WILD MUSHROOM SOUP
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
- Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
- Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
FRESH WILD MUSHROOM SOUP
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Provided by Lynn Brown
Categories Soup/Stew Mushroom Appetizer Sauté Quick & Easy Fall Simmer Bon Appétit Houston Texas Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
REALLY WILD MUSHROOM SOUP
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types.
- Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes.
- Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender.
- Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives.
- To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.
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.
WILD MUSHROOM SOUP
It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.
Provided by Jeff Gordinier
Categories weekday, soups and stews, appetizer
Time 1h15m
Yield 4 to 5 quarts, or 12 servings
Number Of Ingredients 10
Steps:
- In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
- When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
- Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
- Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1013 milligrams, Sugar 11 grams
WILD-MUSHROOM SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
- Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
- Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
- When ready to serve, reheat the soup and season with salt and pepper.
- Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 4 grams
WILD MUSHROOM SOUP
Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket offers a good selection.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.
- Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.
- Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
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5/5 (2)Estimated Reading Time 5 minsServings 6Calories 244 per serving
- Warm a Dutch oven on the stove over medium heat, and then add the butter and olive oil. Cook them both together until the butter melts and begins to froth.
- Toss in the shallot and celery, sautéeing them in the hot fat until they soften and become fragrant - about 4 minutes. Deglaze the pan by stirring in the white wine, and then stir in the mushrooms. Sprinkle them with thyme, salt, and pepper. Stirring occasionally, let the mushrooms cook with the shallot and onions until they soften and release their liquid, about 3 minutes further.
- Pour in the broth, and bring to a boil over medium-high heat. As soon as the pot reaches a boil, turn down the heat to medium-low and simmer until the mushrooms are completely soft and cooked through - about 15 minutes further.
- Turn off the heat, and stir in the cream. Then blend with an immersion blender until smooth. Ladle into bowls and serve right away, or transfer it to the fridge to keep up to 3 days.
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- Spicy Mushroom Soup. A creamy mushroom soup is definitely a wonderful thing, no doubt about it, but if you’re looking for something a little more than that, this recipe should be right up your alley.
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