Mushroom And Thyme Soup Recipes
CREAMY MUSHROOM-THYME SOUP
I pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! -Kristy Arnett, Stevenson, Washington
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer., Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend., Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.
Nutrition Facts : Calories 231 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 685mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM AND LEEK SOUP WITH THYME CREAM
Provided by Rick Rodgers
Categories Soup/Stew Milk/Cream Mushroom Appetizer Thanksgiving Quick & Easy Leek Fall Thyme Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8
Number Of Ingredients 9
Steps:
- Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
- In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
- In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
- Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
CREAMY MUSHROOM & THYME SOUP
I used one of Jamie Olivers recipes and adapted it to what I picked up from the markets. The original recipe is from Gourmet Traveller June 2008. This soup will satisfy even the most devoted carnivore. Perfect for the cooler months of the year. *This will pair nicely with a chilled Spanish sherry, try a amontillado, which is a dry style and has a nutty flavour which will complement the earthy tones of this soup. *Another tip is if you are using dried shitake mushrooms, use that lovely soaking liquid as part of you stock. *For a Vegan version, discard the cream and replace with 1/2 cup rice or soy milk and simmer to desired consistancy.
Provided by Sommelier to boot
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrooms thinly.
- Heat a large soup saucepan over medium heat and splash in the olive oil. Add onion, cavolo nero, thyme & mushrooms. Place the lid on top and sweat gently for about 8 minutes, until softened.
- Spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
- Pour stock into the pan & bring to the boil. Turn heat down & simmer for 15 minutes.
- Season with S&P.
- Whizz with a hand blender until smooth.
- Pour in cream & sherry & bring back to just below boiling point, then turn off heat.
- Serve and then garnish with leftover mushroom mixture.
Nutrition Facts : Calories 112, Fat 7.1, SaturatedFat 4.4, Cholesterol 26.2, Sodium 10.3, Carbohydrate 5.1, Fiber 0.4, Sugar 1.5, Protein 0.8
MUSHROOM AND THYME SOUP
Make and share this Mushroom and Thyme Soup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, melt butter. Add onion, mushrooms and shiitakes; sauté until mushrooms are browned, 10-15 minutes.
- Sprinkle with flour, thyme, salt and pepper; sauté for 2 minutes.
- Whisk in stock and wine; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes to blend flavors.
Nutrition Facts : Calories 324.4, Fat 15.8, SaturatedFat 8.3, Cholesterol 39.5, Sodium 834.9, Carbohydrate 24.7, Fiber 3, Sugar 9.8, Protein 13
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