Boursin Mushroom Soup Recipes

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BOURDAIN'S MUSHROOM SOUP

This recipe is from Anthony Bourdain's Les Halles Cookbook. I have yet to try it but it looks fantastic. Sub veg or mushroom stock to make this vegetarian.

Provided by Melissa and her Pan

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7



Bourdain's Mushroom Soup image

Steps:

  • Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
  • Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
  • Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
  • Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Nutrition Facts : Calories 332.8, Fat 20.5, SaturatedFat 11.8, Cholesterol 53, Sodium 475.1, Carbohydrate 16.3, Fiber 1.3, Sugar 7.1, Protein 9.3

6 tablespoons butter
1 onion, thinly sliced
12 ounces button mushrooms, halved
4 cups chicken stock
1 sprig parsley
2 ounces sherry wine
salt and pepper

BOURSIN MUSHROOMS

These mushrooms are to die for. I usually serve them when we fondue. I kinda came up with the recipe myself and whenever I make them the pan ends up licked clean!

Provided by Peeps

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 3



Boursin Mushrooms image

Steps:

  • Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
  • In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
  • Pour over sauteed mushrooms and serve.

Nutrition Facts : Calories 154.5, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 19.1, Carbohydrate 3.7, Fiber 0.8, Sugar 1.4, Protein 3.3

16 ounces large button mushrooms
1 package boursin cheese, garlic and herb flavored
1 -1 1/2 cup heavy cream

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