Cream Of Yellow Squash And Morel Mushroom Soup Recipes

Steps:

• Preparation:.
• Bring 2 cups of water to a boil and add the dried mushrooms. Cover and remove from heat. Allow mushrooms to soak for 45 minutes. Drain the softened mushroom and reserve the liquid. Cut the mushrooms into ¼ inch slices and rinse them under cool running water to remove and dirt particles.
• Combine butter, squash, onion, garlic, bouillon cubes, spices and 2 cups of water in a sauce pan and bring to a boil. Cover and reduce heat and simmer for 20 minutes.
• Pour cooked squash mixture into a blender and puree (carefully if hot). The mixture will be thick. Add heavy cream and ½ cup of the reserved mushroom liquid to the mixture and blend inches.
• Add the sliced morels and the red bell peppers.

Steps:

• Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.

Steps:

• Cook onions and the celery in the olive oil. stir often till soft. Add Morel mushrooms and cook about 6 to 7 more minutes. Add Butter and slowly stir in the flour. Now add the chicken stock, salt and pepper. Bring to a low boil, reduce to a simmer and cook 10 to 15 more minutes. Add Heavy cream and continue to cook another 10 minutes.

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Steps:

• Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
• Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
• Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Steps:

• Chop morels finely. Sprinkle with lemon juice.
• Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
• Add morels and cook until juices are absorbed by the mushrooms.
• Season to taste with salt and pepper.
• Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
• Simmer 20 minutes.
• Add the mushroom mixture and simmer an additional 10-15 minutes.
• Correct seasonings. Take off heat and add cream. Serve hot.
• (from The Curious Morel, and Basically Morels).