WILD MUSHROOM SOUP WITH WHITE TRUFFLES
This intensely flavored soup is a savory opener to any big feast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Bring 2 cups chicken stock to a boil in a medium saucepan. Place dried porcini and morel mushrooms in a medium heat-proof bowl. Pour chicken stock over mushrooms; let steep 20 minutes. Using a slotted spoon, transfer mushrooms to a plate. Pass soaking liquid through a sieve lined with a double layer of cheesecloth set over a bowl. Reserve liquid.
- Heat 1 tablespoon butter and olive oil in a medium stockpot set over medium-low heat. Add onion and garlic; sauté until translucent, about 7 minutes. Add all reserved porcini and morel mushrooms, assorted wild mushrooms, and rosemary and thyme sprigs; season with salt and pepper. Raise heat to medium high; cook until mushrooms have softened and released their liquid, about 5 minutes.
- Add remaining 4 cups chicken stock and reserved mushroom liquid; bring to a boil. Partially cover, reduce heat to medium low, and simmer 30 minutes.
- Remove and discard the herb sprigs. Working in batches, transfer the soup to the bowl of a food processor or blender, and puree until smooth.
- Return the soup to the stockpot. Add the cream and milk; bring just to a boil. Season with salt and pepper.
- In a small skillet, melt the remaining tablespoon butter. Add Hon Shimeji mushrooms, if using; cook over medium-high heat until golden brown, about 6 minutes.
- When ready to serve, divide the soup among 8 soup plates, being sure to distribute the mushrooms evenly. Using a vegetable peeler or a truffle shaver, thinly shave the white truffles over each serving.
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.
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.
CREAM OF WILD MUSHROOM SOUP
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
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 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.
WILD MUSHROOM SOUP
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
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.
More about "wild mushroom soup with white truffles recipes"
RECIPE - CREAMY WILD MUSHROOM SOUP WITH …
From cbh-cyprus.com
10 BEST MUSHROOM TRUFFLE SOUP RECIPES | YUMMLY
From yummly.com
MUSHROOM TRUFFLE PIZZA RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WILD MUSHROOM AND BLACK GARLIC SOUP - A FAMILY FEAST®
From afamilyfeast.com
WOODSY WILD MUSHROOM SOUP RECIPE|WESTON TABLE
From westontable.com
WILD MUSHROOM SOUP RECIPE | EATINGWELL
From eatingwell.com
WILD MUSHROOM SUNCHOKE SOUP | FEASTING AT HOME
From feastingathome.com
RUSTIC WILD CHANTERELLE MUSHROOM SOUP - FOOD GYPSY
From foodgypsy.ca
CROWN CORAL MUSHROOM SOUP, MILKWEED, WHITE LENTILS, TRUFFLE …
From foragerchef.com
WILD MUSHROOM BISQUE WITH TRUFFLE OIL - LCBO
From lcbo.com
CREAM OF WILD MUSHROOM SOUP WITH TRUFFLE OIL - HOUSE & HOME
From houseandhome.com
WILD MUSHROOM SOUP WITH SHERRY & THYME - RECIPE
From finecooking.com
CHANTERELLE MUSHROOMS RECIPES - THERESCIPES.INFO
From therecipes.info
WILD MUSHROOM SOUP WITH WHITE TRUFFLES | RECIPE | WILD …
From pinterest.com
CREAM OF WILD MUSHROOM SOUP WITH WILD RICE RECIPE
From wcwf.ca
TRUFFLE MUSHROOM RISOTTO RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WILD MUSHROOM SOUP WITH WHITE OR BLACK TRUFFLES
From tasteoftruffles.myshopify.com
WILD MUSHROOM SOUP WITH TRUFFLE OIL INFUSE | ROYKITCHEN …
From roykitchenrecipe.wordpress.com
WILD MUSHROOM SOUP RECIPE - BBC FOOD
From bbc.co.uk
WILD MUSHROOM SOUP | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
WILD MUSHROOM SOUP WITH WHITE OR BLACK TRUFFLES
From dailytruffles.com
LONGHORN STEAKHOUSE MUSHROOM BISQUE - COPYKAT RECIPES
From copykat.com
WILD MUSHROOM SOUP RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
RECIPE - WILD MUSHROOM BISQUE WITH TRUFFLE OIL
From lcbo.com
TRUFFLE MUSHROOM SOUP – CHEF AND DIVINE
From chefanddivine.com
MUSHROOM SOUP RECIPE WITH TRUFFLE ZEST: BEST WINTER COMFORT FOOD
From thehobbithold.com
SOUP | TASTE OF TRUFFLES
From tasteoftruffles.com
WILD MUSHROOM SOUP - FOOD LUST PEOPLE LOVE
From foodlustpeoplelove.com
WILD MUSHROOM SOUP WITH TRUFFLES | RECIPE | WILD MUSHROOM SOUP ...
From pinterest.com
WILD MUSHROOM SOUP RECIPE | MYRECIPES
From myrecipes.com
WILD MUSHROOM SOUP WITH TRUFFLE OIL DRESSING - FISHER & PAYKEL
From ourkitchen.fisherpaykel.com
KALE MUSHROOM SOUP - THERESCIPES.INFO
From therecipes.info
WILD MUSHROOM SOUP WITH TRUFFLES | RECIPE | WILD MUSHROOM SOUP ...
From pinterest.co.uk
WILD MUSHROOM SOUP - HAVOC IN THE KITCHEN
From havocinthekitchen.com
WILD MUSHROOM SOUP WITH SHERRY AND THYME - VINDULGE
From vindulge.com
WILD MUSHROOM PASTA WITH TRUFFLE BUTTER - FAMILYSTYLE FOOD
From familystylefood.com
WILD MUSHROOM SOUP WITH PUMPERNICKEL CROUTONS, FRESH MORELS, …
From pinterest.ca
RECIPES - OREGON TRUFFLE FESTIVAL
From oregontrufflefestival.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love