MUSHROOM AND WALNUT SOUP
Unusual combination but will hold its own at a dinner party or makes a warming lunch. Freezes well, defrost and continue with final stage of cooking (adding cream sherry etc..)
Provided by Tulip-Fairy
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
- Add 4 pints of hot water.
- Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
- After that, place over a colander and strain the soup. Remove bay leaves.
- Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
- Return to the saucepan and re-heat.
- Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
- Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
- When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
- Serve piping hot.
Nutrition Facts : Calories 246.4, Fat 17.5, SaturatedFat 5.9, Cholesterol 22.7, Sodium 72.5, Carbohydrate 10.8, Fiber 2.5, Sugar 3.7, Protein 4.9
WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
- Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
- Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
- While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
- Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
- Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.
ORZO WITH MUSHROOMS AND WALNUTS
This recipe makes quite a bit. Everyone I've prepared it for loves it. You can easily cut the recipe in half.
Provided by Amanda Dattilio
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
- Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
- Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.
Nutrition Facts : Calories 290 calories, Carbohydrate 43.2 g, Cholesterol 2.5 mg, Fat 9.5 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 485.5 mg, Sugar 5.1 g
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