Wild Mushroom Soup Recipes

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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.

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

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

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.

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

It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.

Provided by Jeff Gordinier

Categories     weekday, soups and stews, appetizer

Time 1h15m

Yield 4 to 5 quarts, or 12 servings

Number Of Ingredients 10

1/2 cup olive oil
2 pounds white button mushrooms, quartered
2 pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped
2 cups diced yellow onion
1 cup sliced leeks (white part only)
1/4 cup sliced garlic (about 6 cloves)
1/2 cup Madeira
3 teaspoons fine sea salt
3 1/2 quarts unsalted wild mushroom stock (see recipe), or as needed
2 cups whole milk

Steps:

  • In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
  • When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
  • Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
  • Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1013 milligrams, Sugar 11 grams

WILD-MUSHROOM SOUP



Wild-Mushroom Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 7

1 1/2 pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms
6 cups chicken or beef stock
1 tablespoon curry powder
1 tablespoon light soy sauce
Salt and freshly ground pepper to taste
3 tablespoons plain yogurt, lightly stirred
1 tablespoon minced coriander leaves

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



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

WILD MUSHROOM STEW



Wild Mushroom Stew image

This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.

Provided by Tao,RN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 50m

Yield 2

Number Of Ingredients 11

3 tablespoons vegetable oil
2 cups beech mushrooms
2 cups oyster mushrooms, sliced
1 cup shiitake mushrooms, chopped
½ cup chicken stock
½ teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons diced red bell pepper
2 tablespoons sliced green onions
1 teaspoon ground white pepper

Steps:

  • Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
  • Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
  • Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
  • Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g

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 SOUP



Wild Mushroom Soup image

Categories     Soup/Stew     Mushroom     Sauté     Low Fat     Healthy     Thyme     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 1/2 cups canned low-salt chicken broth or vegetable broth
1 1/2-ounce package dried porcini mushrooms*
1 tablespoon olive oil
1 1/2 cups chopped onions
12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
8 ounces button mushrooms, sliced
3 garlic cloves, minced
4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
4 teaspoons all purpose flour
2 cups low-fat (1%) milk
Dried porcini mushrooms are sold at Italian markets, specialty foods stores and many supermarkets.

Steps:

  • Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.
  • Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

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WILD MUSHROOM SOUP RECIPE | EATINGWELL
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2021-12-20 Step 3. Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and …
From eatingwell.com
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  • If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry, then coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Add enough broth to the soaking liquid to equal 5 cups. Coarsely chop the morels and creminis.)
  • Heat oil in a large pot over medium heat. Add carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala and cook for 1 minute more.
  • Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.
  • Puree the soup with an immersion blender or in a regular blender or food processor. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.


WILD MUSHROOM SOUP RECIPE - NOURISHED KITCHEN
wild-mushroom-soup-recipe-nourished-kitchen image
2020-10-27 Pour in the broth, and bring to a boil over medium-high heat. As soon as the pot reaches a boil, turn down the heat to medium-low and simmer …
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5/5 (2)
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  • Warm a Dutch oven on the stove over medium heat, and then add the butter and olive oil. Cook them both together until the butter melts and begins to froth.
  • Toss in the shallot and celery, sautéeing them in the hot fat until they soften and become fragrant - about 4 minutes. Deglaze the pan by stirring in the white wine, and then stir in the mushrooms. Sprinkle them with thyme, salt, and pepper. Stirring occasionally, let the mushrooms cook with the shallot and onions until they soften and release their liquid, about 3 minutes further.
  • Pour in the broth, and bring to a boil over medium-high heat. As soon as the pot reaches a boil, turn down the heat to medium-low and simmer until the mushrooms are completely soft and cooked through - about 15 minutes further.
  • Turn off the heat, and stir in the cream. Then blend with an immersion blender until smooth. Ladle into bowls and serve right away, or transfer it to the fridge to keep up to 3 days.


CREAM OF WILD MUSHROOM SOUP WITH WILD RICE RECIPE
2021-06-26 Directions: Boil wild rice for 50-55 minutes until fully cooked. Place dried wild mushrooms in a bowl of lukewarm water, and soak for 15-20 minutes to rehydrate, saving the water used to soak the mushrooms to add to the soup base. While the rice is cooking, heat butter in a heavy-bottomed pan and add the crushed garlic, chopped onions and celery.
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WILD MUSHROOM SOUP - CAROLINE'S COOKING
2021-11-15 Warm roughly 1tbsp (14g, ⅓) of the butter in a medium-large pot (around 3.5 - 4 quart/3.2 - 3.8 litres) over a medium heat and add the onion. Cook, stirring now and then, for a minute to start it softening then add the leek. Cook another 3 - 4 minutes until the onion is fairly opaque and softened.
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WILD MUSHROOM SOUP RECIPE - BBC FOOD
Cook out for 20 minutes. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a ...
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WILD MUSHROOM SOUP – AMYKITCHEN
2021-12-31 Bring to aboil the thyme, vinegar, bouillon cube, and water. Reduce to low heat andsimmer for 15 minutes, or until the celery is tender. Purée the cream with an immersion blender untilthe desired consistency is achieved. Serve garnished with finely choppedparsley and a few sautéed mushroom pieces. Calories: 165 kcal.
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HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES
Method. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning.
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WILD MUSHROOM SOUP - SWANSON
2010-09-05 Heat the butter in a 4-quart saucepot over medium heat. Add the mushrooms, onion, carrot and celery and cook for 10 minutes or until the vegetables are tender. Step 2. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for …
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CREAMY WILD MUSHROOM SOUP - INSIDE THE RUSTIC KITCHEN
2019-02-24 Instructions. Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat. Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.
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CREAM OF WILD MUSHROOM SOUP RECIPE - SIMPLY RECIPES
2022-05-11 Place dried wild mushrooms in a medium bowl and cover with 3 cups of very hot water. Let sit for 30 minutes. Line a sieve with a dampened paper towel or coffee filter. After 30 minutes strain the mushrooms through the filter, reserving at least one cup of the mushroom liquid. Roughly chop the reconstituted wild mushrooms.
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WILD MUSHROOM SOUP RECIPE | SOMETHING NEW FOR DINNER
Chop the mushrooms into 1/2" pieces and add to the soup pot. Line a cup with a coffee filter and pour the residual liquid through the cup to strain out any debris. Add the liquid to the soup pot. Add the chicken broth to the pot and bring to a boil. Reduce the heat, cover and cook for about 45 minutes. Remove from the heat.
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CREAM OF WILD MUSHROOM SOUP RECIPE | TASTE OF FRANCE
2020-01-28 3 Melt 1½ tablespoons of the butter over medium heat in a large soup pot. Turn the heat down to medium-low, and cook the shallots until they are very lightly browned, about 6-7 minutes, stirring frequently. 4 Add all the mushrooms to the pot, cover, and cook over low heat for 20-25 minutes. 5 Add the chicken stock, salt, and pepper.
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CARNATION® | WILD MUSHROOM SOUP
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O'CHARLEY'S WILD MUSHROOM CREAM SOUP RECIPE - SECRET COPYCAT …
2021-12-15 Stir and cook to make a thick paste. Whisk in cream. Cook just to warm though. Whisk cream mixture into soup. Using a hand blender, puree soup to a nice consistency. Allow to continue to simmer for about 5 more minutes, stirring so not to burn. Serve hot garnished with reserved mushroom slices, if desired.
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WILD MUSHROOM SOUP WITH SHERRY & THYME - RECIPE - FINECOOKING
Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce.
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SLOW COOKER WILD MUSHROOM SOUP RECIPE - VEGAN IN THE FREEZER
2019-03-09 Saute the onions for about 5 minutes. Add the chopped button mushrooms and saute for another 5 minutes. Drain the reconstituted mushrooms. Add the exotic mushrooms and the button mushroom mixture to a slow cooker. Add the vegetable broth, white wine, tarragon, salt and pepper. Cook on low 3 to 4 hours.
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CREAM OF WILD MUSHROOM SOUP - RICARDO CUISINE
In a pot over medium heat, brown the mushrooms and onion in the butter. Continue cooking until the mushrooms are caramelized and the juices have completely evaporated. Add the broth, potatoes and dried mushrooms. Bring to a boil. Cover and simmer about 20 minutes or until the potatoes are tender. In a blender, purée the soup until smooth.
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WILD MUSHROOM SOUP - RUNNING TO THE KITCHEN®
2022-03-31 Instructions. 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 …
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LOW-CARB WILD MUSHROOM SOUP - RECIPE - DIET DOCTOR
2018-01-23 Instructions. Clean, trim, and chop celery root and mushrooms. Peel and finely chop shallot and garlic. Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan until golden brown. Save a couple of tablespoons of mushrooms for garnish. Add thyme, vinegar, bouillon cube, and water and bring to a boil.
From dietdoctor.com


WILD MUSHROOM SOUP RECIPE - MOTHER EARTH LIVING
2014-02-20 1. Melt the butter in a heavy stockpot over medium-high heat. When it froths, turn down the heat to medium-low, stir in the shallot and thyme, and sauté until fragrant, about 3 minutes. 2. Toss the mushrooms into the pot and sprinkle with the salt and white pepper. Cover the pot and sweat the mushrooms until tender, about 10 minutes.
From motherearthliving.com


FRESH WILD MUSHROOM SOUP RECIPE | BON APPéTIT
2005-10-31 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 …
From bonappetit.com


WILD MUSHROOM SOUP RECIPE | MYRECIPES
Recipes; Wild Mushroom Soup; Wild Mushroom Soup. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review Puree if you prefer your soup smooth rather than chunky. To serve without pureeing, decrease chicken broth to 3 cups. Recipe by Southern Living November …
From myrecipes.com


BEST POTATO AND WILD MUSHROOM SOUP RECIPES - FOOD NETWORK
2010-03-31 Add the chanterelle mushrooms and cook an additional 2 minutes. Step 3. Add the potatoes, reserved porcini liquid and chicken stock. Season with salt and pepper to taste. Bring to a boil and reduce heat to a simmer. Simmer the soup for 30 minutes, or until the potatoes are soft. Remove from heat and puree in a blender.
From foodnetwork.ca


WILD MUSHROOM SOUP RECIPE | MYRECIPES
Dissolve bouillon cubes in 2 cups boiling water. Set aside. Advertisement. Step 2. Bring wine, 1/2 cup chicken broth, and dried mushrooms to a boil in a small saucepan. Remove from heat, and let stand 30 minutes. Step 3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion.
From myrecipes.com


WEST COAST WILD MUSHROOM SOUP - WEST COAST KITCHEN GARDEN
2019-10-10 I've been cooking up a mushroom storm. Mushroom toasts, a delicious croustade, on salads, Fried Oyster Mushrooms, and in Mushroom Lentil Stew but this wild mushroom soup is one of my absolute favorites. This soup is delicious with my Fast and Easy Rosemary No Knead Bread and the fall favorite Rocket and Pear Salad.It also makes a great starter. For a …
From sabrinacurrie.com


THE CLASSIC WILD MUSHROOM SOUP - MOMSDISH
Boil the Mushrooms: First, bring a large pot of water to boil and cook the sliced mushrooms for 15 minutes. Drain, rinse, and set them aside. Cook the Veggies: In a Dutch oven or soup pot, sauté the onions in a couple of tablespoons of olive oil until soft and translucent. Next, stir in the mushrooms and carrots and sauté until the carrots ...
From momsdish.com


WILD MUSHROOM SOUP INSPIRED BY SEINFELD - BINGING WITH BABISH
2017-05-09 Blend until nearly smooth, stop the blender, and add torn bread pieces. Turn the blender on high, and while running, stream remaining 1/4 cup olive oil in through the top, until soup is creamy and emulsified. In 4 warm, shallow soup bowls, pile a handful of wild mushrooms in the center of each bowl. Pour soup around the mushrooms, until soup ...
From bingingwithbabish.com


CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL
Instructions Checklist. Step 1. Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
From eatingwell.com


WILD MUSHROOM SOUP - READER'S DIGEST CANADA
Reduce heat and simmer, uncovered, 10 minutes. Preheat grill or broiler. Brush bread lightly on both sides with remaining oil and toast until golden, about 1 minute per side. Cut into cubes and place in a medium bowl. Add parsley and mint and toss. Season soup to taste with salt and pepper. Ladle into bowls and sprinkle with croutons.
From readersdigest.ca


WILD MUSHROOM SOUP WITH SHERRY AND THYME - VINDULGE
2019-10-09 Add stock, sherry, thyme, rehydrated mushrooms, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken. In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling.
From vindulge.com


WILD MUSHROOM SOUP
Clean and chop the wild mushrooms. Melt the butter in a large pan set over a low heat. Cook the onion gently for a few minutes without browning, until softened. Add the garlic, mushrooms and the thyme sprig and cook for a further ten minutes, stirring from time to time, until the mushrooms are softened. Add the stock, bring to the boil and ...
From wildfooduk.com


WILD MUSHROOM SOUP - ANTONIO CARLUCCIO FOUNDATION
Chop the drained funghi porcini. Heat the olive oil in a large saucepan and fry the onion for 10 minutes, until soft. Add the sliced mushrooms and the chopped funghi porcini, and fry for about 8 minutes. Then add the cornflour and stock, with the porcini soaking water, and mix well together. Simmer for about 30 minutes.
From antoniocarlucciofoundation.org


WILD MUSHROOM SOUP WITH PARMESAN TOASTS RECIPE - FOOD & WINE
Directions. Step 1. Preheat the broiler. Lightly brush both sides of each slice of bread with olive oil and arrange on a baking sheet. Broil for 1 minute, until toasted. Flip the bread, sprinkle ...
From foodandwine.com


WILD MUSHROOM SOUP | RECIPES | FUSTINI'S OILS AND VINEGARS
Melt butter with olive oil in a large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften about 4 ...
From fustinis.com


CREAMY WILD MUSHROOM SOUP - A SPICY PERSPECTIVE
2020-10-17 Saute the mushrooms until the moisture has released and evaporated, 10 minutes. Then scoop 3/4 of the mushrooms out and set aside. Add the leeks back to the pot. Pour in the stock, wine and sherry. Bring to a boil, then lower the heat. Simmer for 15 minutes. Puree the soup using an immersion blender.
From aspicyperspective.com


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