Simple Mushroom Soup

[@RustySmeg]

A trick I learned from my old head chef was to put the thyme in the freezer keeping it in the bag you’d bought it in. After it has frozen you gently crush the bag which dislodges all the thyme leaves off of the stems. Then open the bag and pour out the frozen thyme leaves into a container and keep it in the freezer. Probably one of the most thyme-saving tricks I learned.

[@ericbeck6486]

Love this

[@UnproductiveSunbeam]

I never thought I'd take cooking advice from RustySmeg, but there you go

[@bafhaf]

They will turn brown after you freeze them. I learned the same trick from my old head chef and some time later I used it in another restaurant for a thyme butter - not the herb butter look you'd prefer. Choose wisely if you can tolerate browning of the herbs for your recipe.

[@RustySmeg]

@@bafhaf that’s because you’re not cooking the thyme, you’ve just defrosted it and used it in a herb butter. The freezer will have degraded cell structure and so it will oxidise faster. Cooking will stop oxidation.

[@MisterMister5893]

Wow game changing advice. I guess I have to reevaluate my position on the comments section being full of memes and toxicity.

[@the_starbyte9362]

I just laughed out loud when he smashed the mushrooms with his hands. It's so unexpectedly and delightfully simple. Definitely doing that when I get the chance!

[@acrawford7955]

For me it was the garlic smash. I wasn’t expecting the same trick twice

[@jeanilong4916]

@@acrawford7955 with both tricks being equally excellent 👌

[@m.theresa1385]

To me, smashed are so much more natural looking in a sauce or soup . It’ll be my new preferred method ,

[@christianordonez5704]

Fun fact: if you boil everything in kenji's trash can you will make the best stock ever

[@santanalz]

Why throw away mushroom stems? I was like NOOOO...

[@brianharris2098]

@@santanalz I believe he uses it all for compost!

[@christosbereris5483]

Oh man such a top comment 😂

[@ramonafrombarcelona]

I don't compost so all my scrapes go to a bag in the freezer, they later become veg stock!

[@santanalz]

@@ramonafrombarcelona I do the same. Also, if you eat chicken, roast a whole chicken, eat it, and throw the bones and left overs in the freezer. When you want stock, take those veggies and the chicken remnants and that's real stock baby!

[@imcharming4808]

I like how you take the time to explain things even if you’re repeating yourself from other videos. You don’t presume the viewer has any certain level of experience in the kitchen and that makes your videos unique and helpful to cooks at any level.

[@tinkergnomad]

This! I've learned so much, and having it repeated helps it stick in my brain better.

[@Raxfyr]

"if you've got a little kid who wants to do mushrooms" lol

[@TheSlavChef]

hahahahaha, pure gold!

[@thizz0707]

Kenji out of context 😂

[@AsteroidWrangler]

Mushrooms, and acid later on. Kenji is wild as always.

[@eastern2687]

Have you ever tried truffle soup with dmt? (c) Joe Roganski

[@ProfessorMatrix]

Kids today are really into some weird stuff lately lol

[@chinchilla_blubber]

When pouring chicken broth from those kinds of box containers, try holding it so the pour spout is on the top instead of the bottom, ie the pour spout is the maximum distance from the pot. It takes some getting used to, but this method eliminates all glugging because air can freely enter the container as you pour.

[@JKenjiLopezAlt]

Oh that's a good tip!

[@knifeforkandaspoon]

So it's almost similar to pouring a quart of motor oil, where you rotate the bottle 90 degrees so that it's parallel to the ground. I would still recommend using broth for the soup as it is tastier than motor oil.

[@callicoat1]

I pour mine into a glass measuring cup to see it before I add it to the pot because once I opened a new box and slime nasty mother type thing ended in my pot, ruining it all.

[@Novotny72]

oh nice, I can see how that would work with any sort of cartons. Thanks!

[@MrPoliticalScientist]

Wow...love this! Thank you kindly!

[@complicateditis]

"The mushrooms don't care, they're easy going fungis" hehehehehe

[@TheSlavChef]

huh, nice one.

[@CruelusRex]

He couldn't hold it in haha

[@LadyWhiteMage]

That got an out-loud "Kenji!" from me lol

[@samjanssen97]

Got that Bob Ross vibe

[@hurgcat]

made me chuckle audibly

[@Disco.Wizard]

"If your food is not popping the way you want it to, sometimes its cos you need a little acid" - instructions unclear, my family are now tripping balls and I dint know how to bring them down

[@FeOfTheElement]

I didnt even add any acid and everyone started tripping. Perhaps I shouldve stuck to chestnut mushrooms.

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@occams_chainsaw]

Keep water on hand in case they show signs of dehydration, but there's not much else you can do. Don't let them leave your sight and let them ride it out

[@diobrando6910]

Give them some m u s h r o o m s o u p.

[@maxiql9565]

Milk

[@kodiefrankele8289]

I was high as shit when I saw this video for the first time and I said “I can fucking do that” the next day I made the soup from memory and it was a hit. I’ve come back a few times now to remember the order to put shit into the pot. I just want to thank you Kenji for giving me an actually simple AND delicious recipe to have in my back pocket

[@adityachebrolu60]

Hope u used the right mushrooms

[@bryceblazegamingyt9741]

@@adityachebrolu60 LMAO

[@DaDragon555]

@@adityachebrolu60 Mmmm, Magic Mushroom Soup

[@loosingmymemory7]

This is not simple Kodie... Simple is you sending me whatever you have and then putting it all in a pressure cooker and walking away for 40 or so minutes... That is simple...

[@snusmumriken232]

Based high celebrated home chef

[@etherdog]

Kenji really knows his audience when he can say "I'm sure you've all made or seen Beef Wellington being made." Yep!

[@Owen-wc1wr]

Would love it if Kenji made a beef wellington

[@whatdothlife4660]

@@Owen-wc1wr It's such a structured dish, what twist could he bring to it?

[@jasco5001]

@@whatdothlife4660 circumcised beef Wellington

[@JKenjiLopezAlt]

First!

[@joashthomas2476]

One of these days you will be defeated Mr. López-Alt, one day...........

[@JoeMcBroom]

Not first but I'm pretty early!! Hi!

[@manspeej]

@@joashthomas2476 he's too powerful, he can upload the vid privately then comment then make it public, he is able to be hours ahead of us

[@solozaur]

I'm always in search of a better mushroom soup. Looks very good - will give it a try!

[@typecraft_dev]

...and best!

[@dr.m.h.patterson8121]

"Mushrooms don't care. They're easy-going. ....Uh, they're easy-going 'fun-guys' " COME ON PEOPLE THIS MAN IS AN ICON

[@janibaldwin7109]

Side note: you can totally use this soup as a gravy. Ive made it at Christmas and Thanksgiving multiple times and everyone loves it. I just blend it down a lot smoother. Its great on potatoes especially

[@melanisticmandalorian]

Also, great as pasta sauce.

[@Dikkiedank]

@@melanisticmandalorian Great idea! I'd use pasta water instead of broth (and a bit less, maybe) and crème fraiche/sour cream instead of milk.

[@cd-zw2tt]

I use it as a pizza sauce

[@Defeatedthewrongenemy]

i fill my bathtub up with it and go for long 2 hour soaks in it

[@KarenCurr]

Great idea!!

[@AmerAlHiyasat]

I love how loose you are about your recipes. There are so many cooking channels that use a dozen extremely specific ingredients that no one has at home or can find at the grocery store. You make sure to point out when something is essential and when it can be substituted or left out.

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@reecedunne3891]

Thank you for highlighting the mushroom-washing myth. I’ve been in kitchens for over a decade and countless times I’ve had this argument! My stance was to weigh a raw mushroom, weigh a washed one and see there was minimal difference in the weights, thus meaning they did not absorb water.

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@rosemarydudley9954]

Reece Dunne ... Tell that to Gordon! ha ha ha ha ha ha

[@JessicaJones-me6sp]

Quick rinse is fine, but do not let them soak in water.

[@whatdothlife4660]

@@JessicaJones-me6sp like in a soup?

[@Mithrandir112]

@@whatdothlife4660 Yeah don't try to make a soup with raw mushroom lol. Gotta sauté them first

[@gloriaa3652]

I had a mushroom soup that was flavored with rosemary at a local cafe and it was incredible. I have never since made a mushroom soup without infusing a fresh Rosemary sprig into the broth. Just wanted to pass that tip along.

[@bohlken241]

Rosemary, tarragon and sage are extremely underutilized at least in my Midwest area.

[@eastern2687]

I always end up scared when I expect to see Kenji right off the bat but he shows up from the bottom like that. Scary stuff man.

[@tiamiibo8144]

lol

[@bakuguardian]

Kenji's gotta keep us on our toes. It's a new year.

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@jesussalinas3947]

When Kenji said he loves us I honestly felt that.

[@hardasanut]

Good food makes people say all kinds of wonderful things. Need more good food in the world.

[@Basomic]

And dammit we love him!

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@Ena48145]

@@jamesjohn2957 Please stop

[@mrahzzz]

@@hardasanut Like Tolkien said: “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” I think a lot of us are with him on that, at the end of the day :)

[@FallOutGuy17]

I love Kenji's measurements "end of a bottle of sherry"

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@Ranzord95]

"culín" as they say here

[@videos44]

this means you need to drink 3/4 of a bottle before you can start cooking 😂

[@Amorcea]

@@videos44 If you don't drink 3/4 of a bottle of wine while you're cooking, can you really call yourself a chef?

[@snehaamaresh5795]

I've been a Binging with Babish fan for a long time and always heard him reference you, and now I'm so glad I started watching your channel. Between the puns and getting a taste of what a chef cooks like at home, you're my new favorite cooking youtube channel. Thanks Kenji!!!

[@SuperDCookie]

Mr. López, I'm a young cook who's in the industry for some years by now. I worked for some of the best Chefs in my country. The deep understanding of cooking that you spread which is so important catches me everytime... No matter beeing a home cook or a professionell cook, I admire your work. Best regards from Austria, Max E.

[@Jonpoo1]

Nice one Max

[@aravindkm2012]

Any Austrian dishes you recommend?

[@the13mt40]

@@aravindkm2012 schweinsbraten, Semmelknödel, backhendl, kaiserschmarrn .. those are pretty much basics and all time classics

[@SuperDCookie]

@@the13mt40 scratches the surface but yes

[@urosmarjanovic663]

@@aravindkm2012 Kangaroo steaks, coral snake skins, and of course, shrimps on a barbie.

[@nicolasbitcoin2549]

I was a busboy and I used to separate thym leaves when chefs were hungover 🤣🤣

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@blzt3206]

that went from a 5 dollar to 10 dollar to 25 dollar bowl of soup before my very eyes

[@sontiyo7113]

lmfao

[@rasto62]

"Add some sherry" Err Kenji I don't have sherry but I guess I could buy some? "And truffle man, use truffle" What?????

[@999a0s]

​@@rasto62 sherry / shaoxing is cheap as hell (literally like 3-5 bucks for 750ml), you can use it in TONS of recipes, and it's also not a huge loss. you could easily skip it and deglaze with the broth. the truffles, come on, obviously nobody is going out and buying fuckin truffles for this. the man had them and wanted to live it up a little.

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@Ranzord95]

well he did mention truffles are very optional

[@Cyrribrae]

I loved the mushroom sauteeing hack from Dan at ATK. Cook them in water first. Then, you can get them to a beautiful crisp with very little oil.

[@jacquelynhill1598]

Nothing better than mushrooms, garlic and onion! Thanks for the “Porcini (dried) is the best flavor-enhancing ‘pop’.” As a Vegan, I look for tips like that; hope to see more grain and legume recipes, too. I enjoy your free-flowing, unscripted cooking lessons! Namaste 🙏

[@JessicaJones-me6sp]

@@jacquelynhill1598 Porcini was his taste preference, might not be yours.

[@SockimusPrime]

I feel like a better title for this episode would be "Faster cooking by smashing stuff." Smashing the mushrooms, smashing the garlic. I apparently need to start doing this more in my kitchen.

[@Nathan-kw2hs]

Makes me think of Isaac Toups’ videos where he basically smashes his garlic to pulp

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@nekro5342]

@@jamesjohn2957 get out of here with this garbage

[@thestrangegreenman]

I just made this. It's easy enough that I can make it after working 10.5 hours, and it's delicious and satisfying. The part about the lemon juice was eye-opening, it completely changed the flavor of the soup! Fantastic video, please make many more like this. (This was my first and only Kenji video I've watched so far, so maybe all of yours are like this). Thank you very much, sir.

[@shale3768]

My cooking has gotten so much better since I started watching kenji's videos, thank you!

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@ruke47]

I made this on a whim after realizing that I hadn't planned dinner, and had all of the ingredients for Kenji's latest video already on-hand, and it turned out amazing! This is easily the most-delicious simple meal that I've cooked in a long time.

[@hudsonbeep]

man this makes me want to buy mushrooms just to squash them........

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@happyundertaker6255]

Excactly

[@oniodarkholme4267]

I just did that and I went to hard on my first try and the mushroom exploded everywhere, 10/10 very fun

[@ericcoon2787]

Do it Hudson! Despite what society says, you can!

[@peterlinton488]

That mushroom trick is amazing, thanks Kenji! I feel like I just learned the smashing garlic trick all over again.

[@Tamales1612]

Hey kenji, I just made this recipe from your cookbook yesterday it's delicious. I didn't have any cows milk so I decided to use cream for the dairy and used less because of that. I also used store bought stock reinforced with unflavored gelatin like you have recommended before. Out of all the recipes I have tried from the food lab, this is my favorite so far. Thanks!

[@zrobeast]

That sounds so rich and amazing, I bet you didn't have to puree it like Kenji did in the video. Also, where do you live and do you have any leftovers? :P

[@DeliaLee8]

Great video! I learned 3 things to make my life easier in the kitchen. 1) holding the knife in place and bringing the mushroom to it - total economy of movement. 2) smashing mushrooms! Been doing that with garlic forever. Have made millions of mushroom dishes but NEVER thought about smashing them. Game changer! Such a time saver. And 3) - my favorite! Rehydrate dried mushrooms in the stock to be used for the soup. Genius!

[@derechnaton1056]

"So I'm probably going to be going out truffle hunting and maybe I'll try and share some of that with you." ... YAY! I am so hyped for: Shabu the Truffle Hunter!!! :D

[@wetpaperbag1346]

I bet Shabu would be a great Truffle Hunter. A food motivated, high-energy pooch is the perfect companion. One sniff and OFF!

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@DARWINZOO]

Where Kenji lives now I think Shabu will find the wrong kind of get chased by a farmer...

[@trinavilla1113]

kenji i’m a school lunchlady and i really appreciate all that you do!

[@JKenjiLopezAlt]

I appreciate you more! Some good memories of my school lunch ladies.

[@TheVietnameseCatGoblin]

6:55 MY VIETNAMESE MUM DOES EXACTLY THAT. She always tells me "Don't be silly" when I try to chop it any other way hahaha

[@WenBilson]

I love Kenji’s lessons and tips. It’s so calm, warm and inviting. Like a delicious soup.

[@andysutton2361]

I really, really love your videos Kenji. They're really helping with my sanity when the UK is constantly being put into lockdown 😊

[@__nobody__]

A tip for pouring stuff from boxes of milk, stock, juice, etc.: Hold it with the nozzle at the top, not the bottom! (At least until it's almost empty.) Reason: If you hold the pack such that the nozzle is at the bottom (like most people do), air has trouble entering the box and you'll get slow splashy/gurgling flow. If you hold it such that it's at the top, air can flow in unhindered and the flow of liquid is fast & smooth. (And due to the arc / horizontal acceleration it won't drip along the box or something like that, just flow as usual.)

[@Alex36Quest]

Hey Kenji, one of my favourite tricks with big cartons like the stock you used is to pour with the opening close to my hand, so the opening is at the top of the carton. Then it almost doesn't gulp and is a lot easier to control. I hope you understand what I mean -- you kinda turn the carton 180 degrees so the opening is furthest from the tip of your thumb and index finger.

[@WMay116]

I made this the other day as described in the video. It was so good that I had to make more! The next day I made the larger amount described in the written recipe. I really was blown away by this soup, and the splash of lemon juice at the end really does elevate the soup to the next level!

[@JimmyCrumbs1]

It might be fun to hear about the process of setting up your new kitchen! Like the thought process behind layout and what makes things efficient. Super glad to see all the new uploads!!

[@ChaoticLifemaker]

He feels like such a dad. Showing what hes doing and just sprinkling in some tidbits of info/ ways to apply what he's doing to other stuff.

[@adityasrinivasulu]

Was just about to ask you about your Chinese cleaver, and you talked about it!

[@wookoouk]

Did you find it?

[@F0reverYoung]

@@wookoouk I have a different version with a metal handle that I found at my local Chinese grocery store for less than 20.

[@oldrustycars]

My son had maybe 10 expensive knives. Married a Chinese woman, they now only use one Chinese chef's knife. They work great.

[@no2study]

@@wookoouk They're available on Amazon, look for SHI BA ZI ZUO's store as the seller and the knife is there for $42.

[@jomangeee9180]

i inhereted one from my chinese roommate its good for most things excepting paring, skinning, and a couple other things

[@johnfilhmarola5440]

I am more in love with how the kitchen is design more than the actual food.

[@Semiotichazey]

Love your low-key delivery, love how you pack a lot of information into each video. Word of the day: alliums. I like my soups and sauces a little chunkier, but all I'd need to do is use the immersion blender a little less.

[@carolcheung876]

I will definitely make this soup tomorrow. I like the way you share your ways of cooking and optional ingredients. I get nervous when I don't have all the ingredients required for a specific recipe and you allow your viewers to be creative. I appreciate all you do.

[@angelinagraham7321]

I’m sure at least a few folks are going to ask me, who am I to critique the chef’s recipe, but maybe some of you will enjoy my tweaks. I put my mushroom soup in a blender (as Kenji mentioned as an alternative) and I add about a tablespoon of garlic olive oil before I blend the soup for about 30-45 seconds. The oil not only adds a wonderful depth, it also aids the emulsification and thus the soup is creamier. Also, I reserve some of my mushrooms to add after blending so I have a little chunk in my creamy soup. Last, I often top it off with hand grated parmesan cheese. Pro tips: If you like it decadent use half and half or whipping cream in smaller measurements instead of, or in addition to milk, and use Pacific’s mushroom broth instead of chicken or ordinary vegetable stock. Sneak two or three baby carrots or half of a sweet onion in your broth for a little sweetness. A splash of white wine is the $30 a bowl version😋

[@s-boy4613]

Good suggestions! I haven't made Kenji's version yet, but after I do, I'll try to make this version as well

[@steverundle8635]

Love it when you chat at us, really, not being cute. You consistently teach so many processes and the “why” of so many rules which really don’t matter. The way I understand cooking and I’m really into it. Thanx

[@Sought_After_Shot]

"I think have a couple of bay leaves" proceeds to bring out a jar full of dozens of bay leaves. 15:14

[@JamesZ32100]

@@bag3lmonst3r72 It's just for likes

[@JamesZ32100]

@@bag3lmonst3r72 Just copy whatever is said in the vid, and you'll get likes, that's what I noticed (a guy got 2000 likes just from that lol)

[@Sought_After_Shot]

@@bag3lmonst3r72 Nah i live in NYC so i don't have any cabinet space so I keep like 10-15 bay leaves at a time

[@pepsee6765]

This is probably the calmest and straightforward cooking video I’ve seen in a long time. Enjoyed it very much!

[@erik1432]

Kenji: once again giving a nice guideline my brain: souper delicious

[@daggerix445]

I love watching your videos not just for your cooking on specific dishes BUT also for the details and history of each ingredient you are you using. The myth about mushrooms I never understood why we can't wash it there has never been any detail on it either so thank you for explaining it. Your videos helped me understand cooking. Cooking is never precise but it's just taste and understanding of ingredients. I'm mind blown. You get the basics of recipes but in reality there's always added ingredients that NO one knows about.. so like yeah your take and twist on recipes.

[@xKril]

"Why did I cut these mushrooms" proceeds to make chopping the mushrooms the thumbnail. 😂

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@peach-tea]

I guess you could say it's SOUP-er good. I'm here all week.

[@drewgalbraith4499]

I Agree, everyone needs a good Chinese Chefs Knife, their great for almost everything and super affordable

[@rev.leonidasw.smiley6300]

…nice touch; you are a pleasant instructor; I’ve never sautéed mushrooms with such detail.

[@huntersonification]

This is so timely! I was chopping mushrooms just now and thought how nice it would be in a soup

[@ednamode2334]

You were just randomly chopping mushrooms for no reason?

[@huntersonification]

@@ednamode2334 well to eat it of course. Making some pan seared chicken and finishing with some mushrooms in pan sauce. :)

[@stickybons3319]

I was definitely adverse at first to the Chinese chefs knife but after seeing how light it really is and how useful the surface area is for transporting chopped items, I totally get the practicality and versatility.

[@VaradMahashabde]

KZbin randomly recommends this to me and I am already loving this top down style of cooking!

[@charlesmendeley9823]

18:05 You can see he is barefoot.

[@mikecroly4579]

J. Kenji: 1st time seeing your show..absolutley terrific! So very down-to-earth and so informative from a real professional! Thank you so dear sir!

[@sleepybeth3494]

I just made this for dinner tonight and it was so yummy with a slice of toast! Thanks for sharing 😋🍴

[@tondamccarthy6537]

Kenji makes delicious cooking simple. He knows how to take it up a bit

[@neo5818]

"guys, gals & non-binary pals" i love kenji

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@kerry687]

Yikes

[@nowdefunctchannel6874]

Cringe

[@holidayfartcruise1328]

@@nowdefunctchannel6874 ?

[@nowdefunctchannel6874]

@@holidayfartcruise1328 cringe

[@lyndaturner9294]

This is the first video I’ve watched from this guy, it was fantastic!

[@Zombienekers]

That squashing trick's genius lol. thank you very much

[@hannad586]

Just made this tonight. Literally the best thing I've made all year.

[@maddihonnold3831]

Made this with a couple subs.... dried wild scaber stalks, onion, rosemary and beef stock. I ate what (would) have been ~ two days of food in one sitting and enjoyed Every. Single. Second. of it. Kenji is THE MAN.

[@oniodarkholme4267]

I just made this soup! I’m not a professional cook and I found this to be an easy and flexible recipe. Very delicious

[@Jerryberger9235]

Psychedelic’s definitely have potential to deal with mental health symptoms like anxiety and depression, I would like to try them again but it’s just so hard to source here

[@georgewilliams1062]

Psychedelics are the reason why i didn’t take my life when i was at my end. I was stripped of my ego and saw the beauty of life and interconnectivity and even though i still battle anxiety and depression, I’m doing better everyday and will never think in such a self destructive way again.

[@zoeywinston6826]

LSD and mushrooms completely changed my whole outlook on life. I became a better version of myself This experience gave me a lot of confidence about my self and my body. A bunch of bad thought / behavior patterns were broken. One of these was pretty bad OCD that made me wash my hands a lot. It gave me a lot of hope that things will be fine, this is the one thing that I heard throughout the trip: Everything is alright. The main reason for the trip was my severe depression and it definitely helped me (although it's not gone). Before all I could do was lay in bed. Now I am trying to rebuild my life one step at a time which wasn't possible before."

[@sarahh321]

[_James_tray] Got psychs

[@Jerryberger9235]

@@sarahh321 Where to search?? Is it IG?

[@nishaelvert1104]

Last year, I took shrooms at Las Vegas thinking it was going to hit like an edible or something. Shit was scary at first but amazing once you start getting deeper into your thoughts

[@Drew-C-]

omg this video randomly saved my recipe. I made a new soup last night - acorn squash, but with apples. it was seasoned right, and had the right ratios of main ingredients, but it just felt like the apples took over. I was disappointed. I sat down and this video was in my recommended. 18:03 - you state the importance of acid and add some lemon juice, mentioning that if the food isn't popping, it needs acid. I ran back into the kitchen, cut a lemon in half, added it.....the soup was instantly perfect. thats all it needed. THANK YOU.

[@tadl3394]

I really like that new kitchen, stoked to see more of it.

[@leoniedollman5472]

Me and my partner made this for dinner last night and it was the best mushroom soup we’ve ever had. Thank you for the recipe. Love from the UK 🇬🇧

[@TheSlavChef]

Seeing Kenji cooking cool stuff more than seeing my SLAV family lately....

[@trap_sandwich6406]

watching you cook and talking is just like therapy for me, really.. i enjoy it so much and im so thankful, that you share all of this with us! I already impressed my turkish friends with your menemen recipe :) take care

[@aibekkarimov7457]

Little tip: Young can add a red mushroom and a flower and get a nice suspicious stew

[@Chron1cles31098]

Your videos are great, i've followed three of your recipes thus far and all have come out great. It's so handy to see you make these foods in real time no edits. Thank you so much J. Kenji Lopez-Alt Lopez-Alt Kenji J.

[@manspeej]

Can you please make kabsa? It's an Arabic twist on biriyani, it's an Arabic rice dish usually made with chicken (the most common) or lamb (the best of the best for kabsa) or goat, goat is similar to lamb but in Arabic traditions it's considered disrespectful to serve it to guests, but it's a good choice if you're chilling out with friends I'd be really happy if you could make kabsa with any of these meats

[@buzzsaw64]

Thank you Kenji for introducing me to one of the best soups I have ever had in my life. Just tried this recipe with white button, baby Bella, and shiitake. Went by the precise recipe but used leeks instead of onions. Finished it off with some lemon zest, cured egg yolk, and black truffle infused oil.

[@rcusick2465]

The fact that you speak that fast and still have time to shout out "non-binary pals"...love it. I've heard cooks I love refer to you forever, so I'm finally subscribing.

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@McSwagical]

Oh same lol

[@rainsoakedpuppy]

At the Kroger store near me they have this broth brand called "Kitchen Basics" that comes in a similar box, and among their varieties is a completely unsalted chicken stock. It has like 1/4 the sodium of low sodium broth. I love it.

[@lugaretzia]

"Mushrooms don't care, they're easy going fun guys." K.A. Lopez Jan '21

[@panathasg13]

Fun-guys hahaha

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@aloevera8287]

Thank you for doing these videos Kenji. You're who i aspire to be.

[@JjrShabadoo]

Kenji coming in strong with the dad jokes. Mushrooms are fun guys! My daughters love that one. 😂

[@PistolShrimpPimp]

This video reminded me that I had half a thing of mushrooms in the fridge. It's literally 2 AM and I got up, cooked them down then followed by Red Onion in oil, then added butter. Cranked it all in my hand chopper, put it back, added stock, salt, pepper, and then some milk. Used dried parsley flakes and added shredded parm and it turned out pretty damn good. I wasn't expecting to cook anything and I ended up making something I'd love to make again. Awesome vid

[@MacDrai8]

Commercial mushroom farms sterilise their soils to maximize yields as it won't infect the mycelium and ruin the batch. Obviously do not eat the dirt but it won't kill you if some get in the dish.

[@WilliamAndrews0]

The reason I don't want dirt in my soup isn't because it might kill me. It is because I don't want dirt in my soup.

[@daandemeyer1708]

Pretty sure normal soil wouldn't kill you either

[@_Sen.0]

Gotta get that earthy flavour

[@ScramblesTheDeathGod]

I forgot to like the video when I started watching. It wasn't until you made the "fungi" pun that I had to check whether I had indeed liked the video, which I hadn't. I come for the cooking tips, but stay for the fantastic wordplay! Great work Kenji!

[@hongjiwu145]

十八子 or shibazi is also a well regarded knife widely used in Chinese restaurants.

[@zer0nix]

Im convinced that's where the bench scraper comes from too. Its so much easier to use than a chefs knife imo. The three essential blades in my kitchen are this, a paring knife, and a bread knife -but then again I am only a novice.

[@steverundle8635]

Thanks for the reassurance, I just don’t enjoy a puréed soup. This has become my favorite mushroom soup. My husband LOVES it.

[@nathanielfruchter9636]

Kenji: mushroom brush Me: why didn't they name it brushroom

[@lizgiagnacovo1067]

mushbroom 😉

[@Joep00]

Part 4 of getting to know Kenji's new kitchen like we knew the old one!

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@6Twisted]

Cooking is a mix of art and science that I wish I knew more about.

[@DevisCarli]

Instead of adding milk and blending the mushrooms I used them as pasta sauce and it rocked! - Signed: an Italian (you know how serious we are when food is concerned :P )

[@jamesjohn2957]

kzbin.info/www/bejne/gmGucnegaMR7h6s

[@kohyarnaderi5928]

Hey kenji this was great! My sister worked as a chef for a while. I cook for my self and my parents. I usually cook recipes off of youtube and I love your channel thanks.

[@GirishManjunathMusic]

You know, I can't hear the word Veloute nowadays without also hearing the SortedFood boys mocking it.

[@vvkelly97]

This 👆

[@jmo_9155]

I just made this soup and am currently eating this soup and it is DELICIOUS!! Thanks Kenji! It also gave me a good excuse to buy some wine which is always nice.

[@socrnjazzz]

You just broke my brain with the mushroom smashing. I’ve wasted so much time... could have gone to Mars by now with all the unnecessary mushroom slicing I’ve done.

[@ashamancito4630]

I saw your video and made the soup today. It was really good. I tried the smashing mushroom "technique", and to my surprise there was a benefit I did not anticipate. There were a lot more craggly bits on the pieves of mushroom, which led to faster and much deeper browning. The mushrooms started expelling moisture a lot quicker as well. So not only did I get a good recipe from you, yet again, I also might start dealing with mushrooms like you did in the video more often. I might try making a fried mushroom topping, where I smash and rip the mushrooms to even smaller pieces, for maximum Malliard Reaction. I cannot understate how excited I am about this, the flavour of thoroughly browned mushroom bits I kept trying were amazing.

[@IliasKhattab]

wth i just made it thinking itss gonna be meh (the ingredients were going bad anyways) turns out its freakin amazing wthhhh

[@unintentionallydramatic]

3:55 One trick I learned: Sauté the mushrooms either _dry_ or with a little bit of tap/filtered (depends on how many minerals you have) water until they've released their moisture and softened up and the moisture has evaporated. Take off the heat. Add in oil/butter and return to heat. Sauté until browned to satisfaction. Enjoy even browning, soft yet al dente structure and a perfect balance of fatty, roasted and mushroom flavours.