CREAMY CHANTERELLE MUSHROOM SOUP
This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
- Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
- Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 18.8 g, Cholesterol 42.5 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 840.6 mg, Sugar 3.8 g
CAULIFLOWER AND ROASTED CORN SOUP WITH CHANTERELLE MUSHROOMS
The sweet core of the cauliflower can also be eaten. The last of the summer corn is in stores now; roasting the corn brings out its sweetness.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Make a bouquet garni by wrapping the bay leaves and the thyme sprigs in a piece of cheesecloth. Set aside. Place the kernels from 1 ear of corn in a baking pan, and roast until lightly browned, about 5 minutes. Remove from oven, and set aside.
- Melt butter in a 4-quart saucepan over medium heat. Add shallots, garlic, and onion. Cook, stirring often, until translucent, about 4 minutes. Add mushrooms, and continue to cook until mushrooms begin to soften, about 4 minutes more. Using a slotted spoon, remove mushrooms from pan, and set aside.
- Add unroasted corn kernels, cauliflower florets, cauliflower core, chicken stock, and bouquet garni to pan. Bring to boil. Reduce heat to low; simmer, covered, until cauliflower is tender and cauliflower core is cooked through, about 25 minutes.
- Remove bouquet garni, and discard. Working in batches, puree the soup in the bowl of a food processor until smooth, returning pureed soup to a clean 4-quart saucepan. Heat soup over medium-low heat. Stir in the reserved mushrooms, roasted corn, and cayenne; salt to taste. If soup is too thick, stir in a few tablespoons of water. Heat, and serve immediately.
ROASTED CAULIFLOWER AND MUSHROOMS
Make and share this Roasted Cauliflower and Mushrooms recipe from Food.com.
Provided by Parsley
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preeat oven to 350.
- Spray a casserole dish with cooking spray.
- Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
- Pour into prepared casserole dish.
- Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.
Nutrition Facts : Calories 62.3, Fat 3.7, SaturatedFat 0.5, Sodium 169.7, Carbohydrate 6.4, Fiber 2, Sugar 2.7, Protein 2.5
CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS
Gordon Ramsay's rich, warming soup is finished off with the luxurious touch of wild mushrooms
Provided by Gordon Ramsay
Categories Dinner, Soup
Time 1h30m
Number Of Ingredients 10
Steps:
- Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
- Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
- Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
- To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
- Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.
Nutrition Facts : Calories 276 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
CURRY ROASTED CAULIFLOWER SOUP
This savory soup is a great way to use cauliflower.
Provided by catie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
- Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
- Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
- Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 9.5 g, Cholesterol 25.3 mg, Fat 12 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 825.3 mg, Sugar 4.3 g
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