Holy Crap! Super Taster Nirvana!! This soup is a house specialty from a famous restaurant in Baton Rouge, Mansurs on the Boulevard. Recipe was posted in the local paper years ago. I have made this soup many times, but this is the first time adding oyster mushrooms (along WITH the rind from the Brie)....Wholly Moley! Will be making this again for sure!
Last item in the pot....the crab meat...
The bowl...
Close up...
The recipe:
So I diced 8oz. oyster mushrooms into roughly 1/4" dice. I also added the rind from the Brie cheese. Both kicked up the umami off the charts!!! So savory...magnified the complex flavor. I am blown away!
I did not have crab base, but did use this lobster base. Very good choice.
Last item in the pot....the crab meat...
The bowl...
Close up...
The recipe:
So I diced 8oz. oyster mushrooms into roughly 1/4" dice. I also added the rind from the Brie cheese. Both kicked up the umami off the charts!!! So savory...magnified the complex flavor. I am blown away!
I did not have crab base, but did use this lobster base. Very good choice.