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.
CREAM OF MUSHROOM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 to 6 first course servings (
Number Of Ingredients 15
Steps:
- Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
- Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
- Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
- Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
BLACK FOREST CREAM OF MUSHROOM SOUP
From dr fuhrman's website
Provided by MignonP
Categories Soups, Stews and Chili
Time 1h
Yield 1
Number Of Ingredients 18
Steps:
- If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.
Nutrition Facts : Calories 2004 calories, Fat 21.0165813397661 g, Carbohydrate 304.050483410389 g, Cholesterol 0 mg, Fiber 32.1411056522054 g, Protein 175.01608175197 g, SaturatedFat 3.96483231154613 g, ServingSize 1 1 Serving (5050g), Sodium 200714.631627746 mg, Sugar 271.909377758183 g, TransFat 2.47934612906767 g
SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
BLACK MUSHROOM SOUP
Make and share this Black Mushroom Soup recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place dried mushrooms in a bowl; pour boiling water over. Let stand until mushrooms are softened, about 15 minutes.
- Drain, reserving liquid. Slice mushrooms, discarding tough stems from the shiitakes.
- Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute onions until tender, about 5 minutes.
- Add sliced dried mushrooms, reserved liquid and broth; heat to boiling.
- Reduce heat and simmer, covered for 20 minutes, adding cremini mushrooms in the last 10 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 57.5, Fat 1.2, SaturatedFat 0.3, Sodium 624.4, Carbohydrate 7, Fiber 1, Sugar 1.1, Protein 4.9
DR. FUHRMAN BLACK FOREST CREAM OF MUSHROOM SOUP, ORIGINAL RECIPE RECIPE - (4.7/5)
Provided by á-7985
Number Of Ingredients 18
Steps:
- If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.
CREAMY FOREST MUSHROOM SOUP
Categories Soup/Stew Milk/Cream Blender Mushroom Vegetarian Lunch Fortified Wine Fall Simmer Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Chop oyster mushrooms and finely chop onion. Mince garlic. In a 4- to 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté mushrooms, onion, and garlic with porcini powder and brown sugar, stirring, until liquid mushrooms give off is completely evaporated and mushrooms begin to brown.
- Add Madeira and boil, stirring occasionally, until liquid is evaporated. Stir in mushroom stock, vinegar, and thyme and bring to a boil. Stir in cream and salt and pepper to taste and simmer, uncovered, 15 minutes.
- In a blender purée soup in batches until smooth (use caution when blending hot liquids), transferring to a saucepan, and reheat over moderately low heat until hot.
- Serve soup garnished with chives.
BLACK FOREST CREAM OF MUSHROOM SOUP
Steps:
- Heat the water in a large saute pan. Water saute the mushrooms, garlic and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside. In a large soup pot, bring the carrot juice, 2 1/2 cups of the milk, carrots, onion, corn, celery, leeks and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes. In a food processor or high powered blender, puree the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme, and rosemary. Blend until smooth and creamy. Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Garnish with parsley.
BLACK FOREST CREAM OF MUSHROOM SOUP (EAT TO LIVE)
recipe only slightly modified from Eat To Live by Dr. Fuhrman
Categories Vegetarian Meals Vegan Vegan Vegetarian Meals Soup Vegetarian Meals Soup
Yield 12
Number Of Ingredients 16
Steps:
- Note: next time I make this I will use much less carrot juice so it will not be so sweet tasting.
- Cook mushrroms in as little water as is needed.
- In a large soup pot, bring carrot juice, 2.5 cups of milk, carrots, onion, corn, celery, leeks to a boil. Simmer until vegetables are tender.
- In a blender, puree the cashews and .5 cup of milk. Add half the soup, lemon juice, thyme and rosemary. Blend until smooth and creamy (may have to do a couple of batches).
- Return the pureed soup to the pot. Add the cooked beans, spinach, and sauteed mushrooms. Heat until spinach wilts.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
BLACK FOREST CREAM OF MUSHROOM SOUP
not set
Provided by naketabepottx8q6b3
Categories Soups, Stews and Chili
Time 30m
Yield 6
Number Of Ingredients 19
Steps:
- Heat the water in a large saute pan. Saute the ,mushrooms, garlic, and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside. In a large soup pot, bring the carrot juice, 2 1/2 cups of milk, the carrots, onion, corn, celery, leeks, and no salt seasoning to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes. In a food processor or high-powered blender, puree the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme, and rosemary. Blend until smooth and creamy. Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Garnish with the parsley, if desired.
Nutrition Facts : Calories 150 calories, Fat 3.22931814007151 g, Carbohydrate 28.6099594120911 g, Cholesterol 0 mg, Fiber 3.79192923498498 g, Protein 4.41305499183127 g, SaturatedFat 0.634615842376985 g, ServingSize 1 1 Serving (454g), Sodium 95.5360417484431 mg, Sugar 24.8180301771061 g, TransFat 0.281693737297608 g
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- Transfer the olive oil and the mushrooms to a pot and sauté over high heat until they water out, then continue sautéing them stirring frequently until all the juices evaporate and mushrooms are well browned and fragrant (this can take from 10 to 20 minutes).Reduce heat to medium, add the onion, salt, pepper, and thyme, and stir until onion is soft, about 3-4 minutes.
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