CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
BELLA & WILD MUSHROOM SOUP
Years ago, I tried the wild mushroom soup at Au Bon Pain bakery and knew immediately I had to find the recipe. I never found the recipe, so I created my own. This soup is fragrant, creamy and flavorful.
Provided by Aproned Cynthia
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
- Sprinkle with flour and whisk for about 2 minutes over medium heat.
- Whisk in wine.
- Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
- Cook over medium heat about 15 minutes.
- Stir in heavy cream.
- Serve immediately.
Nutrition Facts : Calories 462.2, Fat 34.4, SaturatedFat 15.7, Cholesterol 135.9, Sodium 199.4, Carbohydrate 9.7, Fiber 1.4, Sugar 2.3, Protein 24.1
WILD MUSHROOM SOUP
Make and share this Wild Mushroom Soup recipe from Food.com.
Provided by rsarahl
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Clean the mushrooms with a dry brush or a cloth to remove dirt.
- Roughly chop the mushrooms.
- Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
- Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
- Add the dashi; simmer for 15 minutes.
- Season with soy sauce and salt.
- Ladle into bowls, garnish with green onion and serve.
Nutrition Facts : Calories 132.9, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 485.8, Carbohydrate 4.8, Fiber 1.5, Sugar 2.2, Protein 4.3
FRENCH ONION AND WILD MUSHROOM SOUP
Make and share this French Onion and Wild Mushroom Soup recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 52m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
- Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
- Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
- Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
Nutrition Facts : Calories 567.3, Fat 38.2, SaturatedFat 19.4, Cholesterol 92.9, Sodium 1046.5, Carbohydrate 20.5, Fiber 2.6, Sugar 7.9, Protein 23.7
ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1830 milligrams, Sugar 13 grams, TransFat 0 grams
POLISH WILD MUSHROOM SOUP
My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.
Provided by Lorac
Categories Clear Soup
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover mushrooms with cold water and soak overnight.
- Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
- Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
- Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
- Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
- Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
- Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.
Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5
CROATIAN MUSHROOM SOUP
This is Northern Croatia recipe. We usually use wild mushrooms ("vrganj") fresh or dried. Most similar to "vrganj" is crimini. You can use any kind of eatable mushroom.
Provided by nitko
Categories Chowders
Time 1h50m
Yield 4 serings, 4 serving(s)
Number Of Ingredients 12
Steps:
- If you use dried mushroom soak in water them before use about 10-15 minute.
- On a melted lard sauté onion and bacon until it is soft. Add flour and sauté until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation.
- Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (cca 1 liter) and cook 1,5 hour (if water evaporate add some more).
- At the end add sour cream and parsley. REMEMBER all mushrooms are eatable, some of them only once!
Nutrition Facts : Calories 264.6, Fat 19.8, SaturatedFat 8.2, Cholesterol 30.6, Sodium 810, Carbohydrate 16.3, Fiber 2.4, Sugar 2.5, Protein 6.8
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