Quote:
Originally Posted by kindlekitten
barley, mushroom, beef soup.... mmmmm! taste just a bit if the water after soaking. it can be really "funky". maybe just use a bit. it also depends on how delicate or hearty your soup is. a hearty beef vegetable would work using all of your vegies and the 'shrooms as well
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Well, tried it with beef, barley and beetroot (hey! it rhymes/alliterates
) Anyway, 6 hours in a slow cooker didn't do much for dried chanterelles and they were too 'hard' for a soup. They may need some actual boiling and perhaps a 'chewier' context... I'm sure fresh chanterelles would be great in soup.