Puree Of Mushroom Soup New York Times Recipes

PUREED MUSHROOM SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

MUSHROOM SOUP

Steps:

• Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
• Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
• Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

MUSHROOM SOUP (SOUPE AUX CHAMPIGNONS)

Steps:

• Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
• Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
• Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.

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.

PUREE OF MUSHROOM SOUP - NEW YORK TIMES

Steps:

• 1. Set aside 4 medium mushrooms for garnish. 2. Stem remaining mushrooms, and cut caps into quarters. 3. Set aside caps. Combine stems with the dried mushrooms in a large saucepan. 4. Add 1 1/2 quarts water and bring to a simmer. Cover, reduce the heat & simmer 30 minutes. 5. Drain mushrooms over a bowl in a strainer lined with cheesecloth, a coffee filter, or paper towels. Squeeze mushrooms to extract all the liquid. 6. Season broth to taste with salt. Discard the dried mushrooms and stems. 7. Heat olive oil (or olive oil and butter) over medium heat in a large, heavy soup pot. Add shallots or onions. 8. Cook, stirring, until tender -- about three minutes for shallots, five for onions. 9. Add garlic. Stir together for about 30 seconds. 10. Add quartered mushrooms and a generous pinch of salt. Cook, stirring often, until mushrooms are tender and have released a lot of juice, about 10 minutes. 11. Add 2 tablespoons of the sherry and the soy sauce, and cook, stirring, for a few minutes. 12. Add stock, bouquet garni and potatoes. Cover and simmer 1 hour. 13. Remove bouquet garni and discard. 14. Puree soup in a blender, covering blender top tightly with a kitchen towel, or use a hand blender in the pot. (You'll get a smoother, more velvety texture with a blender.) 15. Return soup to pot and heat through. Season with salt and pepper. 16. (Optional) Stir in another tablespoon of sherry. 17. Trim the mushrooms you set aside, and slice paper-thin. Toss with the lemon juice. 18. Serve the soup, garnishing each bowl with chopped parsley or slivered sage and sliced fresh mushrooms. Yield: Serves four. Advance preparation: You can make this a day ahead and reheat.

PRESSURE COOKER MUSHROOM AND WILD RICE SOUP

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
• Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
• Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
• Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
• Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
• Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
• Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP

Steps:

• In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
• Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
• Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
• Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
• Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
• Return soup to saucepan and make sure it's all heated through.
• Garnish servings with Parmesan cheese, and enjoy!
• Source: LA Times, Jan 26, 2005.

PURéED MUSHROOM SOUP

Steps:

• Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
• Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
• In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.