Best Wild Mushroom Soup With Port Wine Recipes

Wild Mushroom Soup with Port Wine image

Provided by pamela peake

Time 2h

Number Of Ingredients 11

1/2 lb butter, room temperature
6 shallots, chopped
4 c dried wild mushrooms
2 c fresh mushrooms, any variety will do
2 c good port wine.
3 c good quality vegetable stock, preferably home made
1/2 c flour
2 c light cream
4 c heavy cream
salt and pepper to taste
fresh chopped parsley

Steps:

1. Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
2. Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
3. Add port wine and reduce liquid again until most of the liquid is gone. Add in 1/2 cup of flour. Stir well to avoid lumps. Add saved mushroom liquid, cook for 1/2 hour at low simmer.
4. Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste. Sprinkle with fresh chopped parsley and enjoy.

Wild Mushroom Soup image

Provided by Trisha Yearwood

Time 1h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 small onion, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 1/2 teaspoons Marsala, optional
About 1/4 cup creme fraiche, for serving
1 tablespoon sliced chives (1/2-inch pieces)
Olive oil, for drizzling

Steps:

Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

Cream of Wild Mushroom Soup image

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.

Mushroom Soup With Port image

Provided by ratherbeswimmin

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 ounce dried wild mushrooms (such as shiitake or porcini)
4 cups chicken broth or 4 cups vegetable broth
1/4 cup unsalted butter
1 medium onion, finely chopped
3/4 lb cremini mushroom, thinly sliced
3 tablespoons all-purpose flour
salt
white pepper
2 teaspoons soy sauce
1 cup half-and-half
5 tablespoons tawny port or 5 tablespoons dry sherry
2 tablespoons finely chopped fresh parsley, for garnish

Steps:

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