Mushroom And Onion Soup Puebla Style Recipes

MUSHROOM ONION SOUP

Steps:

• Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

ROASTED ONION & MUSHROOM SOUP

Steps:

• Preheat oven to 375.
• Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
• Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
• Deglaze onions with wine.
• Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
• Add fresh ground pepper to taste.

MUSHROOM ONION SOUP

Steps:

• Put the sesame oil in large dutch oven or stock pot. Put pot on large burner over medium high heat. Add the onion and shallots brown them over the heat, stirring as needed until they are lightly browned and translucent.
• Add 3 cups of water and the vegetable bullion to the pot. Turn the heat to medium. Add the mushrooms, carrot, celery and sea salt.
• While the soup is cooking, in a blender, add one cup water, the vanilla soy milk, cornstarch, tamari,corn starch, chili pepper, cloves of garlic, and parsley blend on high until well blended.
• When the carrots and celery are well cooked in the soup, turn the temp down to medium low, add the mixture in the blender. Then add the last cup of water to the blender, swish it around to clean the rest of the mixture in the blender and pour it in to the stock pot as well. Continue cooking over low heat until the soup starts to thicken a bit. Then serve and enjoy!

MUSHROOM AND ONION SOUP, PUEBLA STYLE

Steps:

• 1. In a large pot, heat the oil and butter over medium heat until the butter foams, and cook the onion over medium-low heat, stirring frequently, until golden, about 8 minutes. 2. Add the tomatoes, garlic, and oregano. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the mushrooms and cilantro. Cook until the mushrooms release some of their juices, 4 to 5 minutes. Add the chicken and beef broths, salt, and pepper. Simmer 10 minutes. Pass the limes at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.