Mushroom And Epazote Soup Recipes

Steps:

• Place parsnips in a saucepan and cover with water. Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids, and season with salt.
• For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan. Cover with the hot parsnip broth, and simmer for 3 minutes. Finish with 4 or 5 fava beans and a tablespoon of olive oil. Simmer for 1 minute. Remove the epazote and discard.
• To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.

Steps:

• Add epazote to boiling water and let simmer for 2 minutes. Remove from heat and let steep for another 3 minutes. Strain and serve.

Steps:

• Melt the butter in a large saucepan or stockpot over medium-high heat. Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes.
• Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the vegetable stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes. Transfer to a food processor or blender and puree until smooth.
• Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil. Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired.
• Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard and impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

Steps:

• Place the chicken stock in a medium pot and bring to a simmer. Heat the butter in a large pot or Dutch oven until it foams. Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened. Add the rice and stir well to coat with the butter. Cook 5 minutes until rice is opaque. Add wine, stir, and cook until it has been absorbed. Lower the heat to low, add one ladle of the chicken stock, and stir. Cook, stirring, until the stock has been absorbed. Continue adding stock and stirring frequently until rice is al dente and most of the stock is gone. Reserve 1/2 cup stock for finishing the dish.
• In the meantime, cut the mushrooms into slices or wedges according to their natures. Keep the various types separate. Heat a large nonstick skillet over high heat for 1 minute then add some olive oil. Add one type of mushroom, just enough to cover the bottom of the pan. Shake and season with some salt and pepper. Cook until mushrooms are lightly browned, then add some of the garlic, toss, and saute one minute until its flavor is released. Then remove the mushrooms from the pan and reserve. Return the pan to the heat, add more olive oil and when it smokes add another batch of mushrooms. Continue in this way until all mushrooms have been cooked, wiping out pan occasionally when required.
• When rice is al dente and mushrooms are all cooked, add mushrooms to the rice and stir well. Add some or all of the reserved stock if necessary to give risotto a slightly soupy character. Add grated cheese and epazote, taste and adjust seasoning, and serve immediately.