Bella Wild Mushroom Soup Food

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WILD MUSHROOM SOUP



Wild Mushroom Soup image

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

6 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini mushrooms or 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups half-and-half

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



Wild Mushroom Soup image

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

2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, minced
1 1/2 lbs wild mushrooms, cleaned and finely chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt, more to taste
1/4 teaspoon fresh ground black pepper, more to taste
6 cups vegetable stock

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

CREAMY WILD MUSHROOM SOUP



Creamy Wild Mushroom Soup image

Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well.

Provided by Miraklegirl

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 vidalia onion, sliced thinly
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
8 ounces fresh wild mushrooms, sliced
5 cups chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
2 teaspoons fresh thyme
2/3 cup cream
salt and pepper

Steps:

  • Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
  • Add stock and bring to a boil.
  • Add the porcinis, liquid, thyme and salt and pepper.
  • Lower the heat and simmer for 30 minutes, stirring occasionally.
  • Process 3/4 of the soup in a blender (immersion blender is perfect).
  • Add cream and heat through.
  • Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.

Nutrition Facts : Calories 364.3, Fat 25.9, SaturatedFat 11.5, Cholesterol 60.9, Sodium 469.2, Carbohydrate 24, Fiber 1.9, Sugar 8.5, Protein 11.5

NEW ENGLAND SOUP FACTORY'S CREAMY WILD MUSHROOM SOUP



New England Soup Factory's Creamy Wild Mushroom Soup image

A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.

Provided by winkki

Categories     Vegetable

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

1 large Spanish onion, peeled and diced
1 cup diced celery
1 tablespoon salted butter
3 garlic cloves
1 lb shiitake mushroom
2 large portabella mushrooms
1/4 lb chanterelle mushroom
2 -3 large potatoes, peeled and quartered
6 -8 cups chicken stock
4 ounces light cream
kosher salt, to taste
fresh ground black pepper
2 teaspoons fresh thyme
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce

Steps:

  • Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
  • Slice all of the mushrooms together and set aside 1/2 cup for garnish.
  • Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
  • Add the stock; bring to a boil.
  • Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
  • Puree in blender, return to pot.
  • Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
  • Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
  • Add the mushrooms to the soup and stir well.

WILD ABOUT CREAMY WILD MUSHROOM SOUP



Wild About Creamy Wild Mushroom Soup image

Sinfully Rich! You can use veggie stock instead of the chicken stock. Use your favorite dried and fresh mushrooms.

Provided by Rita1652

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 tablespoons butter
1 onion, diced
1 -2 garlic clove, crushed
1 carrot, minced (optional)
1 -2 celery, minced (optional)
1/16 ounce dried black trumpet mushrooms
1/16 ounce dried wood ear mushrooms
3 1/2 ounces fresh shiitake mushrooms, stems removed chopped
3 1/2 ounces fresh oyster mushrooms, chopped
6 ounces baby portabella mushrooms, chopped
1/2 cup sherry wine
4 cups chicken stock
1 pinch saffron
2 sprigs fresh thyme, just leaves removed from stems
salt and pepper
4 tablespoons butter
4 tablespoons flour
1 pint cream

Steps:

  • Soak dried mushrooms in 1 cup hot water till softened.
  • Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
  • Chop mushrooms set aside.
  • In the drained hot liquid and crushed pinch of saffron.
  • Set aside.
  • In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
  • Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
  • Add sherry reduce to half.
  • Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
  • In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
  • Then whisk into soup.
  • Using a hand blender puree the soup to a nice consistency.
  • Let simmer 5 more minutes stirring so not to burn.
  • Serve with soup topped with a little extra sherry.

Nutrition Facts : Calories 751.3, Fat 64.9, SaturatedFat 36.2, Cholesterol 187.8, Sodium 549, Carbohydrate 28.8, Fiber 2.4, Sugar 7.7, Protein 12.2

POLISH WILD MUSHROOM SOUP



Polish Wild Mushroom Soup image

My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.

Provided by Lorac

Categories     Clear Soup

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 lb dried wild mushrooms, preferably boletus edulis (I use porcini)
9 cups beef stock or 9 cups canned reduced-sodium beef broth
1 cup butter (not margarine)
1 cup finely chopped onion
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley

Steps:

  • Cover mushrooms with cold water and soak overnight.
  • Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
  • Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
  • Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
  • Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
  • Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
  • Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5

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