CREAMY TWO-MUSHROOM SOUP
Dried and fresh mushrooms unite in this soup enriched with leek, thyme, sherry and a bit of cream.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 14
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 BARLEY SOUP
Requiring just under 20 minutes cooking time, this flavorful soup, which is made with both fresh and dried mushrooms in a pressure cooker,is well suited to an impromptu supper with friends. If you wish, you may make this on the stovetop and simmer for serveral hours. Just serve with a whole grain bread and mixed greens salad. Adapted from Great Vegetarian Cooking Under Pressure and Country Living magazine. Enjoy! Soups like this are popular in the Northeast, Mid West, West, actually anywhere it gets cold!
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 6 quart pressure cooker, heat oil over medium high heat. Add the onions and garlic and cook 1 minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.
- Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally or use quick release method(See note). Remove lid, opening it away from you, to allow any remaining steam to escape.
- (Or, if cooking on the stove top, simmer for about 2 hours, until desired consistency.).
- Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetble stock, if desired.
- Note* Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover and set aside until soft-15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetabvle broth called for in the recipe.
- Note*Quick Release:.
- If using an older model, set pressure cooker under cold running water, being careful not to run water over the pressure regulator, until no more st4am is released from under pressure regulator.Open lid away from you and allow any steam to escape. Alternatively, many new cookers have a stove-top release option. This method should be used with quick cooking foods that could become overcooked if allowed to stand under pressure.
- Naturally:.
- Turn off the heat and allow the pressure to drop on its own. This gentler method may take anywhere from 3 to 20 minutes and can produce better flavor and texture-but can also overcook some foods. When a recipe says to "let pressure drop naturally for 10 minutes", keep the lid in place for the required length of time, whther or not the pressure has already dropped, then release any remainign pressure using the quick release mehtod before removing the lid.
Nutrition Facts : Calories 124, Fat 2, SaturatedFat 0.2, Sodium 38.6, Carbohydrate 24.6, Fiber 5, Sugar 5, Protein 4
WILD MUSHROOM NOODLE SOUP
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Provided by Katherine Sacks
Categories Mushroom Soup/Stew Kid-Friendly Healthy Low Fat Vegetarian No Meat, No Problem Noodle Dinner Garlic Small Plates
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Make the Mushroom Broth:
- Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
- Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
- Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
- Assemble the Mushroom Soup:
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
- Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
- Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
- Do Ahead
- Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
HOMEMADE MUSHROOM SOUP FOR TWO
A lovely creamy-mushroomy soup for two. A dash of dry sherry or truffle oil maybe added. Should you like additional mushrooms and a thicker consistency, those may be added. Don't rinse your mushrooms, just wipe them with a damp cloth. With great reviews from: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
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.
TWO-INGREDIENT CREAMY MUSHROOM SOUP
Easy two-ingredient soup.
Provided by Vellys Stardust
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Place mushrooms in a pot and add enough goat milk to cover; bring to a boil. Lower heat to medium-low and simmer until desired consistency is reached, 15 to 20 minutes.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 7.3 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 63.8 mg, Sugar 6.4 g
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