[4 - 4] ah good soup day six
[4 - 6] you ever seen a bag of shrimps dude no
[6 - 12] it's a bag of shrooms
[14 - 14] okay i think the comments said to use
[14 - 16] three different kinds of mushrooms
[16 - 17] that's what we're gonna do today i've
[18 - 21] got oyster my taki and then just some
[21 - 23] creminis these are my all-time favorite
[23 - 25] shrooms right here so i'm gonna set one
[25 - 27] of these aside for garnish keep that
[27 - 28] nice and pretty all the rest of this
[28 - 29] stuff i'm just gonna chop it up all
[30 - 31] right if you're right-handed like me i
[31 - 33] gotta work left to right that's like
[33 - 35] just how the flow works for me all right
[35 - 37] dude what knife should i use today um
[38 - 42] yeah this is the winner today oyster
[42 - 44] oyster i'm just doing large chunks as well it
[44 - 46] doesn't really matter how you cut them
[46 - 47] as long as they're all kind of like the
[48 - 51] same size and they cook at equal temps
[51 - 52] some cremini so you know you can
[52 - 54] actually take the skin off of these
[54 - 55] just like that you can use the peelings
[55 - 58] too for stock that's all good
[58 - 60] i have a tornado mushroom in a long time
[60 - 63] so it's kind of hard to do you can also
[63 - 65] uh do what's called like a fluted shroom
[66 - 68] mine look really bad don't judge me it's
[68 - 69] been a long time since i've done this oh
[70 - 71] maybe i could set this aside for a
[77 - 77] i'm just gonna set these aside for now
[77 - 81] and i need to cut up my shallots and
[81 - 83] other stuff i'm gonna start first also
[83 - 86] check this out man bench scrapers
[86 - 87] can't tell you enough times is my
[87 - 89] favorite kitchen tool right here
[90 - 101] shallots beautiful looking shallot
[103 - 103] you know what's really handy about a
[103 - 104] chef's knife like this right here with
[104 - 106] the the backing like that check it out
[106 - 107] so same thing
[108 - 110] a couple swipes on your shallot you cut
[110 - 112] the shot kind of like the same way i
[112 - 113] show you how to cut an onion except what
[113 - 115] we can do here is just take the back of
[115 - 118] the knife and then just roll it
[118 - 121] just like that
[121 - 126] same thing with the leftover okay
[126 - 128] okay now we finally get to cook hold on i
[128 - 133] look like a [ __ ] slob
[136 - 136] get yourself a pot and just a touch of
[137 - 138] butter shallots in
[138 - 140] shallots in we're just going to sweat these off in
[140 - 141] the butter we don't really want to get
[141 - 143] too much color on these guys little uh
[143 - 145] sprig of thyme you could toss that in
[145 - 146] there mix that in
[146 - 149] then the shrooms go in
[151 - 152] and now what you'll notice with
[152 - 154] mushrooms whenever cooking mushrooms
[154 - 156] honestly you'll notice the pan starts to
[156 - 158] look dry don't freak out about that what
[158 - 160] mushrooms do is they soak up fat they
[160 - 162] soak up liquid so it's gonna look dry
[162 - 163] there for a moment but if you keep
[163 - 164] cooking them those mushrooms will
[164 - 166] release that liquid and won't look dry
[166 - 167] anymore so just keep cooking them
[168 - 169] through don't really start like crazy
[169 - 172] get some color on that
[172 - 173] all right now i'm just gonna add a touch
[173 - 175] of bourbon in there you can use white
[175 - 178] wine you can use sherry vinegar whatever
[178 - 179] i want bourbon
[181 - 183] i almost lost my eyebrows comment down
[183 - 185] below we should do a bigger fire and
[185 - 187] make michael lose his eyebrows soy sauce
[187 - 189] optional you use that as a little more
[190 - 193] look at that color dude looking good
[193 - 196] okay now if you saw the video a few days
[196 - 197] ago on how to make your own chicken
[197 - 199] jello i'm gonna put some chicken jello
[199 - 200] in here if you want to keep this super
[200 - 201] mushroomy i recommend just doing like a
[201 - 203] mushroom stock i have videos on that let
[203 - 204] me know if you want to see that i'm just
[204 - 206] gonna add some chicken stock chicken fat
[206 - 208] i think it'll make it more flavorful
[208 - 210] with the chicken stock and that chicken
[211 - 213] fat just enough now we're just gonna bring
[213 - 214] just enough now we're just gonna bring this up let it all sort of marry
[214 - 216] together but look at that that looks
[216 - 219] gorgeous see that layer of fat film
[219 - 221] going shiny layer so nice honestly even
[221 - 223] just like this i would just eat it like
[223 - 225] that it looks good
[225 - 226] all right here we go
[226 - 228] once that comes up to a boil we're just
[228 - 230] gonna throw this guy in the blender with
[230 - 232] the liquid the thyme everything
[232 - 234] everything's going in here as you can
[234 - 236] tell this is already a very very easy
[236 - 238] good soup is it a bad soup i don't know
[238 - 240] we'll find out we're uh doing this
[242 - 244] together don't ever do what i'm doing by the way
[244 - 245] don't ever do what i'm doing by the way right now i'm just doing this for views
[245 - 247] sake like so you guys can see it better
[247 - 248] but don't ever like pour towards
[248 - 249] yourself because that's kind of
[249 - 251] dangerous like you could splash boiling
[251 - 252] liquid all over yours don't do that
[252 - 254] don't do that it's stupid so we got that
[254 - 256] ready also another thing don't put your
[256 - 258] picture on your blender before plugging
[258 - 259] it in because you never know it might be
[259 - 262] switched on i think these kitchenaids
[262 - 264] though have like some sort of safety so
[264 - 265] but it's just that a habit you never
[265 - 266] know just gonna give these guys a little
[266 - 268] blend but yeah like as you can see this
[268 - 270] kitchenaid guy has a little safety
[270 - 272] button so i have to push that before i
[272 - 275] even turn it on so that's cool
[279 - 279] so over here i also have some maitakis
[279 - 280] i'm searing these off for garnish just
[280 - 283] gonna toss these guys in the oven
[283 - 285] but over here you can see we're done
[285 - 286] blending that's what i like about
[286 - 287] mushrooms whenever you blend them it
[287 - 290] looks kind of like nice and fluffy
[291 - 293] almost almost smells like pizza too i love that
[293 - 294] almost smells like pizza too i love that smell
[294 - 296] well [ __ ] i don't even have to adjust
[296 - 297] the taste but i would say right here
[297 - 298] adjust your taste like season it and all
[298 - 300] that stuff to taste but it's just great
[300 - 303] okay so now i can just set this aside
[303 - 305] and check it out so this court right
[305 - 306] here i could just save this court in the
[306 - 308] fridge it should last like a week or so
[308 - 310] but whenever cooling anything make sure
[310 - 313] that it's like four inches at tops you
[313 - 315] know four inches no more because you
[315 - 316] want to make sure it cools down properly
[316 - 319] food safety people it's a big thing okay
[319 - 322] now for this pickup what i would do turn
[324 - 326] what i would do in a
[326 - 328] situation where i'm selling this i'd
[328 - 330] probably like put some in a pan to order
[330 - 331] like maybe this much right then i would
[331 - 333] toss in some cream obviously you don't
[333 - 335] have to do this this is optional
[337 - 339] [Music] and then pick it up a little brightness
[339 - 341] and then pick it up a little brightness with the touch of citric acid
[341 - 343] easy pickup right there
[343 - 346] there's our creamy mushroom bisque ready
[347 - 349] which one i don't know what to choose
[349 - 350] there's so many choices should i choose
[350 - 353] the cat this cool looking leafy one
[353 - 357] this deep bowl the fish hmm maybe we'll
[357 - 359] do one fish bowl and one cabbage how's
[359 - 362] that while the mushrooms are doing their
[362 - 363] thing let's see i'll just cut some
[363 - 365] chives this could be a good garnish if
[365 - 367] you don't have chives you could do some
[367 - 369] scallions or if you just don't want that
[369 - 371] onion to taste you don't have to do it
[371 - 373] whatever this is your soup make it good
[373 - 375] how you'd like it i also have a video on
[375 - 377] like if you want to learn a good way of
[377 - 379] practicing cutting your chives check
[380 - 383] also don't forget to like the video
[383 - 385] now you might be thinking did you cut
[385 - 387] yourself or something nope this is uh
[387 - 389] simply just a style choice today check
[389 - 391] it out there is no cut on me it's just a
[391 - 393] style choice some people are like bring
[393 - 396] the band-aids back
[398 - 398] that's how i like my maitake shrooms
[398 - 404] nice and crispy look at that
[405 - 405] most people don't know this but you
[405 - 407] could take a shroom like this a cremini
[407 - 408] or a button you could just shave them
[410 - 411] raw and eat them raw it's actually really
[411 - 420] and eat them raw it's actually really nice garnish
[422 - 422] there she is good soup mushroom bisque
[422 - 425] what do you guys think this one
[431 - 431] there you go michael thank you
[431 - 434] oh man that's so comforting
[434 - 435] okay here try that out that's really
[435 - 438] good i'm super stoked on this one
[438 - 442] yeah it's really good yeah good soup
[444 - 444] it's so tasty
[444 - 446] uh well there you go mushroom soup good
[446 - 448] soup let me know what you want to see
[448 - 450] next in tomorrow's day seven i think or
[450 - 452] day eight let me know smash like