Mushroom Scallion Soup Recipes

FRENCH MUSHROOM AND SCALLION SOUP

Steps:

• Heat the butter in a large pot over moderate heat.
• Saute the scallions and garlic until tender but not too brown, about 5 minutes.
• Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
• Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
• Simmer covered for 5 minutes.
• Puree in batches using an electric blender or food processor.
• (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
• Reheat and serve garnished with chopped fresh herbs.
• Serve with a crusty loaf of French bread and a glass of wine.

MUSHROOM AND SCALLION SOUP

Steps:

• In a saucepan saut`e the mushrooms in the buter over high heat, stirring, until all the liquid the mushrooms give off is evaporated and stir in the broth and the water.
• In a small bowl whisk together the cornstarch, the soy sauce, and the vinegar until the cornstarch is dissolved and stir the mixture into the soup.
• Bring the soup to a boil and simmer for 5 minutes.
• Stir in the scallions and salt and pepper to taste and simmer the soup for one minute more.

ASIAN MUSHROOM SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

MUSHROOM SOUP WITH GINGER

Steps:

• Chop half of the mushrooms.
• Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes. Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.
• Melt butter in a heavy skillet. Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned. Stir in the ground ginger. Add the contents of the skillet to the saucepan.
• Add salt and pepper to taste. Reheat and serve, garnished with coriander.

MUSHROOM SCALLION SOUP

Steps:

• 1. Melt butter.
• 2. Add onions, salt and pepper.
• 3. Saute 10 minutes, add stock and bring to a boil.
• 4. Cover and simmer for 10 minutes.
• 5. Add half the mushrooms and let soak for 1 minute.
• 6. Puree in blender/food processor until smooth.
• 7. Add 15% cream and heat gently.
• 8. Drop in remaining mushrooms and cook slowly until tender.
• 9. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color.
• 10. Use a warmed bowl.