Boursin Mushroom Soup Recipes
BOURSIN MUSHROOMS
These mushrooms are to die for. I usually serve them when we fondue. I kinda came up with the recipe myself and whenever I make them the pan ends up licked clean!
Provided by Peeps
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
- In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
- Pour over sauteed mushrooms and serve.
Nutrition Facts : Calories 154.5, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 19.1, Carbohydrate 3.7, Fiber 0.8, Sugar 1.4, Protein 3.3
BOURSIN MUSHROOM SOUP
Steps:
- Melt butter in a large pot over medium heat. Add leaks and cook until soft (3 min.). Add garlic and cook 2 min. Add mushrooms and 1/2 tsp of salt and cook until mushrooms begin to soften (5 min.). Add potato, celery, stock and bring to a boil. Reduce to low and simmer until potatoes are soft, about 30 minutes. 2. Puree in batches. Return to pot and crumble in cheese. Whisk until melted. Stir in Calvados, lemon, chervil, pepper, and remaining 2 tsp salt. 3. Serve or let cool to room temp, cover and refrigerate for up to 2 days.
BOURDAIN'S MUSHROOM SOUP
This recipe is from Anthony Bourdain's Les Halles Cookbook. I have yet to try it but it looks fantastic. Sub veg or mushroom stock to make this vegetarian.
Provided by Melissa and her Pan
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
- Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
- Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
- Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.
Nutrition Facts : Calories 332.8, Fat 20.5, SaturatedFat 11.8, Cholesterol 53, Sodium 475.1, Carbohydrate 16.3, Fiber 1.3, Sugar 7.1, Protein 9.3
MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE
This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!
Provided by thedailygourmet
Categories Gnocchi
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
- Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
- Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
- Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg
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