CREAM OF WILD MUSHROOM SOUP
Steps:
- Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.
Nutrition Facts : Calories 412 kcal, Carbohydrate 42 g, Cholesterol 64 mg, Fiber 5 g, Protein 12 g, SaturatedFat 13 g, Sodium 1162 mg, Sugar 8 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g
CREAMY WILD MUSHROOM SOUP
Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well.
Provided by Miraklegirl
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
- Add stock and bring to a boil.
- Add the porcinis, liquid, thyme and salt and pepper.
- Lower the heat and simmer for 30 minutes, stirring occasionally.
- Process 3/4 of the soup in a blender (immersion blender is perfect).
- Add cream and heat through.
- Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.
Nutrition Facts : Calories 364.3, Fat 25.9, SaturatedFat 11.5, Cholesterol 60.9, Sodium 469.2, Carbohydrate 24, Fiber 1.9, Sugar 8.5, Protein 11.5
WILD ABOUT CREAMY WILD MUSHROOM SOUP
Sinfully Rich! You can use veggie stock instead of the chicken stock. Use your favorite dried and fresh mushrooms.
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Soak dried mushrooms in 1 cup hot water till softened.
- Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
- Chop mushrooms set aside.
- In the drained hot liquid and crushed pinch of saffron.
- Set aside.
- In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
- Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
- Add sherry reduce to half.
- Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
- In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
- Then whisk into soup.
- Using a hand blender puree the soup to a nice consistency.
- Let simmer 5 more minutes stirring so not to burn.
- Serve with soup topped with a little extra sherry.
Nutrition Facts : Calories 751.3, Fat 64.9, SaturatedFat 36.2, Cholesterol 187.8, Sodium 549, Carbohydrate 28.8, Fiber 2.4, Sugar 7.7, Protein 12.2
CREAMY WILD MUSHROOM AND PARSNIP SOUP
Provided by David Tanis
Categories dinner, weekday, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
- Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.
- Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.
- Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
- Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.
- Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.
- Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 5 grams, TransFat 0 grams
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- Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat.
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