Wild Mushroom Soup With Port Wine Recipes

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

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.

FRESH WILD MUSHROOM SOUP

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.

MUSHROOM SOUP WITH PORT

Steps:

• In a saucepan, combine the dried mushrooms and broth; bring to a boil.
• Cover and simmer for 5 minutes; lift the mushrooms out of the pan.
• Strain the broth into a bowl and add the mushrooms to the broth; set aside.
• In a soup pot, melt the butter over medium heat.
• Add in the onion; saute/stir for 3 minutes, or until soft.
• Add in the cremini mushrooms; stir/saute for another 3 minutes, until softened.
• Sprinkle with the flour, salt, and pepper.
• Stir for 1 minute to cook the flour and coat the mushrooms.
• Whisk in the strained broth, with the mushrooms; add in the soy sauce; simmer for 15 minutes, partially covered.
• With a hand blender, blend the soup until it is roughly pureed, with some texture remaining.
• Add in half-and-half and port; bring to a simmer; simmer for 2 minutes, or until the alcohol has burned off; taste for seasoning.
• To serve, ladle into soup bowls; garnish with chopped parsley.

PROFITEROLES WITH PORT-WINE MUSHROOMS

Steps:

• Melt the butter in a skillet and add the shallots. Cook briefly, stirring.
• Add the mushrooms, lemon juice, salt and pepper to taste. Cook, stirring, until the liquid evaporates. Add the wine and cook until it is almost wholly evaporated.
• Add the cream and cook down about 10 minutes or until the mixture is reduced to two cups.
• Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.

MUSHROOM SOUP WITH WINE

Steps:

• Place dried porcini in a 1-cup measuring cup, and fill with hot water. Set aside.
• In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
• Meanwhile, place a large soup pot over medium heat, and add oil. When hot, add onion and saute until softened, about 5 minutes. Add garlic, and stir for about 30 seconds. Drain porcini, straining and reserving liquid.
• Chop porcini and add to onion mixture. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes. When potatoes are tender, add them and their cooking liquid to pan of mushrooms. Add porcini soaking liquid and 1 cup water. Bring to a simmer, cover, and cook gently for 20 minutes.
• Allow soup to cool slightly. Working in batches, use a blender to puree soup. Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk. Reheat just until soup is steaming; do not boil. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.

WILD MUSHROOM SOUP

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 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.