New England Soup Factorys Creamy Wild Mushroom Soup Recipes

Steps:

• Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
• Slice all of the mushrooms together and set aside 1/2 cup for garnish.
• Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
• Add the stock; bring to a boil.
• Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
• Puree in blender, return to pot.
• Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
• Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
• Add the mushrooms to the soup and stir well.

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Steps:

• Roast Garlic.
• Preheat the oven to 375º - 400º.
• Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
• Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
• Assemble Soup.
• Place the chicken, onion, carrots, and celery in a large stockpot.
• Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
• Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
• Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
• Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

Steps:

• Heat olive oil and garlic in a large heavy stockpot.
• Sauté 1-2 minutes.
• Add onions, carrots and celery.
• Sauté 10-15 minutes.
• Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
• Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.