CREAMY CHANTERELLE MUSHROOM SOUP
This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
- Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
- Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 18.8 g, Cholesterol 42.5 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 840.6 mg, Sugar 3.8 g
BUTTERNUT SQUASH AND KALE SOUP
The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.
Provided by Marlena
Categories Greens
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
- Otherwise, just dump all ingredients except salt and pepper in a pot.
- Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
- Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.
Nutrition Facts : Calories 38.4, Fat 0.1, Sodium 3.3, Carbohydrate 9.8, Fiber 1.6, Sugar 2.1, Protein 0.9
TOMATO SOUP WITH SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
- Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
- Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
- To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.
Nutrition Facts : Calories 450, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 1137 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Protein 16 grams, Sugar 10 grams
CHANTERELLES ON TOAST
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.
Provided by Tara Parker-Pope
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
- Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
BUTTERNUT SQUASH, KALE, AND CHANTERELLE MUSHROOM SOUP
This is a lovely broth-based butternut squash soup that screams out 'fall!' I used chanterelle mushrooms, but shiitakes or any other wild mushrooms will work great too!
Provided by Semichee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add onion and cook until tender, about 5 minutes. Increase heat to medium-high and add mushrooms and salt. Cook until golden brown, 2 to 3 minutes.
- Stir butter into mushrooms and let melt fully. Add garlic and cook for 2 minutes. Add broth, squash, and bay leaf. Season with pepper and curry powder. Bring to a boil, reduce to a simmer, and partially cover the pot. Cook until squash is soft, about 15 minutes.
- Stir kale into the pot and cook until tender, about 5 minutes. Remove and discard bay leaf. Season with salt and pepper to taste, if desired.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 17.9 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 449.9 mg, Sugar 4.7 g
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