Second Time Around Mushroom Soup Recipes

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HUNGARIAN MUSHROOM SOUP



Hungarian Mushroom Soup image

Provided by Food Network

Categories     appetizer

Yield 16 to 20 servings

Number Of Ingredients 13

1 pound butter
6 cups yellow onion
10 pounds mushrooms, chopped
1 cup dill
1 cup paprika
2 cups tamari
2 gallons water
2 pounds butter
6 cups flour
1 gallon milk
1.75 gallons sour cream
1 tablespoons salt
1 tablespoons pepper

Steps:

  • Melt butter. Add onions, and saute until wilted. Add mushrooms, saute until juice is rendered out.
  • Add dill, paprika, and mix well.
  • Add tamari, water, bring to a boil and reduce to a simmer.
  • In a large stockpot, make roux using butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step!
  • Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

CREAMY TWO-MUSHROOM SOUP



Creamy Two-Mushroom Soup image

Dried and fresh mushrooms unite in this soup enriched with leek, thyme, sherry and a bit of cream.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 14

4 cups low-sodium chicken broth
1 1/2 ounces dried porcini mushrooms
6 tablespoons unsalted butter
5 cloves garlic, finely chopped
One 10-ounce package white mushrooms, chopped
1 teaspoon chopped fresh thyme leaves
2 shallots, thinly sliced
1 leek, white and light green parts, thinly sliced
1/3 cup all-purpose flour
1 bay leaf
1/2 cup heavy cream
1 teaspoon sherry or Marsala
Kosher salt and freshly ground black pepper
Chopped parsley, for serving

Steps:

  • Bring the broth and 3 cups of water to a boil in a medium saucepot. Remove from the heat, add the dried mushrooms and set aside to steep for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
  • Heat the butter in a large pot over medium-high heat. Add the garlic, white mushrooms and three-quarters of the chopped porcini and cook, stirring occasionally, until softened and mostly dry, about 6 minutes. Add the thyme, shallot and leek and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
  • Strain the reserved mushroom broth into the pot and bring to a boil, whisking constantly. Add the bay leaf, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and cool slightly.
  • Remove and discard the bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch. Strain the soup, return to the pot and reheat over medium heat.
  • Whisk in the cream, sherry, 1 teaspoon salt and several grinds of pepper. Ladle into bowls and sprinkle with the remaining chopped porcini mushrooms and the parsley.

SECOND TIME AROUND VEGETABLE SOUP



Second Time Around Vegetable Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Half of cooked leeks, carrots, and potatoes
Broth to thin
Heavy cream, optional
Snipped chives, for garnish

Steps:

  • With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.

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