Wild Mushroom Soup With Madeira Recipes

WILD MUSHROOM SOUP

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 BISQUE

Steps:

• Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
• In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
• Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
• Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
• Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.

CREAM OF MUSHROOM SOUP WITH MADEIRA

Steps:

• Preheat oven to 300 degrees F.
• Wipe mushrooms clean with a damp cloth and slice thin.
• Spread them out in a shallow ovenproof dish in a double layer.
• Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
• Bake for about an hour or until they are completely cooked and the juice is dark and thick.
• Set aside a few mushrooms for garnish if you desire.
• Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
• In a heavy saucepan, heat the broth mixture for about 5 minutes.
• Add the cream and cook for 5 more minutes but don't let it boil.
• Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
• Garnish with chives and reserved mushrooms.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.

CREAM OF WILD MUSHROOM SOUP

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.

REALLY WILD MUSHROOM SOUP

Steps:

• Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types.
• Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes.
• Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender.
• Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives.
• To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.

WILD MUSHROOM SOUP WITH THYME

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.

MUSHROOM SOUP

Steps:

• Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
• Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
• Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

WILD AND TAME MUSHROOM SOUP WITH WILD RICE AND MADEIRA

Steps:

• In a small bowl, pour the warm water over the dried mushrooms, weighting them down so that they are completely submerged and can soak for 30 minutes. Do not discard the soaking liquid! When soaking time is up, cut off and discard the tough stems (or freeze them for making stock). Squeeze the excess liquid from the mushrooms back into the soaking liquid, then strain the liquid through a dampened coffee filter to remove any fine grit. Slice the shiitake caps into thin shreds and set them aside.
• Wipe the cultivated mushrooms with a damp towel, trim off the stems (save for stock), and slice the mushrooms thickly. Set aside.
• Melt the butter in a 7-qt. Dutch oven and saute the shallots in it over medium heat, stirring frequently, for 2 minutes. Add the carrots through the marjoram and cook, stirring, 2 minutes longer. Add both the mushrooms and saute, stirring, for 5 minutes (shiitake should never be eaten uncooked).
• Add the cooked rice, the reserved mushroom soaking liquid, and the chicken stock. Bring to a boil, then lower heat, season with salt and pepper, and stir in the tomato paste. Cover and simmer 30 minutes, then let cool slightly.
• Puree the soup in several batches in a blender or food processor. The soup should NOT be too smooth. Return pureed soup to the pot, stir in the cream, and reheat gently on low heat. Stir in the Tabasco and the Madeira, and taste to adjust seasonings. Serve hot, garnished with a few chives.

WILD MUSHROOM AND BUTTERMILK SOUP

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.