Deutsche Pilzsuppe German Mushroom Soup Food

DEUTSCHE PILZSUPPE (GERMAN MUSHROOM SOUP)

Steps:

• Clean and chop mushrooms.
• Melt butter and saute mushrooms for 5 minutes.
• Sprinkle with flour and saute briefly.
• Add water and seasonings and boil gently for 5 minutes.
• Reduce heat, add half-and-half and simmer just until heated.
• Just before serving, add parsley.

GERMAN-STYLE MUSHROOM SAUCE

Steps:

• Melt butter in a skillet over medium heat. Add onion and mushrooms. Reduce heat to low and cover skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more.
• Pour enough water into the skillet to moisten the mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over the sauce. Simmer, uncovered, for 10 minutes.
• Increase heat to medium and bring sauce to a simmer. Add sour cream and cornstarch; stir constantly for 2 minutes until sauce is blended and thickened. Remove from heat.

GERMAN RIESLING SOUP

Steps:

• Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
• Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
• Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
• In a blender, process the soup to a coarsely-textured puree.
• Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
• Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
• Serve the soup in warmed bowls with a sprinkling of parsley on top.

PORTABELLA MUSHROOM SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
• Add mushrooms and saute' 5 minutes.
• Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
• Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
• Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
• Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.