Chunky Mushroom Soup With Chinese Sausage Recipes

CHUNKY TOMATO SOUP WITH BLOOD SAUSAGE

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, for 1 minute, then add the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the carrots, celery, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes.
• Add the tomatoes, 3 cans of cold water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook until the flavors develop, at least 20 minutes. Adjust for seasoning, if necessary.
• Meanwhile, cut the blood sausage into 1/2-inch rounds. Heat a small amount of oil in a nonstick skillet and add the blood sausage slices in small batches. Cook until the blood sausage is crispy and browned and has a deep flavor, 3 to 4 minutes per side. Set aside to drain on a rack or on paper towels. Repeat until all the blood sausage is cooked.
• Serve the soup hot in bowls with the blood sausage and scallions on top. Serve with Tombstone Crackers.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Pulse the flour, thyme, pepper, baking powder, salt and sugar in a food processor until thoroughly mixed. Add the melted butter and pulse 5 to 6 times.
• Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single square mass, and cut into four squares. Let the dough rest for about 10 minutes at room temperature.
• Roll out each individual piece of dough on a lightly-floured surface into a rectangle as thin as you can possibly get it. If the dough starts to shrink up, let it rest a little longer. Cut the rectangle in half lengthwise. Cut each half into 2-inch-wide pieces. Place the pieces on the baking sheet.
• Bake, checking periodically to make sure the crackers aren't getting too brown, for 4 to 5 minutes, then flip each cracker piece and bake another 4 to 5 minutes. Let cool on the baking sheet to get crispy.

CHUNKY MUSHROOM SOUP

Steps:

• In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
• Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
• Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
• Serve and garnish soup with extra parsley flakes; if desired.
• For vegetarian use vegetable broth.

CHUNKY MUSHROOM SOUP WITH CHINESE SAUSAGE

Steps:

• Soak dry mushroom over night in fridge.
• Pound and grind mushroom in a stone pounder by batch until sticky.
• Do the same with onion into puree.
• Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up.
• Add butter. Continue stirring until it sizzles.
• Put in mushroom.
• In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it）.
• Bit by bit, pour in milk while stirring. Add more milk when bubble.
• Pour all cooking cream into the soup. Keep stirring and bring it to broil.
• Add salt and pepper to taste.
• Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.

SAUSAGE MUSHROOM SOUP

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender.

CHUNKY MUSHROOM SOUP WITH CHINESE SAUSAGE

Steps:

• Soak dry mushroom over night in fridge.
• Pound and grind mushroom in a stone pounder by batch until sticky.
• Do the same with onion into puree.
• Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up.
• Add butter. Continue stirring until it sizzles.
• Put in mushroom.
• In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it）
• Bit by bit, pour in milk while stirring. Add more milk when bubble.
• Pour all cooking cream into the soup. Keep stirring and bring it to broil.
• Add salt and pepper to taste.
• Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.

WOLFGANG PUCK"S CREAMY MUSHROOM SOUP

Steps:

• Sprinkle mushrooms with lemon juice.
• Melt butter in large heavy saucepan and saute shallots.
• Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
• Add salt,pepper,cream, and chicken broth and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Add cornstarch and simmer another 10 minutes,stirring.
• Sprinkle with parsley.

CHUNKY MUSHROOM SOUP

Steps:

• In a medium saucepan, ,melt butter; add oil.
• Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
• Stir in mushrooms,sauté a few minutes.
• Add chicken both, bay leaf, thyme, salt and pepper.
• Bring to aboil.
• Reduce heat and simmer for 30 minutes.
• Discard bay leaf.
• Stir in cornstarch mixture.
• Using a hand blender process mixture; don't over purée leaving in some chunks.
• At this point you can refrigerate the soup and finish it off the next day.
• Just before serving, reheat soup until very hot.
• Stir in sherry and cream; simmer for 2 minutes.