Fresh Wild Mushroom Soup Recipes

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CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

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.

FRESH AND WILD MUSHROOM STEW



Fresh and Wild Mushroom Stew image

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Steps:

  • Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
  • In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
  • Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
  • Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
  • Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

FRESH WILD MUSHROOM SOUP



Fresh Wild Mushroom Soup image

An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.

Provided by Lynn Brown

Categories     Soup/Stew     Mushroom     Appetizer     Sauté     Quick & Easy     Fall     Simmer     Bon Appétit     Houston     Texas     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
2 cups finely chopped onions
6 ounces crimini (baby bella) mushrooms, chopped
6 ounces fresh oyster mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 tablespoon chopped fresh thyme
3 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

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.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket offers a good selection.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

Reserved mushroom stems
2 medium carrots, halved crosswise
1 bay leaf
5 peppercorns
4 sprigs of fresh thyme
1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved
1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped
Kosher salt and freshly ground black pepper

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.

REALLY WILD MUSHROOM SOUP



Really Wild Mushroom Soup image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1/2 pound domestic mushrooms, washed and sliced
1/2 pound shiitake mushrooms, stems removed, washed and sliced
1/2 pound oyster mushrooms, stems removed, washed and sliced
1/2 pound chanterelle or similar mushrooms, washed and sliced
3 tablespoons olive oil
4 shallots, peeled and chopped
1/4 cup dry vermouth
1 quart skim milk
1 branch fresh thyme
4 whole garlic cloves
Pinch freshly grated nutmeg
Salt and pepper, to taste
1/4 pound black trumpet mushrooms, washed and torn into strips
1/4 pound enoki mushrooms
Small bunch chives, cut into 1-inch sticks

Steps:

  • Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types.
  • Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes.
  • Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender.
  • Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives.
  • To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.

WILD MUSHROOM STEW



Wild Mushroom Stew image

This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.

Provided by Tao,RN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 50m

Yield 2

Number Of Ingredients 11

3 tablespoons vegetable oil
2 cups beech mushrooms
2 cups oyster mushrooms, sliced
1 cup shiitake mushrooms, chopped
½ cup chicken stock
½ teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons diced red bell pepper
2 tablespoons sliced green onions
1 teaspoon ground white pepper

Steps:

  • Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
  • Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
  • Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
  • Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

Yield Serves 6

Number Of Ingredients 15

2 cups warm water
3/4 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped peeled carrots
1/2 cup chopped leek (white and pale green parts only)
22 ounces fresh wild mushrooms (such as crimini or stemmed shiitake), sliced
1/2 cup dry white wine
4 cups (or more) chicken stock or canned low-salt chicken broth
1 cup chopped peeled russet potato
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1/2 cup whipping cream
Chopped fresh parsley or chives
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Steps:

  • Combine 2 cups warm water and dried porcini mushrooms in small bowl. Let mushrooms soak until soft, about 30 minutes. Using slotted spoon, remove mushrooms from liquid. Squeeze excess liquid from mushrooms back into bowl. Strain 1 cup soaking liquid into another small bowl, leaving any sediment behind.
  • Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion, carrots and leek. Sauté until vegetables are tender and pale golden, about 10 minutes. Add remaining 1 tablespoon butter and fresh mushrooms; sauté until mushrooms are tender and brown, about 10 minutes. Stir in porcini and wine. Cook until liquid evaporates, about 5 minutes. Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid. Bring to boil. Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes.
  • Discard bay leaf. Cool slightly. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with more stock, if desired.)
  • Ladle soup into bowls. Sprinkle with chopped parsley.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

This is a recipe I created from my brain. Use it or tweak it to make it your own!

Provided by ChefBoyRDave

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

5 cups vegetable broth
½ cup butter, divided
1 carrot, cut into matchstick-size pieces
½ white onion, cut into matchstick-size pieces
½ leek, cut into matchstick-size pieces
2 stalks celery, cut into matchstick-size pieces
1 clove garlic, minced
2 small yellow squash, cut into matchstick-size pieces
2 small zucchini, cut into matchstick-size pieces
2 ounces shiitake mushrooms, thinly sliced
2 ounces chanterelle mushrooms, thinly sliced
2 ounces oyster mushroom caps, coarsely chopped
2 white button mushrooms, thinly sliced
1 portobello mushroom, quartered and thinly sliced
¼ cup all-purpose flour
2 ½ cups heavy whipping cream
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste
1 bunch chives, chopped

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.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 20.4 g, Cholesterol 176.5 mg, Fat 53 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 32.7 g, Sodium 588.6 mg, Sugar 5.2 g

WILD MUSHROOM SOUP



Wild Mushroom Soup image

This recipe combines "Wild mushroom soup with sherry and thyme" from Fine Cooking Cook Fresh magazine, Fall 2013, and "Wild mushroom soup" from Forgotten Skills of Cooking, by Darina Allen, Kyle Books, 2009. The first one has sherry, which I didn't want to use, and the second uses milk for half the liquid, which I also wanted to avoid. The recipe is vegetarian, and can easily be made vegan by substituting the butter and not using the cream garnish.

Provided by cowpants13

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, minced
1 1/2 lbs wild mushrooms, cleaned and finely chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt, more to taste
1/4 teaspoon fresh ground black pepper, more to taste
6 cups vegetable stock

Steps:

  • Clean all the mushrooms before chopping (wipe with damp paper towel, or remove dirt with small mushroom brush).
  • Melt butter and olive oil in soup pot on medium heat.
  • Add shallot, cook until beginning to caramelize, stirring infrequently.
  • Add mushrooms, thyme, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and liquid has mostly evaporated.
  • Add broth and any soaking liquid, scraping up browned bits. Bring to a boil, reduce to simmer, and cook until mushrooms are tender. Adjust seasoning.
  • Remove from heat, cool slightly. Puree soup with stand blender (in batches) or immersion blender until smooth. (Add more liquid if you want it thinner: broth or water would do.).
  • Serve.
  • NOTES * I used a combination of fresh mushrooms including cremini, chanterelle, hen of the woods (maitake), and beech (bunashimeji). For depth of flavor, I added some some dried shiitake mushrooms. Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth (discard sediment; if using shiitakes, discard stems too, they are tough). * Instead of separating the thyme leaves, you can just tie a bunch of sprigs together and fish the bundle out before pureeing. * The original recipes suggested leaving it half-pureed and "rustic" but I found it grainy so I pureed it completely. * This soup can be made ahead. Reserve 1-2 cups broth and add it while reheating on medium-low. * This is what I did for garnish per serving. When the butter and olive oil were hot, I cooked some pretty slices of cremini and reserved them. On each serving I drizzled about 1 tsp cream, eyedroppered very few drops of truffle oil, sprinkled a couple of thyme leaves, and floated a reserved mushroom slice.

Nutrition Facts : Calories 104.1, Fat 8.7, SaturatedFat 3.1, Cholesterol 10.2, Sodium 200.9, Carbohydrate 5, Fiber 1.2, Sugar 2.2, Protein 3.8

CREAMY WILD MUSHROOM SOUP



Creamy Wild Mushroom Soup image

Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well.

Provided by Miraklegirl

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 vidalia onion, sliced thinly
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
8 ounces fresh wild mushrooms, sliced
5 cups chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
2 teaspoons fresh thyme
2/3 cup cream
salt and pepper

Steps:

  • Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
  • Add stock and bring to a boil.
  • Add the porcinis, liquid, thyme and salt and pepper.
  • Lower the heat and simmer for 30 minutes, stirring occasionally.
  • Process 3/4 of the soup in a blender (immersion blender is perfect).
  • Add cream and heat through.
  • Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.

Nutrition Facts : Calories 364.3, Fat 25.9, SaturatedFat 11.5, Cholesterol 60.9, Sodium 469.2, Carbohydrate 24, Fiber 1.9, Sugar 8.5, Protein 11.5

WILD-MUSHROOM SOUP



Wild-Mushroom Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 7

1 1/2 pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms
6 cups chicken or beef stock
1 tablespoon curry powder
1 tablespoon light soy sauce
Salt and freshly ground pepper to taste
3 tablespoons plain yogurt, lightly stirred
1 tablespoon minced coriander leaves

Steps:

  • Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
  • Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
  • Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
  • When ready to serve, reheat the soup and season with salt and pepper.
  • Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 4 grams

MOREL MUSHROOM SOUP



Morel Mushroom Soup image

Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.-Geraldine Davenport, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh morel or other mushrooms, sliced
2 tablespoons lemon juice
1 large onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 teaspoons chicken bouillon granules
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.

Nutrition Facts : Calories 198 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 896mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

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From campbells.com


WILD MUSHROOM SOUP - ANTONIO CARLUCCIO FOUNDATION
Chop the drained funghi porcini. Heat the olive oil in a large saucepan and fry the onion for 10 minutes, until soft. Add the sliced mushrooms and the chopped funghi porcini, and fry for about 8 minutes. Then add the cornflour and stock, with the porcini soaking water, …
From antoniocarlucciofoundation.org


WILD MUSHROOM SOUP RECIPE | MYRECIPES
Dissolve bouillon cubes in 2 cups boiling water. Set aside. Advertisement. Step 2. Bring wine, 1/2 cup chicken broth, and dried mushrooms to a boil in a small saucepan. Remove from heat, and let stand 30 minutes. Step 3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion.
From myrecipes.com


SLOW COOKER WILD MUSHROOM SOUP RECIPE - VEGAN IN THE FREEZER
2019-03-09 Saute the onions for about 5 minutes. Add the chopped button mushrooms and saute for another 5 minutes. Drain the reconstituted mushrooms. Add the exotic mushrooms and the button mushroom mixture to a slow cooker. Add the vegetable broth, white wine, tarragon, salt and pepper. Cook on low 3 to 4 hours.
From veganinthefreezer.com


WILD MUSHROOM SOUP RECIPE | MYRECIPES
Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture. Step 3. Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes.
From myrecipes.com


WILD MUSHROOM SOUP - HOMEMADE IN THE KITCHEN
2009-08-08 For example, I had 2 cups mushroom stock, so I needed 2 more cups of chicken stock. Chop mushrooms if needed. 2. In a large skillet, saute onion in oil for 5 minutes or until tender. Add garlic and parsley and saute for 1 minute. Pour in soup stock and simmer for 10 minutes. Season with salt and pepper. 3. Pour small amount of soup into a ...
From chocolatemoosey.com


BEST CREAM OF WILD MUSHROOM SOUP RECIPES | FOOD NETWORK …
2015-10-21 Step 2. 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 ...
From foodnetwork.ca


FRESH WILD MUSHROOM SOUP RECIPE - ADDED GARLIC & 3 …
Sep 3, 2013 - Fresh Wild Mushroom Soup With Butter, Finely Chopped Onions, Crimini, Oyster Mushrooms, Fresh Shiitake Mushrooms, Chopped Fresh Thyme, Brandy, All-purpose Flour, Beef Broth
From pinterest.ca


WILD MUSHROOM SOUP - RUNNING TO THE KITCHEN®
2022-03-31 Place water in a small sauce pot over high heat. Once boiling, add rice, stir to combine, reduce the heat to a low simmer, cover with a lid and cook until rice has absorbed all the water. Add dried mushrooms to a bowl with 1 ½ cups of the vegetable broth. Set aside and let soak.
From runningtothekitchen.com


BEST MUSHROOMS FOR MUSHROOM SOUP - THERESCIPES.INFO
2 t. fresh thyme leaves 0 points 1 cup half and half 15 points* Kosher salt, black pepper to taste 0 points 2 T dry sherry 2 points 2 t. Worcestershire sauce 0 points Instructions Melt the butter over medium-high heat in a large stockpot. Add garlic, onions, and celery. Saute'
From therecipes.info


FRESH WILD MUSHROOM SOUP RECIPE | BON APPéTIT
2005-10-31 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.
From bonappetit.com


FRESH WILD MUSHROOM SOUP | RECIPE | WILD MUSHROOM SOUP, …
Nov 6, 2017 - Fresh Wild Mushroom Soup Recipe. Nov 6, 2017 - Fresh Wild Mushroom Soup Recipe. Nov 6, 2017 - Fresh Wild Mushroom Soup Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.com


MUSHROOM AND ONION SOUP RECIPE - SOUPNATION.NET
2022-06-25 Let the onions cook until theyre brown and caramelized, about 40 50 more minutes while stirring occasionally. When theyre done, transfer them to a bowl. Bring the heat back up to medium-high and melt the other tablespoon of butter in the same soup pot. Add the mushrooms and garlic and cook about 10 minutes. Variations:
From soupnation.net


QUICK AND EASY CREAMY WILD MUSHROOM SOUP ⋆ TWO LUCKY SPOONS
2018-11-04 Instructions. In a large saucepan, melt the butter over medium heat. Add the shallots and mushrooms and cook until the mushrooms are tender and have begun to release their liquid, about 5 minutes. Stir in the flour, salt, pepper and thyme and cook for 1 minute. Whisk in the broth and try to smooth out any lumps of flour.
From twoluckyspoons.com


CHICKEN AND WILD RICE SOUP RECIPE
2022-06-21 Mince the garlic, slice the mushrooms and reserve. In the Instant pot with the sautee setting add the olive oil and sautee the garlic and onion for 5 minutes on medium heat. Once fragrant and soft, add the chicken and season with salt and pepper. Sautee for 3 minutes on medium heat. Add the rest of the vegetables, the rice, the chicken stock ...
From lemonsforlulu.com


WILD MUSHROOM SOUP RECIPE - MOTHER EARTH LIVING
2014-02-20 1. Melt the butter in a heavy stockpot over medium-high heat. When it froths, turn down the heat to medium-low, stir in the shallot and thyme, and sauté until fragrant, about 3 minutes. 2. Toss the mushrooms into the pot and sprinkle with the salt and white pepper. Cover the pot and sweat the mushrooms until tender, about 10 minutes.
From motherearthliving.com


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