Wild Mushroom Soup Wiht Spinach And Ginger Broth 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.

FRESH WILD MUSHROOM SOUP



Fresh Wild Mushroom Soup image

An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.

Provided by Lynn Brown

Categories     Soup/Stew     Mushroom     Appetizer     Sauté     Quick & Easy     Fall     Simmer     Bon Appétit     Houston     Texas     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
2 cups finely chopped onions
6 ounces crimini (baby bella) mushrooms, chopped
6 ounces fresh oyster mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 tablespoon chopped fresh thyme
3 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

Steps:

  • Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

ASIAN MUSHROOM SOUP



Asian Mushroom Soup image

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

Provided by USA WEEKEND columnist Jean Carper

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 6

Number Of Ingredients 13

4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)

Steps:

  • In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.2 g, Cholesterol 43.3 mg, Fat 1.7 g, Fiber 3.7 g, Protein 23.5 g, SaturatedFat 0.4 g, Sodium 630.1 mg, Sugar 4.7 g

WILD MUSHROOM SOUP WITH SPINACH AND GINGER BROTH



Wild Mushroom Soup with Spinach and Ginger Broth image

Categories     Soup/Stew     Ginger     Mushroom     Spinach     Fall     Bon Appétit

Yield Makes 12 to 14 servings

Number Of Ingredients 11

4 tablespoons vegetable oil
12 ounces fresh shiitake mushrooms, stemmed, caps sliced
12 green onions, white and pale green parts thinly sliced, tops cut into 1/2-inch lengths and reserved
1 5-inch piece fresh ginger, peeled, thinly sliced
6 garlic cloves, minced
12 cups water
3 14 1/2-ounce cans low-salt chicken broth
1 cup dried porcini mushrooms* (about 3/4 ounce), rinsed briefly
3 teaspoons sugar
1 1/2 teaspoons salt
1 6-ounce package baby spinach, thinly sliced

Steps:

  • Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and sauté until golden, about 5 minutes. Transfer mushrooms to medium bowl. Heat remaining 1 tablespoon oil in same pot. Add thinly sliced green onions, ginger, and garlic; sauté 1 minute. Add water, broth, and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes. Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 minutes. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.) Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls.
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

This soup tastes so good the 1st day, didn't have any left for the 2nd. You can use any combination of mushrooms. I have made it with just button mushrooms and it is still good!

Provided by Tastings by CeCe

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini mushrooms or 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups half-and-half

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
  • Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.

Nutrition Facts : Calories 258.5, Fat 16.3, SaturatedFat 9.3, Cholesterol 45.1, Sodium 581.4, Carbohydrate 14.7, Fiber 1.7, Sugar 5.1, Protein 8.2

MUSHROOM SOUP WITH GINGER



Mushroom Soup With Ginger image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 9

1 pound crimini mushrooms
10 cups beef or chicken stock
3 tablespoons butter
6 scallions, slivered
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground ginger
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh coriander

Steps:

  • Chop half of the mushrooms.
  • Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes. Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.
  • Melt butter in a heavy skillet. Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned. Stir in the ground ginger. Add the contents of the skillet to the saucepan.
  • Add salt and pepper to taste. Reheat and serve, garnished with coriander.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 878 milligrams, Sugar 6 grams, TransFat 0 grams

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 RICE MUSHROOM SOUP



Wild Rice Mushroom Soup image

I think mushrooms often get used only as a seasoning or added flavor, but I think they are delicious enough to be the main part of a meal. This recipe uses a large quantity of mushrooms and the result is delicious. Even though this contains some dairy, it freezes quite well! -Wendy Campbell, New Wilmington, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1/2 cup uncooked wild rice
1-1/2 cups water
8 ounces smoked turkey sausage, sliced
1/3 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1 cup whole milk
1/4 teaspoon pepper

Steps:

  • In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes., In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan., Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

Nutrition Facts : Calories 157 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

WILD MUSHROOM BROTH



Wild Mushroom Broth image

Provided by Molly O'Neill

Categories     project, soups and stews, side dish

Time 2h10m

Yield One quart

Number Of Ingredients 6

1 ounce dried cepes, porcini or other wild mushrooms
2 pounds white mushrooms
1/2 pound shiitake mushrooms
1 sprig fresh thyme
1/2 teaspoon black peppercorns
3 quarts cold water

Steps:

  • Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.
  • Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 0 grams

WILD MUSHROOM SOUP "CAPPUCCINO"



Wild Mushroom Soup

Soup makes for a cheerful party hors d'oeuvre when served in a small vessel like an espresso cup. With a dollop of whipped cream, it looks like a frothy cappuccino. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h5m

Yield serves 12 to 14 (about 7 cups).

Number Of Ingredients 12

2 tablespoons unsalted butter
1 yellow onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups mixed wild mushrooms, finely diced
2 tablespoons all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 cups vegetable broth
1 cup heavy cream
Creme fraiche, for garnish
Flat-leaf parsley, minced, for garnish

Steps:

  • In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.

Nutrition Facts : Fat 16 g fat (10 g saturated fat), Cholesterol 55 mg cholesterol, Sodium 1,224 mg sodium, Carbohydrate 9 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.

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

This recipe combines "Wild mushroom soup with sherry and thyme" from Fine Cooking Cook Fresh magazine, Fall 2013, and "Wild mushroom soup" from Forgotten Skills of Cooking, by Darina Allen, Kyle Books, 2009. The first one has sherry, which I didn't want to use, and the second uses milk for half the liquid, which I also wanted to avoid. The recipe is vegetarian, and can easily be made vegan by substituting the butter and not using the cream garnish.

Provided by cowpants13

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, minced
1 1/2 lbs wild mushrooms, cleaned and finely chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt, more to taste
1/4 teaspoon fresh ground black pepper, more to taste
6 cups vegetable stock

Steps:

  • Clean all the mushrooms before chopping (wipe with damp paper towel, or remove dirt with small mushroom brush).
  • Melt butter and olive oil in soup pot on medium heat.
  • Add shallot, cook until beginning to caramelize, stirring infrequently.
  • Add mushrooms, thyme, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and liquid has mostly evaporated.
  • Add broth and any soaking liquid, scraping up browned bits. Bring to a boil, reduce to simmer, and cook until mushrooms are tender. Adjust seasoning.
  • Remove from heat, cool slightly. Puree soup with stand blender (in batches) or immersion blender until smooth. (Add more liquid if you want it thinner: broth or water would do.).
  • Serve.
  • NOTES * I used a combination of fresh mushrooms including cremini, chanterelle, hen of the woods (maitake), and beech (bunashimeji). For depth of flavor, I added some some dried shiitake mushrooms. Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth (discard sediment; if using shiitakes, discard stems too, they are tough). * Instead of separating the thyme leaves, you can just tie a bunch of sprigs together and fish the bundle out before pureeing. * The original recipes suggested leaving it half-pureed and "rustic" but I found it grainy so I pureed it completely. * This soup can be made ahead. Reserve 1-2 cups broth and add it while reheating on medium-low. * This is what I did for garnish per serving. When the butter and olive oil were hot, I cooked some pretty slices of cremini and reserved them. On each serving I drizzled about 1 tsp cream, eyedroppered very few drops of truffle oil, sprinkled a couple of thyme leaves, and floated a reserved mushroom slice.

Nutrition Facts : Calories 104.1, Fat 8.7, SaturatedFat 3.1, Cholesterol 10.2, Sodium 200.9, Carbohydrate 5, Fiber 1.2, Sugar 2.2, Protein 3.8

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From austinmoms.com


GINGER BROTH BOWL WITH SPINACH RECIPE - BURPEE
2022-03-01 In a pot, sauté ginger, garlic and scallions in olive oil and sesame oil for 4 minutes until fragrant. Add chicken or vegetable broth and soy sauce; bring to a simmer. Stir in cooked jasmine rice, sliced sugar snap peas and baby spinach. Gently simmer just until rice is warmed and spinach is wilted. Serve with sliced green onion tops and a ...
From burpee.com


EXTRA CREAMY SPINACH AND MUSHROOM WILD RICE SOUP - MN VEG …
2021-02-20 Start by heating some vegan butter in a large soup pot over medium heat. Once the butter is melted, add the mushrooms, stir to coat, and spread out in an even layer. Cook for about 9-10 minutes, only stirring every 3 minutes or so. Add the onion and cook for 3 minutes. Add the garlic and cook for another minute.
From mnveghead.com


MUSHROOM AND GINGER BROTH RECIPE - TELEGRAPH
2022-03-03 Place a teaspoon of the chopped mushrooms in the centre and fold over. Press the edges firmly with your fingers to seal. Bring the broth to a simmer and season, cut the mushrooms up and add to the ...
From telegraph.co.uk


BROTH WILD RECIPES | RECIPEBRIDGE RECIPE SEARCH
Broth Wild Recipes containing ingredients angel hair pasta, asparagus, baby spinach, balsamic vinegar, basil, butter, carrots, chicken broth, chicken stock, clo . Skip to Content. Log In; Register; Pin It: RecipeBridge. Search form. Advanced Recipe Search. Broth Wild Recipes. 39 Broth Wild Recipes From 16 Recipe Websites. View: tile; list; Crispy Rouget With Wild Asparagus …
From recipebridge.com


WILD MUSHROOM SOUP - RUNNING TO THE KITCHEN®
2022-03-31 Place water in a small sauce pot over high heat. Once boiling, add rice, stir to combine, reduce the heat to a low simmer, cover with a lid and cook until rice has absorbed all the water. Add dried mushrooms to a bowl with 1 ½ cups …
From runningtothekitchen.com


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