Double Mushroom Soup Recipe 455

CREAMY TWO-MUSHROOM SOUP

Steps:

• Bring the broth and 3 cups of water to a boil in a medium saucepot. Remove from the heat, add the dried mushrooms and set aside to steep for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the garlic, white mushrooms and three-quarters of the chopped porcini and cook, stirring occasionally, until softened and mostly dry, about 6 minutes. Add the thyme, shallot and leek and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Strain the reserved mushroom broth into the pot and bring to a boil, whisking constantly. Add the bay leaf, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and cool slightly.
• Remove and discard the bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch. Strain the soup, return to the pot and reheat over medium heat.
• Whisk in the cream, sherry, 1 teaspoon salt and several grinds of pepper. Ladle into bowls and sprinkle with the remaining chopped porcini mushrooms and the parsley.

DOUBLE MUSHROOM SOUP RECIPE - (4.5/5)

Steps:

• Combine dried mushrooms and water in small bowl. Let stand until softened, about 20 minutes. Transfer mushrooms and liquid to sieve set over medium bowl. Reserve mushroom liquid. Rinse mushrooms to remove any grit; pat dry with paper towels and finely chop. Pour mushroom liquid into 5- or 6-quart slow cooker. Add broth, dried mushrooms, fresh mushrooms, carrot, celery, onion, bay leaf, dill, salt, and pepper to slow cooker. Cover and cook 3 hours on high or 6 hours on low. Discard bay leaf. Stir in 1 tablespoon of parsley. Ladle soup evenly into each of 4 soup bowls. Top each serving with 2 tablespoons of sour cream and one-fourth of bacon; sprinkle evenly with remaining 1 tablespoon parsley. *Be sure to rinse the dried mushrooms thoroughly to remove all the grit. PER SERVING (1 1/4, cups): 145 Cal, 7 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 18 mg Choi, 581 mg Sod, 10 g Carb, 4 g Sugar, 2 g Fib, 11 g Prot, 79 mg Calc.

DOUBLE MUSHROOM RISOTTO

Steps:

• Place the dried porcini in a bowl and pour the warm water over. Let stand until softened, about 10 minutes.
• Meanwhile, heat the oil over medium heat in a 6 to 8-quart pressure cooker. Add the onions and cook until tender, about 5 minutes. Add the shiitake mushrooms and cook, stirring frequently, until crisp-tender, about 5 minutes.
• Scoop the dried mushrooms out of the soaking liquid with your fingers, reserving the liquid. Rinse and coarsely chop the mushrooms. Strain the soaking liquid through a layer of paper towel. Add the chopped mushrooms to the pan along with the rice and stir to coat. Add the wine and cook until absorbed, about 30 seconds.
• Add the reserved soaking liquid, the broth and salt and close the pressure cooker lid. Place the slow cooker over high heat until the pressure is up to high and the valve begins to rattle, and then reduce the heat to medium-low (pressure will still be up, but not as high). Cook for 8 minutes, and then remove from the heat. Allow the pressure to come down on its own and once it has, remove the lid.
• Stir in the Parmesan and butter. Pass additional Parmesan and a peppermill at the table, if you like.

HOMEMADE MUSHROOM SOUP FOR TWO

Steps:

• Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
• Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
• Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
• Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
• Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
• Garnish with fresh parsley or thyme.