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.
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.
MUSHROOM & WILD RICE SOUP
Steps:
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts : Calories 180 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 625mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
PRESSURE COOKER MUSHROOM AND WILD RICE SOUP
This comforting soup tastes long-simmered, but it's cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don't worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn't a true rice at all but the seed of a grass that's native to North America. When it's cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
- Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
- Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
- Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
- Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
- Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
WILD MUSHROOM SOUP
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
- Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
- Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
WILD RICE AND MUSHROOM SOUP
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
GOURMET CREAM OF WILD MUSHROOM SOUP
This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable.
Provided by Only Gluten Free Recipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 53m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
- Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
- Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.
Nutrition Facts : Calories 374.7 calories, Carbohydrate 13 g, Cholesterol 85.3 mg, Fat 33.1 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 15.2 g, Sodium 1055.7 mg, Sugar 4.8 g
WILD RICE-MUSHROOM SOUP
Looking for a delicious hearty soup? Try this flavorful classic made with all-natural yogurt.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cook wild rice as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add celery, onion and mushrooms; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in flour, sugar and pepper. Stir in cooked wild rice, broth, ham and Worcestershire sauce; cover and simmer 10 minutes over medium heat. Stir in yogurt; heat just until hot (do not boil).
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 6 g, TransFat 0 g
WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)
This is the must-try mushroom soup that you can find at Joey's Restaurants up here in the Northwest. It's my all-time favorite mushroom soup, and I think that is because of the sherry that is added. When I saw a note in their menu that this recipe was featured in a magazine a couple of years ago, I had to find it. Enjoy!
Provided by Pikake21
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grind dried porcini in a blender until powderly.
- Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
- Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
- Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
- Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
- Add remaining broth in a stream, whisking until liquid is smooth.
- Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.
CREAM OF WILD MUSHROOM AND BARLEY SOUP
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
- Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
- Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
- Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.
BRIE AND WILD MUSHROOM SOUP
I obtained this recipe at a local home and garden show a few years ago. The rich, comforting soup is sure to please on chilly days.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside., In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).
Nutrition Facts : Calories 167 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 489mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
WILD MUSHROOM SOUP WITH SHERRY
Steps:
- Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
- Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
- Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.
CREAM OF WILD MUSHROOM SOUP
This is a recipe I created from my brain. Use it or tweak it to make it your own!
Provided by ChefBoyRDave
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Pour vegetable broth into a large pot; bring to a simmer over medium heat.
- Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
- Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
- Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
- Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.
Nutrition Facts : Calories 571.4 calories, Carbohydrate 20.4 g, Cholesterol 176.5 mg, Fat 53 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 32.7 g, Sodium 588.6 mg, Sugar 5.2 g
WILD MUSHROOM SOUP WITH SHERRY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
- Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.
THE DOVE'S NEST WILD MUSHROOM AND SMOKED GOUDA SOUP
Make and share this The Dove's Nest Wild Mushroom and Smoked Gouda Soup recipe from Food.com.
Provided by Bren in LR
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a medium stockpot. Saute the onions, mushrooms and garlic in the oil for 10 minutes. Add the chicken stock.
- Bring to a boil. Add the cheese, stirring until melted. Pour into a blender container.
- Process until the mixture is pureed. Add the vinegar, cream, thyme, basil, salt and pepper. Process for 5 to 10 seconds to blend.
- Ladle into soup bowls and serve immediately.
Nutrition Facts : Calories 243.4, Fat 20.3, SaturatedFat 7.7, Cholesterol 40.3, Sodium 206.3, Carbohydrate 9.9, Fiber 1.4, Sugar 4.4, Protein 7.2
SLOW-COOKER BEEFY WILD MUSHROOM AND BARLEY SOUP
Beef-flavored broth is the robust base for a full-flavored soup loaded with beef, mushrooms and barley.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h15m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
- Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g, TransFat 0 g
WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
- In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
- Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
- To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
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.
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.
WILD MUSHROOM AND BARLEY SOUP
Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet, St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca Posted for World Tour 2005, Canada
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat water to steaming and add mushrooms.
- Cover and let stand for at least 20 minutes until soft.
- Strain, reserve broth and chop mushrooms.
- Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
- Add celery and carrots, cook 5 minutes.
- Add mushrooms, cook 2 minutes.
- Add Sherry and cook until almost evaporated.
- Stir in mushroom broth (reserved liquid from soaking), stock & barley.
- Simmer 30 minutes until almost tender.
- Stir in thyme, salt & pepper.
- Simmer 5 to 10 minutes until tender.
- For Vegetarian use the Vegetable stock.
Nutrition Facts : Calories 208.7, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 355.6, Carbohydrate 34, Fiber 6.5, Sugar 2.1, Protein 5.2
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