FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
PARSLEY SOUP WITH MIXED MUSHROOMS
Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 1h15m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Wash the parsley in a bowl; separate the stems and tops and tie the stems into a bundle.
- In a casserole, melt 1 1/2 tablespoons butter over medium heat. Stir in the onion, leek, parsnip and a pinch of salt. Cook until the onion becomes translucent, about 10 minutes; do not allow the vegetables to brown. Add the parsley stems and pepper to taste and stir again.
- Add 2 1/2 cups water and the broth and stir. Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.
- Meanwhile, wash and trim the mushrooms (add undamaged stalks to the soup). Chop the caps. Heat the remaining 1 1/2 tablespoons butter in a skillet over medium-high heat and add the mushrooms and shallot. Season with salt and pepper and cook, stirring occasionally, until the mushrooms have given up their water and are tender, about 10 minutes.
- When the vegetables are soft, remove the parsley stems, add the remaining parsley and cook for another minute. Let the soup cool slightly, if possible. Then place the soup, in batches if necessary, in a blender and purée until as smooth as possible. Taste the soup and adjust the seasoning. If it seems fibrous, pass it quickly through a coarse strainer. Reheat.
- Place a portion of the mushrooms at the bottom of each of 4 bowls and top with a ladleful of hot soup.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 643 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
FRESH MUSHROOM & PARSLEY SOUP
Make and share this Fresh Mushroom & Parsley Soup recipe from Food.com.
Provided by mydesigirl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute mushrooms in butter and wine.
- Add parsley and saute 5 more minutes.
- Add broth and half & half.
- Simmer 5-10 minutes.
- Remove from heat.
- Stir in sour cream,salt and pepper.
- Can be reheated but DO NOT boil.
Nutrition Facts : Calories 690.8, Fat 63.7, SaturatedFat 38.3, Cholesterol 158.5, Sodium 1940.9, Carbohydrate 15.7, Fiber 1.9, Sugar 2.6, Protein 17.2
HUNGARIAN MUSHROOM SOUP
My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g
FRESH MUSHROOM SOUP
A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Recipe # 291922 "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.
Provided by KateL
Categories Clear Soup
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine broth and dry milk. Set aside.
- Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
- Uncover and adjust temperature to high. Allow moisture to evaporate.
- Stir in flour.
- With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
- Add sherry, lemon rind, parsley and lemon juice.
- Stir to mix well. Serve hot.
Nutrition Facts : Calories 238.3, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 251.7, Carbohydrate 26.6, Fiber 1.4, Sugar 13.6, Protein 15.2
CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
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