Puréed Mushroom Soup Recipes

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.

CHEF JOHN'S CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

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 - PURéED

Steps:

• In a food processor or blender, mince carrots, onions and celery.
• Add some chicken broth to help processing.
• In a heavy bottom cooking pot, add butter, minced carrot/onion/celery mixture and sauté for 4 minutes on medium-high heat.
• Mince all 3 mushrooms in a food processor or blender.
• Add some chicken broth to help processing.
• Add the processed mushrooms to the cooking pot.
• Add remainder of the chicken broth, tarragon, salt and pepper and bring to boil.
• Reduce heat and simmer for 15 minutes, stirring occasionally; DO NOT BURN.
• Add water, chicken soup base, whipping cream and bring just to boil.
• In a small mixing bowl, mix together flour and milk until smooth.
• Add flour mixture to soup and whisk until well blended.
• Bring soup back to boil, stirring constantly.
• Reduce heat and simmer for 30 minutes.
• Adjust seasonings to taste.
• Serve soup hot.

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 3 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.
• 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.

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.

PUREE OF MUSHROOM SOUP

Steps:

• 1. Set aside 4 medium mushrooms for garnish. Stem the remaining mushrooms, and cut the caps into quarters. Set aside the caps, and combine the stems with the dried mushrooms in a large saucepan. Add 1 1/2 quarts water and bring to a simmer. Cover, reduce the heat and simmer 30 minutes. Set a strainer lined with cheesecloth, a coffee filter, or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the tasty liquid remaining in them. Season the broth to taste with salt. Discard the dried mushrooms and stems. 2. Heat the olive oil (or olive oil and butter) over medium heat in a large, heavy soup pot, and add the shallots or onions. Cook, stirring, until tender -- about three minutes for shallots, five for onions. Add the garlic, and stir together for about 30 seconds. Add the quartered mushrooms and a generous pinch of salt. Cook, stirring often, until the mushrooms are tender and have released a lot of juice, about 10 minutes. Add 2 tablespoons of the sherry and the soy sauce, and cook, stirring, for a few minutes. Add the mushroom broth, the bouquet garni and the potatoes. Bring to a simmer, cover and simmer 1 hour. Remove the bouquet garni, and discard. 3. Working in small batches and covering the top of your blender tightly with a kitchen towel, puree the soup. Alternatively, use a hand blender to puree the soup in the pot. (You'll get a smoother, more velvety texture if you use a blender.) Return to the pot, and heat through. Season to taste with salt and pepper. If you wish, stir in another tablespoon of sherry. 4. Trim the mushrooms you set aside, and slice paper-thin. Toss with the lemon juice. Serve the soup, and garnish each bowl with chopped parsley or slivered sage and sliced fresh mushrooms.

PURÉED MUSHROOM SOUP

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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.