WILD MUSHROOM SOUP "CAPPUCCINO"
Soup makes for a cheerful party hors d'oeuvre when served in a small vessel like an espresso cup. With a dollop of whipped cream, it looks like a frothy cappuccino. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h5m
Yield serves 12 to 14 (about 7 cups).
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.
Nutrition Facts : Fat 16 g fat (10 g saturated fat), Cholesterol 55 mg cholesterol, Sodium 1,224 mg sodium, Carbohydrate 9 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
WILD MUSHROOM SOUP WITH WHITE TRUFFLES
This intensely flavored soup is a savory opener to any big feast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Bring 2 cups chicken stock to a boil in a medium saucepan. Place dried porcini and morel mushrooms in a medium heat-proof bowl. Pour chicken stock over mushrooms; let steep 20 minutes. Using a slotted spoon, transfer mushrooms to a plate. Pass soaking liquid through a sieve lined with a double layer of cheesecloth set over a bowl. Reserve liquid.
- Heat 1 tablespoon butter and olive oil in a medium stockpot set over medium-low heat. Add onion and garlic; sauté until translucent, about 7 minutes. Add all reserved porcini and morel mushrooms, assorted wild mushrooms, and rosemary and thyme sprigs; season with salt and pepper. Raise heat to medium high; cook until mushrooms have softened and released their liquid, about 5 minutes.
- Add remaining 4 cups chicken stock and reserved mushroom liquid; bring to a boil. Partially cover, reduce heat to medium low, and simmer 30 minutes.
- Remove and discard the herb sprigs. Working in batches, transfer the soup to the bowl of a food processor or blender, and puree until smooth.
- Return the soup to the stockpot. Add the cream and milk; bring just to a boil. Season with salt and pepper.
- In a small skillet, melt the remaining tablespoon butter. Add Hon Shimeji mushrooms, if using; cook over medium-high heat until golden brown, about 6 minutes.
- When ready to serve, divide the soup among 8 soup plates, being sure to distribute the mushrooms evenly. Using a vegetable peeler or a truffle shaver, thinly shave the white truffles over each serving.
VOICE RESTAURANT'S MUSHROOM SOUP " CAPPUCCINO"
Delicious and rich Mushroom Soup "Cappuccino" featured at VOICE Restaurant in downtown, Houston, Texas. Find the complete recipe at http://www.hotelicon.com/voice-restaurant/voice-recipes-mushroom-soup.php.
Provided by uscheeler
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soup:.
- In a large saucepot over medium, heat, add oil until hot.
- Add onions and lightly caramelize. Next add mushroom scrap and sweat thoroughly, about 5 minutes. Add garlic for another 2 minutes, and then add white wine.
- Reduce wine by 75 and add enough chicken stock to cover mixture by about a 1/2". Bring to a simmer for 15 minutes, add cream, and simmer another 5 minutes.
- In a small batches blend soup with blender or hand blender. Strain through a medium strainer.
- Truffle Foam:.
- For truffle foam, mix truffle oil and cold whipping cream. Mix until peaks are stiff. Season with salt. Place a dollop of cream on top of hot soup.
Nutrition Facts : Calories 854.7, Fat 76.7, SaturatedFat 42.9, Cholesterol 239.7, Sodium 517.5, Carbohydrate 18.9, Fiber 1.2, Sugar 4.6, Protein 5.7
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