CREAMY MUSHROOM SOUP
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
- Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
Nutrition Facts : Calories 347 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
MUSHROOM AND DRIED PORCINI SOUP
This has such an intense flavor for such a simple soup. With virtually no fat in the soup, it has a tonic quality, and not only makes a great starter or light supper, but a delicious and effective between meal pick-me-up.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they're sandy, break off the stems and set them aside. Set aside the caps in a separate bowl.
- Drain the porcinis through a cheesecloth-lined strainer set over a bowl. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the mushrooms in several changes of water. Measure the mushroom soaking water and add water to make 2 cups.
- In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems, garlic, tomatoes, and 1 teaspoon salt, and bring to a simmer. Cover and simmer over very low heat for 1 hour. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste.
- Slice the fresh mushroom caps paper-thin, toss with a couple of drops of lemon juice, and add to the soup pot. Heat through for 5 minutes.
- If garnishing with the garlic croutons, top them with Parmesan and place in a hot oven or toaster until the Parmesan has melted. Ladle the soup into bowls and garnish each bowl with chopped fresh chives and a crouton or two if desired.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1189 milligrams, Sugar 7 grams, TransFat 0 grams
PORCINI MUSHROOM SOUP
Provided by Paul Grimes
Categories Soup/Stew Mushroom Tomato Appetizer Hanukkah Vegetarian Quick & Easy Dinner Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Soak porcini in 2 cups hot water 15 minutes.
- Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
- Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.
POLISH MUSHROOM SOUP (CHRISTMAS RECIPE)
Polish mushroom soup is made using dried porcini mushrooms and a simple vegetable stock. This delicious soup is served with Polish 'lazanki' pasta and is one of 12 traditional dishes of the Christmas Eve meal.
Provided by Monika Dabrowski
Categories Christmas Eve Meal Lunch
Time 56m
Number Of Ingredients 12
Steps:
- To prepare the mushrooms soak them in a little water for 3 minutes then rub with your fingertips to remove any grit and rinse the mushrooms thoroughly. Place in a pot and add 250 ml/1 cup of water. Cover and bring to the boil then lower the heat and simmer for 30 minutes. (In the meantime boil the pasta according to the packet instructions).
- Remove from the heat and pour the mixture through a fine mesh sieve making sure you reserve the liquid. Chop the mushrooms finely. In a small pan heat up the butter and fry the mushrooms for 4-5 minutes stirring often.
- While the mushrooms are cooking make the broth. To the pot add the vegetables, parsley, allspice berries and vegetable stock. Cover and bring to the boil then turn the heat down and simmer for 40 minutes. Using a slotted spoon lift the vegetables out of the pot (you won't need them anymore).
- Using a fine mesh sieve pour in the liquid from cooking the mushrooms and adjust the seasoning. Add the fried mushrooms, bring the soup to the boil again and simmer, covered, for 10 minutes.
- Remove from the heat, adjust the seasoning if needed (add 1 tablespoon of soy sauce if using) and serve with the pasta and sour cream.
Nutrition Facts : ServingSize 1 serving, Calories 114 kcal, Carbohydrate 22 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 836 mg, Fiber 2 g, Sugar 4 g
PORCINI MUSHROOM SOUP
Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
- Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
- Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 34.5 g, Cholesterol 124.7 mg, Fat 36.1 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 22.2 g, Sodium 941.9 mg, Sugar 3.6 g
MUSHROOM BARLEY SOUP
Steps:
- Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander.
- While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse porcini to remove any grit, then coarsely chop. Wash sliced leek in a bowl of water, then lift from water and drain in sieve.
- Heat oil in cleaned pot over moderately high heat until hot but not smoking, then sauté onion and celery, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, shiitakes, leek, and porcini and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
- Stir in tomato paste, Sherry, beef broth, mushroom soaking liquid, barley, salt, pepper, and remaining 3 cups water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season with salt and pepper.
More about "mushroom and dried porcini soup recipes"
RECIPE: MUSHROOM AND BARLEY SOUP
From tastingtable.com
Estimated Reading Time 2 mins
- In a small bowl, cover the dried porcini mushrooms with the boiling water and let soak until softened, 15 minutes. Drain, reserving the soaking liquid and roughly chopping the porcini.
- In a large pot or Dutch oven, heat 3 tablespoons of the olive oil over medium-high heat. Add the mushrooms and thyme, and cook until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the mushrooms to a bowl.
- Add the remaining tablespoon of olive oil to the pot. Add the celery, garlic, onion and carrot, and cook until softened and lightly caramelized, 5 minutes. Sprinkle in the flour and cook another 2 minutes. Slowly pour in the reserved soaking liquid and the stock, stirring constantly until incorporated. Add the soaked porcini, three-quarters of the reserved sautéed mushrooms and the barley, then bring to a boil. Reduce the heat to a simmer and cook until the barley is tender and the liquid is thickened, 35 to 40 minutes.
- Stir in the parsley and vinegar, then season with salt and pepper. Divide between bowls and garnish with the remaining sautéed mushrooms and chopped parsley, then serve.
PORCINI MUSHROOM SOUP RECIPE - 101 COOKBOOKS
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- Add them to the pan with a generous pinch of salt and the whole sprigs of thyme or rosemary (with all their leaves), and cook for 5 minutes until they have started to release their juices.
DRIED PORCINI MUSHROOMS SOUP - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
- Soak dried mushrooms in 2L of warm water for 30min to overnight (the longer you soak the stronger the mushroom flavour).
POTATO SOUP WITH PORCINI MUSHROOMS | KITCHEN STORIES RECIPE
From kitchenstories.com
- Preheat the oven to 180°C/350°F. Peel and chop potatoes and onion. Thinly slice garlic and shallots. Pluck rosemary leaves from stems and finely chop. Chop porcini mushrooms. Cut new potatoes into slices.
- Heat half the olive oil and half the butter in a large pot. Sauté peeled potatoes, onions, and half the garlic. When the onions are translucent, approx. 4 min., deglaze with white wine. Add chicken broth and water and let the soup simmer for approx. 30 – 40 min. Once done, purée the soup with an immersion blender and season to taste with salt, pepper, and a pinch of nutmeg.
- In the meantime, spread sliced new potatoes on a baking sheet and toss with remaining olive oil, remaining garlic, shallots, rosemary, and some salt. Roast at 180°C/350°F for approx. 20 min. Then sprinkle pine nuts over the potatoes and roast for approx. 5 min. more, or until potatoes and pine nuts are golden brown.
- Fry the porcini mushrooms in a frying pan until golden brown, approx. 5 min. Season mushrooms with salt and add remaining butter to the pan. Serve the puréed soup topped with roasted potatoes and fried porcini mushrooms. Enjoy!
CREAMY MUSHROOM SOUP RECIPE - JESSICA GAVIN
From jessicagavin.com
- Rinse and dry the fresh mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick slices.
- Heat a large pot or dutch oven over medium-low heat. Add the butter. Once melted, add the onions. Saute until lightly brown and translucent, about 6 to 7 minutes. Add the minced garlic and thyme, saute for 30 seconds.
- Increase the heat to medium. Add the slicd mushrooms, sprinkle with salt and pepper. Saute until tender and most of the moisture releases, occasionally stirring, about 6 to 7 minutes. Reserve ¼ cup of for garnish.
- Add the wine and vinegar, stir and cook until most of the liquid evaporates, about 3 to 4 minutes. Add the dried porcini mushrooms, stir to combine.
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