Double Mushroom Soup Recipe 455 Food

DOUBLE MUSHROOM BARLEY SOUP

Steps:

• In a 6 quart pressure cooker, heat oil over medium high heat. Add the onions and garlic and cook 1 minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.
• Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally or use quick release method(See note). Remove lid, opening it away from you, to allow any remaining steam to escape.
• (Or, if cooking on the stove top, simmer for about 2 hours, until desired consistency.).
• Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetble stock, if desired.
• Note* Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover and set aside until soft-15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetabvle broth called for in the recipe.
• Note*Quick Release:.
• If using an older model, set pressure cooker under cold running water, being careful not to run water over the pressure regulator, until no more st4am is released from under pressure regulator.Open lid away from you and allow any steam to escape. Alternatively, many new cookers have a stove-top release option. This method should be used with quick cooking foods that could become overcooked if allowed to stand under pressure.
• Naturally:.
• Turn off the heat and allow the pressure to drop on its own. This gentler method may take anywhere from 3 to 20 minutes and can produce better flavor and texture-but can also overcook some foods. When a recipe says to "let pressure drop naturally for 10 minutes", keep the lid in place for the required length of time, whther or not the pressure has already dropped, then release any remainign pressure using the quick release mehtod before removing the lid.

HOMEMADE MUSHROOM SOUP FOR TWO

Steps:

• Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
• Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
• Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
• Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
• Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
• Garnish with fresh parsley or thyme.

DOUBLE MUSHROOM SOUP RECIPE - (4.5/5)

Steps:

• Combine dried mushrooms and water in small bowl. Let stand until softened, about 20 minutes. Transfer mushrooms and liquid to sieve set over medium bowl. Reserve mushroom liquid. Rinse mushrooms to remove any grit; pat dry with paper towels and finely chop. Pour mushroom liquid into 5- or 6-quart slow cooker. Add broth, dried mushrooms, fresh mushrooms, carrot, celery, onion, bay leaf, dill, salt, and pepper to slow cooker. Cover and cook 3 hours on high or 6 hours on low. Discard bay leaf. Stir in 1 tablespoon of parsley. Ladle soup evenly into each of 4 soup bowls. Top each serving with 2 tablespoons of sour cream and one-fourth of bacon; sprinkle evenly with remaining 1 tablespoon parsley. *Be sure to rinse the dried mushrooms thoroughly to remove all the grit. PER SERVING (1 1/4, cups): 145 Cal, 7 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 18 mg Choi, 581 mg Sod, 10 g Carb, 4 g Sugar, 2 g Fib, 11 g Prot, 79 mg Calc.

CREAMY TWO-MUSHROOM SOUP

Steps:

• Bring the broth and 3 cups of water to a boil in a medium saucepot. Remove from the heat, add the dried mushrooms and set aside to steep 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 garlic, white mushrooms and three-quarters of the chopped porcini and cook, stirring occasionally, until softened and mostly dry, about 6 minutes. Add the thyme, shallot and leek and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Strain the reserved mushroom broth into the pot and bring to a boil, whisking constantly. Add the bay leaf, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and cool slightly.
• Remove and discard the bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch. Strain the soup, return to the pot and reheat over medium heat.
• Whisk in the cream, sherry, 1 teaspoon salt and several grinds of pepper. Ladle into bowls and sprinkle with the remaining chopped porcini mushrooms and the parsley.