Marvelous Mushroom Soup Recipes

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MOREL MUSHROOM SOUP



Morel Mushroom Soup image

Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.-Geraldine Davenport, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh morel or other mushrooms, sliced
2 tablespoons lemon juice
1 large onion, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 teaspoons chicken bouillon granules
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.

Nutrition Facts : Calories 198 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 896mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

MUSHROOM SOUP WITH MARSALA



Mushroom Soup with Marsala image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 ounce dried porcini or mixed wild mushrooms
4 cups chicken or vegetable stock
1/4 cup olive oil
1 pound fresh mushrooms, chopped
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, chopped
4 shallots, chopped
1 large fresh bay leaf
Salt and pepper
1 cup marsala
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Juice of 1/2 lemon
Sliced good quality white, peasant or Italian bread, pan toasted or lightly fried in in olive oil or butter, for serving
Grated Parmigiano-Reggiano, for serving

Steps:

  • Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
  • Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
  • Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
  • Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.

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