Wild Mushroom Soup With Sherry Recipes

SLOW-COOKER MUSHROOM SOUP WITH SHERRY

Steps:

• Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
• Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
• Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
• Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
• Heat the oil in a medium-sized nonstick skillet over medium-high.
• Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
• Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
• Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
• Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
• Uncover and cook until slightly thickened, about 20 minutes.
• Transfer 2 cups of the soup to a blender.
• Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
• Place a clean towel over the opening in the blender lid (to avoid splatters).
• Blend until smooth, about 10 seconds.
• Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

WILD MUSHROOM SOUP

Steps:

• Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
• Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
• Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

WILD MUSHROOM SOUP RECIPE WITH SHERRY AND THYME

Steps:

• Place dried porcini mushrooms in a small bowl and add sherry. Soak for at least 30 minutes, no more than an hour. Stir to make sure the sherry incorporates with all the dried mushrooms.
• After re-hydrated, strain the liquid from the mushrooms, and keep the strained liquid. Dice up the re-hydrated mushrooms prior to putting into the soup.
• In a 3 quart soup pot over medium heat add olive oil and white onions. Saute for 8 - 10 minutes or until soft. Next add cremini mushrooms and continue to stir for another 15 - 18 minutes or until they start browning. Add butter and garlic and stir until the butter is melted.
• Add flour and continue to stir for another 3 minutes to make the roux. Add stock, sherry, thyme, rehydrated mushrooms, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken.
• In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling. Place the entire mix back into the soup and stir, bringing back to a simmer for another 10 minutes. Salt and pepper to taste as needed.
• Serve with your favorite crusty bread.

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 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.

FRESH WILD MUSHROOM SOUP

Steps:

• Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

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.

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.

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.