You say you’re not a good cook but you completely understand how flavour works. As chef I want to tell you to give yourself more credit. You know how to balance flavour and I have so much respect instead of wasting the mushroom you’ve dried them and made them into a powder. Very very impressed. Chef Alex 😉
If you’re ever around the Berkshire area and fancy doing a bit of fishing with some camp cooking I’d love to join you. We can do some proper bush cooking
As much as I love your informative videos and just “you” as a person Alex. I’ve been watching you on TH-cam for years now, I often wonder if Carl would love to be with you but it’s nice that you’re both happy and doing what you love. I’d definitely love to see you after a few amanita muscaria or fly agaric to you shroom fans 🫠🫠 I watched an interesting documentary recently that you may have seen about “magic mushrooms” along with LSD etc … they have been using micro-dosing these types of drugs to help or even CURE conditions such as ptsd, manic depression, neurological disorders etc … I grew them for fun back in my 20’s but had no idea of their benefits, and now - suffering from a back disability I’m constantly researching plant based alternatives to medicine rather than addiction and adding to the wild opioid epidemic. It’s very sad to see - but easy for GP’s to hand out to patients such as myself - plus, if nothing comes of it due to our such black and white ruling of the western world they’re good fun (if done safely with friends that you completely trust and have small amounts) **don’t try this at home kids** although all the negative reactions from governments around the world, Canada are leading the way in research and I hope they can convince others who rely so heavily on pharmaceuticals - making these companies richer by the minute and for those not educated to stop and listen. I challenge you Alex as a clever young guy to research yourself and promote the benefits on your channel. It would help the vast majority of the nation immensely 👌🏼
I think you’d be an excellent chef the way you tasted your soup and could tell what was missing. I think that’s a talent, to identify what doesn’t exist but should. Really cool! I also love the fresh, rustic nature of how you create with what you’ve foraged and have on hand. This along with your artistic eye for photography and your curious, optimistic and calm personality and humble sense of humor is an awesome channel stew that makes your videos so much more than the sum of their parts. Inspiring and beautiful! Thank you for sharing so much 💗
Hello from New York in America. I just want to say that I really enjoy your videos. You have a very kind, calm, likable demeanor. I don't "do" the outdoors and I'm not a mushroom fan by any means, but you really make me wish I was. Keep up the enjoyable content!
Alex you are a delight to watch. Excellent mushroom soup. Love the way you present everything. Watched a few of your videos n they are all soooooo enjoyable. The knowledge of history u give with every recipe is so interesting n appreciated too. You say u can't cook. But, it's very inspiring what you share. Certainly know how to chop onions. I work with food, a chef should me once the method u use. Purple onions make me cry tho. Have to chop those when make coleslaw. Thanks for your time making videos n the 🌞 sunshine u bring into peoples life.
What you can do to make the soup thicker and more sauce like is to either use cream or creme fraiche for it, or alternatively put one or two teaspoons of flour or cornflour into a separate cup and mix it with a bit of cold water. The water needs to be cold in order for the mix not to go lumpy. You then stir this flour and cold water with a teaspoon in the cup and then pour the homogenous liquid into the hot soup pot while stirring continuously and bringing it to the boil immediately, then reduce the heat, stirring still and then let it simmer for a few more minutes or so. The soup is then thickened, even if you don't have cream or creme fraiche at hand.
it was a sad fall mushroom season here in WA state. we had a very dry summer and immediately after our rainy season started, it froze! So I’m living vicariously through you Alex. Thanks for the cooking tips and 🤞 next year’s shroom season will be fruitful for us in the PNW. 🍄 🌲
You are becoming a chef Alex ! 👍I assume it is a nice part of your stay to cook with healthy and tasty natural ingredients. I am the same. Enjoy those little sparks of happiness ! (And stay warm…)
Hey Alex . Always keep the last half to inch end of any hard cheeses you have , in a air tight container . Then when making a soup or chowder etc about the same time you would add cream or a rue or butter , just drop the hardened cheese ends in . Brings salt, a good tang and a creaminess , it's good fun trying different cheeses and seeing what they add to a good soup. It looks like a perfect place to do some writing where you are , I'm happy for you mate Getting around this magnificent globe we live on and experiencing how other cultures live and what's important to them is without doubt the best use of time I've ever found in my life. Dream big Alex mate .
Oh Alex, what can I say! Great Job Again! You have the personality of a fine fella [as my mum always said]! Good Sense of humor. [1] When I make my mushroom soup, I use a low fat milk base, then I bring it up with cream towards the end. I don't use water. I like using potatoes in it but I puree them so it add's thickness to the cream, and it's more hardy. More of a Chowder or Bisque! [2] I dehydrate mushrooms in my food dehydrator. EVERY KIND you can imagine. Mostly Portabella's and Cremini though. I think I have 20-25 quart jars of different kinds of mushrooms in my food cellar/pantry/bulk food storage room. [3] You should think about adding some mushrooms to your eggs in the morning. Mushroom Cheese Omelettes are so good. [4] I am a PREPPER, and have every shelf of my [temp controlled ]15' x 26' room [cellar/storage] stocked up [floor to ceiling]. I can/preserve, freeze dry, and dehydrate everything I grow during the year. This week I am literally canning dozens of jars of Pumpkin puree. Most will end up going into doggie biscuits. [5] I am also dehydrating fruit. Especially oranges, lemons, limes and grapefruits. They are kept in sealed storage bags, and used for making lemonade, orangeade, limeade, etc, later on. Or in cooking. [6] I also make Extracts out of so much stuff. Vanilla, Almond, Walnut, Hazelnut, Orange, Lemon, Lime, Coconut, and the list goes on of all the kinds of Extracts I have aging. Sometimes I sell it at farmers markets in 4oz bottles. You collecting and drying is so fantastic! Being self sufficient ROCKS!!
Soups and stews are the best on cold winter days! So comforting and warming! Your cooking and presentation brought those mushrooms to the forefront - looks very good!!
Love your videos! They make me feel warm and cosy. Couple of tips for kitchen tools - don't use metal utensils on non-stick pans to protect the surface and use the back of your fantastic knife to scrape ingredient from a chopping board to preserve the edge of the knife. Thanks again!
It's a pleasure to watch you cooking and hearing how you describe it's taste because you do it on our level. You turning into a chef, Bee keeper, Traveller, Hermit & Mushroom Forager, just don't forget your a top Angler and need to go Fishing now & then. All the best.
get a bit of butter and flour in the frying pan heat it up and mix till it's a paste like consistency then add into your soup pan on the hob whilst stirring that should thicken it up a bit, or cornflour and milk
Hi! I found your channel by chance a few days ago and I really like your content. Your videos are funny, interesting, insightful but also relaxing and peaceful. Love the cabin, landscapes and mushrooms . They remind me of my camping days. Keep up the good work and can’t wait to see the next video!
When you collect the mushrooms, cut above the root so it can grow next year as well. Post more videos with snow please, or like a ASMR type of the snowing landscape, you home is perfect for that.
What you can do with the Boletus is to soak them a few hour ahead, then take them out of soaking water and fry them gentle in butter. then add the soaking water in to the soup. The frying add a bit of extra flavour.
it is very surprising, i have so much to comment on just starting this video. i am 6sec in and he got the most awsome camera angle. looking right at the sun and he is perfectly lit even while in that position! his camera is very very good and i am always astonished by the contrast level and the consistancy.
Yum!! One of my favourite foods are mushrooms. Fried especially. But mushrooms period are right up there. Soup sounds very good today as we are in a deep freeze here at the cabin. -38C this morning! Woodstoves are pumping out the heat and will be keeping us warm and cozy!
Love your videos! Tip I learned: when scraping things off the chopping board, don't use the sharp blade, but the other side. Doesn't put extra wear on the blade.
That soup looked delicious, Alex; well done. You say you’re not a very good cook but believe me, you are well on your way. Not having a blender you could smoosh up the potatoes a bit with a fork or a potato masher so that they break down and thicken the soup up a bit and make it less watery. Another thing you could have done is add the rind of the Parmesan; that’s another good way of getting flavour in. Really enjoying your videos, young man. Keep up the good work. 👏
You nailed it Alex. I could taste it when listening to you describe it. I really love mushrooms. They make every meal perfect. Pizza. Steak. Soup. Raw. Fried. Man I’m hungry! I recently did a ham and cabbage soup. Yum. But, come to think of it, it needed more mushrooms! I could have soup every day. Literally! Lol. Keep on having fun. I’ll be following along. Watching from Ontario Canada 🎉
Oh yes! Perfect winter meal! When you put the sautéed store mushrooms in the bowl, I thought, “he could really use some fresh chopped parsley in there…”, but I didn’t think you had it on hand. But you did! Nice job, looks yummy!😊
Love the videos,I have been following you since your Carl and Alex days! I've been a chef a long time and I must say it's great to see how you layer the flavours and steps properly, use things like vinegar to cut through the fat and really try to understand how to combine flavours and textures.
What perfect timing. I just cooked up some pasta and loaded it with mushrooms, store bought sadly, but I LOVE mushrooms in any dish. I'm glad I had something to eat while watching this video otherwise I would've been drooling on my keyboard!
When I make soups I like to add melted butter with paprika and or cornflour to thicken in a separate pan, then add to soup at the end. I also use vinegar but usually to balance creamier types of soups 😉
Hi Alex! Lovely video! One tip for cooking mushrooms, instead of just frying them, boil them in some water and then fry them. It will make the mushrooms taste so much more and it is really a mushroom flavour bomb! There are some videos on youtube on how to do it if you are unsure.
Just watched this and I can give you a sneaky tip. Keep the rind from your parmesan, then when you make a stew or another soup chuck a piece in and leave it to dissolve a bit. It adds saltyness , flavour and will thicken it slightly.
Your soup looked lovely Alex. If you wanted it a bit less watery you can toss is a spoonful or two of flour with your sautéed onions. Then add your liquid slowly, stirring so you don’t get lumps. Your soup will seem more “creamy “ that way.
Just as well you like it 😂😂😂 It’s great you’re showing your personality more bro! I find your sense of humour funny as fuck! Even just the way you said well done and yourself a clap made me lol 😂 lovin it bro!
Use cornflour to thicken your liquids one teaspoon mixed in a tiny bit of water in a cup before you pour into pan, wait 30 seconds if still not thick enough repeat process
Great video again! I don't even eat mushroom, but i still love to watch these foraging, cooking videos. I think it's the passion, the way You talk about it....13:03
Alex, I might stir in some blue cheese instead of adding salt... 🤔 Any recipe with lotsa garlic & onions is good with me ! Never have too much garlic... 🤗 From the Emerald Isle 😎👍☘️🍺
Nice if you added a lil corn meal/ starch storing it in gradually either dry or adding it separately after making a paste first & then gradually stiring it in so as not to form any lumps that would have thickened your soup & given it an added flavour & more body too
Thank you for the video Alex! There's nothing like a good mushroom soup. And this soup you made looks delicious. And from what you described it sounds delicious. Cheers Alex 🍻
I think you're going a little stir crazy Alex🤣👌Another fantastically entertaining video mate. Rach and I look forward to our Fridays and an hour or so of your videos. Rach usually greets me from a week's work with "have we got some Just Alex to watch?“ Keep em' coming buddy👌
Great soup Alex. For a variation in future, you could add one whole block of Boursin (or the Philadelphia tub with Garlic and Herbs) at the end of the cooking and then add some milk thickened with cornflour if you want. That will give you a very creamy mushroom soup. For a whole meal in itself, you could add some cooked chicken too... Bon appetite.
Alex try to add next time little bit of crème fresh. My Mrs prefer double crème but I think it’s too sweet that’s why when I cook soup I always use crème fresh. Hello from Wales and Poland ✌🏻🇵🇱🏴
Wicked ace Alex! Thanks for sharing and inspiration for your mushroom soup recipe. I will definitely try. Enjoying your Alp mountain adventure. Cheers!
Alex. Top video. Really enjoying this short series in the alps. Your soup sounded bang on, it would have been just the texture you hoped for had you blended it as described! Keep well sir!
I love how Alex trying new recipe and enjoy cooking at the same time. What you prepare now is a bit soupy for me maybe drained a little bit and instead of butter I prefer cream cheese just a little bit 😋 well I just love trying new things explore what I can do more specially in cooking ☺️ Keep making interesting informative fun videos Alex I ♥️ it and I enjoy watching it.🤗
Great video as always! Soup looked lovely. If you need to make the garlic more of a paste squash them with your knife put some salt on top and keep dragging it over and it will be less chunky. Also as you are a fan of beer and mushrooms, why not try a beer and mushroom soup, I had it in Belgium and it was delicious, I bet an Austrian beer and mushroom soup would be awesome! Keep up the great content!
Looks good to me . I was just thinking that you would't fined a mushroom in all that snow .Nowt wrong with you cooking Alex , thanks for the video , stay safe ,see you in the next one
You say you’re not a good cook but you completely understand how flavour works. As chef I want to tell you to give yourself more credit. You know how to balance flavour and I have so much respect instead of wasting the mushroom you’ve dried them and made them into a powder. Very very impressed. Chef Alex 😉
Thanks 😊😊😊
If you’re ever around the Berkshire area and fancy doing a bit of fishing with some camp cooking I’d love to join you. We can do some proper bush cooking
I like how you describe the taste what you cooked. You not just making cooking fun, you paint a picture of it too!
Me: builds hut next to yours, sneaks in at night and steals a bit of mushroom soup, leaves mysterious blender on the counter.😘
Might be a keeper, Alex!
@@andreasrademacher5715 😊😂😊
As much as I love your informative videos and just “you” as a person Alex. I’ve been watching you on TH-cam for years now, I often wonder if Carl would love to be with you but it’s nice that you’re both happy and doing what you love.
I’d definitely love to see you after a few amanita muscaria or fly agaric to you shroom fans 🫠🫠
I watched an interesting documentary recently that you may have seen about “magic mushrooms” along with LSD etc … they have been using micro-dosing these types of drugs to help or even CURE conditions such as ptsd, manic depression, neurological disorders etc … I grew them for fun back in my 20’s but had no idea of their benefits, and now - suffering from a back disability I’m constantly researching plant based alternatives to medicine rather than addiction and adding to the wild opioid epidemic. It’s very sad to see - but easy for GP’s to hand out to patients such as myself - plus, if nothing comes of it due to our such black and white ruling of the western world they’re good fun (if done safely with friends that you completely trust and have small amounts) **don’t try this at home kids** although all the negative reactions from governments around the world, Canada are leading the way in research and I hope they can convince others who rely so heavily on pharmaceuticals - making these companies richer by the minute and for those not educated to stop and listen. I challenge you Alex as a clever young guy to research yourself and promote the benefits on your channel. It would help the vast majority of the nation immensely 👌🏼
@@SPS_survivornot reading that
I think you’d be an excellent chef the way you tasted your soup and could tell what was missing. I think that’s a talent, to identify what doesn’t exist but should. Really cool! I also love the fresh, rustic nature of how you create with what you’ve foraged and have on hand. This along with your artistic eye for photography and your curious, optimistic and calm personality and humble sense of humor is an awesome channel stew that makes your videos so much more than the sum of their parts. Inspiring and beautiful! Thank you for sharing so much 💗
Hello from New York in America. I just want to say that I really enjoy your videos. You have a very kind, calm, likable demeanor. I don't "do" the outdoors and I'm not a mushroom fan by any means, but you really make me wish I was. Keep up the enjoyable content!
Thanks Jim!
I've got into mushroom foraging because of Alex but I don't like mushrooms so I just take pictures of them instead
Alex you are a delight to watch. Excellent mushroom soup. Love the way you present everything. Watched a few of your videos n they are all soooooo enjoyable. The knowledge of history u give with every recipe is so interesting n appreciated too.
You say u can't cook. But, it's very inspiring what you share. Certainly know how to chop onions. I work with food, a chef should me once the method u use. Purple onions make me cry tho. Have to chop those when make coleslaw.
Thanks for your time making videos n the 🌞 sunshine u bring into peoples life.
What you can do to make the soup thicker and more sauce like is to either use cream or creme fraiche for it, or alternatively put one or two teaspoons of flour or cornflour into a separate cup and mix it with a bit of cold water. The water needs to be cold in order for the mix not to go lumpy. You then stir this flour and cold water with a teaspoon in the cup and then pour the homogenous liquid into the hot soup pot while stirring continuously and bringing it to the boil immediately, then reduce the heat, stirring still and then let it simmer for a few more minutes or so. The soup is then thickened, even if you don't have cream or creme fraiche at hand.
you have entered the culinary school. balancing the flavor is a mastering skill.
it was a sad fall mushroom season here in WA state. we had a very dry summer and immediately after our rainy season started, it froze! So I’m living vicariously through you Alex. Thanks for the cooking tips and 🤞 next year’s shroom season will be fruitful for us in the PNW. 🍄 🌲
You are becoming a chef Alex ! 👍I assume it is a nice part of your stay to cook with healthy and tasty natural ingredients. I am the same. Enjoy those little sparks of happiness ! (And stay warm…)
Hey Alex . Always keep the last half to inch end of any hard cheeses you have , in a air tight container . Then when making a soup or chowder etc about the same time you would add cream or a rue or butter , just drop the hardened cheese ends in . Brings salt, a good tang and a creaminess , it's good fun trying different cheeses and seeing what they add to a good soup. It looks like a perfect place to do some writing where you are , I'm happy for you mate Getting around this magnificent globe we live on and experiencing how other cultures live and what's important to them is without doubt the best use of time I've ever found in my life. Dream big Alex mate .
Thanks.
Oh Alex, what can I say! Great Job Again!
You have the personality of a fine fella [as my mum always said]! Good Sense of humor.
[1] When I make my mushroom soup, I use a low fat milk base, then I bring it up with cream towards the end. I don't use water. I like using potatoes in it but I puree them so it add's thickness to the cream, and it's more hardy. More of a Chowder or Bisque!
[2] I dehydrate mushrooms in my food dehydrator. EVERY KIND you can imagine. Mostly Portabella's and Cremini though. I think I have 20-25 quart jars of different kinds of mushrooms in my food cellar/pantry/bulk food storage room.
[3] You should think about adding some mushrooms to your eggs in the morning. Mushroom Cheese Omelettes are so good.
[4] I am a PREPPER, and have every shelf of my [temp controlled ]15' x 26' room [cellar/storage] stocked up [floor to ceiling]. I can/preserve, freeze dry, and dehydrate everything I grow during the year. This week I am literally canning dozens of jars of Pumpkin puree. Most will end up going into doggie biscuits.
[5] I am also dehydrating fruit. Especially oranges, lemons, limes and grapefruits. They are kept in sealed storage bags, and used for making lemonade, orangeade, limeade, etc, later on. Or in cooking.
[6] I also make Extracts out of so much stuff. Vanilla, Almond, Walnut, Hazelnut, Orange, Lemon, Lime, Coconut, and the list goes on of all the kinds of Extracts I have aging. Sometimes I sell it at farmers markets in 4oz bottles.
You collecting and drying is so fantastic! Being self sufficient ROCKS!!
Thanks for all the info, appreciate it! Yes, finding and growing your own food is the best feeling!
It’s so good to see you in the great outdoors
Soups and stews are the best on cold winter days! So comforting and warming! Your cooking and presentation brought those mushrooms to the forefront - looks very good!!
Love your videos! They make me feel warm and cosy. Couple of tips for kitchen tools - don't use metal utensils on non-stick pans to protect the surface and use the back of your fantastic knife to scrape ingredient from a chopping board to preserve the edge of the knife. Thanks again!
It's a pleasure to watch you cooking and hearing how you describe it's taste because you do it on our level.
You turning into a chef, Bee keeper, Traveller, Hermit & Mushroom Forager, just don't forget your a top Angler and need to go Fishing now & then.
All the best.
get a bit of butter and flour in the frying pan heat it up and mix till it's a paste like consistency then add into your soup pan on the hob whilst stirring that should thicken it up a bit, or cornflour and milk
I LOVE your mountain hut videos!!! So relaxing to watch
Hi! I found your channel by chance a few days ago and I really like your content. Your videos are funny, interesting, insightful but also relaxing and peaceful. Love the cabin, landscapes and mushrooms . They remind me of my camping days. Keep up the good work and can’t wait to see the next video!
Thanks! Glad you found the videos! 😊
You're right about blending it Alex. It would change the way it tastes. I also would add a bit of cream..even coffee cream would work. Happy foraging!
When you collect the mushrooms, cut above the root so it can grow next year as well.
Post more videos with snow please, or like a ASMR type of the snowing landscape, you home is perfect for that.
You have the start of a really good soup. I like your open and honest attitude towards life. Enjoy
What you can do with the Boletus is to soak them a few hour ahead, then take them out of soaking water and fry them gentle in butter. then add the soaking water in to the soup. The frying add a bit of extra flavour.
it is very surprising, i have so much to comment on just starting this video. i am 6sec in and he got the most awsome camera angle. looking right at the sun and he is perfectly lit even while in that position! his camera is very very good and i am always astonished by the contrast level and the consistancy.
Thank you for demonstrating your cooking abilities. You definitely explain the flavors. Good job, young man!
I could listen to Alex describing stuff all day! 😂👍
haha, thanks!
Yum!! One of my favourite foods are mushrooms. Fried especially. But mushrooms period are right up there. Soup sounds very good today as we are in a deep freeze here at the cabin. -38C this morning! Woodstoves are pumping out the heat and will be keeping us warm and cozy!
-38!!! Wow! You’re brave up there!
@@just_alex Either that or crazy! Lol!
Well that got me salivating, and personally, I much prefer a 'thin' soup, looks and SOUNDS pretty perfect to me, nice one Alex 😁👍🏽
Love your videos! Tip I learned: when scraping things off the chopping board, don't use the sharp blade, but the other side. Doesn't put extra wear on the blade.
That soup looked delicious, Alex; well done. You say you’re not a very good cook but believe me, you are well on your way. Not having a blender you could smoosh up the potatoes a bit with a fork or a potato masher so that they break down and thicken the soup up a bit and make it less watery. Another thing you could have done is add the rind of the Parmesan; that’s another good way of getting flavour in. Really enjoying your videos, young man. Keep up the good work. 👏
You nailed it Alex. I could taste it when listening to you describe it. I really love mushrooms. They make every meal perfect. Pizza. Steak. Soup. Raw. Fried. Man I’m hungry! I recently did a ham and cabbage soup. Yum. But, come to think of it, it needed more mushrooms! I could have soup every day. Literally! Lol. Keep on having fun. I’ll be following along. Watching from Ontario Canada 🎉
Oh yes! Perfect winter meal! When you put the sautéed store mushrooms in the bowl, I thought, “he could really use some fresh chopped parsley in there…”, but I didn’t think you had it on hand. But you did! Nice job, looks yummy!😊
I love watching you cook and experiment Alex and how you describe it to us. Great vid.
Thanks, glad you like it!
Thank you, I added a splash of cider vinegar in the peppered steak I was casseroling, it lifted that , great tip.
I just found you iam over 60 female in England. You can cook. So orginial and easy to follow and understand .
Great Video Alex....milk will add some creaminess to the soup...Glad the Soup Project went so well🍄
You have really focused on this trip. Great filming and content. Loving the hut and the environment…….keep going Alex, you’re the best!
Thanks!
Alex,your style of videos is my favorite, organic and outdoorsy ,I also love homemade soup ❤😊.
Love the videos,I have been following you since your Carl and Alex days! I've been a chef a long time and I must say it's great to see how you layer the flavours and steps properly, use things like vinegar to cut through the fat and really try to understand how to combine flavours and textures.
What perfect timing. I just cooked up some pasta and loaded it with mushrooms, store bought sadly, but I LOVE mushrooms in any dish. I'm glad I had something to eat while watching this video otherwise I would've been drooling on my keyboard!
When I make soups I like to add melted butter with paprika and or cornflour to thicken in a separate pan, then add to soup at the end.
I also use vinegar but usually to balance creamier types of soups 😉
Hi Alex! Lovely video! One tip for cooking mushrooms, instead of just frying them, boil them in some water and then fry them. It will make the mushrooms taste so much more and it is really a mushroom flavour bomb! There are some videos on youtube on how to do it if you are unsure.
Just watched this and I can give you a sneaky tip. Keep the rind from your parmesan, then when you make a stew or another soup chuck a piece in and leave it to dissolve a bit. It adds saltyness , flavour and will thicken it slightly.
Thanks! :)
Love Parmesan cheese, so glad you got mushroom soup for the cold night.
I love how you explain with so much detail. Wish I had a friend like you haha
Your Mushroom Foraging Vlogs were Fun To Watch Alex !! Nice Soup Recipe For Cold Winter Season.
Never worry about the garlic, no one will worry about it in the mountains.
Your soup looked lovely Alex. If you wanted it a bit less watery you can toss is a spoonful or two of flour with your sautéed onions. Then add your liquid slowly, stirring so you don’t get lumps. Your soup will seem more “creamy “ that way.
Thanks!
Just as well you like it 😂😂😂 It’s great you’re showing your personality more bro! I find your sense of humour funny as fuck! Even just the way you said well done and yourself a clap made me lol 😂 lovin it bro!
Thanks James! :)
Use cornflour to thicken your liquids one teaspoon mixed in a tiny bit of water in a cup before you pour into pan, wait 30 seconds if still not thick enough repeat process
With my mushroom soup I always add cream and lots of thyme.
Your soup looks delicious. I love mushroom soup.
Hey Alex that was great! Watching all the ingredients cook made my mouth water. I'm sure the vinegar at the end made a real difference. Thanks again!
Yay! You're cooking on the wood stove! Was waiting for you to do that ;) The soup looks delicious!
Great video again! I don't even eat mushroom, but i still love to watch these foraging, cooking videos. I think it's the passion, the way You talk about it....13:03
Well done with your descriptive words! You are freaking awesome, Alex!
Alex, I might stir in some blue cheese instead of adding salt... 🤔
Any recipe with lotsa garlic & onions is good with me ! Never have too much garlic... 🤗
From the Emerald Isle
😎👍☘️🍺
Cheers :)
Nice if you added a lil corn meal/ starch storing it in gradually either dry or adding it separately after making a paste first & then gradually stiring it in so as not to form any lumps that would have thickened your soup & given it an added flavour & more body too
Thank you for your inspiration.
Making mine now. Can’t wait to tuck in!
Thank you for the video Alex! There's nothing like a good mushroom soup. And this soup you made looks delicious. And from what you described it sounds delicious. Cheers Alex 🍻
I think you're going a little stir crazy Alex🤣👌Another fantastically entertaining video mate. Rach and I look forward to our Fridays and an hour or so of your videos. Rach usually greets me from a week's work with "have we got some Just Alex to watch?“
Keep em' coming buddy👌
Haha great! Thanks for watching!
Great soup Alex. For a variation in future, you could add one whole block of Boursin (or the Philadelphia tub with Garlic and Herbs) at the end of the cooking and then add some milk thickened with cornflour if you want. That will give you a very creamy mushroom soup. For a whole meal in itself, you could add some cooked chicken too... Bon appetite.
your videos get better day by day , good luck brother
Alex try to add next time little bit of crème fresh. My Mrs prefer double crème but I think it’s too sweet that’s why when I cook soup I always use crème fresh. Hello from Wales and Poland ✌🏻🇵🇱🏴
Always add loads of pepper when it comes to 🍲
Wicked ace Alex! Thanks for sharing and inspiration for your mushroom soup recipe. I will definitely try. Enjoying your Alp mountain adventure. Cheers!
Alex. Top video. Really enjoying this short series in the alps. Your soup sounded bang on, it would have been just the texture you hoped for had you blended it as described! Keep well sir!
Cooking mushroom soup with Alex is like magic.
I wonder...😅😂👍🧡
I love how Alex trying new recipe and enjoy cooking at the same time.
What you prepare now is a bit soupy for me maybe drained a little bit and instead of butter I prefer cream cheese just a little bit 😋 well I just love trying new things explore what I can do more specially in cooking ☺️
Keep making interesting informative fun videos Alex I ♥️ it and I enjoy watching it.🤗
I can tell you're really enjoying the soup you have created, you can thicken with some corn starch or flour! to create a more gravy like consistency
love that old frozen un tasty mushroom decor , great idea 😆
If you get to Poland check out the mushroom stock cubes. Dynamite!
Looked very nice and I bet it tasted good too things like this realy does make your channel stand out
Love the video Alex and you're also helping me develop a love of mushrooms 😊
Great video as always! Soup looked lovely.
If you need to make the garlic more of a paste squash them with your knife put some salt on top and keep dragging it over and it will be less chunky. Also as you are a fan of beer and mushrooms, why not try a beer and mushroom soup, I had it in Belgium and it was delicious, I bet an Austrian beer and mushroom soup would be awesome! Keep up the great content!
I will try to make this. It looks delicious!thanks for sharing the recipe!
Hey, Thanks for sharing the recipe. It looks yummy. I'll give it a try.
Looks good Alex . Living the dream mate well done !
I think some wine and not ACV and cream would have given it a rich taste and creaminess. I enjoy your cooking ingenuity! And I love mushrooms!
Really enjoying the cooking videos.
You seem so happy now!!!
Soup looked and 'sounded' great ! 🙂
Blended with some double cream could be an option, too, Alex. 👍🏻
Your recipe reminds me of the Chinese soup called hot and sour. They use corn starch to thicken it. One of my favorites for sure.
To make it thicker add a "cup a soup"
The Latin name for the Hedgehog mushroom, sounds like a Charm from Harry Potter. How cool!
Lovely looking soup. More Garlic!! I would blend it too, and probably add a bit of cream too, but looks smashing
Supermarket?!?!? Blasphemy! Thnx for the vid :)
add a touch of cornflower if you want to thicken it up a little bit costs about a quid for tub 👌
you can make mushroom bread from dried porcini mushrooms by making them into powder
Now that Soup looked and sounded nice, I would usr Wild Garlic as I prefer it
Looks good to me . I was just thinking that you would't fined a mushroom in all that snow .Nowt wrong with you cooking Alex , thanks for the video , stay safe ,see you in the next one
Well done. Smashing the celeriac with a fork could be helpful, maybe.
Hi,I am from Northeast Nagaland,
Your new subscribers, it's very interesting to see your vlog.👍
Fresh lime or lemon juice makes soups taste great
That second mushroom Latin name sounded like a spell from Harry Potter 😂
the missing flavor is thyme.... it goes well with mushrooms
Lovely mushroom soup , looked very tasty
i hate mushrooms - but i love to see your passion to cook something with them - as long as i must not eat it 😉
And i love your video style.
That's what you call - frozen food.
Great video Alex. You should go ice fishing and do a catch and cook!!
Yeah, I wanna go ice fishing!
I made your soup it was wonderful thank you 👍
You could try roasting the veggies first, next time. It would make the flavour more intense. :)
Please re-post on your Instagram again if some viewers try to cook this, I enjoyed that last time 😄