Sherried Mushroom Soup Recipes

SHERRIED MUSHROOM SOUP

Steps:

• To prepare broth, melt butter in a Dutch oven over medium heat.
• Add thyme and shallots; cook 10 minutes or until shallots are golden brown.
• Stir in broth and porcini mushrooms; bring to a boil.
• Reduce heat; simmer, uncovered, 1 hour.
• Stain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to pan.
• Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
• Stir in chives.
• Serve immediately.

WILD MUSHROOM SOUP WITH SHERRY

Steps:

• Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
• Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.

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.

SHERRIED MUSHROOM SOUP

Steps:

• In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.

WILD MUSHROOM SOUP WITH SHERRY

Steps:

• Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
• Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
• Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.

SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP

Steps:

• Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.

CREAM OF MUSHROOM SOUP WITH SHERRY

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Add onion, carrot, and celery; saute 6 minutes or until tender.
• Reduce heat to medium; add mushrooms and garlic.
• Cook 7 minutes or until mushrooms are tender, stirring frequently.
• Add water, sage, salt, pepper, and broth; bring to a simmer.
• Cover and simmer for 25 minutes.
• Remove from heat, cool for 5 minutes.
• Place half of mushroom mixture in a blender or food processor; process until smooth.
• Pour pureed soup into a large bowl.
• Repeat procedure with remaining mushroom mixture.
• (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
• Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
• Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

SHERRIED MUSHROOMS

Steps:

• Coat a large nonstick frypan with cooking spray, place over medium high heat until hot.
• Add green onions, saute until tender.
• Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.

SHERRIED BRIE AND PORCINI MUSHROOM SOUP

Steps:

• Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.
• In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.
• in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.
• Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
• Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes.
• ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.