Best Mushroom Broth Recipes

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SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH



Slow-Roasted Salmon With Mushroom-Leek Broth image

This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.

Provided by Sue Li

Categories     dinner, easy, weeknight, seafood, soups and stews, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skin-on or skinless salmon
2 tablespoons sesame oil, plus more for serving
Kosher salt
2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
8 ounces fresh shiitake mushrooms, destemmed and sliced
4 cups chicken broth
2 cups cooked short-grain white rice
Fresh ginger, peeled and cut into very thin matchsticks, for serving

Steps:

  • Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
  • While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
  • Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
  • To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH



Hearty Veggie Soup in a Creamy Mushroom Broth image

This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.

Provided by DanaC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

¼ cup margarine
1 cup chopped celery
1 cup chopped carrot
½ onion, chopped
8 slices deli ham, chopped
3 potatoes, peeled and cubed
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
water to cover
2 cups bite-size broccoli florets
2 (10.75 ounce) cans condensed cream of mushroom soup
10 (1 ounce) slices processed cheese food product, Swiss flavor
8 cups 2% milk
1 teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
  • Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 32.4 g, Cholesterol 31.9 mg, Fat 13.2 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 4.8 g, Sodium 1401.1 mg, Sugar 11.5 g

WILD MUSHROOM RAVIOLI IN PORCINI BROTH



Wild Mushroom Ravioli in Porcini Broth image

Categories     Mushroom     Onion     Pasta     Sauté     Sherry     White Wine     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Steps:

  • Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
  • Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
  • Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

MUSHROOM BROTH



Mushroom Broth image

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Provided by wsf

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 55m

Yield 5

Number Of Ingredients 9

12 cups water
3 pounds earthy mushrooms
3 stalks celery, roughly chopped
2 large onions, roughly chopped
2 carrots, roughly chopped
1 bouquet garni
3 cloves garlic
2 bay leaves
salt and ground black pepper to taste

Steps:

  • Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
  • Strain stock into a jar, discard vegetables, and your stock is good to go.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 20.2 g, Fat 1.2 g, Fiber 6.2 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 104.3 mg, Sugar 8.8 g

GINGER-MISO STRIPED BASS IN SHIITAKE MUSHROOM BROTH



Ginger-Miso Striped Bass in Shiitake Mushroom Broth image

Categories     Fish     Ginger     Mushroom     Soy     Sauté     Quick & Easy     Dinner     Seafood     Bass     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free

Yield Makes 2 servings

Number Of Ingredients 9

2 cups water
4 tablespoons red miso (aka-miso), divided
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
3 green onions, dark and pale green part thinly sliced, white part minced
4 tablespoons vegetable oil, divided
1 tablespoon minced peeled fresh ginger
2 6-ounce skinless striped bass fillets
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh cilantro

Steps:

  • Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
  • Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
  • Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.

DELICIOUS GOLDEN MUSHROOM SOUP WITH BEEF BROTH DAIRY FREE



Delicious Golden Mushroom Soup With Beef Broth Dairy Free image

So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too.

Provided by ChandraSoleil

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
1 onion, sliced thin
4 garlic cloves, minced
1 (10 ounce) package cremini mushrooms, sliced
1/2 cup dry white wine
2 tablespoons all-purpose flour
1 quart beef broth
salt
pepper

Steps:

  • Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!

Nutrition Facts : Calories 205, Fat 14.2, SaturatedFat 2.2, Sodium 900.5, Carbohydrate 10.3, Fiber 1.1, Sugar 2.7, Protein 5.4

WILD MUSHROOM BROTH



Wild Mushroom Broth image

Provided by Molly O'Neill

Categories     project, soups and stews, side dish

Time 2h10m

Yield One quart

Number Of Ingredients 6

1 ounce dried cepes, porcini or other wild mushrooms
2 pounds white mushrooms
1/2 pound shiitake mushrooms
1 sprig fresh thyme
1/2 teaspoon black peppercorns
3 quarts cold water

Steps:

  • Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.
  • Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

Nutrition Facts : @context http, Calories 1, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 0 grams

WALKERS' WILD MUSHROOM, BACON & BARLEY BROTH



Walkers' wild mushroom, bacon & barley broth image

This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread

Provided by Good Food team

Categories     Lunch, Soup

Time 1h35m

Number Of Ingredients 12

200g pack bacon lardons or rashers
2 onions
4 medium carrots
3 celery sticks
2 garlic cloves , crushed
1 sprig rosemary and thyme
30g pack dried porcini or dried mixed wild mushrooms
1 glass white wine
1 ½l chicken stock
175g pearl barley , well rinsed
1 small head spring greens or chunk of Savoy cabbage
parmesan or any strong hard cheese, grated, to serve

Steps:

  • Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
  • Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
  • Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
  • When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.75 milligram of sodium

INSTANT POT® MUSHROOM BROTH



Instant Pot® Mushroom Broth image

This is a basic mushroom broth used for flavoring soup, pasta, and rice. Any combination of mushrooms can be used, but I find the baby bellas make the richest, most flavorful broth. Fresh herbs add a lot of flavor but since I do not know the specifics of what you will be using this for, I kept this basic and left them out. Store in the refrigerate up to 5 days or freeze up to 3 months.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h55m

Yield 10

Number Of Ingredients 7

2 (8 ounce) packages baby portobello mushrooms, sliced
1 large onion, halved
1 large carrot, halved
1 stalk celery, halved
1 teaspoon salt
1 bay leaf
10 cups water

Steps:

  • Combine mushrooms, onion, carrot, celery, salt, bay leaf, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 30 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
  • Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

Nutrition Facts : Calories 21.5 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 1.4 g, Sodium 251.2 mg, Sugar 1.9 g

TORTELLONI IN MUSHROOM-PARMESAN BROTH



Tortelloni in Mushroom-Parmesan Broth image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 23

2 cups all-purpose flour, plus more for dusting
2 large eggs
3 tablespoons extra-virgin olive oil
10 ounces mixed wild mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt
3/4 cup fresh ricotta cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1 large egg yolk
Pinch of freshly grated nutmeg
3/4 cup dried porcini mushrooms (about 3/4 ounce), rinsed
1 onion, quartered
1 carrot, roughly chopped
2 stalks celery, roughly chopped
1 large piece parmesan cheese rind
5 sprigs parsley, plus chopped leaves for topping
3 sprigs thyme
1 teaspoon black peppercorns
Kosher salt
1 wide strip of lemon zest
Chopped fresh chives, for topping

Steps:

  • Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds. Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  • Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg.
  • Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1 1/2 hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside.
  • Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands. Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about 1/8 inch thick. Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares. Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling. Bring the 2 opposite points of the triangle together around your finger to form a ring; lightly moisten and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni.
  • Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley.

MUSHROOM TORTELLINI IN MUSHROOM BROTH



Mushroom Tortellini in Mushroom Broth image

Categories     Soup/Stew     Mushroom     Pasta     Appetizer     Parmesan     Celery     Leek     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings or about 80 tortellini

Number Of Ingredients 20

2 cups boiling-hot water
1 1/2 oz dried porcini mushrooms (1 1/2 cups)
1 large leek
1 piece Parmigiano-Reggiano with rind (at least 6 oz)
1/2 lb fresh cremini mushrooms, caps and stems chopped separately
1/4 lb fresh shiitake mushrooms, caps and stems chopped separately
2 teaspoons minced garlic
3/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley plus 2 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 (3- to 4-inch) piece celery rib
4 cups cold water
4 cups beef broth
8 black peppercorns, cracked
Fresh pasta dough at room temperature
All-purpose flour for dusting
Garnish: small fresh flat-leaf parsley leaves
Special Equipment
kitchen string; cheesecloth; a pasta maker; a 2-inch round cookie cutter

Steps:

  • Prepare vegetables for stuffing and broth:
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Finely chop porcini. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
  • Trim leek, reserving about 5 inches of green leaves, and rinse greens well. Halve rest of leek lengthwise, then rinse well under cold water and pat dry. Coarsely chop greens and finely chop white and pale green parts, reserving greens separately.
  • Finely grate enough cheese to measure 1/4 cup, then cut off and reserve rind. Reserve remaining piece of cheese.
  • Make filling for tortellini:
  • Pulse cremini caps, shiitake caps, 1/3 cup chopped porcini, white and pale green parts of leek, garlic, and 1/2 teaspoon salt in a food processor until finely minced.
  • Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring constantly, until liquid mushrooms give off is evaporated and mushrooms are golden, about 10 minutes. Transfer to a bowl and cool completely. Stir in 1/4 cup grated cheese, 1 tablespoon parsley, and salt and pepper to taste.
  • Make broth:
  • Tuck parsley and thyme sprigs into celery and tie together tightly with string to make a bouquet garni. Bring cold water, beef broth, bouquet garni, cracked peppercorns, cremini stems, shiitake stems, leek greens, remaining chopped porcini, porcini soaking liquid, cheese rind, and remaining 1/4 teaspoon salt to a simmer in a 3-quart heavy saucepan, stirring occasionally. Reduce heat and cook at a bare simmer, partially covered, 45 minutes.
  • Pour broth through a large sieve lined with a double thickness of rinsed and squeezed cheesecloth (or dampened paper towels) into a large bowl, pressing on and discarding solids. Return broth to saucepan.
  • Roll out pasta and form tortellini:
  • Set smooth rollers of pasta maker at widest setting. Cut pasta dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
  • Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. (Cut sheet of dough in half if it gets too long.)
  • Cut out as many rounds as possible from sheet with cookie cutter (reserve trimmings for another use, such as chicken noodle soup). Transfer rounds in 1 layer to a lightly floured wax-paper-lined baking sheet and cover with plastic wrap.
  • Working with 5 pasta rounds at a time, put 1/4 teaspoon filling in center of each round, keeping remaining rounds covered tightly with plastic wrap. Moisten edges of filling-topped rounds with a fingertip dipped in water and fold in half, letting bottom edge protrude slightly beyond top edge, then press top edge to bottom half to seal. Holding straight edge of half-moon against nail of your little finger, wrap half-moon around fingertip (which will cause curved edge to flip up), overlapping corners and pinching to seal. Transfer tortellini to a dry kitchen towel (not terry cloth).
  • Roll out and cut remaining dough and make more tortellini in same manner, working with 1 piece at a time.
  • Cook tortellini:
  • Bring broth to a boil and season with salt and pepper. Add tortellini and cook at a strong simmer, stirring gently once or twice, until tender, 3 to 5 minutes.
  • Ladle broth with 8 to 10 tortellini per person into bowls and serve remaining piece of Parmigiano-Reggiano on the side for grating.

BLACK BARLEY WITH MUSHROOM BROTH



Black Barley With Mushroom Broth image

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

Provided by Jeremy Fox

Categories     Bon Appétit     Soup/Stew     Barley     Mushroom     Healthy     Kid-Friendly     Vegetarian     Small Plates

Yield 4 servings

Number Of Ingredients 8

1 cup black barley
12 crimini or white button mushrooms, stems and caps separated
4 bay leaves
1 tablespoon kosher salt, plus more
4 large eggs
1 small red or watermelon radish, trimmed, thinly sliced
1/4 cup kimchi, thinly sliced
Small cilantro sprigs and olive oil (for serving)

Steps:

  • Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
  • Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80-90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
  • While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
  • Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10-12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
  • Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.
  • Do Ahead
  • Barley can be soaked 1 day ahead. Keep chilled.

MUSHROOM RAVIOLI IN BEEF BROTH



Mushroom Ravioli in Beef Broth image

There is nothing more satisfying than an awesome bowl of soup on a cold rainy evening. I love anything mushroom and this fits the crave! Pair it with a decent bottle of wine and a crispy baguette and you have a fancy dinner!

Provided by Amy CooksToo

Categories     Other Soups

Number Of Ingredients 20

1 Tbsp butter
1/4 c chopped baby bella mushroom (or wild mushrooms if you can get them) (finely chopped)
3/4 c chopped white mushrooms (finely chopped)
1/2 small onion (finely chopped)
1 clove garlic (finely chopped)
1 Tbsp minced italian parsley
1 tsp oregano, dried
1 Tbsp flour
3 Tbsp mascarpone cheese
2 Tbsp tablespoon freshly grated parmesan cheese
1 Tbsp cream
2 c flour (i use 1 cup 00 and one cup semolina but all purpose works well too)
1/2 tsp sea salt
3 large eggs
1/2 c onion diced fine
1/2 c carrot chopped
1/2 c celery chopped
1 qt homemade beef broth
olive oil for sautéing
fresh grated parmesan for serving

Steps:

  • 1. MUSHROOM FILLING In a well seasoned cast iron pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
  • 2. RAVIOLI PASTA Makes about 60. Freeze what you don't use for another night! On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Knead until you have a soft dough. Wrap in plastic and let rest one hour in the refrigerator. Cut dough into 3-4 parts, keep parts you aren't working with wrapped in plastic. Flatten part you are working with and roll through pasta machine until thin and slightly transparent. Sprinkle dough with flour so it doesn't stick. Fold the sheet in half and mark midpoint. Open the sheet back up noting where the center is. Use your Anolini stamp (you can also eyeball it and use a knife or pasta cutter to form the ravioli. I bought the Anolini stamp - it was winter I was bored.) and lightly stamp the dough to mark your shapes. Drop approximately 1 heaping teaspoon full of mushroom filling in the spots marked out on the half pasta sheet. Fold the other side over and with your fingers press between each ravioli, sealing the dough in place. Use the Anolini stamp to press and seal. Place on floured wax or parchment paper set in a cookie sheet.
  • 3. BEEF BROTH Heat olive oil in a soup pot, I use 4 quart size, add veggies and sauté until the onions are translucent. Add beef broth bring to a slow simmer. Simmer until veggies are tender. Cover and keep warm.
  • 4. ASSEMBLY Bring a large pot of salted water to a boil. Add a handfull of ravioli for each person, I use 10-12 per person. The ravioli are done when they float. Strain ravioli with a slotted spoon and place the ravioli in a soup bowl. Toss with some butter. Pour a ladle or two of beef broth over. Top with grated Parmesan.

SWEET-POTATO GNOCCHI IN WILD MUSHROOM BROTH



Sweet-Potato Gnocchi In Wild Mushroom Broth image

Provided by Molly O'Neill

Categories     soups and stews, side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 7

3 ounces dried cepes
1 1/2 pounds sweet potatoes
1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
2 tablespoons minced sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese

Steps:

  • Combine cepes and 6 cups water in a saucepan. Simmer over medium heat until reduced to 1 quart, about 30 minutes. Strain through a fine mesh sieve. Finely chop the mushrooms. Set both broth and mushrooms aside.
  • Preheat oven to 350 degrees. Place the sweet potatoes on a baking sheet. Bake until tender, about 40 minutes. Peel and pass through a ricer into a large bowl. Combine sweet-potato puree, flour, sage, salt and pepper. Place the dough on a lightly floured surface. Knead the dough, adding more flour if needed, until it is smooth and slightly sticky. Shape the dough into small dumplings. Set aside.
  • Pour the mushroom broth in a medium saucepan. Bring to a simmer over medium heat. Working in batches, drop the gnocchi into the broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total. Remove with a slotted spoon and divide among 4 warmed bowls. Ladle the broth over the gnocchi, sprinkle with Parmesan and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 1 gram, Carbohydrate 65 grams, Fat 3 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 485 milligrams, Sugar 8 grams

WILD MUSHROOM SOUP WITH SPINACH AND GINGER BROTH



Wild Mushroom Soup with Spinach and Ginger Broth image

Categories     Soup/Stew     Ginger     Mushroom     Spinach     Fall     Bon Appétit

Yield Makes 12 to 14 servings

Number Of Ingredients 11

4 tablespoons vegetable oil
12 ounces fresh shiitake mushrooms, stemmed, caps sliced
12 green onions, white and pale green parts thinly sliced, tops cut into 1/2-inch lengths and reserved
1 5-inch piece fresh ginger, peeled, thinly sliced
6 garlic cloves, minced
12 cups water
3 14 1/2-ounce cans low-salt chicken broth
1 cup dried porcini mushrooms* (about 3/4 ounce), rinsed briefly
3 teaspoons sugar
1 1/2 teaspoons salt
1 6-ounce package baby spinach, thinly sliced

Steps:

  • Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and sauté until golden, about 5 minutes. Transfer mushrooms to medium bowl. Heat remaining 1 tablespoon oil in same pot. Add thinly sliced green onions, ginger, and garlic; sauté 1 minute. Add water, broth, and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes. Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 minutes. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.) Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls.
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

THAI CHICKEN & MUSHROOM BROTH



Thai chicken & mushroom broth image

An ideal recipe for getting your Thai tastebuds into practice

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Soup

Time 15m

Number Of Ingredients 8

1l hot chicken stock
1 tbsp Thai red curry paste
1 tbsp Thai fish sauce
2 tsp sugar
zest and juice 2 limes
100g Portobello mushrooms, sliced
bunch spring onions, sliced, whites and greens seperated
200g leftover chicken, shredded

Steps:

  • Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
  • Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.

Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.32 milligram of sodium

RAVIOLI IN MUSHROOM BROTH



Ravioli in Mushroom Broth image

This is a rich alternative to marinara sauce - serve this with a salad and some crusty bread, and you have a very pleasant dinner. A wok is a great dish to use for this - you can saute the vegetables and simmer the pasta in the same dish.

Provided by ChrisMc

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, sliced
1/2 lb mushroom, chopped
2 tablespoons oil
2 cloves garlic, crushed
2 tablespoons flour
1 3/4 cups beef broth
1/3 cup red wine
3 tablespoons parsley
1 teaspoon basil
1/4 teaspoon pepper
1 lb meat ravioli

Steps:

  • Heat oil and saute onion, mushrooms, and garlic.
  • Stir in flour and blend.
  • Add broth, wine basil, parsley, and pepper.
  • Bring the mixture to a boil, add the pasta, and cook until tender.

Nutrition Facts : Calories 124.2, Fat 7.4, SaturatedFat 0.9, Cholesterol 0.3, Sodium 257, Carbohydrate 8.8, Fiber 1.2, Sugar 2.3, Protein 3.5

WILD MUSHROOM BROTH WITH BUCKWHEAT NOODLES



Wild Mushroom Broth With Buckwheat Noodles image

Provided by Molly O'Neill

Categories     dinner, pastas, project, soups and stews, main course

Time 45m

Yield 2 main course servings or 4 first course servings

Number Of Ingredients 6

1 teaspoon vegetable oil
1/2 pound morel mushrooms, cut into 1-inch bands
2 quarts wild mushroom broth (see recipe)
1/2 teaspoon soy sauce
1 pound soba (Japanese buckwheat noodles)
1/2 cup minced scallions

Steps:

  • Heat the vegetable oil in a large saute pan. Saute the morels over high heat until golden, about 3 to 5 minutes. Set aside.
  • Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes.
  • Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes. Remove from heat. Stir in morels. Ladle into four bowls and garnish with scallions.

TOFU AND SCALLIONS IN MUSHROOM BROTH



Tofu and Scallions in Mushroom Broth image

Serve this simple broth in small bowls as an appetizer, similar to miso soup.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4

Number Of Ingredients 6

1 ounce dried shiitake mushrooms (1 cup)
4 cups water
1 tablespoon soy sauce, preferably tamari
1/2 teaspoon rice wine vinegar (unseasoned)
2 ounces firm tofu, cut into 1/4-inch cubes (1/4 cup)
1 scallion, green part only, sliced very thin, for garnish

Steps:

  • Combine mushrooms and the water in a small saucepan, and bring to a boil over high heat. Reduce heat until liquid is at a simmer; cook, partially covered, until broth is a rich brown color, about 25 minutes.
  • Strain mixture through a fine sieve into a medium bowl (or large liquid measuring cup), pressing on mushrooms with a wooden spoon to remove as much liquid as possible; discard mushrooms. Stir soy sauce and vinegar into broth; divide evenly among four bowls. Add tofu, and garnish with scallion. Serve immediately.

SESAME CHICKEN AND NOODLES IN MUSHROOM BROTH



Sesame Chicken and Noodles in Mushroom Broth image

Adapted from Cooking Light, August 2012 Although this has a broth component, it's not really a soup- more of a noodle bowl. If you would like it to be a soup, just increase the broth ingredients. The serrano chile gives it a touch of heat, but it's fairly mild. Prep time includes rehydrating the shitake mushrooms.

Provided by IngridH

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 dried shiitake mushrooms
1 cup water, boiling
1 cup chicken broth
4 teaspoons low sodium soy sauce
2 teaspoons fish sauce
2 garlic cloves, crushed
2 inches fresh ginger, sliced
1 serrano chili, thinly sliced
8 ounces dried somen noodles
1 lb chicken cutlet
1/4 teaspoon fresh ground black pepper
1/3 cup toasted sesame seeds
2 teaspoons sesame oil
4 baby bok choy, cut in half lengthwise
1 red bell pepper, sliced
1 lime, cut into wedges

Steps:

  • Place the mushrooms in the boiling water, and let sit for about 1/2 hour to rehydrate. Remove the mushrooms, squeezing out the excess water. Thinly slice the caps, and set aside. Reserve the rehydrating liquid.
  • In a small saucepan, bring soaking liquid, broth, soy sauce, fish sauce, garlic, ginger and chile to a boil. Remove from the heat and reserve.
  • Bring a large pan of water to a boil. Add somen, and cook 3-4 minutes or until the noodles are tender. Drain, and set noodles aside.
  • Sprinkle chicken with black pepper, then coat with sesame seeds, pressing so that they stick.
  • Heat a nonstick skillet over medium high heat. Add the sesame oil, swirling to coat the pan. Add the chicken cutlets, and cook about 3 minutes per side or until they are done. Remove chicken from pan and set aside.
  • Add the bok choy to the same skillet, cut side down. Cook about3 minutes, until the cut side starts to brown. Add the mushroom slices and bell pepper slices. Strain the broth through a sieve into the pan, cover and cook for 2 minutes.
  • Thinly slice the chicken.
  • In each of four serving bowls, place 1/4 of the noodles, 1/4 of the vegetables, and 1/4 of the chicken. Spoon 1/4 of the broth over each bowl. Garnish with the lime, and serve immediately.

Nutrition Facts : Calories 508, Fat 15.5, SaturatedFat 2.5, Cholesterol 72.6, Sodium 1811.4, Carbohydrate 55.8, Fiber 7.2, Sugar 2.5, Protein 37

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