In order to truly make this soup, not only must the cheese become one with the soup, but you as well must become one with the soup in order to reach the rich creamy gates of paradise
It's mostly about color, some people don't like the little black flecks it leaves in a soup like this. I do think it tastes ever so slightly different, but I think it's pretty negligible. I always found white pepper pretty cheaply at Asian food markets
how did you melt the cheese this easy? I tried with cheddar, and it melted but never became "one with the soup", it stretch and looks like snot :( pls help
I have never noticed a difference between cooking the flour and not cooking it. Besides, I normally use bread crumbs to thicken cheese soup as it makes me feel like a victorian poor person. I don't know why I never thought of adding vegetables though the carrots make it look like it's been grilled.
Hello friends; there is a restaurant near me that makes the most excellent cheese soup with mushrooms and chicken. The cheese broth is very viscous and runny, the mushrooms are the best ive ever had, they are saturated with the cheese broth completely but still retain shape and texture without any earth or dirt flavor, the chicken is always dry, but the broth and mushrooms are incredible. Does anyone know how this is made or more specifically how to cook the mushrooms so they pull in all the flavor of the broth or otherwise dont tase like dirt? I enjoy mushrooms....just not when i make them so clearly im doing something wrong here. The mushrooms in the soup are shitake in the restaurant soup. I would like to use; a variety of chicken of the woods, puffball, garden giant, oyster...any helpful tips would be appreciated. Also i throw mulch a lot of the mushrooms cuz i cant get the dirt off so i have to cut it away...anyone have a better way to clean the mushrooms without them absorbing all the water?
Wipe them with a damp paper towel. Not sopping wet, wring out most of the water, then just elbow grease to get the dirt off. A paper towel with a lot of texture works best i find.
I agree. The amount of salt in the cheese can be very different depending on what brand/how much you use. This is why I recommend adding to taste at the end of the video, instead of before adding the cheese.
Ooh, that looks like a really cozy soup.
Just made the soup (currently eating it)
10/10 would recommend
I am so happy!
In order to truly make this soup, not only must the cheese become one with the soup, but you as well must become one with the soup in order to reach the rich creamy gates of paradise
but thats Cannibalism
Finally, I found a channel with pretty unique recipes and just straight to point no nonsense recipecoocking. S+L 👍
Great recipe. Sharp cheddar is life. Please give your cat extra pats for me!
I always love when someone referrs to chef John
Same
Chef John is 1000 times better than Ramsey or anyone. Except the Cajun cook. Justin Wilson. I guarantee
This looks really easy which is a huge plus. Definitely going to try it soon!
Love the chef John shout-outs. That man taught me alot over the years.
I made it. Woww.. it's superb. Thank you for sharing.❤
Excellent. Thank you.
Ooooo, this really makes me want to make one!!
anychance u have congee recipes?
Some good soup! I added some milk as well and it ain’t too bad
Imma cook this next weekend, thank you so much!
A splash of white wine would make this perfect.
I like both versions of the soulp
Looks good
Looks so good! I'll be sure to try it out. :)
What's the difference between white and black pepper in terms of flavor profile, or what it adds to the dish?
black pepper affects the color
It's mostly about color, some people don't like the little black flecks it leaves in a soup like this. I do think it tastes ever so slightly different, but I think it's pretty negligible.
I always found white pepper pretty cheaply at Asian food markets
seem good I'll try this soup later
Love your videos! I bet you make a killer ice tea, make a video about that!
how did you melt the cheese this easy? I tried with cheddar, and it melted but never became "one with the soup", it stretch and looks like snot :( pls help
Can it just be cheese soup with stock cube and carrot I have no spring onion or sauce and my cheddar is very mild
I really want to try this but broth and stock have always grossed me out to the point I won't touch it :/
I have never noticed a difference between cooking the flour and not cooking it. Besides, I normally use bread crumbs to thicken cheese soup as it makes me feel like a victorian poor person. I don't know why I never thought of adding vegetables though the carrots make it look like it's been grilled.
Don't forget if u're using powder stock or bought it premade, it might be salty already. Anyway great soup.
Is it the video or are those carrots crazy orange?
winter really is soup season
too bad we've already reached +20 degrees C here in germany :/
Yummmy
Hello friends; there is a restaurant near me that makes the most excellent cheese soup with mushrooms and chicken. The cheese broth is very viscous and runny, the mushrooms are the best ive ever had, they are saturated with the cheese broth completely but still retain shape and texture without any earth or dirt flavor, the chicken is always dry, but the broth and mushrooms are incredible. Does anyone know how this is made or more specifically how to cook the mushrooms so they pull in all the flavor of the broth or otherwise dont tase like dirt? I enjoy mushrooms....just not when i make them so clearly im doing something wrong here. The mushrooms in the soup are shitake in the restaurant soup. I would like to use; a variety of chicken of the woods, puffball, garden giant, oyster...any helpful tips would be appreciated. Also i throw mulch a lot of the mushrooms cuz i cant get the dirt off so i have to cut it away...anyone have a better way to clean the mushrooms without them absorbing all the water?
Wipe them with a damp paper towel. Not sopping wet, wring out most of the water, then just elbow grease to get the dirt off. A paper towel with a lot of texture works best i find.
Try it with gluten free flour. I prefer the flavor of the soup when I use it.
Vermont hype
This would be so good with some potato in it omg,,,
show recipe
You're going to have to add some salt to that. Salt is everything, especially in a soup
I agree. The amount of salt in the cheese can be very different depending on what brand/how much you use. This is why I recommend adding to taste at the end of the video, instead of before adding the cheese.
you miss nutmeg in it
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