I'm a home cook, so I will call this cheating. If I were a pro, I would probably call it a chef's trick.
I'm sure there are a lot of tips and tricks around to tweak dishes to another level with a minimal effort. This is an example.
It's simply soup made from humble white mushrooms, in french called "champignons de Paris", but still plain white mushrooms, nothing wild, just cultivated ones, so underrated.
The trick is simply... to add a few slices of dried porcini. Cheating or chef's trick? Be as it may, this takes the taste to a real waaaw-level!
I've done it on other occasions with mushroom risotto too, with the same exciting result.
For people used to eat canned mushroom soup, all nice and smooth and white and creamy, you really should try to make this genuine soup; tastes incredible for so little effort. Looks rustic, maybe a little too dirty and earthy for some.
- 2 onions chopped, sweat in olive oil
- 2 slices of dried porcini (I guess 10 grams or so) chopped, not even soaked first. Throw that in too.
- 500 grams of sliced large white mushrooms, fry them a little before adding liquid.
- 2 mediumsize potatoes peeled and cut in pieces to give the soup some thicker consistency
- 1,5 liter chickenstock, s&p
- cook 30-40 minutes
- add 1/2 cup of cream and mix
- fry some left-over white mushroom slices in a pan and throw in.
What's your opinion on these clever moves? Any other cheating/chef's tricks you like to share?