Mushroom And Dried Porcini Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY MUSHROOM SOUP



Creamy mushroom soup image

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

25g dried porcini (ceps)
50g butter
1 onion, finely chopped
1 garlic clove, sliced
thyme sprigs
400g mixed wild mushrooms
850ml vegetable stock
200ml tub crème fraîche
4 slices white bread, about 100g, cubed
chives and truffle oil, to serve

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



Mushroom and Dried Porcini Soup image

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

1 ounce dried porcini mushrooms (about 1 cup, approximately)
2 cups boiling water
4 ounces fresh white mushrooms or fresh shiitakes, cleaned
1 quart chicken or vegetable stock
2 large garlic cloves, sliced thin
1 (14-ounce) can tomatoes, drained and chopped
Salt and freshly ground pepper
A few drops fresh lemon juice
1 tablespoon chopped fresh chives
4 to 8 thin slices baguette, toasted and rubbed with a cut clove or garlic
2 tablespoons freshly grated Parmesan

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



Porcini Mushroom Soup image

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

3/4 ounces dried porcini mushrooms (1 cup)
6 cups tepid water plus 2 cups hot water, divided
1 medium onion, finely chopped
1/2 stick unsalted butter
2 celery ribs, finely chopped
1 medium carrot, finely chopped
3 garlic cloves, finely chopped
1 1/2 pounds white mushrooms, sliced or quartered
1 (15-ounce) can diced tomatoes, drained
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped dill

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 (Christmas Recipe) image

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

1.23 ounces dried porcini mushrooms
1 onion (peeled)
1 medium carrot (peeled)
1.41 ounces celery root (small piece, peeled)
6 sprigs fresh parsley
2 allspice berries
2 teaspoons butter
4⅕ cups vegetable stock
1 cup water (for cooking the porcini)
Sour cream for serving
Sea salt and pepper to taste
2.47 ounces Polish lazanki/quadretti pasta

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



Porcini Mushroom Soup image

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

3 tablespoons butter
1 bulb fennel, diced
2 leeks, white parts only, trimmed and sliced
1 large Spanish onion, diced
4 cloves garlic, minced
6 cups chicken stock
3 large Yukon Gold potatoes, peeled and diced into 3/4-inch pieces
2 cups fresh porcini mushrooms
1 teaspoon dried thyme
2 cups heavy whipping cream
½ cup cream sherry
½ teaspoon Worcestershire sauce
salt and ground black pepper to taste

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



Mushroom Barley Soup image

Categories     Soup/Stew     Mushroom     Vegetable     Low Fat     Barley     Fall     Winter     Simmer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 15

1/3 cup quick-cooking barley
7 cups water
1/4 oz dried porcini (1/4 cup)
1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, cut into 1/3-inch dice
2 carrots, chopped
1/2 lb fresh shiitakes, stems discarded and caps thinly sliced
2 tablespoons tomato paste
2 tablespoons medium-dry Sherry
1 3/4 cups low-sodium fat-free beef broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Garnish: chopped fresh flat-leaf parsley

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
recipe-mushroom-and-barley-soup image
2016-02-24 A true Jewish deli classic, mushroom and barley soup is the perfect eastern European recipe to fight the cold weather. In our slightly fancified version, …
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
porcini-mushroom-soup-recipe-101-cookbooks image
2009-11-01 A porcini mushroom soup recipe made from seven ingredients including potatoes and porcini mushrooms in an intensely flavorful broth peppered with …
From 101cookbooks.com
Category 90+ Soup Recipes
Estimated Reading Time 4 mins


MUSHROOM SOUP - MADE WITH DRIED PORCINI /RESTAURANT RECIPE ...
mushroom-soup-made-with-dried-porcini-restaurant image
http://tinyurl.com/cookinginrussia3The link above is Amazon's listing of Volume 3 of my cookbook.http://tinyurl.com/vegetablesforcarnivoresThe link above is ...
From youtube.com


MAKE ULTIMATE MUSHROOM SOUP WITH PORCINI POWDER – REAL ...
make-ultimate-mushroom-soup-with-porcini-powder-real image
2019-02-11 Directions: 1. The day before: Mix up the Better Than Bouillon chicken paste and the water in a quart-sized jar and add the porcini powder. Mix in the powder and refrigerate overnight, at least 8 ...
From motherearthnews.com


10 BEST DRIED PORCINI MUSHROOM SOUP RECIPES | YUMMLY
10-best-dried-porcini-mushroom-soup-recipes-yummly image
Mushroom Soup with Tomatoes Eat Smarter. rosemary, olive oil, pepper, tomatoes, salt, porcini mushroom and 8 more. 5-Minute Savory Mushroom Soup Mind Body Green. cremini mushrooms, garlic, avocado, nut, wheat, shallot, ginger and 5 more. Our …
From yummly.com


CREAMY MUSHROOM BACON SOUP - TRIED & TRUE RECIPES
creamy-mushroom-bacon-soup-tried-true image
2018-03-09 This soup is filled to the brim with 4 types of mushrooms – shiitake, white button, baby bella, and dried porcini mushrooms. The porcini mushrooms pack the most flavor and you will create an additional porcini broth to flavor the soup even …
From triedandtruerecipe.com


CREAMY PORCINI MUSHROOM SOUP | WILLIAMS SONOMA
creamy-porcini-mushroom-soup-williams-sonoma image
Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for …
From williams-sonoma.com


VEGAN MUSHROOM SOUP WITH PORCINI & THYME | THE VEG SPACE ...
2021-01-05 This rich and creamy mushroom soup is just that, a deeply comforting and savoury soup-hug. Dried porcini mushrooms and garlic give it a huge flavour boost, and the texture is half …
From thevegspace.co.uk
Estimated Reading Time 8 mins
  • 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
2021-02-05 Soup. Soak dried mushrooms in 2L of warm water for 30min to overnight (the longer you soak the stronger the mushroom flavour). Chop the mushrooms, leeks & parsnips into similar sized …
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
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 …
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
2021-06-16 Add the dried porcini mushrooms, stir to combine. Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until mushrooms are tender, about 15 …
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.


MUSHROOM AND DRIED PORCINI SOUP RECIPES
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.
From tfrecipes.com


CREAM OF MUSHROOM SOUP - EASY MEALS WITH VIDEO RECIPES BY ...
The best cream of mushroom soup recipe you will find. Perfect for those cold wintery days by the fire. Serve it with a grilled piece of toast coated with butter, olive oil or even grilled cheese. Made with button mushrooms and dried shiitake or porcini for that intense taste. Use a high speed blender to get the creamy consistency you love, and all without cream. Ingredients. 25oz - 700g button ...
From recipe30.com


PORCINI & FARRO SOUP | ITALIAN FOOD FOREVER
2009-11-06 Soak the dried porcini in one cup of warm water for 20 minutes, then drain, strain and reserve the liquid and finely chop the porcini. In a heavy soup pot heat the olive oil and then cook the onions, carrots and mushrooms until softened over medium heat, about 15 minutes. Add the garlic and cook an additional minute or two, then add the chopped ...
From italianfoodforever.com


DRIED SHIITAKE MUSHROOM SOUP RECIPE - SHARE-RECIPES.NET
10 Best Dried Porcini Mushroom Soup Recipes Yummly. 8 hours ago Yummly.com All recipes . Mushroom Soup with Tomatoes Eat Smarter. rosemary, olive oil, pepper, tomatoes, salt, porcini mushroom and 8 more. 5-Minute Savory Mushroom Soup Mind Body Green. cremini mushrooms, garlic, avocado, nut, wheat, shallot, ginger and 5 more. Our (perfect) Recipe For Mushroom Soup …
From share-recipes.net


PORCINI MUSHROOM SPINE SOUP RECIPE - SIMPLE CHINESE FOOD
Porcini Mushroom Spine Soup. Boletus is named after its thick meat and resembles beef liver. It is a rare and precious wild edible mushroom and is one of the "four kings of mushrooms". Boletus edulis is a treasure with complete functions and both food and medicine among forest fungi. Regular consumption of boletus edulis can significantly enhance the body's immunity and improve the body's ...
From simplechinesefood.com


USING DRIED PORCINI MUSHROOMS RECIPES
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. Ingredients; Nutrition; 1 ounce dried porcini ...
From tfrecipes.com


PORCINI MUSHROOMS: WHAT ARE THEY AND HOW TO USE THEM IN ...
2021-07-12 You can also use the porcini broth for making soup or gravy. 6 Porcini Mushroom Recipes to Try. We’ve gathered six porcini mushroom recipes that you can try to recreate at home. You’ll have a good range of options, from the more traditional Italian dishes to modern vegetarian takes on American favorites. Take a look at the list below and get inspired. Spinach and Porcini-Mushroom …
From recipes.net


PORCINI RECIPES – FOREST MUSHROOMS
Porcini Soup Recipe from St. Cloud Times. 2 1/2 cups dried porcini mushrooms (about 2 ounces) 3 cups boiling water 1 tbsp. butter 1 cup minced onion 1 clove garlic 1/4 cup long-grain rice 2 (14-ounce) cans chicken broth 2 tbsp. whipping cream 1 1/4 tsp. salt 6 tsp. low-fat sour cream Cracked pepper Snipped chives, for garnish. Place mushrooms in a bowl and pour the water over them. Let ...
From forestmushrooms.com


SOUP RECIPES – FOREST MUSHROOMS
Porcini Soup Recipe from the St. Cloud Times. 2-1/2 cups dried porcini mushrooms (about 2 ounces) 3 cups boiling water; 1 Tbsp. butter; 1 cup minced onion; 1 clove garlic; 1/4 cup long-grain rice; 2 (14-ounce) cans chicken broth; 2 tbsp. whipping cream; 1 1/4 tsp. salt; 6 tsp. low-fat sour cream; Cracked pepper ; Snipped chives, for garnish; Place mushrooms in a bowl and pour the water over ...
From forestmushrooms.com


Related Search