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.
GOURMET CREAM OF WILD MUSHROOM SOUP
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
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
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
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)
Number Of Ingredients 19
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.
CREAM OF GIANT PUFFBALL SOUP : 7 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 4 mins
- Gathering the Puffballs. I found these in a lightly wooded aria growing among the sparse under growth, they looked like white footballs sitting on the forest floor.
- Ingredients. 1 Giant Puffball Skinned and Diced. 2 cups diced onion. 2 cups diced celery. 6 tablespoons butter. 8 cups (2 liters) chicken broth. ½ teaspoon dried thyme.
- Directions First Step. Prep time 30 minutes. Cook time 25 minutes. Ready in about 1 hour. Melt 3 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
- Directions Second Step. After simmering for 10 minutes the puffball should be cooked and the pieces of puffball should not be floating. Using a hand blender I puree the soup right in the cooking pot.
- Serve. Simmer for another 5 minutes and serve with crackers or toast. Since two gallons of soup is more than we can consume in a single sitting I froze a couple meals and canned single servings for later.
- Cold Canning. Cold canning is a little different; most canning you can store your preserves at room temperature for long periods of time before use.
- Cooking and Sealing. Since the mushroom soup is already cooked you don’t need to cook the contents other than to be sure the contents are sterile.
10 INA GARTEN SOUP RECIPES PERFECT FOR FALL - CLOSER NEWS ...
From closernewsweekly.com
- Tomato Soup with Grilled cheese croutons. Nothing says fall like a grilled cheese dipped in tomato soup. Garten’s tackle this consolation meals comes within the type of Tomato Soup with Grilled Cheese Croutons, and it options some non-traditional substances.
- Cauliflower and Celery Root Soup. One other thought from Garten’s Make It Forward: A Barefoot Contessa Cookbook, her Cauliflower and Celery Root Soup might be refrigerated for as much as one week or saved within the freezer for as much as three months.
- Wild Mushroom and Farro Soup. The Barefoot Contessa’s recipe for Wild Mushroom and Farro Soup is nice for crowds, and it’s one in all her concepts for a make-ahead occasion menu.
- East Hampton Clam Chowder. One other creamy soup dish from Garten that’s loaded with veggies is her East Hampton Clam Chowder. This recipe gives you the possibility to brush up in your clam shucking abilities.
- Roasted Vegetable Soup. Put your fall and winter veggies to good use with Garten’s recipe for Roasted Vegetable Soup. This dish is loaded with carrots, candy potatoes, parsnips, and butternut squash which might be flavored with salt, pepper, parsley, and olive oil.
- Mexican Rooster Soup. Garten loves her recipe for do-it-yourself rooster inventory, and he or she prefers it for her Mexican Chicken Soup. Different substances embrace rooster breasts, garlic cloves, carrots, celery, onions, tomatoes, jalapeno peppers, cumin, coriander seed, recent cilantro, and white corn tortillas.
- Lentil Sausage Soup. One other five-star recipe from Garten, this easy-to-make (*10*) incorporates a kielbasa, veggies, spices, and do-it-yourself rooster inventory.
- 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.
- Winter Minestrone and Garlic Bruschetta. Garten’s Winter Minestrone and Garlic Bruschetta is a hearty dish that’s loaded with veggies like butternut squash, tomatoes, carrots, celery, and onions.
INA GARTEN'S BEST SOUP RECIPES | KITCHN
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- Wild Mushroom and Farro Soup. Ina loves to serve a soup as a first course, (bonus points if you make it ahead). She loads this creamy mushroom soup with lots of vegetables, diced pancetta, a scoop of créme fraîche, and a glug of Marsala wine to finish it off.
- Mexican Chicken Soup. Keep this recipe from Barefoot Contessa At Home in your back pocket at all times. Topped with avocado, sour cream, shredded cheese, and crispy tortilla strips, this soup brings the heat.
- Tomato and Eggplant Soup. I know we say that a lot of Ina recipes are ingenious around here (and they are!) , but this tomato and eggplant soup recipe is actually ingenious.
- Onion & Fennel Soup Gratin. As Ina would say, this is classic French onion soup “with the volume turned up!” Please sign us up for a bowl of this topped with bubbly Gruyère (obvi) and toasted sourdough.
- Easy Tomato Soup and Grilled Cheese Croutons. Somehow only Ina can make something as simple as grilled cheese with tomato soup look and taste utterly gourmet.
- Winter Minestrone & Garlic Bruschetta. Punxsutawney Phil might have predicted an early spring this year, but we’re okay with a long winter if it means we can eat Ina’s winter minestrone on repeat.
- Butternut Squash & Apple Soup. When we’re craving the flavors of fall (and have a giant butternut squash we don’t know what to do with), a go-to is a big bowl of this hearty, puréed soup.
- Easy Gazpacho & Goat Cheese Croutons. Scoff as you may at Ina’s use of the word “easy,” but she’s not wrong, especially when it comes to gazpacho. This chilled soup with tomatoes, scallions, cucumber, onion and garlic comes together in the food processor.
- Chicken Soup with Matzo Balls. Mark our words, this is all you’re ever going to want to eat on sick days from now on (and also all other days). If you’ve never made matzo balls from scratch before, Ina will walk you through the process and have you feeling like a pro.
- Cheddar Corn Chowder. To make this cheddar corn chowder even more decadent, garnish it with crispy bacon bits. You will thank Ina later. What’s your favorite Ina Garten soup recipe?
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