Cream Of Wild Mushroom Soup With Lentil Sprouts Recipes

FRENCH LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
• Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
• Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
• Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!

CREAM OF WILD MUSHROOM SOUP

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.

MUSHROOM AND LENTIL SOUP

Steps:

• Use a 3 quart saucepan over medium heat.
• Saute the onions in the oil til lightly browned, about 12 minutes.
• Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
• Bring to boil.
• Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
• Discard the bay leaf.

WILD MUSHROOM SOUP

Steps:

• Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.
• Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.
• Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.

FRESH WILD MUSHROOM SOUP

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.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Pour vegetable broth into a large pot; bring to a simmer over medium heat.
• Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
• Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
• Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
• Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

CREAM OF WILD MUSHROOM SOUP WITH LENTIL SPROUTS

Steps:

• Pull off stems from shiitake mushrooms and set aside. Cut off stems of cultivated mushrooms and set aside.
• Cut shiitake caps in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
• Heat 4 tablespoons of the butter in a kettle or casserole and add celery, carrot, leek, 2 tablespoons shallots, onion and the stems of the shiitake and cultivated mushrooms. Cook, stirring, about 5 minutes and sprinkle with flour. Cook, stirring, about 2 minutes and add chicken broth. Bring to the boil and add cream. Let simmer about 20 minutes, stirring often from the bottom.
• Meanwhile, put the cultivated mushroom caps into the container of a food processor or electric blender and sprinkle with lemon juice. Blend thoroughly. There should be about 3 cups.
• Heat 2 tablespoons butter in a skillet and add the remaining 2 tablespoons shallots. Cook briefly, stirring, and add the cultivated mushrooms. Add salt and pepper. Cook, stirring often, over high heat, until mushrooms give up their liquid. Cook, stirring often, until the liquid evaporates. Set aside.
• Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the mushroom and vegetable mixture into the sieve. Press to extract as much liquid as possible from the solids. Pour the soup into a clean kettle or casserole and add the cultivated mushroom mixture.
• Heat the remaining 3 tablespoons butter in a skillet and add the thinly sliced shiitake mushroom pieces. Sprinkle with salt and pepper. Cook, stirring often, about 4 minutes and add the sprouted lentils. Cook, tossing and stirring, about 1 minute or until lentils are thoroughly heated. Add the chopped parsley and stir to blend. The lentil mixture may be added to the simmering soup or it may be spooned onto the individual portions of hot soup just before serving. Garnish each serving with more chopped parsley.

WILD MUSHROOM SOUP WITH HORSERADISH CREAM

Steps:

• In a frying pan or skillet, sweat the onion, celery, and leek in some of the butter over low heat until soft. Add the morels to the pan. Continue to cook over low heat for 5-6 minutes. Add the chicken stock and potatoes to the saucepan and bring to a boil. Simmer for 45 minutes. Puree the soup in a food processor or blender. Don't be tempted to thin the liquid down too much, as the finished soup should be fairly thick. Keep hot.
• Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.
• Melt a little butter in a frying pan and quickly fry the porcini mushrooms. Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.
• To serve, adjust the soup's seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.

CREAM OF WILD MUSHROOM SOUP

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 there 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.

CREAM OF LENTIL SOUP

Steps:

• In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.