WILD MUSHROOM SOUP
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 9
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.
CREAM OF WILD MUSHROOM SOUP
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
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.
FRESH WILD MUSHROOM SOUP
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
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.
WILD MUSHROOM SOUP
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
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 WITH COGNAC
This is another recipe prepared at one of my cooking classes. It is easy and dee-licious. You may also use assorted wild mushrooms rather than the white ones. Serve in teacups and use as an appetizer. Try it. You'll like it.
Provided by jrbennett
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the cepes and white wine in a saucepan and bring to a boil over medium high heat.
- Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
- Stain the liguid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve.
- Melt the butter in a soup pot over medium heat.
- Add the white mushrooms and saute until they begin to exude their juices, about 5 minutes.
- Add the cepes mushrooms, reserved white wine, milk and cream and bring to a boil, stirring occasionally.
- Lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes.
- With a slotted spoon remove about 1-1/2.
- cups of the mushrooms from the soup and reserve.
- Puree the soup in a blender until very smooth and return the soup to pot.
- Add the reserved mushrooms.
- Add chicken broth and season with salt and pepper. Stir in cognac.
- Warm the soup until heated through. Do not boil.
- Garnish with sliced mushrooms or parsley.
- Preparation time is also cooking time.
- Makes 8 servings.
Nutrition Facts : Calories 347.4, Fat 28.5, SaturatedFat 17.1, Cholesterol 98.8, Sodium 223.3, Carbohydrate 11.3, Fiber 0.6, Sugar 6.4, Protein 8
MUSHROOMS IN COGNAC HERB SAUCE
Don't let all the ingredients scare you. Most of them are herbs. This is a great side dish for turkey or beef. Also can be used with wild rice. From my cookbook WINOS (Women In Need Of Sanity). Fresh herbs can be substituted...just triple the amount.
Provided by mary winecoff
Categories Vegetable
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
- Stir in heated cognac, ignite and stir until flame dies; set aside.
- In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
- Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.
Nutrition Facts : Calories 445.6, Fat 45, SaturatedFat 27.9, Cholesterol 152.8, Sodium 123.4, Carbohydrate 8.7, Fiber 1.3, Sugar 2, Protein 5.9
SAUTEED MUSHROOMS WITH COGNAC
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
- Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.
WILD-MUSHROOM SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
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
WILD MUSHROOM SOUP WITH THYME
Provided by Jeqanne Thiel Kelley
Categories Soup/Stew Mushroom Potato Sauté Thanksgiving Fortified Wine Fall Thyme Simmer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add shallots; sauté 1 minute. Add fresh mushrooms; sauté until tender, about 5 minutes. Add thyme and garlic; sauté until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
- Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency. Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)
- Bring soup to simmer and serve.
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