MUSHROOM-EGGPLANT BISQUE
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large, heavy saucepan. Add the onions and saute until tender, about eight minutes. Add the garlic and chopped mushrooms and saute another few minutes, then stir in the thyme.
- Add the eggplant and stock or water and simmer gently until the eggplant is tender, about 20 minutes. Allow the mixture to cool briefly, then puree in a food processor, a blender or a food mill. Depending on the capacity of your machine, you may have to puree the soup in several batches.
- Return the puree to the saucepan. Add the milk, bring to a simmer and season to taste with salt and pepper. Stir in the sliced mushrooms. Simmer five minutes longer, then serve, garnishing each portion with a sprig of thyme.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 683 milligrams, Sugar 9 grams
WILD MUSHROOM BISQUE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
- Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
- Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
- Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
- Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
- Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups
MUSHROOM BISQUE
Steps:
- In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
- Roux:
- In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
- Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.
MUSHROOM BISQUE
Make and share this mushroom bisque recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- in pot add chopped bacon, cook to render fat.
- add onions, garlic and celery, stir until softened.
- add mushrooms, cook until brown, 15 minutes.
- deglaze pan with cognac, add wine and reduce.
- add broth and simmer 30 minutes.
- puree mixture with hand blender or pour into blender in batches.
- return to heat, add cream, salt, pepper, do not boil.
Nutrition Facts : Calories 290.5, Fat 24.8, SaturatedFat 14.5, Cholesterol 84.1, Sodium 448.3, Carbohydrate 9.3, Fiber 1.6, Sugar 3.6, Protein 7.9
MUSHROOM BISQUE
The recipe is from the R.S.V.P. section of a June 1982 issue of Bon Appetit. It was requested from Fo-Fo-Th-Bo, a small vegetarian restaurant in Hendersonville, North Carolina.
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large saucepan over medium-low heat.
- Add onion and celery, cover and cook until transparent, about 10 minutes.
- Stir in mushrooms and cook until softened, about 6 minutes.
- Add potato,water, thyme and pepper.
- Increase heat and simmer until potato is very soft, about 15 minutes.
- Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
- Return mixture to saucepan; add milk, cream, sherry and soy sauce.
- Heat through; do not boil.
- Ladle into bowls and garnish with sour cream.
- Serve immediately.
Nutrition Facts : Calories 229.1, Fat 16.4, SaturatedFat 10.2, Cholesterol 54.4, Sodium 496.8, Carbohydrate 10.7, Fiber 1.1, Sugar 1.7, Protein 4.6
MUSHROOM BISQUE
A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h30m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash mushrooms and remove stems.
- Slice 6 of the mushroom caps and reserve.
- Discard any dried ends from stems.
- Grind or chop remaining mushroom caps and stems very fine.
- Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
- Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
- Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
- Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
- Add the cream and stir again.
- Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
- Reheat and add sherry just before serving.
- Garnish with reserved sauteed mushrooms.
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
MUSHROOM BISQUE
The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH MUSHROOM BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer, side dish
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
- Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
- Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams
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