MUSHROOM SOUP
Steps:
- Method
- In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
- After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
- When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
- Improvisation
- To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
- And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.
ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE
This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"
Provided by Ms B.
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
- Add potatoes and cook for a minute or two, stirring a few times.
- Stir in the chicken broth and bring to a boil.
- Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
- Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
- Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
- Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
- Check seasoning, sprinkle with chives and serve in chilled bowls.
- This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
BOURDAIN'S MUSHROOM SOUP
This recipe is from Anthony Bourdain's Les Halles Cookbook. I have yet to try it but it looks fantastic. Sub veg or mushroom stock to make this vegetarian.
Provided by Melissa and her Pan
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
- Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
- Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
- Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.
Nutrition Facts : Calories 332.8, Fat 20.5, SaturatedFat 11.8, Cholesterol 53, Sodium 475.1, Carbohydrate 16.3, Fiber 1.3, Sugar 7.1, Protein 9.3
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
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