Bella Wild Mushroom Soup Recipes

BELLA & WILD MUSHROOM SOUP

Steps:

• In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
• Sprinkle with flour and whisk for about 2 minutes over medium heat.
• Whisk in wine.
• Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
• Cook over medium heat about 15 minutes.
• Stir in heavy cream.
• Serve immediately.

CREAMY MUSHROOM SOUP WITH BABY BELLAS

Steps:

• Onions: In a soup pot or a dutch oven, heat the olive oil over medium heat. Add onions and sprinkle with salt. Stirring often, cook the onions until they begin to brown, about 8 minutes. Add garlic and thyme, continue to cook, stirring occasionally for about 2 minutes. Using a slotted spoon, remove the onions from the pot and set aside, leaving the oil in the pot.
• Mushrooms: Add mushrooms to the pot the onions were cooked in. Arrange the mushrooms in a single layer at the bottom of the pot. Sprinkle with salt and cook undisturbed for about 5 minutes. Stir 1 - 2 times more and continue to cook until golden brown all over, about 5-7 minutes longer. Sprinkle flour over the mushrooms and toss to coat evenly. Cook for another 2- 3 minutes undisturbed. Add the sherry and cook for an additional 3 - 5 minutes undisturbed. The mushrooms should be very brown and possibly caramelized.
• Stock: Add the stock and onions to the mushrooms. Bring to a boil. Once boiling, reduce the heat, cover, and allow to simmer for 20 minutes. Remove from heat and use the stick blender to blend soup until desired creaminess. Add the 2/3rds of the cream to the soup and stir.
• Serve: Pour into bowls, top with remaining cream and desired garnishes.

WILD MUSHROOM SOUP

Steps:

• Clean all the mushrooms before chopping (wipe with damp paper towel, or remove dirt with small mushroom brush).
• Melt butter and olive oil in soup pot on medium heat.
• Add shallot, cook until beginning to caramelize, stirring infrequently.
• Add mushrooms, thyme, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and liquid has mostly evaporated.
• Add broth and any soaking liquid, scraping up browned bits. Bring to a boil, reduce to simmer, and cook until mushrooms are tender. Adjust seasoning.
• Remove from heat, cool slightly. Puree soup with stand blender (in batches) or immersion blender until smooth. (Add more liquid if you want it thinner: broth or water would do.).
• Serve.
• NOTES * I used a combination of fresh mushrooms including cremini, chanterelle, hen of the woods (maitake), and beech (bunashimeji). For depth of flavor, I added some some dried shiitake mushrooms. Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth (discard sediment; if using shiitakes, discard stems too, they are tough). * Instead of separating the thyme leaves, you can just tie a bunch of sprigs together and fish the bundle out before pureeing. * The original recipes suggested leaving it half-pureed and "rustic" but I found it grainy so I pureed it completely. * This soup can be made ahead. Reserve 1-2 cups broth and add it while reheating on medium-low. * This is what I did for garnish per serving. When the butter and olive oil were hot, I cooked some pretty slices of cremini and reserved them. On each serving I drizzled about 1 tsp cream, eyedroppered very few drops of truffle oil, sprinkled a couple of thyme leaves, and floated a reserved mushroom slice.

WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms with a dry brush or a cloth to remove dirt.
• Roughly chop the mushrooms.
• Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
• Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
• Add the dashi; simmer for 15 minutes.
• Season with soy sauce and salt.
• Ladle into bowls, garnish with green onion and serve.