A home cook shares their curiosity about the ideal simmering time for a rich mushroom and stock-based soup, questioning why an hour is recommended over shorter durations like 15 or 30 minutes. While they trust the recipe’s creator, they plan to test the difference themselves by preparing two versions—one fully simmered and one not—and invite others to weigh in on their experiences. The post sparks discussion among readers about the science behind prolonged cooking in soups, balancing flavor development with texture. A link directs to further commentary from the community on the topic.
I've made this soup today by John from Food Wishes (god bless this man). It was delicious, but I was wondering what exactly happens when you simmer the fried mushrooms, stock and other ingredients for an hour. Why not 15 mins, what about 30 mins, wouldn't it be enough? Its not that I doubt Chef John, I am just curious. You will say just make two soups one simmered and one not, and I intend to experiment, but I also want to hear some opinions submitted by /u/FragrantMudBrick [link] [comments]
