PURéED MUSHROOM SOUP
Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h45m
Yield 16 shots or 6 to 8 bowls
Number Of Ingredients 15
Steps:
- Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
- Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
- In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram
PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
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
HUNGARIAN MUSHROOM SOUP
My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g
PUREED MUSHROOM SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP
A delicious creamy - yet non-dairy - soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
- Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
- Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
- Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
- Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
- Return soup to saucepan and make sure it's all heated through.
- Garnish servings with Parmesan cheese, and enjoy!
- Source: LA Times, Jan 26, 2005.
MUSHROOM SOUP - PURéED
Make and share this Mushroom Soup - Puréed recipe from Food.com.
Provided by William Uncle Bill
Categories Onions
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor or blender, mince carrots, onions and celery.
- Add some chicken broth to help processing.
- In a heavy bottom cooking pot, add butter, minced carrot/onion/celery mixture and sauté for 4 minutes on medium-high heat.
- Mince all 3 mushrooms in a food processor or blender.
- Add some chicken broth to help processing.
- Add the processed mushrooms to the cooking pot.
- Add remainder of the chicken broth, tarragon, salt and pepper and bring to boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally; DO NOT BURN.
- Add water, chicken soup base, whipping cream and bring just to boil.
- In a small mixing bowl, mix together flour and milk until smooth.
- Add flour mixture to soup and whisk until well blended.
- Bring soup back to boil, stirring constantly.
- Reduce heat and simmer for 30 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
Nutrition Facts : Calories 268.3, Fat 22.5, SaturatedFat 13.5, Cholesterol 75, Sodium 624, Carbohydrate 11.8, Fiber 2.8, Sugar 4.3, Protein 8
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