, celery, and carrots with tomato paste, olive oil, salt, and pepper. Spread on a baking tray,
-In a separate bowl. Mix vegan mayo, tomato paste, and red wine for basting sauce. Coat mushrooms and add them to the tray with vegetables add reserved corn cobs, and roast the tray for 30 - 45 min flipping the mushrooms half way thru, until everything is golden brown and flavorful
Remove whole mushrooms and set aside to cool
Make Broth (30 min simmer):
-Transfer roasted veggies to a large pot, add corn cobs, garlic, herbs, and cover with water, add barley to pot with veggie mixture.
-Bring to a slow boil and simmer for 30 - 45 min, remove corn cobs and mushrooms stir in bouillon. Adjust seasoning as needed.
-Stir in spinach and roasted corn kernels.
-Simmer for 5 min until spinach is wilted
6. Sear Mushrooms:
Sear whole mushrooms in hot olive oil for 2-3 min per side until browned.
Allow to cool, chop mushrooms and either add directly to soup or use as garnish on top when serving
Thanks for watching and supporting.
D & F (Miss America, my rock) 
Хобби
If you haven't seen this one yet ruclips.net/video/arkXyMbdyFU/видео.htmlsi=fR_V4NhbOn7x_ENn It's how we transformed a chicken farm to a mushroom farm. Please share- we need more of this in the world and hope it inspires! Thanks for supporting.
Me too!!!
How do you store these kinds of mushrooms in fridge? Is it different for different types? In paper? Plastic? How many days do they last? 🙏🙏🙏
@@deegir3354 loose or in a paper bag and will usually last a few days. Then can Marinate them to last another day or two.
@@DerekSarnoChef thanks for that information! Local farm market sells them and I am going to try some of your recipes. Love your channel 💗🙏
Thank you! The algorithm recently brought your channel to me. Fantastic! Thanks for teaching the basics along with the sophisticated. I'm new to cooking veganism and really appreciate you ♥
I'm reccomending you to everyone man. For your tasty cooking but also because of your inspiring character 🙌
Thank you so much 😀
I even recommend him to other RUclipsrs that do a different type of cooking and whenever they start to lean into mushrooms, I recommend they check this man out.
@@nanny8675309 LOL, Nanny! I recommended that Nard Dog check out Derek and his brother, because he said he hates mushrooms! I can only assume he has never tried them like Derek cooks them. 😋
@@DerekSarnoChef You are literally changing my life, sir. I've lost 15 pounds over 4 months, and that's on top of gaining some desperately needed muscle mass. Eating healthy food, and looking forward to it, was my biggest challenge. I can't cook, but you make it easy enough so it's not too overwhelming. My only challenge is finding some ingredients in my small town, and finding decent mushrooms is almost impossible.
This!❤
Also, Miss America!❤
Derek, your “messed” up videos are still more enjoyable than anyone else’s out there - love you!
I don't care how many times you think you goofed, I never tire of your videos! Your love for Frankie is so heart warming. I always learn from you. Please, never stop teaching us 😊!
I love the Frankie intermissions.
I quite enjoy the "doghouse" clips where you apologize to us! Hilarious! So I hope you continue messing up but it does not detract one iota in my view from the wonderful recipes and techniques you generously share. ☺
Never fired from this job. You have tenure.
This channel, you, and Frankie of course, we my dinner topic of choice last night haha. I told my whole family about your food, message to the world, and how amazing your recipes are. Thanks for putting the work in and still showing up man. You inspire me to be better as a human and a cook. Thank you ❤
That is awesome, thank you very much
I loved your "shout out" to the pets watching. I laughed at the unexpectedness of it and because my new cat was actually watching. Three weeks ago, we adopted a senior black cat (former owner headed to assisted living), and as I started to watch the video, he wedged himself in with my laptop on its lapdesk and watched with me! He especially likes when you wipe down the cutting board. lol I think he wasn't looking at the screen when Frankie showed up, or that would have been his favorite.
Thank you for adopting a senior kitty. 🖤🖤🖤
I’m an artist so I see cooking as a creative experience so totally enjoyed watching this…especially the ‘confession’.
I just ordered my first oyster mushroom growing kit. Definitely trying this with my first harvest :)
You are a mushroom whisperer! This was very inspiring. You are also a Frankie whisperer. I love her so much.
She's super loveable, thanks for watching.
Thank you so much! I'm the vegan mum, wife and daughter-in-law in a family of omnivores. I cook for everyone in the house. I've been vegan for four years, but I never had the attitude that meat is needed to make a meal complete so my kids grew up with the same attitude, but I'm expected to make a great soup for special occasions and "great" always means bones from several animals. I made your latest rice dish with vegetables the other day and the omni kid who doesn't mind big pieces of vegetables loved it and asked for leftovers later. The omni kid who doesn't like pieces said the flavour was good. I'll simply cut smaller pieces next time. I trust this will be as flavourful and I'll be able to serve a kinder version of soup.
(I've noticed several omnivore chefs like and use nutritional yeast too).
Love your inspirational approach to vegan food, and casual way of talking with the "non-chefs" (like myself). Your new videos look so cinematic and more personal somehow. Had to give a shout out for that. You're a total plant-based boss! 🪴🍳🌞
Thanks to you (and the wonderful mushroom farmers transforming former chicken farms), mushrooms are the new “meat” of a meal: whole food, delicious, and the kinder and more compassionate choice! The microphone incident wasn’t such a big deal…but, it offers a chance for some laughs and cuteness next to lovely Frankie. A very clever/unique segment.❤❤
Derek, never apologize for being human. Humans make mistakes. Love the video and everything looks so good! Love you and Miss Frankie!
I cannot wait to make this. The weather here in Colorado is finally cooling off and I've been wanting to make soup/stew. I used to work in a kitchen at the university here, cooking for students. I used a lot of the very same techniques that you are using. However, I've only just recently cut out all meat and dairy from my own personal cooking. I feel much better too. Especially with the allergies I have. Not eating dairy helps SO much! I love the way you "make your bones", and I don't know why I've never thought of it myself. Roasting those corn cobs is brilliant, (I'm still so noob at vegan cookery). I think that this method is not too far off from creating a demi glace. I wonder if it is even worth it though. I use some veggie bouillon that is kind of the same consistency although it is very salty, which if I made it myself I would be able to control. What it is lacking in the store bought bouillon is that kind of silky, rich, creaminess that bones provide. I used to make demi glace from bones and freeze it for pan sauce. Pretty handy, although it did take a lot time, it certainly was worth it. I would imagine that using veggies would be much quicker, save the reduction time. As delicious as demi glace is made from animals, I'll never make another one made from animals. Thanks for the wonderful videos (the nutritional yeast one is my very favorite) and inspiration. I don't even mind that you forgot your mic. Your girl Frankie and my girl Joni would have such a great time together! Joni is always around when I need to pay the tax as well. Looking forward to the next video! Cheers from Colorado to you both!
I have watched many videos of how to cut corn off the cob without it flying around. Who knew the answer was to slow down!!! And yep, it worked. Love your straightforward style and explanations.
It doesn’t seem you are bugging Frankie, she was waiting for that bit of love. So adorable.
Referencing Julia Child in the intro? Bold! And of course what follows is what no one else would call "messing up," LOL! We can tell what you're doing and why because your process is so intentional and clear, even if your voice sounds fainter or you forgot to show five seconds of chopping! The finished dish looks fantastic. Thanks for posting 🙂
Julia is a legend!
Derek Sarno, the legend in our own lunchtime.
My favorite day of the week is when a new recipe shows up from you! Thanks to you and Miss Frankie for keeping it fresh…and real!
@DerekSarnoChef I ate half the mushrooms after giving them the Sarno Sear and BEFORE plating the food…the mayo coating is a game changer 👌
Beautiful shrooms. Fabulous video ~ always authentic and always appreciated.❤🐾
SO GLAD you are on RUclips❗😀
Brilliant looking dish with all the individual components ! Pure cold weather comfort food!
Amazing and inspiring! Don’t be so hard on yourself. You are doing great. And Frankie is adorable as always.❤
Your culinary talents never cease to amaze me! I wish there was a mushroom farm where I live. Also, your little video blunders make them more entertaining. I love beautiful Frankie! 🐾💗🐾
Derek, you are a rock star for me, even in a bear hat. Your humility about editing is fun. Cute. This looks so good.
YUM!!! A winter feast and a good book near the fire. Life is good!
This looks so delicious! Your kitchen must smell heavenly!!! I love the little “aside” with Frankie.❤
I think I can speak for many that watch your cooking vids … we don’t care about the mess ups. The content is just as good
This looks absolutely banging. I'm really keen on doing great soups at the community food kitchens I volunteer at and this recipe is definitely going to make an appearance at two projects in Nottingham (in Broxtowe-Aspley & Hucknall) this autumn. Really love your content and love sharing your ideas and passion with our community.
I love the way you treat the mushrooms. 🍄
The humble mushroom is such a star! Soooo yummy
The weather is getting cold, so this, hell yeah 🧡
Love your videos! Simple, yet delicious. Thank you for loving Frankie ( what an angel) the way you do! Absolute delight 😊🙏🏼
Love Soup! Love the hat! and the mushrooms looked delicious 💜🐶💜
Magic happens when you FINALLY find the perfect cooking inspiration ❤ So appreciative 🌹
You're a good teacher.
I had local shiitake so I used those with oyster and subbed miso for tomato paste because that’s what I had. Delicious and true comfort food. Thank you for the inspiration and keep it coming!
Beary😂hugs from Germany. You are just awesome. Same to Frankie. ❤
You are a beautiful soul Mr Sarno 🥰 thank you for your videos, so much info and your soul shines through - keep them coming please - thank you 🙏
Looks like the kind of food that I could eat on repeat daily for a long time!
Amazing Derek - your kitchen board must have a thousand different flavours "absorbed" into its wood fibres by now....
Never contaminated with animal products - makes a huge difference.
I really love to see you create....love to see you with Frankie, and love to see you in general so inspiring.. Thank You
No probs with the ‘mess ups’ just makes you as human as we are. Love you for it and thanks for the shows and your love and enthusiasm, it makes my day :) love to you and your adorable dog. She’s such a star!
Enjoy your so-called messed up videos. So glad to discover them. My mother and I came west with our old collection of antique cast iron pans and I acquired a round cast iron weight with a handle intended for bacon cooking. I keep everything and was so elated to see you using the cast iron pans for cooking mushrooms that reincarnated into my bacon weight into my
mushroom weight. Easy to press on using the handle. A real win win. So enjoy you, Frankie, Chad etc. Real inspirations.
This soup looks so delicious!!!! Mushroom barley is my favorite so I will definitely be making this recipe! Thank you for the tip about roasting the barley. Your videos always make me happy. Your kindness and authenticity always shines through.
I've been sharing your videos with friends and family.
Thank you Chef Derek and beautiful Frankie for making this world a kinder place.❤
I hope you both have a fabulous weekend!
💚🌱🙏
Thanks so much!
We’ve got the tubes of tomato paste in the States! And don’t be too hard on yourself about missing the mic. No worries mate!
I’ve not ever seen them when I was there 8 years ago - I’ll be back - good to know
@@DerekSarnoChef Whole Foods and Tony’s Fresh Market. ✌️
I find store brands and a few from Italy here in my Colorado. I usually get mine from Trader Joe’s for the price. Glad you have found them in the UK!!
I love your honesty and I LOVE your recipes! Oh and beautiful Frankie
I found a tube at Publix here in Fredericksburg, Virginia.
That looks amazing. My mom was born and raised in Belgium and was a soup BOSS! I am also plant-based and cook soups probably more than any other type of food. Can't wait to try this! I live in a remote village in Nepal, though, so might have to get a bit creative, as I don't have all of the ingredients. This one may have to wait until I hit Kathmandu. Thank you for the inspiration!
Hi Mr. Sarno,
Thank you.
Ive turned my kitchen into a Domestic Cilinary Laboratory.
Your dish had me drooling at the end.
Awsome!
You are such an inspiration , I had never thought of roasting shrooms in mayo ! Last week I made a vegan shawarma with mushrooms and tofu, it was so yummy. Not a recipe, I made it up in my head, thinking “What would Derek do?”
I appreciate your videos so much. I share many of the same values and have learned so much in just the 2 weeks since discovering your channel. If you ever return to Texas for a visit, please make a guest appearance in Fort Worth!
Thanks!
Love you and Frankie no matter what you ever forget. I love that Frankie let you wear the bear cub hat! Your cooking is a master class always!
You are so inspiring. I’m not even vegan but I can’t help but try these techniques. The food is just so beautiful and delicious!
I have been getting such a kick out of your vids and I love your sidekick. As a mostly PBWF eater and grad of the CIA a million years ago you make me happy. The only thing that makes me sad is when you say "restaurant quality". Where we live now. In the USA that means, grease, deep fried and super salty most of the time. So in my head it's "Chef's homemade". Thanks so much.
I think the 'I messed up' segments of these vdeos are fast becoming my favourite part. So entertaining. I just love the authenticity of your approach!
Recipe looks amazing.
You are not fired, but you are on fire with all the amazing recipes! I am so making this over the weekend. Thanks for showing us such great food.
YES! My Saturday morning is now perfect!
Aw thanks
thank you for showing authentic video making and life stuff happens. :) no biggy
This looks amazing. And the bear cap….just so endearing! Really enjoy your channel and all the wonderful recipes!
Just made this dish for dinner tonight ,slight twist , added swede, and used just normal flat mushrooms. Also topped it with leftover seitan, smoked tofu. Its really delicious, thank you Derek for this great winter recipe
This looks great! I'm so glad you're not really concerned with oil! Using a bit of oil in your cooking makes sense to me!
No-one cares about technical difficulties. You"re doing us all favor by making these and we love them!
I love watching him cook. Actually makes me think I can cook. I’m still learning but man this looks awesome. Going to try it next weekend.
You can do it!! 🌱💪
I look forward to every video! I'd love to spend a week learning from you!
I stumbled across your YT channel a month ago. Idk if this is a niche type of cooking but this is incredible!!
Yum, love mushroom barley soup. Really enjoy your videos! Thanks for sharing. ✌
I love how you own up to your mess ups, and still come on and share videos with us. Thank you so much. I also died laughing when you came on camera with the bear hood (I had to go back to hear what you actually said, lol).
Thank you for taking the time to learn a new skill (videography) even as an expert in your original career (cheffing) so that you can share your innovations with us.
Love seeing your process and experimentation! As an artist, this be is where the magic happens for me and I see you as an artist as well. Can’t wait to make this.
It is so funny how our perceptions have changed. "Restaurant quality" USED to mean "tastes like home" or "tastes like how gramma used to cook." Now our culture is so used to fast food that we think "restaurant quality" is the pinnacle of good food. Of course, the irony is that Derek is showing how to make "restaurant quality"... at home. All comes full circle, I suppose... P.S. Another great vid, my friend. xo
Another brilliant video, thank you so much Derek and a😘 for Frankie. 💜
Sarno painting happy little mushrooms 🎨🍄
I love your cutting board. Ive had the same cutting board for over twenty years! Lol
you keep inspiring me for years ❤ as well just LOVE your I WANT TO BELIEVE STICKER 😊😊😊
Soup weather is almost here in Michigan. Mushroom and barley soup is a favorite. Roasting the veggies does increase the flavor. Our local farmer's market Argus has locally grown mushrooms, so I am excited to try using them instead of the button mushrooms I usually use. The "bear hat of shame" was hilarious.
We'd never fire you! Bless you for all you share❤❤❤❤
Love for you and Frankie 💛
Oh the bear cap of shame!! So cute! Can't wait to make this!
This looks like a nice way to spend a very cool fall day in the kitchen, making this soup while also prepping a few other things for the week. Yum.
Hey, DS. I like that you left in the mistakes. It makes it more real. I am sure you would like it to be better, but I guess that's what all of our life goals or mantras should be. The loud crunching from Frankie means she knows you messed up, but she forgives you. But she's still watching...
I certainly wouldn’t fire you. The food you make is awesome 😀
You're so humble on top of making better videos than most even when you do mess up. Keep doing amazing things!
Thank you so much for showing all your work
I already planned making soup today .. very excited to take my pup for his walk first and then get to soupin!
I just needed a soup recipe here 😍✨👌🏻
Hi, it's amazing the way the oyster mushrooms look so delicate but can be cooked in the stew/soup, then sauteed and still sliced like a steak. I will make this with whatever mushrooms I can find. I like the way you think outside the box for great flavors. PS. Frankie has such a beautiful coat, so shiny and healthy. Thanks for sharing with us.
Just in time for soup season. This looks so delicious!
I LOVE mushrooms. I eat them every day. Seems like there’s a new variety available every week in my local store. I do clean mine, though.
Awesome hat, but you shouldn't worry. Just have folks turn on CC if folks find it difficult to hear you.
Also, I wonder if tandoori mushroom could be a thing? 14:40
This is a winner for sure! Thanks for sharing!
Toasting the barley?! What a great idea! Can’t wait to try!
Thank you for all you do! I appreciate the hurdle of the video making process and that you keep on doing it. Great example!
Off to the kitchen… 🏃
Derek has a Sons of Anarchy vibe going on with the bandana.😂
I was thinking Tommy Lee Jones as that crazy SOB in Under Siege lol
Man! That was a masterpiece! ❤
the messed up video! adorable!
That looks so hearty and delicious. Proper autumnal food, can't wait to make this one. Hugs to Frankie x
I love it when a surprise plan comes together. Thanks for watching.
I'm highly alleric to mushrooms. But I still watch for the fancy mad knife skills. Of course I watch for the entertainment and Miss Frankie!
That is one big bountiful pot of beautiful nourishment for heart, mind, body and soul! I'm making this one! Reiki blessings and a smooch for your beauty girl!. Love this!!
Everyone could use a Harry! Beautiful selection too:)
Really feeling the " I want to believe " water kettle!