WILD MUSHROOM SOUP
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
- Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
- Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
WILD MUSHROOM NOODLE SOUP
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Provided by Katherine Sacks
Categories Mushroom Soup/Stew Kid-Friendly Healthy Low Fat Vegetarian No Meat, No Problem Noodle Dinner Garlic Small Plates
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Make the Mushroom Broth:
- Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight.
- Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use.
- Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot.
- Assemble the Mushroom Soup:
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water.
- Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes.
- Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves.
- Do Ahead
- Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
NORTHWEST MUSHROOM SOUP
Make and share this Northwest Mushroom Soup recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Clean and destem mushrooms and process in a food processor until finely chopped.
- In a saucepan over medium heat, sweat the mushrooms until moisture is released.
- This will take a good 20 minutes.
- Make sure to stir often so not to burn.
- Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
- Reserve one half of the cooked mushrooms.
- Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
- Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
- In a blender puree mixture in small amounts until incorporated and smooth.
- Once all liquid has been pureed, add the reserved mushrooms.
- Heat the heavy cream and whisk into mushroom base to desired consistency.
- Chicken stock can be substituted for cream if preferred.
- Season with salt, pepper and lemon juice.
- Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
- Season with salt and pepper.
- To serve, ladle a generous cup of soup into bowls.
- Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
Nutrition Facts : Calories 282, Fat 13.1, SaturatedFat 5.8, Cholesterol 34.4, Sodium 380.9, Carbohydrate 24.5, Fiber 3.1, Sugar 8.8, Protein 12.3
TRIPLE MUSHROOM SOUP
Steps:
- Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.
NORTHWEST HARVEST GOLD SOUP
I wanted a creamy but not too thick soup a couple of nights ago and had some idea of what it should taste like. I couldn't find what I was looking for so I checked the cupboards and made it up as I went along. It was sooo good, even my very picky DD loved it! The apple,onions, and squash are bountiful during the fall harvest season here in Washington, and the coconut milk is an addition influenced by the many Asian cultures here in the Seattle area.
Provided by momaphet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- SOUP.
- Chop onions, peel and slice carrots, place in a large pot and saute for 5 minutes in olive oil.
- Add chicken and beef broth, garlic, and seasonings, cook over medium low heat for 30 minutes or until carrots are tender.
- While the soup is cooking, cut squash in half, clean out seeds, place in a plastic bag and steam in the microwave for 10 minutes, or until soft.
- Once the carrots are tender, scrape the steamed squash into the soup and stir.
- Remove soup from heat and pour into blender container,about 1/2 full. Blend for 1 minute, pour back into pot, repeat a couple of times, this will make the soup mostly smooth but with a little texture.
- Return all soup to the pot, add coconut milk, apple juice and tabasco sauce, taste for seasoning and add any additions you'd like. Simmer over medium low heat cook for 10 minutes.
- OPTIONAL CHICKEN BREAST.
- While the soup is cooking, season the chicken breast halves with salt, pepper and garlic powder and saute in Olive oil, brown lightly on both sides cover and cook until done.
- Remove chicken from the pan, deglaze the pan with liquid from the soup and add back into the soup pot.
- For soup with chicken, small dice the chicken breast and place a small amount in each bowl and spoon soup over the top.
Nutrition Facts : Calories 291, Fat 12.7, SaturatedFat 8.5, Sodium 523.2, Carbohydrate 42.1, Fiber 2.8, Sugar 34.1, Protein 5.3
NORTHWOODS WILD RICE SOUP
My sister served this to me for the first time and it was so scrumptious I just had to have the recipe. The cream cheese gives the soup an ultra smooth texture.-Kim Caputo, Cannon Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the mushrooms, onion and carrots in butter until tender. Stir in the flour, salt and pepper until blended., Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the milk, rice, chicken and cream cheese; heat through (do not boil).
Nutrition Facts : Calories 320 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 482mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
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