CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
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.
WINE SOUP
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.
GERMAN WINE SOUP
This is a creamy, elegant soup. I first had Red Wine Soup several years ago in Wurzberg at the Ratskeller. I found this recipe in a German cookbook and it is the closest I could come to imitating their recipe. You can use white wine, if you wish.
Provided by ChesterCopperPot
Categories German
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg with cream and sugar.
- Add water and wine to egg mixture.
- Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.
COLD WINE SOUP (KALTE WEINSUPPE)
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Austria, right next door to Germany, so I've classified as Germanic. I have not tried this recipe yet, but it sounds wonderful. Please note that it calls for 1 cup of already whipped cream (not 1 cup of whipping cream). Hopefully the calorie and fat content will reflect this! (Looks like it did.) Cook time includes chill time.
Provided by Kumquat the Cats fr
Categories Clear Soup
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine broth, wine and orange peel in a 2 quart pot.
- Bring to a fast boil, remove from heat, and pour into bowl or soup tureen.
- Refrigerate until thoroughly chilled (about 3 hours).
- Serve with a dollop of whipped cream on top and garnish with half an orange slice.
Nutrition Facts : Calories 61.7, Fat 2.2, SaturatedFat 1.4, Cholesterol 7.6, Sodium 15, Carbohydrate 3.2, Fiber 0.2, Sugar 1.7, Protein 0.4
CARROT AND GINGER SOUP WITH WHITE WINE
This is from the Easter 2009 Kroger Co. brochure, p.9. I am posting it for safekeeping (and because it looks really good). I have not yet made the recipe, so the times are my best guess. It could probably be done in less time if you cook the carrots while you saute the onions, ginger and garlic. The original recipe calls for baby carrots, but it is easier to search just for carrot recipes, so I changed it.
Provided by dogsandwoods
Categories Low Protein
Time 2h
Yield 10 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook carrots in large pot. Puree and set aside.
- Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
- Stir in pureed carrots, broth and wine.
- Bring to a boil and then reduce to medium heat.
- Simmer for 45 minutes, stirring occasionally.
- Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
- Ladle into soup bowls. Serve hot or chilled.
- Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
- Refrigerate any leftovers.
Nutrition Facts : Calories 225.1, Fat 13.1, SaturatedFat 7.7, Cholesterol 30.5, Sodium 831.6, Carbohydrate 17.6, Fiber 4.3, Sugar 7.1, Protein 6
BEEF SOUP WITH RED WINE
Make and share this Beef Soup With Red Wine recipe from Food.com.
Provided by dicentra
Categories Stew
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except salt and pepper in slow cooker.
- Cover and cook on low 6-8 hours.
- Discard bay leaves; season to taste with salt and pepper.
Nutrition Facts : Calories 320.1, Fat 11.5, SaturatedFat 4.3, Cholesterol 59.1, Sodium 1121, Carbohydrate 23.2, Fiber 2.9, Sugar 4.4, Protein 26.8
WINE CHEESE SOUP
Recipe was created by Polly from Polly's Slow Food restaurant which closed about 25 years ago. This soup was usually accompanied by lavosh crackers and topped with parsley or popcorn. It's rich and delicately flavored, perfect on a chilly Minnesota evening!
Provided by MiaSumitra
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan.
- Add onion, celery, and carrots and sauté over medium heat until onions are transluscent.
- Add flour.
- Add spices, wine, and chicken stock.
- Gradually add cheese, being careful not to let the soup boil.
- Add whipping cream slowly, still keeping soup from boiling.
- Heat through and serve!
Nutrition Facts : Calories 622.5, Fat 50.7, SaturatedFat 30.8, Cholesterol 172.6, Sodium 667.9, Carbohydrate 25.7, Fiber 3.2, Sugar 8.5, Protein 15.7
LENTIL SOUP WITH WINE
Make and share this Lentil Soup with Wine recipe from Food.com.
Provided by Marlena
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive in pot, then add onion and saute on medium heat until they are golden.
- Add the garlic and saute just until the garlic is softened.
- Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
- If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.
Nutrition Facts : Calories 86.1, Fat 1.7, SaturatedFat 0.2, Sodium 296.4, Carbohydrate 13.4, Fiber 4.7, Sugar 4, Protein 4.7
MUSHROOM SOUP WITH WINE
Provided by Nigella Lawson
Categories dinner, soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place dried porcini in a 1-cup measuring cup, and fill with hot water. Set aside.
- In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
- Meanwhile, place a large soup pot over medium heat, and add oil. When hot, add onion and saute until softened, about 5 minutes. Add garlic, and stir for about 30 seconds. Drain porcini, straining and reserving liquid.
- Chop porcini and add to onion mixture. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes. When potatoes are tender, add them and their cooking liquid to pan of mushrooms. Add porcini soaking liquid and 1 cup water. Bring to a simmer, cover, and cook gently for 20 minutes.
- Allow soup to cool slightly. Working in batches, use a blender to puree soup. Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk. Reheat just until soup is steaming; do not boil. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 819 milligrams, Sugar 8 grams, TransFat 0 grams
BEEF AND WINE SOUP WITH DUMPLINGS
Serve with toasted dark rye bread.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
- In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 19.4 g, Cholesterol 132.4 mg, Fat 23.4 g, Fiber 2.4 g, Protein 23.5 g, SaturatedFat 9.1 g, Sodium 1011.3 mg, Sugar 6.9 g
WHITE WINE CHICKEN SOUP
Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun! The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired.
Provided by Miriam E D
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h20m
Yield 10
Number Of Ingredients 16
Steps:
- In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.1 g, Cholesterol 25.1 mg, Fat 4.5 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 1.2 g, Sodium 218.4 mg, Sugar 6.2 g
ONION WHITE WINE SOUP
Make and share this Onion White Wine Soup recipe from Food.com.
Provided by Denise in NH
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan.
- Add chopped onions and mix well.
- Add beef broth, celery leaves and potato.
- Bring to boiling.
- Cover and simmer for 30 minutes.
- Puree mixture in a blender.
- Return to saucepan and blend in wine, vinegar and sugar.
- Bring to boiling and simmer 5 minutes.
- Stir in cream, parsley and salt and pepper to taste.
- Heat thoroughly but do not boil.
BORLEVES [ HUNGARIAN WINE SOUP]
Make and share this Borleves [ Hungarian Wine Soup] recipe from Food.com.
Provided by drhousespcatcher
Categories Hungarian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour 3 cups of the wine and the water into a saucepan with the sugar, cloves, and cinnamon and bring to a boil.
- While the soup is heating, beat the egg yolks with the remaining wine until creamy. When the soup is at a boil, dip a cup of it, little by little, into the egg yolk mixture, beating constantly so the egg yolks don't curdle.
- Incorporate another cup of the hot liquid into the eggs, then beat the eggs into the remaining soup.
- Stir constantly while reheating and let the soup thicken a bit, then strain. Ladle into small elegant bowls, and serve immediately.
Nutrition Facts : Calories 211.2, Fat 2.7, SaturatedFat 1, Cholesterol 125.9, Sodium 12.3, Carbohydrate 20.6, Sugar 18, Protein 1.7
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