CREAM OF PORCINI MUSHROOM SOUP (GLUTEN-FREE, LOW-CARB)
I used porcini mushrooms for dried mushrooms and crimini mushrooms for fresh mushrooms, but you can also use other mushrooms of your choice. I drizzled some white truffle oil on the soup right before I served it. This is optional, but it does enhance the flavor very nicely.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
- Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent.
- Add both soaked mushrooms and fresh mushrooms and sauté a little longer.
- Add the water used for soaking the mushrooms and vegetable bouillon cubes.
- Bring to a boil and turn off the heat.
- When the soup is cool enough to handle safely, purée the soup using a blender or hand blender.
- Return the soup to the pan, add milk, half and half and butter and bring to a boil.
- Adjust the taste with salt and pepper.
- Transfer the soup to individual soup bowls.
- Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!
Nutrition Facts : Calories 181.1, Fat 13.4, SaturatedFat 6.7, Cholesterol 31.1, Sodium 671.1, Carbohydrate 12.4, Fiber 1.2, Sugar 1.2, Protein 4.7
LOW-CARB CREAM OF MUSHROOM SOUP
This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.
Provided by Karen Quinn
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 7.8 g, Cholesterol 153.5 mg, Fat 44.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 27.3 g, Sodium 1082.6 mg, Sugar 2.5 g
VEGAN GLUTEN-FREE MUSHROOM SOUP
Vegan mushroom soup that will be sure to please.
Provided by Kevin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
- Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 24.2 g, Fat 40 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 32.6 g, Sodium 912.5 mg, Sugar 4.2 g
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
CREAMY PORCINI MUSHROOM SOUP
Rich, thick and flavorful, this soup is perfect for warming up a winter day. For a nice contrast to the creamy soup, garnish servings with crunchy croutons. From Williams-Sonoma
Provided by BethR
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
- In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
- Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
- Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.
Nutrition Facts : Calories 455.1, Fat 34, SaturatedFat 17.1, Cholesterol 89.2, Sodium 82.4, Carbohydrate 29.1, Fiber 12, Sugar 9.8, Protein 19.4
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.
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