New England Soup Factorys Creamy Wild Mushroom Soup Recipes

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.

CREAM OF WILD MUSHROOM SOUP

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.

WILD ABOUT CREAMY WILD MUSHROOM SOUP

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.

CREAMY WILD MUSHROOM AND PARSNIP SOUP

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.

WILD-MUSHROOM SOUP

Steps:

• Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
• Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
• Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
• When ready to serve, reheat the soup and season with salt and pepper.
• Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.

WILD MUSHROOM SOUP

Steps:

• In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
• When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
• Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
• Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.