Wild Mushroom And Buttermilk Soup Recipes

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CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Provided by Trisha Yearwood

Time 1h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 small onion, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 1/2 teaspoons Marsala, optional
About 1/4 cup creme fraiche, for serving
1 tablespoon sliced chives (1/2-inch pieces)
Olive oil, for drizzling

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.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket offers a good selection.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

Reserved mushroom stems
2 medium carrots, halved crosswise
1 bay leaf
5 peppercorns
4 sprigs of fresh thyme
1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved
1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.
  • Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.
  • Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.

Provided by Jeff Gordinier

Categories     weekday, soups and stews, appetizer

Time 1h15m

Yield 4 to 5 quarts, or 12 servings

Number Of Ingredients 10

1/2 cup olive oil
2 pounds white button mushrooms, quartered
2 pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped
2 cups diced yellow onion
1 cup sliced leeks (white part only)
1/4 cup sliced garlic (about 6 cloves)
1/2 cup Madeira
3 teaspoons fine sea salt
3 1/2 quarts unsalted wild mushroom stock (see recipe), or as needed
2 cups whole milk

Steps:

  • In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
  • When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
  • Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
  • Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1013 milligrams, Sugar 11 grams

WILD MUSHROOM AND BUTTERMILK SOUP



Wild Mushroom and Buttermilk Soup image

I got this recipe 10 years ago from one of the old cooking BBS Fidonets. (remember those?!) It was posted by Eleanor Creighton. I hope she doesn't mind my re-posting it here. Use dried chantrelles, cepes, morels or a mixture.

Provided by Outta Here

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

15 dried wild mushrooms
1/4 cup chicken broth, boiling
4 tablespoons madeira wine
1/4 cup butter
2 tablespoons onions, chopped
3 cups button mushrooms, sliced
3/4 cup shiitake mushroom, sliced (stems removed)
1/3 cup all-purpose flour
4 cups chicken broth
1/4 teaspoon fresh ground black pepper
3/4 cup buttermilk

Steps:

  • In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
  • Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
  • Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
  • Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
  • Serve with hot, crusty bread.

WILD-MUSHROOM SOUP



Wild-Mushroom Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 7

1 1/2 pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms
6 cups chicken or beef stock
1 tablespoon curry powder
1 tablespoon light soy sauce
Salt and freshly ground pepper to taste
3 tablespoons plain yogurt, lightly stirred
1 tablespoon minced coriander leaves

Steps:

  • Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
  • Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
  • Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
  • When ready to serve, reheat the soup and season with salt and pepper.
  • Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 4 grams

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

This is a recipe I created from my brain. Use it or tweak it to make it your own!

Provided by ChefBoyRDave

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

5 cups vegetable broth
½ cup butter, divided
1 carrot, cut into matchstick-size pieces
½ white onion, cut into matchstick-size pieces
½ leek, cut into matchstick-size pieces
2 stalks celery, cut into matchstick-size pieces
1 clove garlic, minced
2 small yellow squash, cut into matchstick-size pieces
2 small zucchini, cut into matchstick-size pieces
2 ounces shiitake mushrooms, thinly sliced
2 ounces chanterelle mushrooms, thinly sliced
2 ounces oyster mushroom caps, coarsely chopped
2 white button mushrooms, thinly sliced
1 portobello mushroom, quartered and thinly sliced
¼ cup all-purpose flour
2 ½ cups heavy whipping cream
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste
1 bunch chives, chopped

Steps:

  • Pour vegetable broth into a large pot; bring to a simmer over medium heat.
  • Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
  • Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
  • Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
  • Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 20.4 g, Cholesterol 176.5 mg, Fat 53 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 32.7 g, Sodium 588.6 mg, Sugar 5.2 g

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

Yield Serves 6

Number Of Ingredients 15

2 cups warm water
3/4 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped peeled carrots
1/2 cup chopped leek (white and pale green parts only)
22 ounces fresh wild mushrooms (such as crimini or stemmed shiitake), sliced
1/2 cup dry white wine
4 cups (or more) chicken stock or canned low-salt chicken broth
1 cup chopped peeled russet potato
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1/2 cup whipping cream
Chopped fresh parsley or chives
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Steps:

  • Combine 2 cups warm water and dried porcini mushrooms in small bowl. Let mushrooms soak until soft, about 30 minutes. Using slotted spoon, remove mushrooms from liquid. Squeeze excess liquid from mushrooms back into bowl. Strain 1 cup soaking liquid into another small bowl, leaving any sediment behind.
  • Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion, carrots and leek. Sauté until vegetables are tender and pale golden, about 10 minutes. Add remaining 1 tablespoon butter and fresh mushrooms; sauté until mushrooms are tender and brown, about 10 minutes. Stir in porcini and wine. Cook until liquid evaporates, about 5 minutes. Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid. Bring to boil. Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes.
  • Discard bay leaf. Cool slightly. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with more stock, if desired.)
  • Ladle soup into bowls. Sprinkle with chopped parsley.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Make and share this Wild Mushroom Soup recipe from Food.com.

Provided by rsarahl

Categories     Clear Soup

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 1/2 cups dashi (see my dashi recipe)
16 ounces wild mushrooms (assorted, I like enoki, shitake, crimini)
2 ounces butter
1 tablespoon light soy sauce
3 green onions, sliced into rings
1 pinch sea salt

Steps:

  • Clean the mushrooms with a dry brush or a cloth to remove dirt.
  • Roughly chop the mushrooms.
  • Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
  • Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
  • Add the dashi; simmer for 15 minutes.
  • Season with soy sauce and salt.
  • Ladle into bowls, garnish with green onion and serve.

Nutrition Facts : Calories 132.9, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 485.8, Carbohydrate 4.8, Fiber 1.5, Sugar 2.2, Protein 4.3

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