Bolete Mushrooms Soup Recipes
BOLETE MUSHROOMS SOUP RECIPE
Steps:
- Wash carefully mushrooms with few water. Use a paintbrush (not kidding) to remove dirt if necessary. Then cut and hold.
- Slice finely shallot after removing green sprout if any.
- Melt butter in a casserole dish and fry shallot and boletes during 3 minutes.
- Pour chicken bouillon and cook for approximately 10 minutes.
- Add cream, a bit of pepper from mill and mix finely.
BOLETE MUSHROOMS SOUP RECIPE
Bolete mushrooms soup recipe
Provided by www.frenchgirlcuisine.com
Categories Soup
Time 30m
Yield 1
Number Of Ingredients 6
Steps:
- For complete instructions, visit the original site at http://www.frenchgirlcuisine.com/bolete-mushrooms-soup-recipe/
Nutrition Facts : ServingSize serving, Sugar 1 g, Sodium 61 mg, Cholesterol 70 mg, SaturatedFat 3 g, Calories 167 kcal, Carbohydrate 1 g, Protein 22 mg, Fat 7 g
POLISH WILD MUSHROOM SOUP
My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.
Provided by Lorac
Categories Clear Soup
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover mushrooms with cold water and soak overnight.
- Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
- Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
- Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
- Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
- Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
- Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.
Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5
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