Derek Sarno | What culinary schools don't teach you @DerekSarnoChef | Uploaded September 2024 | Updated October 2024, 54 minutes ago.
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: youtu.be/arkXyMbdyFU?si=mBLB3VmV7wbAeKZa
thelittlemushroomcompany.co.uk
smithymushrooms.com 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 YouTube = youtu.be/doh45smmuaY?si=IKZTiVqBOVtxmvjU
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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)
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: youtu.be/arkXyMbdyFU?si=mBLB3VmV7wbAeKZa
thelittlemushroomcompany.co.uk
smithymushrooms.com 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 YouTube = youtu.be/doh45smmuaY?si=IKZTiVqBOVtxmvjU
-
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)
