A Meal for Pennies and OMG its REALLY GOOD
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- เผยแพร่เมื่อ 18 ต.ค. 2024
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I just watched a video from @emmymade where she made a Toasted flour soup!! I had to try it, it sounded really interesting. So I made 2 versions of it. I wanted to start with a plant based version of what she made, but then also based on the comments I wanted to jazz it up a little and give it a little more pop of flavor! So we made it a mushroom toasted flour soup and OMG that was REALLY GOOD!
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I just thought of something: instead of just selling your food, maybe you could offer to train restaurants on how to make your products for their customers. I don't know. It's probably not worth it.
That "soup" is called Bechamel Sauce, a staple of French cuisine. :)
Cold milk is the best option when making a rouix. If it's warm you're almost certain to get lumps. Emmys was incredibly lumpy bc she used hot milk. You also don't have to add it little by little. If you dump all the milk at once and keep stirring until it comes to a boil, you won't get a single lump. This is essentially thin cream gravy.
exaaaaaaaaaaaaaaaaaactly this :) cold added to hot=no problems.
Mvp comment thank you :)
I stopped and screencapped the original recipe from Emmy’s video and it called for hot milk (and also DID mention lumps, even though Emmy said it didn’t). I’ve made roux at least a couple of times a year for a while now and feel like I have a pretty descent grasp of how to not make it lumpy, and none of the tricks work with this recipe. I think it’s MEANT to be lumpy and I also think it has to do with the ratio of butter to flour. There is SO MUCH FLOUR to a small amount of butter, so that mixture never has a chance to really meld like an actual roux does.
I have found that adding the milk slowly works MUCH better. I'm not saying you're wrong, but I encourage people to experiment to find their best technique.
Roux
My mother made this when she baked a cake. Browning the wheat flour first to make a cake batter, called a "copper cake"
with minced walnut. Very delicious. Thank you for sharing.
I’m not a ‘Cake Guy’ but I’m at a ‘Cool Cake Names Guy’ and Copper Cake is a great cake name, lol.
Where was your mother from or where did she get the name from? I listen to a great podcast about language called ‘A Way With Words’ and they often guess where people are from by words/terms their parents and grandparents passed on to them. Highly recommend if you like words and whatnot.
It’s a southern milk gravy. When the flour is toasted (more than what you did), it is brown gravy.
I love gravy. I also love “cream” soups.
You Got That Right.. Try "RUMFORD'S SOUP" recipe.... A very old recipe
Omg the first one is like a toasted bechamel! 🤣 I'd love to try the mushroom version!! Btw we missed you in the video!!
Mushroom version is SUCH a good idea
IT is!!!! It was too good too!!! And thank you Emma!!
Yep, this is how I start my gumbo, which leads me to believe if you added your favorite veggies and vegan sausage this would be yummy too. I am going to try your recipe first!
Please share your gumbo recipe! Would love to try it.
It would take a small novel😉. Hey! Maybe I’ll make a video!!
@@trizhaay please Do! We will wait✋
Hi! In spain there is a post war period dish called "gachas" which is quite simillar, quite thicker and uses almortas(which is a legume) or garbanzo flour, olive oil, paprika, salt and water. Try it! I think you'll love it and it's quite better nutritionally
Thanks for this information! I can't have gluten so glad to know it can work with chickpea flour
In polish cuisine we have something called "zasmażka" and it's almost exact thing that I've done here. It's toasted flour with some kind of oil, and it's used to thickening soups.
Intéressant, thank you for sharing
You mean a roux.
The same in Czech where it is called jiska.
Croatian's make a soup that's similar, it's called Ajnpren Supa, you serve it with homemade croutons. Made from crusty bread.
@@thatsalt1560 No, he clearly doesn't, otherwise he would have just said roux.
This is pretty cool! I would definitely use this as a cream of mushroom replacement. Or just serve as is over rice.
Either way would be really good!!!
Carbs over carbs over carbs ugh
@@martindr251 Idk what else you expected for this channel.
@@martindr251 Okay, you can have yours on veg meat, seasoned tofu, a bowl of veg, or whatever makes you happier. Personally, I want some more mushrooms in it and sausage seasonings.
I'd add celery
I’ve been looking for a cream of chicken replacement and I met with some poultry seasoning and vegan chicken bouillon it’d be pretty good
You should add Tofu or fake chicken and some carrots celery and onions.
I made this soup and added mushrooms sauteed in butter. Plus a little beef bouillon and some mushroom and onion flavoring salt and pepper. Now my husband keeps requesting it. Very tasty
I make this but I use whole grain flour for the extra fiber. Tip for anyone else making the same substitution - when you toast whole grain flour it doesn't darken nearly as drastically as white flour. Pay close attention for a nutty smell; that will let you know the flour is done toasting
In Switzerland we cal the soup Basler-Mehlsuppe. We serve it with grated cheese.
I just looked that up!!! Looks REALY good!!
That would be a mornay sauce, béchamel + grated cheese, but for starting with a brown roux rather than a white one.
I live to, one day, perfect a vegan version of mornay sauce, as it is my very most favorite food. Then I will eat nothing but that heavenly elixir until I slip away peacefully in my sleep-though that will be quite soon, I suppose🥺.
@@_just_looking_thank_you grated cheese is only topping
@@franziskabaer6404 must be delicious.
@@SauceStache Yeah, it is served in other parts of Switzerland too. I myself come from Solothurn, where it is known as "Mäuhsuppe"/"Mehlsuppe", and is typically served after "Chesslete", a huge festival where you symbolically chase away winter by making a lot of noise in the streets! It's super early in the morning and as it can be freaking cold, restaurants will serve this soup to all participants ("Chessler") after the event - almost always for free!
This is literally how I make my condensed cream of mushroom soup. I like use Gordon R’s mushroom mince technique with a blend of creminis and dark Bella minced with shallots caramelized like I am making French onion. It’s pretty yummy!!!
Sounds yummy
This is why I love the comments almost as much as the video itself..I get so many recipe ideas..yaay..thanks
Down in the South we call that a roux - great for thickening gumbo.
Totally... I actually said that in the video haha
A base for most styles of gravy.
After watching video & reading comments:
Love the recipes. Love seeing other viewers being inspired to make many different Vegan condensed soup recipes.(ex. Celery, vegan chick'n, a very few...).
Then. Also love seeing how the condensed vegan soups can then be used in so many different vegan recipes (casseroles, etc).
Thank you, Mark & other viewers (with your ideas) to help inspire my own creativity!
.... Ultimately, it's with ALL Us working together to make this a better Vegan World 🌎 & Life..😋💚😀💚
Another option for soup made of flour is Polish sour rye soup made of fermented rye flour (sourdough starter) and then another Slavic soup which is white borsch which is made also from a sourdough starter but this time wheat.
Very interesting! Thank you for sharing, I will definitely look into that!
Yup… Found it : th-cam.com/video/VhiDyZ7n8-8/w-d-xo.html
Omg another thing I can load caramelized onions onto
YES!!!!!
French Onion Soup but vegan 😋
Lol
Just made it for supper with homemade stock, beech mushrooms, and asparagus. My daughter and I loved it!
its interesting how ive always made this but as a gravy for rice or whatever starch i was serving for dinner. I've always done garlic, onions and sage or thyme. My mom always made gravy this way so thats how I make it too.
I mean, in Poland we use roux for SO MANY sauces (mushroom, dill or many forms of gravy) and several soups (żurek, white borsch, zalewajka, creamy potato soup or simple vegetable one) and they have way more flavourings (herbs, vegetables etc.) than the first one you showed but it's exactly what you said - a wonderful base for a variety of creamy soups! I must say, I haven't had a mushroom soup in years so now I am definitely craving one after this video. I used to eat it with chunks of mushrooms (such as forged porcini) and noodles but I know it might seem a little extravagant. Such a comfort food though!
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Anyways, I really enjoy watching you try concepts which make YOU curious or inspired - the energy really speaks through the video.
Have a great day or night!
Reminds me of a soup I've seen on here, Shiro Wat from Ethiopia. It's a toasted chickpea flower based soup that uses a spice blend called berbere seasoning and a spiced clarified butter, niter kibbeh. Seems like it would be very easy to make a vegan version that was close and very hearty, it's a very filling and warming stew
I still like your new content. It's filled with humor, it's nice and clean cut. But I will admit I miss the live decisions and commentary like the first half of the video. I love that natural feel. I'm definitely going to try that soup though. I think I'll use a mix of oat and rice milk though. They give a real distinct flavor. Thank you for the videos
Oh oat and rice milk would be really good with this!!! and thank you, I'm just trying out some new ideas. Really just needed a change after the last 5 or 6 years!
@@SauceStache I definitely understand the desire to change something after five or six years. Keep up the content and I'll keep watching. I trust your process
I agree with you! I think his new technique tho is perfect for TH-cam shorts.
@@windowmaker8479 agreed. The shorts work perfectly
I just started watching you’re channel a good few months ago, but I did binge watch all of your videos! I’m so happy I found your channel and omg, everything you’ve made I’ve wanted to try! Thank you for making such amazing content, will forever have my subscription
With the milk version. Add some vegan sausage crumbles and serve over biscuits. Sausage gravy over biscuits. It just reminded me so much of a gravy more than a soup.
Slätgröt, smooth porridge is what this is called in my country. If you add more liquid it is called Slätvälling , smooth gruel. I used to have it for breakfast as a kid.
Thats awesome!!!
To your butter, add mushrooms, {onion/shallot/leek, whichever you have,} brown lightly. Add flour (or maybe you want to use cornstarch instead, which I would not brown) and cook to light brown. Skip the milk and use broth. Season with salt, pepper, and parsley.
(For pepper, I prefer white, but freshly cracked is good.)
Really glad to see you try this! I’ve made it a couple of times, since Emmy’s video. It’s so easy to make additions and so far everything’s been great! I like mine with spinach and cheese added. I use it more as a sauce and put it noodles. Also! I’ve used half whole wheat flour and that’s turned out well. A little more difficult to tell when it’s toasted, though 😁
Glad you're back on camera! That other format was ok, but this is better!
Thank you!!
I absolutely love how much joy you bring to the world and vegan cooking. You are the greatest!!!! (Edit: spelling)
Hahaha! Just how I like to eat my midwesterner gravy, by the bowlful with a spoon! Yum. VBG. So, not really much nutritional value but it is indeed satisfyingly filling. You DID give me some ideas for using it as a "cream of" soup base that I'd never thought of before and it was entertaining. Thanks for the vid.
What's not to love about cream soup aka a bowl of gravy? I will definitely be making this and variations on it. Maybe thyme, sage, more browned shrooms, onion and smoked paprika over biscuits.
I TON of ways to make it!! Its a great base
This is basically how I make vegan gravy. You can also toast the flour in melted vegan butter or a oil, I think that might be a bit easier
Yes that's how I make my vegan gravy by toasting the flour first with oil then once it's brown adding a rich umami broth...it's eyes roll back in head delish...good as base for many things or add water or broth for soup
I can feel you getting closer to attempting a gumbo.... I await with great anticipation!!
Such a good idea! I will try it with the mushrooms . Looks delicious 😋 thanks for this recipe.
Could you try a non grain flour version? I'm interested to see if it acts the same. Like a sesame, almond or coconut flour? Oooh, maybe coconut flour with coconut manna or oil instead of butter, and coconut milk?
I bet it would work without even trying it!! It would probably be pretty good!! You should give it a go! !
@@SauceStache definitely putting those three on my grocery list, I'm excited now!
I've actually been making a crazy soup with all my different super food and protein powders, combined with v8 juice and some nutritional yeast, coconut manna and lots of spices. I jokingly call it The Most Healthy Soup in the world! No flour though, lol!
i love this kinda "vlog style" stuff its really nice
Thank you!
I'm sooo glad you're back on camera! You were missed!!!
I love Emmy Made and I Love your show so it's a treat to see one combining both!
Holy! I made this for dinner-delicioso! Of course I threw in stuff from the fridge-bok choy, mushrooms, vegan sausage and a dash of curry. My husband scraped the bowl.😉
This would be fantastic in the autumn.
Awesome video! Totally makes sense. Rue and béchamel are the startings of many an incredible dish.
You should make a whole series „meal for pennies“
I am a fan already
when making a roux for gumbo/stew, we always like to save some and put it on crackers or something of the like. Toasted/cooked flour is pretty yummy all on its own, if it's made right.
Maaan! This is the vegan version of my Oma's mushroom soup! I grew up eating a lot of this!
Thats awesome!!!
I love Emmy! I commented that I used to make this (I called it milk gravy) and eat it with rice as a easy cheap meal.
They sell toasted flour everywhere in Chile, so I can make that without toasting the flour myself here! (it is usually a little darker than that)
Basler-Mehlsuppe: recipe can be seen at "Just a Cooking Dad" under Basler Mehlsuppe mit geröstetem Mehl: die Suppe zur Basler Fastnacht
Before adding the water (to soak up the flavors and make a stock) I would try adding about a 4th cup of Bullet whiskey, cook it down and then add the water. I've been using Bullet whiskey in different sauces and things (like caramelized onions) and find it adds a wonderful flavor.
Hot flour + cold milk = no lumps ( by Chef John )
Love that you are making this!!!!! It’s amazing- very similar to Dolly partons milk gravy- love that you are doing the plant based version!!!
It's so good!
This kind of Soup is very popular in Switzerland (Basler Mehlsuppe) , Austria and Turkey and you can even make a sweet version of it .
Great! I’m looking forward to trying this! I need all the tasty, budget plant base I can get!
This isnt very good for you. Very empty calories
Kudos Mark! You have just discovered the magic of Louisiana cooking which is creating a roux. Down in cajun country, what you just made is the base of many dishes including gumbo (but no milk, we would use some type of stock).
OK this got me thinking. How about you do the same soup you do at the end but use a couple of different types of flour (maybe a cassava, corn, almond, quinoa, etc.)? That would be interesting to see how different they taste and compare it against wheat flour.
I would also try the 1st iteration and add vegan cheese for a toasted cheese sauce sounds delicious.
India has tons of variations of this using different flours like pearl millet flour and semolina
Intéressant! Please do share the names of those variations!
In your V1, add some jagggary/sugar + optional nuts(pistachio) + optional aromatics(cardamom cinnamon dry ginger), reduce the mixture and you have yourself a halwa, or you can have it runny and soupy. Anothere variation could be swapping out milk for water, and then it is even lighter, but it still has aromatics; perfect for a cold day. (No salt in either)
Thank you🙋🏾♀️💜🌞
Thank you!!!!
Thnks, great video!
Wow,so simple but so good,and 40 cents is hard to beat. I was left wondering why you were thinking Ripple might be a mistake. You are looking great!
I always want you to start making things I can buy and now I want you to make a line of canned “cream of” soups, a la Campbells, using this flour technique! Especially since there’s an old family recipe I love that calls for a can of cream of mushroom soup 😎
I will try this with asparagus. Thank you for the recipe idea 💡 😀.
Oh and yes I am glad you are back with live talking to us… the other versions were too fast and felt disconnected… I love when it is not perfect. Makes you HUUUMAAN!
If you CAN'T get rid any remaining stubborn clumps, an immersion blender is a life-saver.
i call that a boat motor
I wonder how good this would be if you added in marmite or nutritional yeast. This seems like a VERY good base for tons of recipes.
IT WOULD BE PHENOMENAL....the umami would take it OVER THE TOP...you could also use black bean paste instead of or in addition to the Marmite
That is a blonde roux (said like "roo"). The longer you toast the flour so that it takes on a brown but not burnt color, the richer and deeper the flavor will get.
Thanks!! I actually said that in the video
Basically liquid bread. Very filling, and absolutely delicious.
Thank you for sharing.. You should make a video in reads to "RUMFORD'S SOUP." A very old soup recipe..
funny, the pan also changed colour in the video ;) (perhaps check video profiles and automatisms) the technique itself is what we call "Mehlschwitze" in germany as a sauce base
Hi! This recipe is quite similar to spanish "gachas", which you can also make as a dessert changing it a little bit (called gachas dulces), you should try it :)
I’ll make it and add some rice! Still cheap, but a little more substance. Thank you!
If you wanted to up the nutrition, would anything change if you wanted to use whole wheat flour or a GF flour?
at least in Chile, we have toasted flour as a common ingredient, we use to eat watermelon, with milk and sugar, with wine, but no on salty meals, this is interesting!
That’s interesting. What is the name of that watermelon recipe?
@@justcarineinparis is not a recipe, is just watermelon with roasted flour (Sandia con harina tostada)
I'm glad your back. You truly are the star of your video's... and of course your charming wife too.
So it’s liquid seitan! You should try it with a high gluten flour.
If you just use oil and fry the flour in it you can do it so much easier.
This is the base for sausage gravy and biscuits. Just add vegan sausage and a bit less liquid. Thanks for sharing!
Looked delicious, right upto that big gob of olive oil, haha. Will be trying this for sure, minus the oils. Thanks!
Hope you enjoy!!
Great meal ideas for families on a tight budget.
Please don't feed this to kids. They need meat, eggs and dairy.
gravy. congrats, you made gravy.
Where do you get the mushroom seasoning you use? Thanks!
Oil free, right? I’m diabetic and when I made my vegan gumbo, I made it with dry toasted flour. Hubby said that it was the best!
definitely not, vegan butters are mostly oil and thickeners. You totally could make it without oil tho, just a bit harder to avoid clumps :)
I used to cook the can juice from canned mixed vegetables and beans with margarine when I had nothing to eat.
I love bechamel so that's definitely going to be good lol hahah. Imo you can get a lot more nutrition from this by using whole wheat flour and olive oil instead of margarine, maybe some frozen vegetables... then it's genuinely not only cheap and easy but also honestly really healthful! Anyway, thanks for the vid!
You are making cream gravy!!! A total staple in the South! Serve it over buscuits, absolute must for Chicken Fried Steak! 😂😂😂 Toasted Flour Soup? 😂😂😂
That's gravy dude
This is what I do to make vegan Poutine, it’s kind of like a very light gravy. Nice
Our family made something very similar for breakfast when the pantry was bare. We'd serve over buttered homemade bread and call it good. We used to call it slumgullion. (The word's etymology doesn't do it any favors: "slumgullion" is believed to be derived from "slum," an old word for "slime," and "gullion," an English dialectical term for "mud" or "cesspool." )
I made this yesterday with Ripple milk (because IMO It’s the best), but wanted to try another milk brand and it actually came out a bit better. The milk I tried was unsweetened milk by Plant milk Oat and OMG was it so much better! 😋🤫
I’ve been having mashed potatoes and soup for years evidently.
Can you tell me what kind of pan you are using??
You could make it like a chowder and add some fresh corn and lemon.
😂 same here… I create like 2-3 videos per month and every time it’s like … nah this is not stage fright I‘m just out of practice… 😅🤣 great soup btw, my mom used to make that soup for us often… 45 years ago
In german this is called „helle Einbrenne“ and it’s a base for a lot of sauces. Never thought of it to eat it like a soup 🤔 Maybe I will give it a try.
Hi. Same recipe, kept it thick like gravy, add crumbled, cooked vegan bacon , serve on toast and you have a vegan version of SOS.
Sounds like a big bowl of gravy :-) It might be healthier if it were chickpea flour, or some other bean.
Acceptable gravy for drinking! All jokes aside, I need to try this.
We had that when we had the stomach flu when we were young
0:00 I've never heard of toasted flour soup, but I do know what gruel is, and that is gruel.
In my part of Sweden, gruel (välling) was, just a couple of generations ago, usually made with either flour made from barley, or toasted flour made from oats, in my dialect called "skrädmjöl". Wheat used to be a rich mans food here. Otherwise, the recipe is identical.
In Sweden, gruel is still the go-to food for small children, and some grownups like to eat it when they are sick. But nowadays, nobody prepare it from scratch (except me, and maybe a few old timers). In every Swedish supermarket, you can buy a precooked dry mix, mostly containing modified flour and milk powder (and a lot of additives, like iron and flavouring, to increase nutritional value and create more variation in taste). Just shake the mix with cold water in the baby bottle, and heat it slightly in either a microwave, or by putting the bottle in a warm water bath.
Blitz a can or two of chickpeas (most of the water removed) to a paste and add to the mushroom one, and you have a tasty, creamy pasta sauce 😉