CREAMY MUSHROOM SOUP
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 347 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
CHICKEN MUSHROOM SOUP
Great and easy recipe by Diana Rattray. make a professional tasty soup at home.
Provided by ahmedtiko
Time 25m
Yield Serves 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned.
- Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.
- Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme.
- Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
MUSHROOM VOL AU VENT
Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition.
Provided by K9 Owned
Categories Vegetable
Time 1h
Yield 6 shells, 6 serving(s)
Number Of Ingredients 7
Steps:
- If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
- Roll the pastry out to 1/4 inches thick on a well floured board.
- Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
- Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
- Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
- Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
- Filling.
- melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
- Blend in the flour and cook for 1 minute.
- Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
- Season well with salt and pepper.
- Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
- prep time includes making the shells.
EASY COCK-A-LEEKIE SOUP
This warming Scottish cock-a-leekie soup is made in the traditional way, with shredded prunes to add slight sweetness and comfort.
Provided by Mary Berry
Categories Light meals & snacks
Yield Serves 8
Number Of Ingredients 8
Steps:
- Sit the chicken in a large saucepan so it fits snugly and add the stock; you need enough to cover the chicken.
- Add the bay and season with salt and pepper. Bring to the boil on a high heat. Cover and simmer for 1-1¼ hours, or until cooked through. Remove the chicken from the liquid and check the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer (if not, cook for a little longer). Pull it apart slightly so it cools quickly.
- Add the leeks, carrots, celery and prunes to the cooking liquid (if you used water, add a couple of chicken stock cubes at this stage).
- Bring to the boil, then cover and cook for 20 minutes, or until the vegetables are tender.
- Pull the meat from the chicken carcass into bite-sized pieces, discarding any skin and bone. Remove the bay leaves from the pan, add a little salt and pepper if needed, return the chicken to the pan and stir. Heat until piping hot. Serve in warmed bowls or mugs.
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
MARY BERRY'S MUSHROOM AND SPINACH CANNELLONI RECIPE
This vegetarian cannelloni is a great dinner option if you fancy doing something a little different with pasta. Mary Berry's recipe is quick and easy and ready in under an hour
Provided by Mary Berry
Categories Dinner
Time 45m
Yield Serves: 6
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
- To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
- Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the Parmesan. Stir to combine.
- Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
- Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the Parmesan.
- Bake for 30-35 minutes or until golden brown and bubbling.
Nutrition Facts : @context https
MARY BERRY'S RISOTTO AL VERDE RECIPE
Mary Berry's risotto al verde
Provided by Mary Berry
Categories Dinner
Time 30m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- For risotto al verde: Melt the butter in a large saucepan over a medium heat. When it is foaming, add the garlic and cook gently for 1 min.
- Add the risotto rice, stirring to coat the grains in the butter, and cook for 2 mins. Add a ladleful of the hot vegetable stock, and cook gently, stirring constantly, until the stock has been absorbed. Continue to add the stock, a ladleful at a time, and cook for 20-25 mins or until the rice is just tender.
- Add the cream, and cook gently, stirring, until it has been absorbed. Stir in the blue cheese, then the pesto, Parmesan and pine nuts. Garnish with shredded fresh basil, and serve.
- For chicken and mushroom risotto: Add sliced mushrooms to the saucepan with the garlic in step 1 and cook for 3-5 mins until the mushrooms are soft. Substitute chicken stock for the vegetable stock, omit the blue cheese and pesto, then add cooked diced chicken with the cream in step 3.
- For asparagus risotto: Add a finely chopped onion to the pan with the garlic in step 1, and cook for 3-5 mins until soft. Omit the blue cheese and pesto and add 375g (12oz) trimmed and chopped asparagus in step 2, about 5 mins before the end of the cooking time.
Nutrition Facts : @context https
MARY BERRY'S DOUBLE-BAKED MUSHROOM SOUFFLéS
These double-baked cheese and mushroom soufflés, from Mary Berry's BBC2 series Simple Comforts, are deliciously luxurious. They're served in a creamy spinach sauce for an extra layer of indulgence.
Provided by Mary Berry
Categories Dinner, Starter
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 220°C/200°C fan/Gas 7 and butter the ramekins generously. Lay a piece of kitchen paper in the base of a roasting tin - the paper stops the ramekins slipping in the tin. 2. Melt 25g (1oz) of the butter in a large, non-stick frying pan, add the mushrooms and fry them over a high heat for a few minutes. Cover the pan with a lid, lower the heat and cook for another 4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and set them aside. 3. To make the soufflé base, melt the remaining butter in a saucepan. Whisk in the flour to make a roux and cook for a minute. Gradually add the hot milk and whisk over a high heat until you have a thickened, smooth sauce. 4. Remove the pan from the heat and beat in the egg yolks, one at a time, until the sauce is smooth. Add the mushrooms and the cheese and season, then set aside to cool a little. 5. Whisk the egg whites until soft peaks form. Stir about a tablespoon of egg whites into the egg and mushroom mixture and carefully fold it in, keeping everything light and airy. 6. Divide the soufflé mixture evenly between the ramekins and sit them on the paper in the roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake the soufflés for about 15 minutes until risen and lightly golden. 7. To make the sauce, pour the cream into a jug and add the spinach and mustard. Season with salt and pepper and stir to combine. 8. To serve, preheat the oven to 220°C/200°C fan/Gas 7. Carefully run a knife around the edge of each ramekin and remove the soufflés. Sit the soufflés, browned side up, in an ovenproof dish, then spoon the sauce around them. Reheat for about 12 minutes until piping hot. Serve with dressed leaves or some brown bread. Prepare ahead: Can be made up to 8 hours ahead and reheated with the sauce as in step 8.
MUSHROOM AND LEEK SOUP
Healthy, creamy soup
Provided by LouBeare
Time 35m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Chop the garlic, thyme, leeks and mushrooms.
- Sweat the leeks for 5 minutes.
- Add the garlic and fry for a minute.
- Add the mushrooms and thyme and cook for 3 minutes.
- Add the stock and simmer for 5 minutes.
- Allow to cool, stir in creme fraiche then blend.
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