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.
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
More about "wild mushroom soup recipes"
WILD MUSHROOM SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 15 minsCategory Healthy Mushroom Soup RecipesCalories 108 per serving
- 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
From nourishedkitchen.com
5/5 (2)Estimated Reading Time 5 minsServings 6Calories 244 per serving
- 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
From wcwf.ca
WILD MUSHROOM SOUP - CAROLINE'S COOKING
From carolinescooking.com
WILD MUSHROOM SOUP RECIPE - BBC FOOD
From bbc.co.uk
WILD MUSHROOM SOUP – AMYKITCHEN
From amykitchen.com
HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
WILD MUSHROOM SOUP - SWANSON
From campbells.com
CREAMY WILD MUSHROOM SOUP - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
CREAM OF WILD MUSHROOM SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WILD MUSHROOM SOUP RECIPE | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
CREAM OF WILD MUSHROOM SOUP RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CARNATION® | WILD MUSHROOM SOUP
From carnationmilk.ca
O'CHARLEY'S WILD MUSHROOM CREAM SOUP RECIPE - SECRET COPYCAT …
From secretcopycatrestaurantrecipes.com
SOUPS WITH MUSHROOMS RECIPES - THERESCIPES.INFO
From therecipes.info
WILD MUSHROOM SOUP WITH SHERRY & THYME - RECIPE - FINECOOKING
From finecooking.com
SLOW COOKER WILD MUSHROOM SOUP RECIPE - VEGAN IN THE FREEZER
From veganinthefreezer.com
CREAM OF WILD MUSHROOM SOUP - RICARDO CUISINE
From ricardocuisine.com
WILD MUSHROOM SOUP - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
LOW-CARB WILD MUSHROOM SOUP - RECIPE - DIET DOCTOR
From dietdoctor.com
WILD MUSHROOM SOUP RECIPE - MOTHER EARTH LIVING
From motherearthliving.com
FRESH WILD MUSHROOM SOUP RECIPE | BON APPéTIT
From bonappetit.com
WILD MUSHROOM SOUP RECIPE | MYRECIPES
From myrecipes.com
BEST POTATO AND WILD MUSHROOM SOUP RECIPES - FOOD NETWORK
From foodnetwork.ca
WILD MUSHROOM SOUP RECIPE | MYRECIPES
From myrecipes.com
WEST COAST WILD MUSHROOM SOUP - WEST COAST KITCHEN GARDEN
From sabrinacurrie.com
THE CLASSIC WILD MUSHROOM SOUP - MOMSDISH
From momsdish.com
WILD MUSHROOM SOUP INSPIRED BY SEINFELD - BINGING WITH BABISH
From bingingwithbabish.com
CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL
From eatingwell.com
WILD MUSHROOM SOUP - READER'S DIGEST CANADA
From readersdigest.ca
WILD MUSHROOM SOUP WITH SHERRY AND THYME - VINDULGE
From vindulge.com
WILD MUSHROOM SOUP
From wildfooduk.com
WILD MUSHROOM SOUP - ANTONIO CARLUCCIO FOUNDATION
From antoniocarlucciofoundation.org
WILD MUSHROOM SOUP WITH PARMESAN TOASTS RECIPE - FOOD & WINE
From foodandwine.com
WILD MUSHROOM SOUP | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
CREAMY WILD MUSHROOM SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
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 »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #clear-soups #soups-stews #asian #japanese
You'll also love