HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
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.
MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
DRIED MUSHROOM SOUP
Make and share this Dried Mushroom Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 1 batch
Number Of Ingredients 9
Steps:
- Saute onion and celery in butter until tender.
- Crush morels or other mushrooms with rolling pin, set aside.
- Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes).
- Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
Nutrition Facts : Calories 795.9, Fat 20.7, SaturatedFat 12.8, Cholesterol 78.5, Sodium 1279.1, Carbohydrate 136, Fiber 1.3, Sugar 127.7, Protein 20.2
THE REAL MUSHROOM SOUP
This is mushroom soup as it should be - rich, indulgent, and full of earthy flavour.
Provided by Jamie Oliver
Categories Healthy meals Jamie's Dinners Vegetables Dinner Party Gorgeous Winter Soups British Mushroom
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
- Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
- You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms - like girolles, chanterelles or oysters - and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own - a few drips on the top just before serving. • adapted from Jamie's Dinners
Nutrition Facts : Calories 107 calories, Fat 8.8 g fat, SaturatedFat 2.1 g saturated fat, Protein 3.7 g protein, Carbohydrate 4.2 g carbohydrate, Sugar 2.6 g sugar, Sodium 2.35 g salt, Fiber 1.6 g fibre
CREAM OF WILD MUSHROOM SOUP
Steps:
- Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.
Nutrition Facts : Calories 412 kcal, Carbohydrate 42 g, Cholesterol 64 mg, Fiber 5 g, Protein 12 g, SaturatedFat 13 g, Sodium 1162 mg, Sugar 8 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g
SLOVAK MACHANKA (SOUR MUSHROOM SOUP) RECIPE
Steps:
- Gather the ingredients.
- In a medium bowl, combine the dried mushrooms and 2 cups of the warm water. Cover with plastic and let soak overnight.
- The next day, remove the mushrooms from the soaking liquid without disturbing the sediment at the bottom and chop them into small pieces.
- In a large pot, carefully pour in the soaking liquid without disturbing the sediment at the bottom. Add the chopped mushrooms, 4 cups water, the whole onion, and salt and pepper to taste. Bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until mushrooms are tender.
- Remove onion and add 3/4 cup sauerkraut juice or to taste.
- In a small skillet, brown the flour in 4 tablespoons oil until a dark brown roux is achieved and add to soup, whisking until smooth. Temper the mixture of 1/2 cup flour and 1 cup water by adding a little hot soup into it, whisking until smooth. Pour the tempered mixture through a strainer back into the hot soup, stirring constantly.
- In a large skillet, add 1 to 2 tablespoons canola oil and brown the sliced onion until darkand caramelized. Set aside.
- When ready to serve, add browned onions to soup, mixing well. Pour into a heated soup tureen or ladle into heated soup bowls.
Nutrition Facts : Calories 268 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 986 mg, Sugar 8 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
POLISH MUSHROOM SOUP
Made with fresh and/or dried mushrooms, Polish Mushroom Soup is so full of flavor!
Provided by polishhousewife
Categories soup
Time 1h5m
Number Of Ingredients 14
Steps:
- Chop the mushrooms and set aside. Dice the onion and add to a large frying pan with 2 tablespoons of butter and the oil. Cook over medium to medium-high heat until the onions are becoming translucent, about 5 minutes. Add the minced garlic and cook for 2 more minutes. Add the chopped mushrooms and cook, stirring occasionally for 20 minutes. If you're using all fresh mushrooms, you will need to cook in batches (until they shrink up a bit) or to use a very large frying pan.
- While the mushrooms are cooking, add the broth to a large pot. Peel and dice the potatoes (if you're using them), peel and slice the carrots, add both to the broth. Bring to a boil, reduce the heat and simmer for 15 minutes or until the vegetable are tender (you should be able to easily insert a fork into them).
- Add the mushroom mixture, the dill, and the marjoram to the soup pot and simmer for 5 minutes. If you used dried mushrooms, you may add some of the soaking liquid now. I added 1 1/2 cups of the liquid to my soup. It makes the broth much darker and adds a lot to the flavor. Be careful not to add all of the liquid. There is often a little sand or grit from the dried mushrooms that settles to the bottom of the liquid. (You can always freeze the liquid and use it in other mushroom dishes.)
- To thicken the soup, in the mushroom pan, add a tablespoon of butter and the flour. Cook over medium-high heat, stirring for 2 minutes. Remove from the heat. Slowly add 3 or 4 ladles of the soup broth, whisking until smooth. Whisk in the heavy cream. Add this to the soup, stirring or whisking until incorporated to slightly thicken the broth. Cook the soup for just a few more minutes. Season to taste with salt and pepper. The amount of salt in your broth will determine the amount of additional salt needed.
- If you've chosen to add pasta, add cooked pasta to the bowls, then fill with soup.
POLISH MUSHROOM SOUP FROM DRIED MUSHROOMS (VEGAN, FOR CHRISTMAS EVE)
Are you a mushroom enthusiast? If so, this festive Polish-style Mushroom Soup is the one for you. It's full of intensely savoury, earthy aromas. Merry Christmas!
Provided by Kasia
Time 1h15m
Number Of Ingredients 12
Steps:
- [The night before] To get rid of dirt and impurities, rinse dried mushrooms briefly in cold water. Then, place them in a bowl and cover with fresh water - just enough so they float freely. Set aside overnight. If you're worried that a bowl might attract some unwanted attention (from bugs, cats etc.), cover the bowl with cloth or a plate.
- Once you're ready to cook, prepare a cooking pot (ideally sized at 2.5 quarts or more).
- Move soaked mushrooms to the pot, keep the soaking water.
- Grab the bowl with remaining soaking water. Try separating the water from the sediment formed at the bottom. Move the water to the pot and get rid of the residue.
- Top the pot up to 2 liquid quarts (1.9 - 2 litres) of water. Cover with a lid and cook on the lowest heat for 25 minutes, until the mushrooms start to turn soft.
- As the mushrooms cook, peel all the vegetables and chop them roughly.
- Once the time is up on the mushrooms, add in all the vegetable chunks and peppercorns. Continue cooking for another 30 minutes, but follow the next step 15 minutes in.
- With 15 minutes left till the end of cooking - let's cook 'łazanki' noodles. Grab another cooking pot, fill it with water and bring to boil. Drop the pasta in, and just follow the directions on the pack - in my case that's 10 minutes of cooking time.
- Using a slotted spoon, carefully remove the mushrooms and veggies from the stock and set them aside.
- Using an extra fine sieve, strain the stock multiple times, until it's clear and not foggy. If you don't have a fine sieve, line a regular sieve lined with a cloth instead (cheesecloth, a piece of muslin square or similar).
- Let's balance the flavours now - add 2 generous pinches of salt and a solid pinch of ground black pepper.
- Add a tablespoon of freshly squeezed lemon juice and blend everything together with a spoon. Have a taste - does the soup need more kick? I usually add one more tablespoon of lemon juice (so two in total).
- Slice the mushrooms into stripes, small ones can be kept whole.
- The vegetables gave their all, there isn't much flavour left. But if you wish, you can reuse them to bulk up pâtés, pierogi fillings etc. I usually reuse some carrots, cubed, for serving.
- Arrange the mushroom slices in the individual soup plates. Add 'łazanki' pasta and pour the soup over it. Garnish each plate with chopped parsley (optional)
Nutrition Facts : Calories 75 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 120 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CREAM OF MUSHROOM SOUP MIX DRIED - SUBSTITUTE
I have been looking for a good mix that I can use instead of canned soup. This is what I came up with
Provided by Leanne Malone
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and store in a tightly covered container.
- Makes 6- 8 ounce servings or is equal to 4 cans of soup.
- To make soup stir all ingredients into 1 1/2 quarts boiling water.
- Cook, stirring constantly until smooth and thickened.
- Cover and cook over very low heat 20 to 30 minutes.
PORCINI MUSHROOM SOUP
Provided by Paul Grimes
Categories Soup/Stew Mushroom Tomato Appetizer Hanukkah Vegetarian Quick & Easy Dinner Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
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.
WILD MUSHROOM SOUP
Steps:
- Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.
- Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
RUSSIAN DRIED MUSHROOM SOUP
Steps:
- Gather the ingredients.
- Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules.
- Cover mushrooms with 8 cups cold water, salt, and garlic.
- Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste.
- When soup is done, sauté the chopped onion in butter or oil, whichever you're using, until browned and add to soup.
- Simmer for just a few minutes.
- Serve with mini pirzohki or pelmeni dumplings that are made with a non-butter dough and stuffed with non-meat fillings. Enjoy.
Nutrition Facts : Calories 244 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 1 g, Sodium 375 mg, Sugar 2 g, Fat 3 g, ServingSize 6 cups (6 servings), UnsaturatedFat 0 g
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- Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.
- Puree the soup with an immersion blender or in a regular blender or food processor. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.
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- Heat the stock, then pour over the morels and allow to hydrate for 30 minutes, then swish them to remove grit, remove the mushrooms and reserve then strain the liquid and keep separate.
- Separate the mushrooms into 2 piles: saving prettiest, smallest mushrooms that will fit on a spoon for garnish, rough chop the other half.
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- While the mushrooms soak, heat butter in a large dutch oven over medium-high heat. When the butter just starts to brown and smell nutty, add the sage leaves, fresh mushrooms, and a generous pinch of salt. Cook over high heat until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown (depending on the size of your pot, this will probably take around 20 minutes).
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