Muffy The Velvet Mushroom Soup Friend Longmeadow Farm Recipes

CREAM-LESS MUSHROOM SOUP

Steps:

• In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
• Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

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.

WOLFGANG PUCK"S CREAMY MUSHROOM SOUP

Steps:

• Sprinkle mushrooms with lemon juice.
• Melt butter in large heavy saucepan and saute shallots.
• Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
• Add salt,pepper,cream, and chicken broth and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Add cornstarch and simmer another 10 minutes,stirring.
• Sprinkle with parsley.

VELVET MUSHROOM SOUP

Steps:

• In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.
• Bring to a boil, stirring constantly. Reduce heat and stir in sour cream until well blended.
• Serve.

MUSHROOM VELVET SOUP

Steps:

• In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
• Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
• In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
• Repeat for remaining soup and sour cream.
• Return soup to pan and cook, stirring, until heated through (do not boil).

MUFFY THE VELVET MUSHROOM SOUP & FRIEND - LONGMEADOW FARM

Steps:

• In a saucepan, combine dried mushrooms in stock over medium-high heat simmering for 5 minutes.
• In a larger pot, melt butter. Add onion, saute' for 5 minutes, medium heat.
• Add fresh mushrooms, and cook 2 minutes more.
• Add garlic and stir quickly, 20 seconds.
• Sprinkle onion/mushroom/garlic mixture with flour, salt and pepper.
• Stir this whole flour mixture until incorporated.
• Add soy sauce, and (optional Tabasco sauce if using) to flour mixture.
• Add the mushroom stock, and porcini mushrooms, to larger pot and simmer for 15 minutes until mushrooms are tender.
• Remove pot from heat. Using a hand held blender, or blender, blend all ingredients together until puree' making sure to leave some course bits.
• Combine chicken with mushroom puree' and heat for 10 minutes.
• Stir in half and half and heat until warm.
• Put directly into soup bowls add chopped parsley for garnish.
• Get that spoon and slurp her up now, and take off your shoes and feel the moment.