Balsamic Mushroom Soup Food

SKINNY BALSAMIC MUSHROOM SOUP

Steps:

• in a medium pot, add olive oil over medium heat. add the onions and garlic and sauté for a few minutes until tender and fragrant. add all of the chopped mushrooms, thyme, oregano, a dash of sea salt and pepper, and the 2 tablespoons of balsamic vinegar and mix through. allow to sauté for 3-4 minutes. add the beans and mix through. pour vegetable broth over the mushroom mixture until just BARELY covered. you can always add more later! cover the pot and allow to simmer for 15 minutes. pour into a standing blender and blend until smooth. add more broth if needed to thin out. add another drizzle of balsamic over the top of each bowl if desired.

CREAMY MUSHROOM SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

CREAM OF WILD MUSHROOM SOUP

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.

BALSAMIC MUSHROOM SOUP

Steps:

• In a medium sized bowl, cover the dried mushrooms with boiling water and let soak for 30 minutes.
• Saute onions for 5 minutes in the olive oil until they're softened but not browned. Add the butter (extra olive oil if you think you need it) abd fresh mushrooms. Saute for about 8 minutes.
• Add the dried mushrooms, the soaking water, chicken stock, and parsley.
• Bring the soup to a gentle simmer and cook uncovered for about one hour.
• Taste after one hour. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. Salt and pepper to taste.
• Puree by using an immersion blender, food processor or regular blender (If using the latter two methods, puree in batches so the container doesn't overflow).
• Drizzle with vinegar once in individual bowls.

BALSAMIC-THYME ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

MISO MUSHROOM SOUP

Steps:

• combine water and mushrooms in a saucepan, bring to a boil.
• remove from heat, remove mushrooms.
• cut off stems, discard, slice caps thinly.
• return to water, bring back to simmer and cook 15-20 minutes.
• add spinach and tofu, simmer for 1-2 minutes.
• remove from heat.
• in a small bowl combine miso with 2 tbsp of broth and mix well.
• stir into soup.
• sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.

BEST EVER MUSHROOM SOUP

Steps:

• dice onion small.
• clean and halve mushrooms.
• fry onion in the butter and oil for 2 minutes.
• add mushrooms for a further 4 minutes.
• sprinkle flour into pan and stir well to remove lumps.
• add half of the stock.
• stir and scrape cooked flour off bottom until thickening.
• add half the milk stirring all the time.
• continue to add stock and milk in turn until all added.
• adjust seasoning and add plenty of pepper.
• simmer very gently for 20 minutes.

BALSAMIC MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.