The Doves Nest Wild Mushroom And Smoked Gouda Soup Recipes

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

Steps:

• 1. Melt the butter in a large saucepan. Add the flour and whisk until smooth. Add the chicken broth, sherry, and heavy cream. Bring to a boil. Reduce to a simmer. Add the mushrooms and garlic. Cook 5 minutes.
• 2. Add the shredded cheese and stir until cheese is melted. Taste and season with salt and pepper. Serve sprinkled with smoked paprika

Steps:

• Heat the oil in a medium stockpot. Saute the onions, mushrooms and garlic in the oil for 10 minutes. Add the chicken stock.
• Bring to a boil. Add the cheese, stirring until melted. Pour into a blender container.
• Process until the mixture is pureed. Add the vinegar, cream, thyme, basil, salt and pepper. Process for 5 to 10 seconds to blend.
• Ladle into soup bowls and serve immediately.

Steps:

• In medium saute pan, melt butter over medium heat and saute mushrooms and garlic until soft, about 6 to 8 minutes.
• Remove from heat and set aside.
• In medium saucepan, combine half & half, cream cheese and Gouda over low heat.
• Stir constantly until ingredients have incorporated.
• Add mushroom mixture and spinach to cheese mixture.
• Season with salt and pepper and serve immediately with crackers, french bread rounds or fresh vegetables for dipping.

Steps:

• Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly.
• Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture.
• Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half.
• Transfer everything to a blender and blend until smooth.
• Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper., Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top., Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.

Steps:

• Melt butter in a heavy-bottomed saucepan.
• Add the onion and celery and cook until they are softened but not browned, 4-5 minutes.
• Sprinkle in flour and stir well.
• Add Worcestershire sauce and cayenne.
• Stir in 1/2 cup hot milk and blend well.
• Repeat.
• Add remaining milk 1 cup at a time, stirring well.
• Add potatoes, carrots and beans.
• Reduce heat to medium-low and cook until vegetables are cooked and soup has thickened, 15-20 minutes, stirring occasionally.
• Reduce heat to low and stir in cheese, stirring well until cheese is melted.
• Season with salt and pepper.
• Stir in parsley just before serving.