Spicy Mushroom Soup With Egg Bread And Cheese Recipes

SPICY MUSHROOM SOUP WITH EGG, BREAD, AND CHEESE

Steps:

• Heat the olive oil in a wide flameproof casserole over medium heat. Add the garlic and sauté until browned, about 3 minutes. Add the red pepper and the mushrooms, then the thyme leaves. Stir well and season with salt and pepper. Cook for 5 minutes. Add the tomatoes, taste and adjust the seasoning, and cook for an additional 5 minutes. Add the stock, raise the heat to high, bring to a boil, then lower the heat and simmer for 20 minutes. Place a slice of bread in each of 4 bowls. Break the eggs carefully into the bowls on top of the bread, then top each egg with 1 tablespoon Parmigiano. Carefully ladle the hot soup over the egg and crouton and serve.

MUSHROOM SOUP WITH POACHED EGGS AND PARMESAN CHEESE

Steps:

• Soak dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out mushrooms; squeeze over liquid. Finely chop; set aside. Pour liquid through a fine sieve into a bowl; reserve.
• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes. Add fresh mushrooms and salt; cook, stirring occasionally, until most of liquid has evaporated and mushrooms are soft, about 12 minutes. Raise heat to high. Add wine, reserved mushrooms and liquid, stock, and 1 1/2 cups water; bring to a simmer. Reduce heat to medium-low; cook 30 minutes. Add chopped tarragon.
• Fill another medium saucepan 3/4 full with water; bring to a bare simmer over medium heat. Crack eggs into pan; cook until whites are set but yolks are slightly runny, 3 to 4 minutes.
• Divide soup among 4 bowls. Transfer an egg to each bowl; divide cheese among eggs. Season each serving with pepper, and garnish with a tarragon sprig.

MUSHROOM AND CHEDDAR CHEESE SOUP

Steps:

• Cover porcini with hot water and soak 30 minutes. Drain.
• Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.

MUSHROOM CHEESE BREAD

Steps:

• In a small bowl, combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. Cut bread in half lengthwise; spread cheese mixture over cut sides. , Grill, covered, over indirect heat or broil 4 in. from the heat until lightly browned, 5-10 minutes. Slice and serve warm.

OVERNIGHT MUSHROOM EGG CASSEROLE

Steps:

• In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside., In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Transfer to a greased 11x7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through.

MUSHROOM AND EGG CASSEROLE

Steps:

• Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
• In a large bowl, beat together the eggs, milk, and pepper.
• Stir in cheese and the mushroom mixture and bacon.
• Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
• Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
• Let stand 5-10 minutes before cutting.
• Serve warm.