MUSHROOM SOUP WITH WINE
Provided by Nigella Lawson
Categories dinner, soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place dried porcini in a 1-cup measuring cup, and fill with hot water. Set aside.
- In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
- Meanwhile, place a large soup pot over medium heat, and add oil. When hot, add onion and saute until softened, about 5 minutes. Add garlic, and stir for about 30 seconds. Drain porcini, straining and reserving liquid.
- Chop porcini and add to onion mixture. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes. When potatoes are tender, add them and their cooking liquid to pan of mushrooms. Add porcini soaking liquid and 1 cup water. Bring to a simmer, cover, and cook gently for 20 minutes.
- Allow soup to cool slightly. Working in batches, use a blender to puree soup. Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk. Reheat just until soup is steaming; do not boil. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 819 milligrams, Sugar 8 grams, TransFat 0 grams
WILD MUSHROOM SOUP WITH PORT WINE
This mix of ingredients is pure perfection. Satisfying creaminess combined with a wonderful mix of mushrooms... de-lish!
Provided by pamela peake
Categories Cream Soups
Time 2h
Number Of Ingredients 11
Steps:
- 1. Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
- 2. Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
- 3. Add port wine and reduce liquid again until most of the liquid is gone. Add in 1/2 cup of flour. Stir well to avoid lumps. Add saved mushroom liquid, cook for 1/2 hour at low simmer.
- 4. Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste. Sprinkle with fresh chopped parsley and enjoy.
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