Honestly, I have no real knowledge about mushroom allergies. But, most allergies are triggered by a protein in the allergenic substance - the protein is the allergen. If it were me I would avoid contact with the soil as I would suspect it of possibly containing the protein/allergen. The likelihood is probably low, but there is some level of risk. The food issue is not uptake (I don't know of plants taking in soil bound proteins), but if the offending allergen is soil resident then there is a risk of food contamination from soil contact. The greatest risk would most probably be with root vegetables, then low-growing leafy stuff (lettuce, spinach, etc.), then the higher growing fruiting stuff (peppers, tomatoes). If the produce was well washed I would guess that it wouldn't be a problem, but it's a guess. edit - meant to add. you sure are lucky to have a source of SMS. I used to live about 15 miles from a major mushroom center, and the spent stuff is incredibly good compost. This post was edited by TXEB on Tue, Apr 23, 13 at 19:10

The current price is $5 per truck load. They have a website with their address posted on it so your friend can mapquest directions.

I know one will feel sorry for me, bugt I am down in south west Florida way down near Ft Myers. Have spent the day out on Pine Island helping with a big garden club plant sale and seminars etc. Just got in and am so tired and hot To tired to go to the pool But am checking emails and there Puffballs Oh, nice having an email about puffballs And Sudbury I like as well My eldest grandson is planing to go to University there this september Thanks for the puff ball note Oh boy, sure would enjoy to have one , once again. didn't know one should be careful of them. Thanks

Heh, I use tinned condensed soups sometimes. Sometimes I make my own. It can depend on the dish and what I feel like cooking at the time. Sometimes depends on what i have on hand at the time. If you want and have a lot of mushrooms, you can do a duxelles to freeze off in portions to finish off with your thickening and liquid agents later. You can sort of skip a step in the OP's process if you cook the mushrooms on low till they become self-retained and straight flour toast the mix before adding your liquid. Instead of making a separate roux and adding it to the mix. Kick-ups to cream of celery are be sure to use the leaves and ribs. Add in minced fresh parsley stems and also leaves. Use leeks instead of shallots. Add some celery seed if you can. Lovage and celeriac are good to use if you can get them. For intensity in onion and meat soups- caramelize you onions, take time to reduce your stock and make demiglace. And food safety of Maw-Maw's Chicken- yes, since it's a short marinade time in the fridge, and also cooked along with the meat to safe eating (temp check your sauce if you need to). Boneless pork chops or loins work well for this recipe too. Growing up it was Mom's pork chops in mushroom gravy :) If you feeling beefy, use beef tips, loins, medallions..., and instead of 1c buttermilk, use 1/2 c red wine and 1/2 cup beef stock, omit the hot sauce, but add a bit of mustard. Finish it off with a nice bit of sour cream to the liquid after baking if you are so inclined, and serve over noodles for a nice stroganoff. bbstx's OP mushroom soup base is a rather good one. The use of bacon grease as the browning agent for the chicken is spot on- great flavor.