Exotic Mushroom Soup Recipes

EXOTIC MUSHROOM SOUP

Steps:

• 1. In large saucepan or Dutch oven cook mushrooms, onion and garlic in butter or margarine until vegetables are lightly browned. Stir in flour.2. Stir in broth. Cook and stir until boiling. Reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.3. In blender container process mushroom mixture, half at a time, until smooth. Return all to saucepan. Stir in cream, thyme and pepper sauce. Cook and stir until heated through. Season to taste with salt and pepper. Garnish as desired. Serve with crackers.

ELEGANT MUSHROOM SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in butter for 3 minutes or until onion is tender. Stir in the flour, pepper and salt; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley; and nutmeg if desired. , Top individual servings with a dollop of sour cream.

EXOTIC MUSHROOM TOMATO SOUP

Steps:

• Bring water and porcini and flower mushrooms to a boil in a saucepan.
• Reduce heat; cover and simmer for 10 minute.
• Puree tomatoes; set aside.
• Heat oil and add onion, garlic, crimi, parsley, and chili flakes; saute until tender.
• Combine all ingredients in the saucepan and bring to a boil.
• Simmer for 2 minutes and serve.
• Enjoy!

EXOTIC MUSHROOM BROTH

Steps:

• Chop shallots and slice garlic. In a 6-quart kettle bring broth and water to a boil with shallots, garlic, dried mushrooms, and thyme and cook at a bare simmer 1 hour. Line a large sieve with a double thickness of cheesecloth or dampened paper towels and pour liquid through sieve into a large bowl. Press hard on solids and discard. Broth may be made 3 days ahead and chilled, covered.
• Discard shiitake stems and thinly slice caps. In cleaned kettle simmer broth, shiitake caps, parsley, and Sherry, stirring occasionally, 10 minutes, or until mushrooms are tender, and season with salt and pepper.

CREAMY EXOTIC MUSHROOM SOUP

Steps:

• Chop Onions, 2/3 of the mushrooms and the garlic very finely and fry in the butter until soft
• Sprinkle the flour over the mushrooms and mix in well
• Next, add the contents of the soup and mix well, adding the stock gradally whilst bringing to the boil
• Simmer for approximately 10 minutes, adding black pepper and salt to taste
• Add the chopped nuts to the soup and mix well
• Pour the soup into a liquidizer and blitz for about 5-10 seconds
• Pour the soup back into the pan and and stir thoroughly, add a little cream to taste and mix together
• Garnish with the remaining mushrooms microwaved in butter with black pepper, and shaved parmesan cheese

EXOTIC MUSHROOM TART

Steps:

• Preheat the oven to 350 degrees F.
• Place crust in a 10 inch tart pan.
• Prick the bottom of the crust all over with a fork.
• In a medium saute pan, over medium heat, melt the butter.
• Add the onions.
• Season with salt and pepper.
• Saute for 1 minute.
• Add the mushrooms.
• Season with salt and pepper.
• Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
• Stir in the garlic and remove from the heat.
• Cool completely.
• In a mixing bowl, whisk the cream and eggs together.
• Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce.
• Mix well.
• Pour the mushroom mixture into the pastry shell.
• Sprinkle the cheese over the mushrooms.
• Pour the cream mixture over the cheese.
• Bake until the center sets and the top is golden, about 55 minutes.
• Remove from the oven and let cool for 5 minutes before slicing to serve.