Champignon Soup Recipes

CHAMPIGNON SOUP

Champignon Soup image

Provided by Jonathan Reynolds

Categories dinner, soups and stews, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pound mixed fresh wild mushrooms (except shiitake) or 1 ounce mixed dried mushrooms
4 cups chicken broth or water
2 cup chopped celery
4 cup thinly sliced onion
2 tablespoons butter
Salt and pepper to taste
Dry white vermouth or dry sherry to taste
2 tablespoons chopped parsley
Chervil sprigs (optional)

Steps:

Clean, trim and thinly slice fresh mushrooms, rinsing well to remove sand. (If using dried mushrooms, soak in 2 cups hot water until soft, about 20 minutes. Remove mushrooms and reserve liquid. Squeeze mushrooms dry, rinse and coarsely chop. Pour liquid through a fine sieve.)
Sauté the mushrooms, celery and onion in melted butter over medium heat for 2 minutes. Add the chicken broth or water (or the soaking water and 2 cups broth or water) and simmer 20 minutes.
Strain the soup and purée the solids with some cooking liquid. (The fresh mushroom soup may be served without puréeing.) Return the purée to the pan and stir in the remaining cooking liquid, adding water if the soup is too thick. Season to taste with salt, pepper and vermouth or sherry. Stir in parsley and garnish generously with chervil.

MUSHROOM SOUP (SOUPE AUX CHAMPIGNONS)

Mushroom Soup (Soupe Aux Champignons) image

Provided by Craig Claiborne

Categories soups and stews

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons butter
1 cup coarsely chopped onion
1 cup finely chopped celery, optional
1 1/4 pounds mushrooms, thinly sliced, about 7 cups
Juice of 1 lemon
1/4 cup flour
6 cups rich, unsalted chicken, veal or beef broth
Freshly ground black pepper to taste
1/4 cup dry Sherry wine

Steps:

Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams

CHEF JOHN'S CREAMY MUSHROOM SOUP

Chef John's Creamy Mushroom Soup image

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Steps:

Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

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