MUSHROOM BISQUE
Make and share this mushroom bisque recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- in pot add chopped bacon, cook to render fat.
- add onions, garlic and celery, stir until softened.
- add mushrooms, cook until brown, 15 minutes.
- deglaze pan with cognac, add wine and reduce.
- add broth and simmer 30 minutes.
- puree mixture with hand blender or pour into blender in batches.
- return to heat, add cream, salt, pepper, do not boil.
Nutrition Facts : Calories 290.5, Fat 24.8, SaturatedFat 14.5, Cholesterol 84.1, Sodium 448.3, Carbohydrate 9.3, Fiber 1.6, Sugar 3.6, Protein 7.9
MUSHROOM BISQUE
A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h30m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash mushrooms and remove stems.
- Slice 6 of the mushroom caps and reserve.
- Discard any dried ends from stems.
- Grind or chop remaining mushroom caps and stems very fine.
- Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
- Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
- Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
- Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
- Add the cream and stir again.
- Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
- Reheat and add sherry just before serving.
- Garnish with reserved sauteed mushrooms.
MUSHROOM BISQUE
The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM BISQUE
Steps:
- In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
- Roux:
- In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
- Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.
WILD MUSHROOM BISQUE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
- Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
- Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
- Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
- Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
- Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups
WILD MUSHROOM BISQUE
There are hints of an elegant French potage in this creamy bisque, which is nice served with some cheese biscuits and a salad.
Provided by JackieOhNo
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
- Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee fileter and reserve.
- Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes. Whisk in stock and 2-1/2 cups mushrooms soakig liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
- Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.
MUSHROOM BISQUE
The recipe is from the R.S.V.P. section of a June 1982 issue of Bon Appetit. It was requested from Fo-Fo-Th-Bo, a small vegetarian restaurant in Hendersonville, North Carolina.
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large saucepan over medium-low heat.
- Add onion and celery, cover and cook until transparent, about 10 minutes.
- Stir in mushrooms and cook until softened, about 6 minutes.
- Add potato,water, thyme and pepper.
- Increase heat and simmer until potato is very soft, about 15 minutes.
- Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
- Return mixture to saucepan; add milk, cream, sherry and soy sauce.
- Heat through; do not boil.
- Ladle into bowls and garnish with sour cream.
- Serve immediately.
Nutrition Facts : Calories 229.1, Fat 16.4, SaturatedFat 10.2, Cholesterol 54.4, Sodium 496.8, Carbohydrate 10.7, Fiber 1.1, Sugar 1.7, Protein 4.6
ROASTED MUSHROOM AND SUNCHOKE BISQUE
The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup.
Provided by Percy Lee Owen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
- Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
- Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
- Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.
Nutrition Facts : Calories 273 calories, Carbohydrate 43.5 g, Fat 9.1 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 872.4 mg, Sugar 20.1 g
MUFFULETTA'S MUSHROOM BISQUE
This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota.
Provided by Leslie in Texas
Categories Vegetable
Time 1h17m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring stock to boil in medium saucepan; cover and set aside.
- Melt butter in large saucepan over medium heat.
- Add onion and celery and saute until translucent, about 5 mimutes.
- Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
- Mix in hot stock and bay leaves and bring to boil.
- Reduce heat and simmer 3 minutes, stirring constantly.
- Add mushrooms and cook 20 minutes, stirring occasionally.
- Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
- Ladle soup into bowls and serve.
Nutrition Facts : Calories 411.3, Fat 27.2, SaturatedFat 16.2, Cholesterol 86.8, Sodium 844, Carbohydrate 17.8, Fiber 0.7, Sugar 4.5, Protein 6.9
MOREL MUSHROOM BISQUE
If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.
Provided by Jennifer F.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
- Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 13.1 g, Cholesterol 224.9 mg, Fat 67.4 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 42.1 g, Sodium 753 mg, Sugar 2.9 g
FRESH MUSHROOM BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer, side dish
Time 20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
- Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
- Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 10 grams, TransFat 0 grams
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
WILD MUSHROOM BISQUE
Any combination of wild mushrooms can be used in this smooth, creamy soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 23
Steps:
- Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
- In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
- Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
- Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
- Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.
BEST MUSHROOM BISQUE
Steps:
- toss mushrooms together with 1 tablespoon salt. microwave, strirring every 4 minutes, until tjey have released their liquid and are reduced to about one third of their original volume. 12 min. drain and reserve the liquid. heat oil in dutch oven until simmering. cook mushrooms about 8 min until browned. add onion, thyme sprig and 1/4 tsp pepper. cook about 2 min until onion is soft. add sherry and cook until evaporated. stir in reserved liquid and scrape the browned bits. add water and broth and simmer for 20 min. discard thyme and put in blender. heat to 150 degrees whisk cram and egg yolks. add 2 cups of soup while stirring slowly and constantly until soup reaches 165 sir in lemon juice and season. serve w extra cream and chives
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