#onion broth

[balkanradfem]

All foraged soup

So, I discovered a had a bag of frozen mushrooms in the freezer, that I had previously forgotten about, and this was a welcome discovery, as I was craving a nice mushroom soup. However, to make a good mushroom soup, I'd need some onions, and generally at this time of year, I have none. This is not because I am just so bad at growing onions; it's because I don't have the space or the bulbs. I am currently trying to trick an onion into going into seed in my garden, so that I may have onion seeds the next year. But, as of right now, I do not have onions, and this is something I usually remedy by using an infusion of chives as an onion replacement! But, not even chives are currently growing because there's so few hours of the sun in the day, they cannot be bothered to grow with this scarce amount of light.

So I remembered, there's another option! Wild onions. And, should I find wild onions out there, this would be a certified 100% foraged soup, as onions and mushrooms would come from out in the wild, collected by foraging.

I had to make an elaborate plan of cycling thu the city to get to an access point to the place with wild onions, I currently just know one spot where they grow! But I made it, and was sniffing around the grass, trying to find some blue-colored clusters. Wild onions can be difficult to spot, as they look very similar to the grass; their color is slightly more blue, they're thinner and they don't have blades like grass does, their greenery grows into elongated tubes instead. Here's some I found!

Even as they look almost like grass, they smell like onions once you pick them. There are a few similar plants that do NOT smell like onions, those are fakes! True onions smell deliciously like onions. I made sure to only harvest the green parts, because this way, I can come back in a week and collect from the same plants again, onions are great at re-growing from the bulb!

First thing I'm doing with these wild onion greens is washing them, which is convenient if you do it in a big frisbee, and then I'm cutting them in half and flipping the halves on the same side, to make it easier to cut into smaller pieces. When I'm done cutting, I put them in a jar!

This is because I'm not actually going to eat the onions, I'm just making an infusion, or a broth really, that's using the onions as a base. Their texture would not be ideal in a soup, unless for a little garnish on top (which I didn't think of at the time, so what I want is just to have them in a jar, pour hot boiling water all the way to the top, then close them up. Then I wrap this closed jar in a cloth, then wrap a few towels around it, so the heat could not escape, this way the hot jar will not cool down! At this point I also realized my frozen mushrooms are not thawing fast enough, so I put the bag into a container with hot water, to make the process faster.

At this point I'm leaving this all in the kitchen for one hour, so the onion broth gets the correct flavour, and the mushrooms get properly thawed.

*an hour later*

Here's how the onion broth looks like, taken out of the wrapping! It's nice and yellow. I'm going to strain the liquid I want to use, and I'm actually leaving some for another day; I don't need a ton of broth for this soup because it's supposed to be a creamy soup, so I don't want to make it too thin. The broth can stay in the fridge for 2 days, or it can be frozen for future use.

Now, to make the soup.

What I want to do first is to sautee some mushrooms on the oil, then make a roux. I wanted to put all of the mushrooms on the oil, but they were releasing a lot of liquid, and I didn't want them affecting the roux, so I just put a few, to intensify the mushroom flavour of the soup. I also added salt here! So after all of the mushrooms started smelling great, I added some flour on top, to absorb all of the oil, and stirred it until it started getting a bit more color. It's important while doing this, to have a glass with a bit of cold water in it! Putting a glass of water next to the pot was the first thing I did.

It's necessary to stir at all times because the flour burns easily, and before it starts looking bad (which is like, a minute in), I need to pour a glass of cold water on it, and stir. This will quickly make a paste! And this paste is a foundation for all thick and creamy soups.

After the paste has been established, I'm adding all of the rest of the mushrooms, and pouring all of the onion broth in. Then the soup is stirred until it's all the same thickness, and let to boil until it's really bubbly and rising up in the pot! I realized that the creamy soups only turn out okay if I let it bubble all the way up, this insures that the oil, flour and the water are properly mixed, and won't start turning back into separate mixtures.

This is basically all of the work. After it bubbles up, I'm closing the pot with a lid (or a plate, I don't have a lid), wrapping it up in the same cloth, towels and blanket as I did the onion jar, and I'm letting it sit there for 15-20 more minutes, and it can keep cooking in there, without me paying any attention to it. Otherwise you could just cook it on low heat for a bit longer, but it would take stirring and making sure it doesn't burn at the bottom and who's got that kind of patience.

After 15 minutes, I'm taking the pot out, and the last step will just be to blend it, since I have a blender and I can be fancy about it. The mushrooms taste mixes very well with flour and onion, really most of things do.

And here it is! All foraged (except for oil, flour and salt) mushroom soup! It was really good. Tasted like it had a real onion inside, even though I cheated.

[daily-deliciousness]

Wonton soup

[fatty-food]

Pho (via Instagram)

[bunjywunjy]

this was a great idea actually, I am a genius

[morganbritton132]

You said that you did not have tiktok, so you have likely not seen it but there is this series called roll for sandwich in which this guy makes a list if ingredients (like a list of types of bread that he has, vegetables, roughage, sauces, wild magic, etc) and each option has a number, so he rolls DnD dies and randomly makes sandwiches and rates them

Very popular, it has inspired a lot of spin-offs, people love it. He always starts with “Hello DnD tiktok and beyond, welcome to roll for sandwich a series were we let fate decide our lunch” it’s great.

My point is, Eddie would definitely do something like that but with one of his many hobbies and post it on TT.

I have not seen this, but I do love the concept. I do think I might’ve seen a spin-off though because my sister sent me a video of a girl using a d20 to decide which chore she was going to do next, and I can definitely see that one being used in the Harrington/Munson household.

Every summer begins with a deep clean.

Steve shampoos all the carpet. He pressure-washes their driveway. He declutters the entire top floors of their house. Eddie, if he is a smart man, cleans his studio.

Eddie is not always a smart man.

He gets distracted, or bored, or he just doesn’t want to do it, but this year, he’s determined. He makes a list of everything he needs to do and everything that he wants to do, and then he numbers it. He even starts a live-stream to give him more incentive to stay on task, and it works for a while.

He rolls the dice and gets a 4. He changes the burnt out lightbulb in the overhead light.

He rolls the dice and gets a 17. He dusts and reorganizes their record collection.

He rolls the dice, gets a 11. He paints the sword on his latest miniature.

He rolls the dice, gets a 9. He moves the couch to get the guitar picks that have fallen under it.

He rolls a 15, takes a break, gets distracted by a box of old tour memorabilia.

The chat is not helpful with getting him back on track because they are more interested in the stack of postcards that Eddie pulled out of the box. They need more than Eddie saying that Steve kept every postcard he sent him, especially when he looked at one of them and said, “Ha! In this one, I asked him to send me some dirty pictures. If I remember correctly, he did.”

An hour later, Eddie’s like, “Maybe I should get back to cleaning.”

He rolls again, scores a 20. Eddie looks at his list and reads, “Do something you want to do.”

He thinks about it for a second and then reaches under the couch and pulls out some ancient looking walkie-talkie, “Eddie to Stevie, do you copy?”

Eddie releases the button, waits a second, and then repeats himself. He does this a few times before he gets back, “What do you want, Eddie?”

“Wanna fuck?” Eddie asks. “Over.”

There’s a long pause and then Steve says over the line, “Did you vacuum?”

Eddie, who did not do that, says, “Yep.”

“Okay,” Steve says eventually. “Come up here.”

Eddie smiles brightly and tosses the walkie back down on the couch, before taking the stairs two at a time. The room descends in silence and then you hear static from the walkie followed by Dustin’s voice saying, “If you’re going to make a booty call, use your own frequency. Over.”

[buffetlicious]

Rather than going for rice dish, I picked this S$12.50 bowl of Kimchi & Shrimp Noodles Soup (泡菜虾仁汤面) at Feng Food (台湾味 “丰”). I opted for “xi mian” or in English means thin noodles. It was served with all the mentioned ingredients plus fried egg and diced spring onions. The kimchi imparted a light spiciness to the broth and the shrimps are real crunchy to the bite. Only complaint, the noodles portion seems a little small for a grown man like me.

Mum went with the usual Guan Miao Mian with Specially Marinated Pork Chop (猪排关庙面). I also ordered a takeaway Fried Rice with Specially Marinated Pork Chop (招牌猪排蛋炒饭) which cost S$0.10 more than mum’s dish at S$12.90+ for sis at home.

For sharing, a S$8+ bowl of Taiwanese Mushroom Meatball Soup with Seaweed & Egg (新竹香菇贡丸海带芽蛋花汤). Four to five springy and flavourful mushroom pork balls floating in the umami broth of beaten egg, seaweed and fried shallots.

[angelmush]

im home feelin sick u know what time it is

[morethansalad]

Vegan Miso Soup with Authentic Japanese Method

[yardsards]

so many meals can be bolstered by just throwing a handful of frozen spinach in there while you cook it. scrambled eggs? add some spinach. ramen? add some spinach. mac and cheese? add some spinach, baby!

[carnivalcarriondiscarded]

i am officially making the worst soup known to man

[yasssss-food]

Roasted Garlic Potato Soup

[shoku-and-awe]

Happy As a Yam - Vegan Sweet Potato Black Bean Enchiladas

[supercantaloupe]

the thing about being a good cook is that sometimes you feel like shit about getting told for the hundredth time to diet and exercise more by your doctor. and you go home and begrudgingly make a "diet" meal (more bc you haven't gone grocery shopping this week and are low on ingredients and also need to use up the zucchini that's about to rot in the fridge) and while it looks really ugly it ends up tasting really good.

[iknowwhereyousleepatnight]

favorite kind of soup you've had lately

hmmm vegetable dumpling soup. it’s like chicken and dumplings but with no chicken. i like the textures in it and i have been getting good at seasoning it

[odinsblog]

Lmao. i could have just successfully completed thee most demanding series of tasks at work, saved a bunch of babies + nuns from a burning building on my lunch break, fixed a longtime family relationship that was irretrievably broken, and not missed a single run or swim all week long

but when i get home and wanna cook something i been thinking about all day long, and find im completely out of some basic ass ingredients …. i feel like a complete failure at being an adult

[buffetlicious]

Whenever we patronized Feng Food (台湾味 “丰”) in Northpoint City in Yishun, mum number one choice would be her Guan Miao Mian with Specially Marinated Pork Chop (猪排关庙面). Well, I ordered something new this time round, a soup-based noodles dish.

My Noodles Soup with Specially Marinated Pork Chop (招牌猪排汤面) at S$11.80+, one dollar cheaper than mum’s. I opted for thin noodles as I preferred its texture over the thicker and broader version. Came with a single carrot flower, snow pea and some scallions floating in the broth over a bundle of thin whitish noodles. The soup is lightly seasoned and the noodles is firm which actually complement the well marinated pork chop.