Cep Mushroom Soup Food

MAGIC CèPE MUSHROOM SOUP

Steps:

• For the Cèpe Mushroom Powder:
• Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. [Makes 1/2 cup (8 tablespoons) powder.]
• For the soup:
• If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)
• At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.
• Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.
• Do Ahead
• The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.
• Variations:
• Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cèpes or domestic mushrooms; add truffle matchsticks at serving time.

CREAMY MUSHROOM SOUP

Steps:

• Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
• Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
• Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

CEP MUSHROOM SOUP

Steps:

• To make the stock, preheat the oven to 400 degrees farenheit. Put the chicken wings, onion and leek in a roasting pan and roast in the oven for about 23 min until golden brown. Discard any residual fat in the pan and pour 350ml/ 12fl oz/ 1 1/2 cups of the water. Place the pan on top of the stove and bring the liquid to the boil, stirring all the time to incorporate the residue on the bottoom of the pan.
• Transfer both the chicken and pan juices to a clean pan. Top up with the remaining water and add the vegetables. Bring to the boil then reduce the heat and simmer for 40 min minutes to 1 hour. Strain the juices into a jug. (This should yield about 1 litre / 4 cups of stock.
• To make the soup, heat the butter in a large pan, add the leek, shallot and mushrooms and fry until the beginning to soften. Stir in the flour and cook over low heat for 30 seconds. Add about 1/3 of the stock and, stirring all the time bring to the boil. Reduce the heat and simmer for 3-4 minutes, then add the remaining stock. Season the soup to taste with salt and pepper.
• Stir the cream and chopped parsley into the soup and heat gently. Pour into individual serving bowls and serve hot.

GRIBNOI SUP (MUSHROOM SOUP)

Steps:

• Wash and soak the dried mushrooms overnight.
• Use the water they soaked in and mix with the stock.
• Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the bay leaves until soft.
• Take the mushrooms out of the stock. Chop them and fry with the remaining chopped onions in a little butter. When onions are clear, sprinkle with the flour and stir.
• At the same time, cook the well-washed barley in a little water. When cooked, beat until the barley is creamy and white.
• Dice the potatoes and add these to the original stock.
• Add the mushroom mixture and the creamed barley to the stock.
• Boil for 20 minutes until the potatoes are cooked. Season to taste.

PORCINI MUSHROOM SOUP

Steps:

• Soak porcini in 2 cups hot water 15 minutes.
• Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
• Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
• Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.