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
ZUPPA DI FUNGHI SICILIANA (SICILIAN MUSHROOM SOUP)
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place stock in a heavy-bottomed soup kettle, and bring to a slow simmer over medium heat.
- Meanwhile, over medium-high heat, melt butter in olive oil in a medium-sized saucepan. When foam has subsided, add garlic and chopped onion. Saute, stirring occasionally, until onion is transparent, about 1 minute.
- Add fresh mushrooms, and saute, stirring frequently, until mushroom liquid has evaporated and slices begin to brown. Add to simmering stock, together with tomatoes, salt and pepper. Simmer very gently, uncovered, until flavors are well blended, approximately 30 minutes.
- Just before serving, stir parsley into soup. Beat eggs with fork in a small bowl until blended. Add beaten eggs slowly to simmering soup, beating constantly with a long-handled fork. Eggs will spin out in threads.
- To serve, place a piece of toasted bread in each of four soup plates. Ladle hot soup over bread slices. Sprinkle with freshly grated Parmigiano-Reggiano, and serve immediately, accompanied by grated cheese.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 910 milligrams, Sugar 8 grams, TransFat 0 grams
ITALIAN MUSHROOM SOUP
Make and share this Italian Mushroom Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large saucepan with cooking spray; heat over medium until hot.
- Saute onions and mushrooms until tender, about 10 minutes.
- Add chicken stock, tomato puree, and vermouth; heat to boiling.
- Reduce heat and simmer, covered, 5 minutes.
- Stir in basil and chives; sprinkle with Parmesan.
Nutrition Facts : Calories 144.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 7.2, Sodium 357.1, Carbohydrate 20, Fiber 2.5, Sugar 9.2, Protein 10.6
ITALIAN MUSHROOM SOUP WITH PARMESAN
Make and share this Italian Mushroom Soup With Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 43m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
- Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
- Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
- In a small bowl, whisk the yolks until they are thick and lemony in color.
- Add the grated Parmesan cheese and parsley; beat well again.
- With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
- Taste and season to taste with salt and pepper.
- Serve immediately in deep or flat bowls.
Nutrition Facts : Calories 268.8, Fat 18.6, SaturatedFat 7.7, Cholesterol 190.8, Sodium 873.3, Carbohydrate 10.7, Fiber 2.4, Sugar 5.8, Protein 17.4
ZUPPA DI FUNGHI (WILD-MUSHROOM SOUP)
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Crush the garlic with a knife blade, and saute over medium heat in the olive oil until garlic starts to brown. Add the mushrooms, and stir until they are well coated. Saute, stirring occasionally, for 15 to 20 minutes, or until the mushrooms have released their liquid and start to brown. Sprinkle flour over the mushrooms, stir well, and cook an additional 5 minutes.
- In a separate pot, add thyme to the chicken stock, and bring to a boil. Pour over the mushrooms and stir well. Reduce heat to low, and let the soup simmer gently for about 15 minutes. Just before serving, add pepper and salt if desired.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 635 milligrams, Sugar 4 grams
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