Simple Mushroom Soup
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- Опубликовано: 29 апр 2024
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This video is based on this recipe of mine, though as usual, I don't follow it precisely. You can do it precisely if you'd like!: www.seriouseats.com/recipes/2... 
Хобби
A trick I learned from my old head chef was to put the thyme in the freezer keeping it in the bag you’d bought it in. After it has frozen you gently crush the bag which dislodges all the thyme leaves off of the stems. Then open the bag and pour out the frozen thyme leaves into a container and keep it in the freezer. Probably one of the most thyme-saving tricks I learned.
Love this
I never thought I'd take cooking advice from RustySmeg, but there you go
They will turn brown after you freeze them. I learned the same trick from my old head chef and some time later I used it in another restaurant for a thyme butter - not the herb butter look you'd prefer. Choose wisely if you can tolerate browning of the herbs for your recipe.
@@bafhaf that’s because you’re not cooking the thyme, you’ve just defrosted it and used it in a herb butter. The freezer will have degraded cell structure and so it will oxidise faster. Cooking will stop oxidation.
Wow game changing advice. I guess I have to reevaluate my position on the comments section being full of memes and toxicity.
Fun fact: if you boil everything in kenji's trash can you will make the best stock ever
Why throw away mushroom stems? I was like NOOOO...
@@santanalz I believe he uses it all for compost!
Oh man such a top comment 😂
I don't compost so all my scrapes go to a bag in the freezer, they later become veg stock!
@@ramonafrombarcelona I do the same. Also, if you eat chicken, roast a whole chicken, eat it, and throw the bones and left overs in the freezer. When you want stock, take those veggies and the chicken remnants and that's real stock baby!
"If your food is not popping the way you want it to, sometimes its cos you need a little acid" - instructions unclear, my family are now tripping balls and I dint know how to bring them down
I didnt even add any acid and everyone started tripping. Perhaps I shouldve stuck to chestnut mushrooms.
ruclips.net/video/L0KADj3_HQI/видео.html
Keep water on hand in case they show signs of dehydration, but there's not much else you can do. Don't let them leave your sight and let them ride it out
Give them some m u s h r o o m s o u p.
Milk
I was high as shit when I saw this video for the first time and I said “I can fucking do that” the next day I made the soup from memory and it was a hit. I’ve come back a few times now to remember the order to put shit into the pot. I just want to thank you Kenji for giving me an actually simple AND delicious recipe to have in my back pocket
Hope u used the right mushrooms
@@adityachebrolu60 LMAO
@@adityachebrolu60 Mmmm, Magic Mushroom Soup
This is not simple Kodie... Simple is you sending me whatever you have and then putting it all in a pressure cooker and walking away for 40 or so minutes... That is simple...
Based high celebrated home chef
"if you've got a little kid who wants to do mushrooms" lol
hahahahaha, pure gold!
Kenji out of context 😂
Mushrooms, and acid later on. Kenji is wild as always.
Have you ever tried truffle soup with dmt? (c) Joe Roganski
Kids today are really into some weird stuff lately lol
"The mushrooms don't care, they're easy going fungis" hehehehehe
huh, nice one.
He couldn't hold it in haha
That got an out-loud "Kenji!" from me lol
Got that Bob Ross vibe
made me chuckle audibly
I just laughed out loud when he smashed the mushrooms with his hands. It's so unexpectedly and delightfully simple. Definitely doing that when I get the chance!
For me it was the garlic smash. I wasn’t expecting the same trick twice
@@acrawford7955 with both tricks being equally excellent 👌
To me, smashed are so much more natural looking in a sauce or soup . It’ll be my new preferred method ,
I like how you take the time to explain things even if you’re repeating yourself from other videos. You don’t presume the viewer has any certain level of experience in the kitchen and that makes your videos unique and helpful to cooks at any level.
This! I've learned so much, and having it repeated helps it stick in my brain better.
First!
One of these days you will be defeated Mr. López-Alt, one day...........
Not first but I'm pretty early!! Hi!
@@joashthomas2476 he's too powerful, he can upload the vid privately then comment then make it public, he is able to be hours ahead of us
I'm always in search of a better mushroom soup. Looks very good - will give it a try!
...and best!
When pouring chicken broth from those kinds of box containers, try holding it so the pour spout is on the top instead of the bottom, ie the pour spout is the maximum distance from the pot. It takes some getting used to, but this method eliminates all glugging because air can freely enter the container as you pour.
Oh that's a good tip!
So it's almost similar to pouring a quart of motor oil, where you rotate the bottle 90 degrees so that it's parallel to the ground. I would still recommend using broth for the soup as it is tastier than motor oil.
I pour mine into a glass measuring cup to see it before I add it to the pot because once I opened a new box and slime nasty mother type thing ended in my pot, ruining it all.
oh nice, I can see how that would work with any sort of cartons. Thanks!
Wow...love this! Thank you kindly!
Kenji really knows his audience when he can say "I'm sure you've all made or seen Beef Wellington being made." Yep!
Would love it if Kenji made a beef wellington
@@Owen-wc1wr It's such a structured dish, what twist could he bring to it?
@@whatdothlife4660 circumcised beef Wellington
I love how loose you are about your recipes. There are so many cooking channels that use a dozen extremely specific ingredients that no one has at home or can find at the grocery store. You make sure to point out when something is essential and when it can be substituted or left out.
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"Mushrooms don't care. They're easy-going. ....Uh, they're easy-going 'fun-guys' " COME ON PEOPLE THIS MAN IS AN ICON
I love Kenji's measurements "end of a bottle of sherry"
ruclips.net/video/L0KADj3_HQI/видео.html
"culín" as they say here
this means you need to drink 3/4 of a bottle before you can start cooking 😂
@@videos44 If you don't drink 3/4 of a bottle of wine while you're cooking, can you really call yourself a chef?
Thank you for highlighting the mushroom-washing myth. I’ve been in kitchens for over a decade and countless times I’ve had this argument!
My stance was to weigh a raw mushroom, weigh a washed one and see there was minimal difference in the weights, thus meaning they did not absorb water.
ruclips.net/video/L0KADj3_HQI/видео.html
Reece Dunne ... Tell that to Gordon! ha ha ha ha ha ha
Quick rinse is fine, but do not let them soak in water.
@@JessicaJones-me6sp like in a soup?
@@whatdothlife4660 Yeah don't try to make a soup with raw mushroom lol. Gotta sauté them first
When Kenji said he loves us I honestly felt that.
Good food makes people say all kinds of wonderful things. Need more good food in the world.
And dammit we love him!
ruclips.net/video/L0KADj3_HQI/видео.html
@@jamesjohn2957 Please stop
@@hardasanut Like Tolkien said: “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
I think a lot of us are with him on that, at the end of the day :)
I always end up scared when I expect to see Kenji right off the bat but he shows up from the bottom like that. Scary stuff man.
lol
Kenji's gotta keep us on our toes. It's a new year.
ruclips.net/video/L0KADj3_HQI/видео.html
Side note: you can totally use this soup as a gravy. Ive made it at Christmas and Thanksgiving multiple times and everyone loves it. I just blend it down a lot smoother. Its great on potatoes especially
Also, great as pasta sauce.
@@melanisticmandalorian8909 Great idea! I'd use pasta water instead of broth (and a bit less, maybe) and crème fraiche/sour cream instead of milk.
I use it as a pizza sauce
i fill my bathtub up with it and go for long 2 hour soaks in it
Great idea!!
I had a mushroom soup that was flavored with rosemary at a local cafe and it was incredible. I have never since made a mushroom soup without infusing a fresh Rosemary sprig into the broth. Just wanted to pass that tip along.
Rosemary, tarragon and sage are extremely underutilized at least in my Midwest area.
I was a busboy and I used to separate thym leaves when chefs were hungover 🤣🤣
ruclips.net/video/L0KADj3_HQI/видео.html
that went from a 5 dollar to 10 dollar to 25 dollar bowl of soup before my very eyes
lmfao
"Add some sherry"
Err Kenji I don't have sherry but I guess I could buy some?
"And truffle man, use truffle"
What?????
@@rasto62 sherry / shaoxing is cheap as hell (literally like 3-5 bucks for 750ml), you can use it in TONS of recipes, and it's also not a huge loss. you could easily skip it and deglaze with the broth. the truffles, come on, obviously nobody is going out and buying fuckin truffles for this. the man had them and wanted to live it up a little.
ruclips.net/video/L0KADj3_HQI/видео.html
well he did mention truffles are very optional
I feel like a better title for this episode would be "Faster cooking by smashing stuff." Smashing the mushrooms, smashing the garlic. I apparently need to start doing this more in my kitchen.
Makes me think of Isaac Toups’ videos where he basically smashes his garlic to pulp
ruclips.net/video/L0KADj3_HQI/видео.html
@@jamesjohn2957 get out of here with this garbage
Psychedelic’s definitely have potential to deal with mental health symptoms like anxiety and depression, I would like to try them again but it’s just so hard to source here
Psychedelics are the reason why i didn’t take my life when i was at my end. I was stripped of my ego and saw the beauty of life and interconnectivity and even though i still battle anxiety and depression, I’m doing better everyday and will never think in such a self destructive way again.
LSD and mushrooms completely changed my whole outlook on life. I became a better version of myself
This experience gave me a lot of confidence about my self and my body. A bunch of bad thought / behavior patterns were broken. One of these was pretty bad OCD that made me wash my hands a lot. It gave me a lot of hope that things will be fine, this is the one thing that I heard throughout the trip: Everything is alright. The main reason for the trip was my severe depression and it definitely helped me (although it's not gone). Before all I could do was lay in bed. Now I am trying to rebuild my life one step at a time which wasn't possible before."
[_James_tray]
Got psychs
@@sarahh321 Where to search?? Is it IG?
Last year, I took shrooms at Las Vegas thinking it was going to hit like an edible or something. Shit was scary at first but amazing once you start getting deeper into your thoughts
I loved the mushroom sauteeing hack from Dan at ATK. Cook them in water first. Then, you can get them to a beautiful crisp with very little oil.
Nothing better than mushrooms, garlic and onion! Thanks for the “Porcini (dried) is the best flavor-enhancing ‘pop’.” As a Vegan, I look for tips like that; hope to see more grain and legume recipes, too.
I enjoy your free-flowing, unscripted cooking lessons!
Namaste 🙏
@@jacquelynhill1598 Porcini was his taste preference, might not be yours.
man this makes me want to buy mushrooms just to squash them........
ruclips.net/video/L0KADj3_HQI/видео.html
Excactly
I just did that and I went to hard on my first try and the mushroom exploded everywhere, 10/10 very fun
Do it Hudson! Despite what society says, you can!
Mr. López,
I'm a young cook who's in the industry for some years by now. I worked for some of the best Chefs in my country. The deep understanding of cooking that you spread which is so important catches me everytime... No matter beeing a home cook or a professionell cook, I admire your work.
Best regards from Austria,
Max E.
Nice one Max
Any Austrian dishes you recommend?
@@aravindkm2012 schweinsbraten, Semmelknödel, backhendl, kaiserschmarrn .. those are pretty much basics and all time classics
@@the13mt40 scratches the surface but yes
@@aravindkm2012 Kangaroo steaks, coral snake skins, and of course, shrimps on a barbie.
I've been a Binging with Babish fan for a long time and always heard him reference you, and now I'm so glad I started watching your channel. Between the puns and getting a taste of what a chef cooks like at home, you're my new favorite cooking youtube channel. Thanks Kenji!!!
I will definitely make this soup tomorrow. I like the way you share your ways of cooking and optional ingredients. I get nervous when I don't have all the ingredients required for a specific recipe and you allow your viewers to be creative. I appreciate all you do.
"So I'm probably going to be going out truffle hunting and maybe I'll try and share some of that with you." ... YAY! I am so hyped for: Shabu the Truffle Hunter!!! :D
I bet Shabu would be a great Truffle Hunter. A food motivated, high-energy pooch is the perfect companion. One sniff and OFF!
ruclips.net/video/L0KADj3_HQI/видео.html
Where Kenji lives now I think Shabu will find the wrong kind of get chased by a farmer...
My cooking has gotten so much better since I started watching kenji's videos, thank you!
ruclips.net/video/L0KADj3_HQI/видео.html
This is probably the calmest and straightforward cooking video I’ve seen in a long time. Enjoyed it very much!
That mushroom trick is amazing, thanks Kenji! I feel like I just learned the smashing garlic trick all over again.
Hey kenji, I just made this recipe from your cookbook yesterday it's delicious. I didn't have any cows milk so I decided to use cream for the dairy and used less because of that. I also used store bought stock reinforced with unflavored gelatin like you have recommended before. Out of all the recipes I have tried from the food lab, this is my favorite so far. Thanks!
That sounds so rich and amazing, I bet you didn't have to puree it like Kenji did in the video. Also, where do you live and do you have any leftovers? :P
6:55 MY VIETNAMESE MUM DOES EXACTLY THAT. She always tells me "Don't be silly" when I try to chop it any other way hahaha
I just made this soup for lunch and it's a keeper! Super easy and wholesome. I've been getting more into cooking and your videos encourage me even more!
I just made this. It's easy enough that I can make it after working 10.5 hours, and it's delicious and satisfying. The part about the lemon juice was eye-opening, it completely changed the flavor of the soup! Fantastic video, please make many more like this. (This was my first and only Kenji video I've watched so far, so maybe all of yours are like this). Thank you very much, sir.
"I think have a couple of bay leaves" proceeds to bring out a jar full of dozens of bay leaves. 15:14
@@bag3lmonst3r72 It's just for likes
@@bag3lmonst3r72 Just copy whatever is said in the vid, and you'll get likes, that's what I noticed (a guy got 2000 likes just from that lol)
@@bag3lmonst3r72 Nah i live in NYC so i don't have any cabinet space so I keep like 10-15 bay leaves at a time
I love Kenji’s lessons and tips. It’s so calm, warm and inviting. Like a delicious soup.
I really, really love your videos Kenji. They're really helping with my sanity when the UK is constantly being put into lockdown 😊
I love watching your videos not just for your cooking on specific dishes BUT also for the details and history of each ingredient you are you using.
The myth about mushrooms I never understood why we can't wash it there has never been any detail on it either so thank you for explaining it.
Your videos helped me understand cooking. Cooking is never precise but it's just taste and understanding of ingredients. I'm mind blown. You get the basics of recipes but in reality there's always added ingredients that NO one knows about.. so like yeah your take and twist on recipes.
I made this on a whim after realizing that I hadn't planned dinner, and had all of the ingredients for Kenji's latest video already on-hand, and it turned out amazing! This is easily the most-delicious simple meal that I've cooked in a long time.
It might be fun to hear about the process of setting up your new kitchen! Like the thought process behind layout and what makes things efficient. Super glad to see all the new uploads!!
I made this the other day as described in the video. It was so good that I had to make more! The next day I made the larger amount described in the written recipe. I really was blown away by this soup, and the splash of lemon juice at the end really does elevate the soup to the next level!
Made a variation on this last night after watching this video a few times to make sure I got all the steps. This recipe is amazing, thank you Kenji!
"Why did I cut these mushrooms" proceeds to make chopping the mushrooms the thumbnail. 😂
ruclips.net/video/L0KADj3_HQI/видео.html
Kenji: once again giving a nice guideline
my brain: souper delicious
I stumbled across your video this morning and realized I had all the ingredients so I decided to give it a shot. It was super easy to make and is absolutely delicious. Thank you for helping me make a wonderful lunch!
J. Kenji: 1st time seeing your show..absolutley terrific! So very down-to-earth and so informative from a real professional! Thank you so dear sir!
…nice touch; you are a pleasant instructor; I’ve never sautéed mushrooms with such detail.
Was just about to ask you about your Chinese cleaver, and you talked about it!
Did you find it?
@@wookoouk I have a different version with a metal handle that I found at my local Chinese grocery store for less than 20.
My son had maybe 10 expensive knives. Married a Chinese woman, they now only use one Chinese chef's knife. They work great.
@@wookoouk They're available on Amazon, look for SHI BA ZI ZUO's store as the seller and the knife is there for $42.
i inhereted one from my chinese roommate its good for most things excepting paring, skinning, and a couple other things
You're the man Kenji. Happy the move went well, glad to see you pumping videos out again!
Love it when you chat at us, really, not being cute. You consistently teach so many processes and the “why” of so many rules which really don’t matter. The way I understand cooking and I’m really into it. Thanx
I’m sure at least a few folks are going to ask me, who am I to critique the chef’s recipe, but maybe some of you will enjoy my tweaks. I put my mushroom soup in a blender (as Kenji mentioned as an alternative) and I add about a tablespoon of garlic olive oil before I blend the soup for about 30-45 seconds. The oil not only adds a wonderful depth, it also aids the emulsification and thus the soup is creamier. Also, I reserve some of my mushrooms to add after blending so I have a little chunk in my creamy soup. Last, I often top it off with hand grated parmesan cheese.
Pro tips: If you like it decadent use half and half or whipping cream in smaller measurements instead of, or in addition to milk, and use Pacific’s mushroom broth instead of chicken or ordinary vegetable stock. Sneak two or three baby carrots or half of a sweet onion in your broth for a little sweetness. A splash of white wine is the $30 a bowl version😋
Good suggestions! I haven't made Kenji's version yet, but after I do, I'll try to make this version as well
"Mushrooms don't care, they're easy going fun guys."
K.A. Lopez Jan '21
Fun-guys hahaha
ruclips.net/video/L0KADj3_HQI/видео.html
This was the first video of yours that I'd seen and I really enjoyed how you took the time to explain what you were doing and just talking through everything, sharing little hacks and things that you've learned, I thought that was really cool, thanks!
watching you cook and talking is just like therapy for me, really.. i enjoy it so much and im so thankful, that you share all of this with us! I already impressed my turkish friends with your menemen recipe :) take care
I just made this for dinner tonight and it was so yummy with a slice of toast! Thanks for sharing 😋🍴
Hey Kenji, one of my favourite tricks with big cartons like the stock you used is to pour with the opening close to my hand, so the opening is at the top of the carton. Then it almost doesn't gulp and is a lot easier to control. I hope you understand what I mean -- you kinda turn the carton 180 degrees so the opening is furthest from the tip of your thumb and index finger.
Great video! I learned 3 things to make my life easier in the kitchen. 1) holding the knife in place and bringing the mushroom to it - total economy of movement. 2) smashing mushrooms! Been doing that with garlic forever. Have made millions of mushroom dishes but NEVER thought about smashing them. Game changer! Such a time saver. And 3) - my favorite! Rehydrate dried mushrooms in the stock to be used for the soup. Genius!
This is now a favorite recipe I'll try to hold onto. Low effort, high yield recipe. Very simple and easy to prepare and tastes amazing
I guess you could say it's SOUP-er good. I'm here all week.
Love your low-key delivery, love how you pack a lot of information into each video. Word of the day: alliums. I like my soups and sauces a little chunkier, but all I'd need to do is use the immersion blender a little less.
Me and my partner made this for dinner last night and it was the best mushroom soup we’ve ever had. Thank you for the recipe. Love from the UK 🇬🇧
I forgot to like the video when I started watching. It wasn't until you made the "fungi" pun that I had to check whether I had indeed liked the video, which I hadn't.
I come for the cooking tips, but stay for the fantastic wordplay! Great work Kenji!
I really like that new kitchen, stoked to see more of it.
kenji i’m a school lunchlady and i really appreciate all that you do!
I appreciate you more! Some good memories of my school lunch ladies.
Thank you Kenji for introducing me to one of the best soups I have ever had in my life.
Just tried this recipe with white button, baby Bella, and shiitake. Went by the precise recipe but used leeks instead of onions. Finished it off with some lemon zest, cured egg yolk, and black truffle infused oil.
I have said it so many times before, but thanks for all you do. You are a constant inspiration.
Can you please make kabsa? It's an Arabic twist on biriyani, it's an Arabic rice dish usually made with chicken (the most common) or lamb (the best of the best for kabsa) or goat, goat is similar to lamb but in Arabic traditions it's considered disrespectful to serve it to guests, but it's a good choice if you're chilling out with friends
I'd be really happy if you could make kabsa with any of these meats
"guys, gals & non-binary pals" i love kenji
ruclips.net/video/L0KADj3_HQI/видео.html
Yikes
Cringe
@@nowdefunctchannel6874 ?
@@holidayfartcruise1328 cringe
I just made this soup! I’m not a professional cook and I found this to be an easy and flexible recipe. Very delicious
A tip for pouring stuff from boxes of milk, stock, juice, etc.: Hold it with the nozzle at the top, not the bottom! (At least until it's almost empty.)
Reason: If you hold the pack such that the nozzle is at the bottom (like most people do), air has trouble entering the box and you'll get slow splashy/gurgling flow. If you hold it such that it's at the top, air can flow in unhindered and the flow of liquid is fast & smooth. (And due to the arc / horizontal acceleration it won't drip along the box or something like that, just flow as usual.)
That squashing trick's genius lol. thank you very much
I Agree, everyone needs a good Chinese Chefs Knife, their great for almost everything and super affordable
Thank you for doing these videos Kenji. You're who i aspire to be.
I was definitely adverse at first to the Chinese chefs knife but after seeing how light it really is and how useful the surface area is for transporting chopped items, I totally get the practicality and versatility.
Little tip: Young can add a red mushroom and a flower and get a nice suspicious stew
This is so timely! I was chopping mushrooms just now and thought how nice it would be in a soup
You were just randomly chopping mushrooms for no reason?
@@ednamode2334 well to eat it of course. Making some pan seared chicken and finishing with some mushrooms in pan sauce. :)
Your videos are great, i've followed three of your recipes thus far and all have come out great. It's so handy to see you make these foods in real time no edits. Thank you so much J. Kenji Lopez-Alt Lopez-Alt Kenji J.
I just made this soup and am currently eating this soup and it is DELICIOUS!! Thanks Kenji! It also gave me a good excuse to buy some wine which is always nice.
Title: simple mushroom soup
Kenji: Adds truffle
Made this with a couple subs.... dried wild scaber stalks, onion, rosemary and beef stock. I ate what (would) have been ~ two days of food in one sitting and enjoyed Every. Single. Second. of it.
Kenji is THE MAN.
New house looks great so far. I'm happy to see it in some new content! Thanks
I am more in love with how the kitchen is design more than the actual food.
Kenji: mushroom brush
Me: why didn't they name it brushroom
mushbroom 😉
Commercial mushroom farms sterilise their soils to maximize yields as it won't infect the mycelium and ruin the batch. Obviously do not eat the dirt but it won't kill you if some get in the dish.
The reason I don't want dirt in my soup isn't because it might kill me. It is because I don't want dirt in my soup.
Pretty sure normal soil wouldn't kill you either
Gotta get that earthy flavour
First timer to your channel! I absolutely love that you used a POV for this! Thanks for this!
i had already decided to make a soup with mushrooms tomorrow and now i have a recipe and step by step video-perfect!
Seeing Kenji cooking cool stuff more than seeing my SLAV family lately....
Could you please do a video or link to an explanation of the “why” behind your knife choice for a given video/recipe?
Or maybe a simple breakdown of what knife when?
You are amazing and I’ve learned SO much from you. Thank you!
Honestly a chef's knife will do 99% of the work you need while cooking. A Chinese cleaver is basically used for all chef's knife work in asian kitchens (a the distinction between a Chinese cleaver and regular cleaver is a regular cleaver has extra weight and thickness, which is good for thick meats/bones). it is not as agile for separating meat/bone like a chef's knife, but the extra weight does do wonders when rough chopping poultry (especially for thin bones/joints). The only extra knives I would recommend beyong your chef's knife is a bread knife (assuming you have fresh bread often), and paring knife for delicate work (but honestly even then I may use a small knife a handful of times in a year). I'm rather fond of my kiwi #171 thai chef knife and use that almost exclusively in my kitchen. I grew up in an asian household with a chinese cleaver as the kitchen workhorse, and couldn't get into the feel of a traditional chef's knife. the thai knife gives me the best of both worlds imo.
That pantry of herbs! Really digging the new kitchen (and this recipe), Kenji!
Just made this tonight. Literally the best thing I've made all year.
Kenji coming in strong with the dad jokes. Mushrooms are fun guys! My daughters love that one. 😂
You know, I can't hear the word Veloute nowadays without also hearing the SortedFood boys mocking it.
This 👆
He feels like such a dad. Showing what hes doing and just sprinkling in some tidbits of info/ ways to apply what he's doing to other stuff.
I am so glad I found this video. I can't wait to try this. You did a great job with the video. 💜💜💜
RUclips randomly recommends this to me and I am already loving this top down style of cooking!
18:05 You can see he is barefoot.
Part 4 of getting to know Kenji's new kitchen like we knew the old one!
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Thanks for sharing Kenji!