Wild Mushroom Soup With Cognac Recipes

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.

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:

• Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

Steps:

• Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.
• Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.
• Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.

Steps:

• Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

Steps:

• Combine the cepes and white wine in a saucepan and bring to a boil over medium high heat.
• Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
• Stain the liguid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve.
• Melt the butter in a soup pot over medium heat.
• Add the white mushrooms and saute until they begin to exude their juices, about 5 minutes.
• Add the cepes mushrooms, reserved white wine, milk and cream and bring to a boil, stirring occasionally.
• Lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes.
• With a slotted spoon remove about 1-1/2.
• cups of the mushrooms from the soup and reserve.
• Puree the soup in a blender until very smooth and return the soup to pot.
• Add the reserved mushrooms.
• Add chicken broth and season with salt and pepper. Stir in cognac.
• Warm the soup until heated through. Do not boil.
• Garnish with sliced mushrooms or parsley.
• Preparation time is also cooking time.
• Makes 8 servings.

Steps:

• Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types.
• Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes.
• Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender.
• Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives.
• To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.

Steps:

• Clean the mushrooms with a dry brush or a cloth to remove dirt.
• Roughly chop the mushrooms.
• Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
• Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
• Add the dashi; simmer for 15 minutes.
• Season with soy sauce and salt.
• Ladle into bowls, garnish with green onion and serve.

Steps:

• Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
• Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

Steps:

• In a large saucepan, saute onion and mushrooms in butter for 3 minutes or until onion is tender. Stir in the flour, pepper and salt; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley; and nutmeg if desired. , Top individual servings with a dollop of sour cream.

Steps:

• In a frying pan or skillet, sweat the onion, celery, garlic, and leek in some of the butter over low heat until soft. Add the morels to the pan. Continue to cook over low heat for 5-6 minutes. Add the chicken stock and potatoes to the saucepan and bring to a boil. Simmer for 45 minutes. Puree the soup in a food processor or blender. Don't be tempted to thin the liquid down too much, as the finished soup should be fairly thick. Keep hot.
• Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.
• Melt a little butter in a frying pan and quickly fry the porcini mushrooms. Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.
• To serve, adjust the soup's seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.

Steps:

• Melt butter in heavy large pot over medium-high heat. Add shallots; sauté 1 minute. Add fresh mushrooms; sauté until tender, about 5 minutes. Add thyme and garlic; sauté until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
• Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency. Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)
• Bring soup to simmer and serve.

Steps:

• Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
• Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
• Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
• When ready to serve, reheat the soup and season with salt and pepper.
• Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
• Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.

Steps:

• Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.
• Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Steps:

• In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
• Stir in heated cognac, ignite and stir until flame dies; set aside.
• In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
• Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.