Cream Of Wild Mushroom Soup Barefoot Contessa Recipes

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CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

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

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

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.

GOURMET CREAM OF WILD MUSHROOM SOUP



Gourmet Cream Of Wild Mushroom Soup image

This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable.

Provided by Only Gluten Free Recipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 53m

Yield 4

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms, thinly sliced
1 large yellow onion, finely chopped
2 portobello mushrooms, thinly sliced
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
½ teaspoon sea salt
¼ cup dry white wine
3 cups gluten-free chicken broth
1 cup heavy whipping cream
½ cup chopped fresh parsley, divided
1 tablespoon gluten-free all-purpose flour
sea salt and ground white pepper to taste

Steps:

  • Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
  • Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
  • Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 13 g, Cholesterol 85.3 mg, Fat 33.1 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 15.2 g, Sodium 1055.7 mg, Sugar 4.8 g

WOLFGANG PUCK"S CREAMY MUSHROOM SOUP



Wolfgang Puck

From the best soupmaker there is. I found this online and made it the next day. It was a big hit!! Next time I'll double the recipe! I sprinkled a little cheddar cheese on top.

Provided by MizzNezz

Categories     Vegetable

Time 52m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb mushroom, coarsely chopped
2 tablespoons lemon juice
1 tablespoon butter
2 teaspoons minced shallots
1/4 teaspoon thyme
1 small bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 cups heavy cream
1 1/2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tbs water
1 tablespoon minced fresh parsley

Steps:

  • Sprinkle mushrooms with lemon juice.
  • Melt butter in large heavy saucepan and saute shallots.
  • Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
  • Add salt,pepper,cream, and chicken broth and bring to a boil.
  • Reduce heat and simmer for 20 minutes.
  • Add cornstarch and simmer another 10 minutes,stirring.
  • Sprinkle with parsley.

Nutrition Facts : Calories 481.5, Fat 47.8, SaturatedFat 29.4, Cholesterol 170.7, Sodium 939.8, Carbohydrate 9, Fiber 1.2, Sugar 2.5, Protein 7.9

CREAM OF WILD MUSHROOM SOUP (BAREFOOT CONTESSA)



CREAM OF WILD MUSHROOM SOUP (BAREFOOT CONTESSA) image

Number Of Ingredients 19

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted
butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced
thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green
parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

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 there 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.

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  • 1. 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 there are big, cut them into bite-sized pieces. Set aside.
  • 2. 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.
  • 3. 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.


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  • Butternut Squash and Apple Soup. From Garten’s Events! cookbook, her recipe for Butternut Squash and Apple Soup makes three-and-a-half quarts. Which makes it an amazing addition to a fall feast menu.
  • Cream of Wild Mushroom Soup. The five-star recipe for The Barefoot Contessa’s Cream of Wild Mushroom Soup calls for a protracted checklist of substances, together with three completely different sorts of mushrooms.
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