NORTHWEST MUSHROOM SOUP
Make and share this Northwest Mushroom Soup recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Clean and destem mushrooms and process in a food processor until finely chopped.
- In a saucepan over medium heat, sweat the mushrooms until moisture is released.
- This will take a good 20 minutes.
- Make sure to stir often so not to burn.
- Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
- Reserve one half of the cooked mushrooms.
- Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
- Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
- In a blender puree mixture in small amounts until incorporated and smooth.
- Once all liquid has been pureed, add the reserved mushrooms.
- Heat the heavy cream and whisk into mushroom base to desired consistency.
- Chicken stock can be substituted for cream if preferred.
- Season with salt, pepper and lemon juice.
- Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
- Season with salt and pepper.
- To serve, ladle a generous cup of soup into bowls.
- Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
Nutrition Facts : Calories 282, Fat 13.1, SaturatedFat 5.8, Cholesterol 34.4, Sodium 380.9, Carbohydrate 24.5, Fiber 3.1, Sugar 8.8, Protein 12.3
TRIPLE MUSHROOM SOUP
Steps:
- Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.
WILD MUSHROOM SOUP
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
- Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
- Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
NORTHWOODS WILD RICE SOUP
My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.-Kim Caputo, Cannon Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended., Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil).
Nutrition Facts : Calories 320 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 482mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)
This is the must-try mushroom soup that you can find at Joey's Restaurants up here in the Northwest. It's my all-time favorite mushroom soup, and I think that is because of the sherry that is added. When I saw a note in their menu that this recipe was featured in a magazine a couple of years ago, I had to find it. Enjoy!
Provided by Pikake21
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grind dried porcini in a blender until powderly.
- Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
- Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
- Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
- Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
- Add remaining broth in a stream, whisking until liquid is smooth.
- Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
WILD MUSHROOM NOODLE SOUP
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Provided by Katherine Sacks
Categories Mushroom Soup/Stew Kid-Friendly Healthy Low Fat Vegetarian No Meat, No Problem Noodle Dinner Garlic Small Plates
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Make the Mushroom Broth:
- Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
- Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
- Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
- Assemble the Mushroom Soup:
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
- Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
- Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
- Do Ahead
- Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
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