CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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.
WILD MUSHROOM AND BUTTERMILK SOUP
I got this recipe 10 years ago from one of the old cooking BBS Fidonets. (remember those?!) It was posted by Eleanor Creighton. I hope she doesn't mind my re-posting it here. Use dried chantrelles, cepes, morels or a mixture.
Provided by Outta Here
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
- Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
- Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
- Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
- Serve with hot, crusty bread.
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.
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.
More about "wild mushroom and buttermilk soup recipes"
WILD MUSHROOM AND BUTTERMILK SOUP RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 358 per serving
- In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
- In a large saucepan melt butter. Add onion and cook until tender, 2 to 3 minutes. Add mushrooms (dried and fresh) and cook about 5 minutes or until most liquid has evaporated. Stir in flour.
CREAMY WILD MUSHROOM SOUP
WILD MUSHROOM SOUP WITH CRèME FRAîCHE — ADD1TBSP
From add1tbsp.com
Servings 4Calories 260 per serving
CREAMY WILD MUSHROOM SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
WILD MUSHROOM AND BUTTERMILK SOUP | JAN | COPY ME THAT
From copymethat.com
WILD MUSHROOM SOUP RECIPE | BON APPéTIT
From bonappetit.com
CREAM OF WILD MUSHROOM SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FALL RECIPES: MINESTRONE SOUP, BUTTERNUT SQUASH PASTA AND …
From denverpost.com
105147 WILD MUSHROOM AND BUTTERMILK SOUP RECIPES
From recipeofhealth.com
FALL WEATHER HAVE YOU CRAVING COMFORT FOOD? TRY THESE NASELLO …
From inforum.com
WILD MUSHROOM SOUP - EATINGWELL
From eatingwell.com
BUTTERMILK MUSHROOM SOUP | ONE HUNDRED EGGS
From onehundredeggs.com
CREAM OF MUSHROOM SOUP - ONCE UPON A CHEF
From onceuponachef.com
CREAMY WILD MUSHROOM SOUP - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
WILD MUSHROOM AND BUTTERMILK SOUP RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
WILD MUSHROOM SOUP RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
WILD MUSHROOM AND BLACK GARLIC SOUP - A FAMILY FEAST®
From afamilyfeast.com
TRY SOMETHING DIFFERENT: WILD MUSHROOM AND WALNUT SOUP
From femina.in
WILD MUSHROOM SOUP - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
JALAPENO POPPER SOUP (CREAMY AND CHEESY!) | THE RECIPE CRITIC
From therecipecritic.com
THE CLASSIC WILD MUSHROOM SOUP - MOMSDISH
From momsdish.com
NEXT TIME A RECIPE TELLS YOU TO DISCARD THE MUSHROOM STEMS, DON’T
From theguardian.com
WILD MUSHROOM SOUP - FARAH J. EATS
From farahjeats.com
#time-to-make #course #main-ingredient #preparation #bisques-cream-soups #soups-stews #vegetables #diabetic #dietary #mushrooms #4-hours-or-less
You'll also love