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
SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS
Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan. With the addition of soy sauce, the broth takes on an almost beefy flavor; the vinegar helps to perk it right back up for a nearly hot and sour flavor profile. For the best (and most interesting) results, try to seek out a mix of mushrooms for a variety of flavors and textures.
Provided by Alison Roman
Categories weekday, noodles, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
- Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
- Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
- To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 9 grams
ZESTY MUSHROOM SOUP
I make this whenever fresh mushrooms are on sale, and I need a comforting soup. This is from one of those little magazines at the checkout line in the grocery store...I'm glad I had to wait in line the day I found this recipe. This can easily be doubled for 4 servings.
Provided by Michelle S.
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium-high heat.
- Add mushrooms and onion.
- Cook and stir 5 minutes until vegetables are tender.
- Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
- Reduce heat to low; gradually add broth, half-and-half and wine.
- Cook 5- 10 minutes until mixtures thickens slightly.
TOFU MUSHROOM SOUP
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
- While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
- Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
- Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
- Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
- Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 3 grams
SPICY THAI MUSHROOM SOUP RECIPE
Feed your family a hot, savory soup with this Spicy Thai Mushroom Soup Recipe. Three steps is all it takes for this simple, but delicious, Spicy Thai Mushroom Soup Recipe that is ready to serve in just 35 minutes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, about 1 cup each
Number Of Ingredients 12
Steps:
- Heat 1/4 cup dressing in large saucepan on medium heat. Add vegetables; cook and stir 4 to 5 min. or until onions and peppers are crisp-tender. Add flour; cook and stir 1 min.
- Stir in coconut milk, then Sriracha sauce. Gradually stir in broth; cook 20 min. or until soup is thickened, stirring frequently.
- Mix cream cheese spread, 2% milk, garlic powder and remaining dressing until blended. Add to soup; cook and stir on medium-low heat 2 to 3 min. or until heated through. Serve topped with cilantro.
Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
ZESTY CREAM OF MUSHROOM SOUP
I got this recipe from my brother, it is divine. Apparently it's Wolfgang Puck's, except made with half and half instead of cream. Yummy! I hear it's great the next day, but we never have leftovers. I'll confess that I've never added the bay leaf or the parsley.
Provided by j-jitterbug
Categories Vegetable
Time 57m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On medium heat, in a large, deep saucepan, saute the shallots in butter.
- Coarsely chop half the mushrooms, and add to shallots, saute until cooked through, about 10 minutes.
- Chop remaining mushrooms in food processor with the juice of one lemon, then add to saute with thyme and bay leaf, saute 5 more minutes.
- Add salt, pepper, chicken broth, half and half, and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add cornstarch and simmer for 10 minutes, stirring constantly. Check seasoning and add the juice of a small lemon, and serve.
Nutrition Facts : Calories 229.6, Fat 17.7, SaturatedFat 10.7, Cholesterol 52.4, Sodium 944.4, Carbohydrate 11.2, Fiber 1.4, Sugar 2.5, Protein 9.1
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HUNGARIAN MUSHROOM SOUP RECIPE
From bonappetit.com
4.3/5 (70)Author Hetal VasavadaServings 6-8
- Prepare your ingredients. Chop 4 medium yellow or white onions (about 1½ lb.) into ¼" pieces. (You should have about 4 cups.) Gently clean 2 lb. mushrooms (crimini and/or shiitake) with a kitchen towel or paper towels. Remove and discard stems; slice caps ¼" thick. Peel 2 medium carrots (about 12 oz.). Cut in half lengthwise, then cut those halves in half lengthwise (you’ll have 4 long spears per carrot). Cut crosswise into ¼"-thick pieces.
- Smash, peel, and finely chop 6 garlic cloves. Finely chop 2 handfuls of parsley leaves with tender stems until you have ¼ cup; set parsley aside.
- Melt ½ cup (1 stick) unsalted butter in a medium Dutch oven or other heavy pot over medium heat. Add onion and a pinch of kosher salt (this will help the onion release water and cook more quickly) and cook, stirring occasionally with a wooden spoon, until onion is softened and browned, about 10 minutes. Add mushrooms and carrots to pot and cook, stirring often, until mushrooms start to brown, 12–16 minutes. Add garlic, 4 tsp. Hungarian sweet paprika, 4 tsp. dried dill or ¼ cup fresh dill, and 2 tsp. dried thyme or 2 Tbsp. fresh thyme and cook, stirring often, until fragrant, about 2 minutes.
- Add 6 cups low-sodium vegetable broth and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes.
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