CREAMY PORCINI CHESTNUT SOUP
This soup is thick, rich, with a delicate earthiness.
Provided by Deborah Mele
Categories Soups & Stews
Time 1h
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan, then add the celery, onion, and carrot and cook over medium low heat for about 5 minutes until soft.
- Add the mushrooms and continue to cook until the mushrooms are tender and lightly browned.
- Add the garlic and cook another couple of minutes until the garlic releases it's aroma.
- Add the chestnuts and about 4 cups of broth and simmer over medium low heat for about 30 minutes, adding additional broth if needed.
- Season with salt and pepper.
- Cool for 15 minutes and then puree until thick and smooth.
- Serve just warm with your garnish of choice.
Nutrition Facts : Calories 415 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 18 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 187 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CREAMY PORCINI MUSHROOM SOUP
Rich, thick and flavorful, this soup is perfect for warming up a winter day. For a nice contrast to the creamy soup, garnish servings with crunchy croutons. From Williams-Sonoma
Provided by BethR
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
- In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
- Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
- Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.
Nutrition Facts : Calories 455.1, Fat 34, SaturatedFat 17.1, Cholesterol 89.2, Sodium 82.4, Carbohydrate 29.1, Fiber 12, Sugar 9.8, Protein 19.4
CREAMY PORCINI SOUP
This is a very nice creamy soup rich with an earthy and somewhat nutty flavor. I quickly threw it together without thought and the results were stunning! Porcini Mushrooms are the king of all mushrooms. Italian chefs affectionately refer to the Porcini (the piglet) as a ruling class of the delicious fungi. The meaty texture and concentrated flavor will wow your taste buds and have you going back for more! Enjoy! This recipe is great for those on a low carb diet!!
Provided by hunter.kiefer
Categories Vegetable
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place dried porcini mushrooms into the water and soak for at least one hour. (I personally soaked them over night so they are ready for lunch.) Do NOT drain the water as this will be the bases of your soup.
- Once the mushrooms have reconstituted, melt sweet cream butter in a sauce pan over medium heat.
- Add the diced sweet onions and garlic. Sauté until the onions lose their opacity (but do not allow to brown.).
- Add the reconstituted mushrooms along with the flavored water.
- Place both cubes into the mixture and allow the soup to come to a slight boil.
- Gently add the heavy whipping cream while stirring.
- Bring soup back to a gentle boil.
- Soups on!
Nutrition Facts : Calories 288.8, Fat 30.1, SaturatedFat 18.6, Cholesterol 102.8, Sodium 477.9, Carbohydrate 4.3, Fiber 0.3, Sugar 1.3, Protein 1.9
CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 1h10m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
- In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
- Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
- Ladle soup into bowls. Top with vegetables, and garnish with leeks.
CREAM OF PORCINI MUSHROOM SOUP (GLUTEN-FREE, LOW-CARB)
I used porcini mushrooms for dried mushrooms and crimini mushrooms for fresh mushrooms, but you can also use other mushrooms of your choice. I drizzled some white truffle oil on the soup right before I served it. This is optional, but it does enhance the flavor very nicely.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
- Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent.
- Add both soaked mushrooms and fresh mushrooms and sauté a little longer.
- Add the water used for soaking the mushrooms and vegetable bouillon cubes.
- Bring to a boil and turn off the heat.
- When the soup is cool enough to handle safely, purée the soup using a blender or hand blender.
- Return the soup to the pan, add milk, half and half and butter and bring to a boil.
- Adjust the taste with salt and pepper.
- Transfer the soup to individual soup bowls.
- Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!
Nutrition Facts : Calories 181.1, Fat 13.4, SaturatedFat 6.7, Cholesterol 31.1, Sodium 671.1, Carbohydrate 12.4, Fiber 1.2, Sugar 1.2, Protein 4.7
CREAMY MUSHROOM SOUP
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
- Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
Nutrition Facts : Calories 347 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
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