FRENCH ONION SOUP WITH PORCINI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium heat. Add 6 tablespoons of the butter and let it melt. Stir in the onions and the thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the onions caramelize, about 40 to 45 minutes.
- Meanwhile, put the mushrooms in a small pot and cover with a couple of cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer to reconstitute the mushrooms.
- Add the sherry to the pot with the onions, to deglaze the pan, then stir in the wine. Remove the mushrooms from their broth with a slotted spoon to a cutting board. Chop them, and add them to the onions. Add all but the last 1/2 cup of the mushroom liquid to the soup, about 1 cup. Add herb bundle and the beef stock to the pot and simmer the soup for 30 to 45 minutes. Cool and refrigerate for a make-ahead meal. Reheat over medium heat, covered, and prepare the croutons when ready to serve.
- Heat the oven to 425 degrees F. Toast the bread on a rack over a baking sheet, until deep golden brown. Butter the bread, using the 2 tablespoons of remaining butter and liberally rub them with the cut garlic. Top the toasts with the cheeses and return them to the oven until the cheese is melted and bubbly. Toasts may be arranged on top of crocks of soup, put on baking sheet, then topped with cheese and baked to brown, for a more dramatic presentation.
- Ladle the soup into serving bowls and serve with the cheese toasts.
ONE-POT FRENCH ONION SOUP WITH PORCINI MUSHROOMS
This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.
Provided by Susan Spungen
Categories dinner, soups and stews, appetizer, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
- Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
- Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
- Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
- Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
- Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 12 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 1798 milligrams, Sugar 20 grams, TransFat 0 grams
UNCLE BILL'S FRENCH MUSHROOM SOUP
The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.
Provided by William Uncle Bill
Categories Onions
Time 42m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse both mushrooms in cold water and immediately pat dry with paper towels.
- Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
- In a large heavy bottom soup pot, melt butter on medium heat.
- Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
- Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
- Add thyme, bay leaf and green onions.
- Reduce heat, cover and simmer for 20 minutes.
- Remove bay leaf and discard.
- In a mixing bowl, whisk together egg yolks and whipping cream.
- Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
- Return mixture to the soup pot, adding slowly and whisking all the time while adding.
- Heat over low heat until hot, about 5 minutes.
- Add white pepper to taste.
- Serve soup sprinkled with minced parsley.
PORCINI MUSHROOM SOUP
Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
- Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
- Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 34.5 g, Cholesterol 124.7 mg, Fat 36.1 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 22.2 g, Sodium 941.9 mg, Sugar 3.6 g
BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP
This recipe takes some time to make but it needs very little attention. You can work on the main meal while this is cooking. Breaking into the cheesy crust on top is a unique way to present this soup to your guests.
Provided by Nif_H
Categories Low Protein
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut onions in half lengthwise and thinly slice into half moon shapes.
- Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
- While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
- Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
- When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
- Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
- Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
- Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.
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