Longwood Gardens Mushroom Soup Recipes

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CHESTER COUNTY MUSHROOM SOUP



Chester County Mushroom Soup image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil
2 pounds washed button mushrooms
1/2 pound washed shiitake mushrooms
1/2 pound washed oyster mushrooms
1 tablespoon fresh chopped tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1-pint heavy cream
2 tablespoons flour

Steps:

  • Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
  • Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.

MUSHROOM SOUP



Mushroom Soup image

This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.

Provided by Anthony Bourdain

Categories     Blender     Mushroom     Onion     Sherry     Fall

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
N/A freshly ground black pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender

Steps:

  • Method
  • In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
  • After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
  • When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
  • Improvisation
  • To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
  • And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.

KENNETT SQUARE MUSHROOM SOUP



Kennett Square Mushroom Soup image

We use to live near the mushroom capital of the world, Kennett Square, PA and this is my favorite mushroom soup recipe.

Provided by Irish Rose

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 -2 bay leaf
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tablespoons cooking oil
4 -5 cups sliced fresh mushrooms
2/3 cup half-and-half cream

Steps:

  • In a 2 quart saucepan, melt butter and stir in flour until smooth.
  • Gradually stir in broth until smooth. Add salt, pepper and bay leaves.
  • Simmer, uncovered, for 15 minutes, stirring occasionally.
  • Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender.
  • Add veggies to broth mixture and bring to a boil. Reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
  • Add cream and heat through. Discard bay leaves and serve.

Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 11.8, Cholesterol 45.4, Sodium 788, Carbohydrate 12, Fiber 1.3, Sugar 2.3, Protein 6.9

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