MUSHROOM AND DRIED PORCINI SOUP
This has such an intense flavor for such a simple soup. With virtually no fat in the soup, it has a tonic quality, and not only makes a great starter or light supper, but a delicious and effective between meal pick-me-up.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they're sandy, break off the stems and set them aside. Set aside the caps in a separate bowl.
- Drain the porcinis through a cheesecloth-lined strainer set over a bowl. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the mushrooms in several changes of water. Measure the mushroom soaking water and add water to make 2 cups.
- In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems, garlic, tomatoes, and 1 teaspoon salt, and bring to a simmer. Cover and simmer over very low heat for 1 hour. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste.
- Slice the fresh mushroom caps paper-thin, toss with a couple of drops of lemon juice, and add to the soup pot. Heat through for 5 minutes.
- If garnishing with the garlic croutons, top them with Parmesan and place in a hot oven or toaster until the Parmesan has melted. Ladle the soup into bowls and garnish each bowl with chopped fresh chives and a crouton or two if desired.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1189 milligrams, Sugar 7 grams, TransFat 0 grams
ONE-POT FRENCH ONION SOUP WITH PORCINI MUSHROOMS
This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.
Provided by Susan Spungen
Categories dinner, soups and stews, appetizer, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
- Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
- Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
- Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
- Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
- Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 12 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 1798 milligrams, Sugar 20 grams, TransFat 0 grams
ZUPPA DI PORCINI (PORCINI MUSHROOMS SOUP)
Make and share this Zuppa Di Porcini (Porcini Mushrooms Soup) recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 41m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
- Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour.
- Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.
Nutrition Facts : Calories 207, Fat 21.7, SaturatedFat 6.3, Cholesterol 121, Sodium 36, Carbohydrate 0.2, Sugar 0.2, Protein 3.2
PORCINI MUSHROOM SOUP
This is an easy and delicious soup. The porcini mushrooms add richness and depth of flavour not often found in vegetarian soups. For a lighter broth, skip the purreeing step. The soup is based on a recipe from "Gourmet Magazine" (Dec. 2008). Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.
Provided by blucoat
Categories Clear Soup
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak porcini in 2 cups hot water 15 minutes.
- Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown,.
- 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure.
- Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
- Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.
Nutrition Facts : Calories 96.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 24.6, Carbohydrate 9.2, Fiber 2, Sugar 3.7, Protein 3.5
CREAMY PORCINI MUSHROOM SOUP
Rich, thick and flavorful, this soup is perfect for warming up a winter day. For a nice contrast to the creamy soup, garnish servings with crunchy croutons. From Williams-Sonoma
Provided by BethR
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
- In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
- Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
- Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.
Nutrition Facts : Calories 455.1, Fat 34, SaturatedFat 17.1, Cholesterol 89.2, Sodium 82.4, Carbohydrate 29.1, Fiber 12, Sugar 9.8, Protein 19.4
CREAM OF PORCINI MUSHROOM SOUP (GLUTEN-FREE, LOW-CARB)
I used porcini mushrooms for dried mushrooms and crimini mushrooms for fresh mushrooms, but you can also use other mushrooms of your choice. I drizzled some white truffle oil on the soup right before I served it. This is optional, but it does enhance the flavor very nicely.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
- Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent.
- Add both soaked mushrooms and fresh mushrooms and sauté a little longer.
- Add the water used for soaking the mushrooms and vegetable bouillon cubes.
- Bring to a boil and turn off the heat.
- When the soup is cool enough to handle safely, purée the soup using a blender or hand blender.
- Return the soup to the pan, add milk, half and half and butter and bring to a boil.
- Adjust the taste with salt and pepper.
- Transfer the soup to individual soup bowls.
- Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!
Nutrition Facts : Calories 181.1, Fat 13.4, SaturatedFat 6.7, Cholesterol 31.1, Sodium 671.1, Carbohydrate 12.4, Fiber 1.2, Sugar 1.2, Protein 4.7
PORCINI MUSHROOM SOUP
A delicious earthy broth good for a cold night (Taken from cookstr.com). When the grocery store produce aisle is bare, I substitute button mushrooms for either the creminis, the porcinis (or both). I also add 1/2 cup wild rice before the 45 minute simmer.
Provided by SmallTownChef
Categories Clear Soup
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare ahead:The soup can be made through step 3, then cooled, covered, and refrigerated for up to 2 days. Reheat, then add the bread.
- Combine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms.
- Heat the oil in a large saucepan over medium-low heat. Add the onions and cook about 5 minutes, until softened. Add the celery and cook 5 minutes more, until the celery is tender. Stir in the mushrooms, garlic, rosemary, and thyme and cook until the mushrooms soften, about 5 minutes more.
- Add the stock, tomatoes, and the soaked mushrooms and their liquid. Bring to a boil over high heat. Return the heat to medium-low and simmer for 45 minutes.
- Stir in the bread. Season with salt and pepper. Remove from the heat, cover, and let stand for 10 minutes. Stir well so the bread can break up and thicken the soup. Spoon into deep bowls, drizzle each serving with olive oil, and serve hot.
- *If using fresh porcinis, don't soak them. Simply slice and add with creminis. Also, add 1 additional cup of stock*.
Nutrition Facts : Calories 96.9, Fat 6.9, SaturatedFat 1, Sodium 14.9, Carbohydrate 8.8, Fiber 1.4, Sugar 3.2, Protein 1.4
SHERRIED BRIE AND PORCINI MUSHROOM SOUP
William Glenn Cafe in Sacramento serves this wonderful creamy mushroom soup. Its taken me a while to perfect it. I love to serve this with warm french bread.
Provided by kmergirl
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.
- In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.
- in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.
- Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
- Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes.
- ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.
CREAMY MUSHROOM SOUP
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
- Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
Nutrition Facts : Calories 347 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
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