Mushroom Soup With Halloumi Croutons Recipes

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

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.

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

Steps:

• Heat the oven to 425 degrees. On a parchment-lined sheet pan, toss together the mushrooms, scallions, halloumi and 3 tablespoons oil; season with salt and pepper. (The pan might be crowded, but that's OK.) Roast on the bottom rack until crisp and golden, 25 to 30 minutes.
• Meanwhile, in a large saucepan, cover the barley with 2 inches of water and season with salt. Bring to a boil over high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Drain, rinse under cold water, then leave in the strainer to drain again. Hold onto the saucepan; there is no need to wash it at this stage.
• In a small bowl, stir together the yogurt and olives; season to taste with salt and pepper.
• When the mushroom mixture is done roasting, finely grate the zest of the lemon over it and stir to combine. Shake the barley to get rid of any water, then transfer it back to the saucepan, along with the raw vegetables, herbs and the remaining 1 tablespoon oil. Halve the lemon and squeeze enough juice into the barley mixture until it tastes peppy and fresh (about 2 tablespoons); season to taste with salt and pepper.
• Spoon and spread out a small amount of the barley into bowls, then add small spoonfuls of yogurt and top with a layer of the mushroom mixture. Repeat with another layer of barley, yogurt and mushrooms. Drizzle with olive oil. Leftovers will keep for up to 2 days refrigerated. Adjust seasonings with salt and lemon juice.

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over high heat, add mushrooms and cook for 5 minutes stirring until softened.
• Transfer to a heatproof bowl.
• Heat 1 tablespoon of the remaining oil in the same pan and add onion and garlic and cook and stir for 5 minutes or until softened.
• Add the flour and cook for 1 minutes or until well combined and then add stock, 2 cups of water and 2/3 of the cooked mushrooms and bring to the boil and then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
• Meanwhile heat the remaining oil in a small frying pan over moderately high heat and add the halloumi and sage and cook and turn for 2-3 minutes or until the haloumi is golden and then drain on paper towels.
• Blend soup in batches or use a stick blender, return to the pot if done in a blender and add the cream and stir and cook for a further 5 minutes over a low heat or until heated through.
• Ladle soup into serving bowls and top with reserved mushrooms, sage and halloumi.