Parsley Soup With Mixed Mushrooms Recipes

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

MUSHROOM AND LEEK SOUP WITH PARSLEY DUMPLINGS

Steps:

• For soup:
• Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover, and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface; slice thinly. Reserve cooking liquid.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
• Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes.
• Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
• For parsley dumplings:
• Puree cottage cheese in mini processor until smooth. Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl. Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend. Stir in 1/2 cup flour, cheese, and parsley.
• Bring large pot of salted water to boil. Using teaspoon, scoop piece of dough about size of cherry. Holding spoon just above boiling water, use second spoon to push dough into water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until brown in spots, 2 to 3 minutes per side.
• Bring soup to simmer. Divide dumplings among wide shallow bowls. Divide soup among bowls and serve.
• Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

FRESH MUSHROOM & PARSLEY SOUP

Steps:

• Saute mushrooms in butter and wine.
• Add parsley and saute 5 more minutes.
• Add broth and half & half.
• Simmer 5-10 minutes.
• Remove from heat.
• Stir in sour cream,salt and pepper.
• Can be reheated but DO NOT boil.

PARSLEY SOUP WITH MIXED MUSHROOMS

Steps:

• Wash the parsley in a bowl; separate the stems and tops and tie the stems into a bundle.
• In a casserole, melt 1 1/2 tablespoons butter over medium heat. Stir in the onion, leek, parsnip and a pinch of salt. Cook until the onion becomes translucent, about 10 minutes; do not allow the vegetables to brown. Add the parsley stems and pepper to taste and stir again.
• Add 2 1/2 cups water and the broth and stir. Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.
• Meanwhile, wash and trim the mushrooms (add undamaged stalks to the soup). Chop the caps. Heat the remaining 1 1/2 tablespoons butter in a skillet over medium-high heat and add the mushrooms and shallot. Season with salt and pepper and cook, stirring occasionally, until the mushrooms have given up their water and are tender, about 10 minutes.
• When the vegetables are soft, remove the parsley stems, add the remaining parsley and cook for another minute. Let the soup cool slightly, if possible. Then place the soup, in batches if necessary, in a blender and purée until as smooth as possible. Taste the soup and adjust the seasoning. If it seems fibrous, pass it quickly through a coarse strainer. Reheat.
• Place a portion of the mushrooms at the bottom of each of 4 bowls and top with a ladleful of hot soup.

MUSHROOM-BARLEY SOUP

Steps:

• Soak the dried mushrooms in 1 quart hot water for 1 hour. Strain through a filter or cheesecloth. Reserve the water. Coarsely chop the dried mushrooms and set aside.
• Melt the butter in a large stockpot over medium-high heat and sauté onions and garlic until soft, about 10 minutes. Add the fresh mushrooms, celery, carrots and 4 tablespoons parsley. Cook until the carrots are tender, about 10 minutes. Add the flour and stir until blended. Stir in the mushroom soaking liquid until blended, then stir in the beef broth and 6 cups water. Stir in the barley, soaked mushrooms, 2 tablespoons salt and pepper to taste.
• Heat the soup to boiling, stirring frequently, then lower the heat, cover the pot and simmer for about 45 minutes or until the barley is tender.
• Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.

MIXED MUSHROOM SOUP

Steps:

• Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
• In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
• Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

MUSHROOM BARLEY SOUP (PAREVE)

Steps:

• Cover the dried mushrooms with 1 cup boiling water and let steep 20 minutes.
• Drain, strain and reserve the liquid from the mushrooms.
• Chop 2/3 of the fresh mushrooms finely.
• Heat oil in soup pot over medium heat.
• Sauté onions and carrots for 5 minutes.
• Add garlic and sauté 1 more minute.
• Add fresh mushrooms and sauté another 5 minutes.
• Increase the heat to medium-high.
• Add the barley and sauté until the barley begins to color.
• Add the broth, soup mix, potato starch, sherry, wine, reserved mushroom liquid and reconstituted mushrooms.
• Bring to a boil, then turn down to simmer and add the thyme.
• Simmer partially covered for 45 minutes or until the barley is tender.
• Add the parsley and stir.
• Add salt and pepper to taste.

MIXED MUSHROOM SOUP

Steps:

• Place shiitakes in large bowl. Pour enough hot water over to cover. Let stand 30 minutes. Drain well. Cut off stems and discard. Thinly slice caps. Set aside.
• Melt butter in heavy large Dutch oven over medium-high heat. Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.
• Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)