Mushroom Soup Recipe With Parmesan Broth Food

MUSHROOM SOUP RECIPE WITH PARMESAN BROTH

Steps:

• Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
• Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
• Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.

MUSHROOM SOUP WITHOUT CREAM

Steps:

• Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
• Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

MUSHROOM-FARRO SOUP WITH PARMESAN BROTH

Steps:

• Heat oven to 300 degrees and bring a small saucepan of water to a boil. Spread farro out on a baking sheet in a single layer and toast for 20 minutes, stirring once or twice to toast the grains evenly.
• While farro toasts, place dried mushrooms in a small bowl and cover completely with 1 1/2 cups hot water from the saucepan. Cover the bowl and set aside to hydrate.
• Place a large Dutch oven over medium-high heat and add the butter and 1 tablespoon olive oil. Once the butter has melted, add the shallots and 1/2 teaspoon salt and sauté until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes, adding a splash of water if necessary to prevent it from scorching.
• Stir in the toasted farro. Carefully scoop the dried mushrooms from their soaking liquid and add them to the pot. Strain their soaking liquid through a fine-mesh sieve into the pot as well, discarding any grit left in the sieve. Add Parmesan broth, white wine and thyme to the pot and bring to a boil over high.
• Once liquid boils, lower to a simmer and cook, covered, for 25 minutes. Uncover the pot and continue to cook at an active simmer until the farro is al dente, swimming in a lightly creamy broth, another 25 minutes. Remove from the heat, discard thyme stems and stir in the grated Parmesan. Season with black pepper to taste.
• When the farro is almost done, cook the fresh mushrooms: Heat 1 1/2 tablespoons olive oil in a large (12-inch) skillet over medium-high. Add half the torn fresh mushrooms, stir to coat, then cook, undisturbed, for 2 minutes. Season with salt and pepper, then cook until the mushrooms are golden and caramelized, 1 to 2 minutes. Transfer the mushrooms to a medium bowl. Repeat with remaining 1 1/2 tablespoons oil and remaining fresh mushrooms, transferring cooked mushrooms to bowl. Stir 2 teaspoons vinegar into cooked mushrooms; season to taste.
• To serve, ladle soup into shallow bowls. Top with seared mushrooms and extra Parmesan, to taste.

BEST EVER MUSHROOM SOUP

Steps:

• dice onion small.
• clean and halve mushrooms.
• fry onion in the butter and oil for 2 minutes.
• add mushrooms for a further 4 minutes.
• sprinkle flour into pan and stir well to remove lumps.
• add half of the stock.
• stir and scrape cooked flour off bottom until thickening.
• add half the milk stirring all the time.
• continue to add stock and milk in turn until all added.
• adjust seasoning and add plenty of pepper.
• simmer very gently for 20 minutes.

BROTH BASED MUSHROOM SOUP- SUPER SIMPLE!

Steps:

• Chop or mince onion and green onion.
• Place butter and onions into pan and saute until onions are glazed. (about 5-7 minutes).
• While onions are sauteing roughly chop a few mushrooms into small pieces.
• Add mushrooms to onions.
• Let saute for another 5 minutes or so.
• Add chicken broth and stir, scrapping the bottom of the pan to loosen cooked on bits from the saute process.
• Add a pinch of salt and pepper (more if you like pepper).
• Add remaining mushrooms. Cut some into fourths and others into smaller pieces, as small or large as you want. If you have some really small mushrooms you may even choose to leave them whole.
• Let simmer on medium or medium low heat until you are ready to eat.
• This is great to start and let simmer while you clean, or get some other work done. The longer it cooks the more flavor it will have, but it still taste great even if you just let it cook long enough to soften mushrooms. There really isn't a set simmer time.

ITALIAN MUSHROOM SOUP WITH PARMESAN

Steps:

• In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
• Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
• Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
• In a small bowl, whisk the yolks until they are thick and lemony in color.
• Add the grated Parmesan cheese and parsley; beat well again.
• With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
• Taste and season to taste with salt and pepper.
• Serve immediately in deep or flat bowls.

MARVELOUS MUSHROOM SOUP

Steps:

• In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
• Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
• Fry for 5 mins on a medium heat until softened.
• Drain the porcini, saving the liquid, and finely chop.
• Tip into the pan with the fresh mushrooms.
• Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick.
• Serve in bowls with Parmesan sprinkled over, if desired.
• Once cooled can be frozen for up to one month.