Wild Mushroom Soup With Madeira Recipes

CREAM OF WILD MUSHROOM SOUP

Steps:

• Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.

WILD MUSHROOM SOUP

Steps:

• Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
• Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
• Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

WILD MUSHROOM SOUP

Steps:

• In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
• When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
• Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
• Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

FRESH WILD MUSHROOM SOUP

Steps:

• Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

REALLY WILD MUSHROOM SOUP

Steps:

• Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types.
• Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes.
• Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender.
• Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives.
• To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.

CREAMY MUSHROOM SOUP

Steps:

• Place porcini and morels in a medium bowl, and pour in 6 cups boiling water. Let stand until the mushrooms are softened, about 15 minutes. Remove mushrooms with a slotted spoon, chop, and set aside. Pour the mushroom liquid through a cheesecloth-lined strainer, leaving behind solids and any sand in the bottom; reserve the liquid.
• Melt butter in a large saucepan over medium heat. Add onion and garlic, and saute until softened, about 5 minutes. Add the wild and reserved mushrooms, in two batches if necessary, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add Madeira, and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Sprinkle the mixture with flour, and stir to coat.
• Stir in reserved mushroom liquid; bring to a boil. Reduce heat, and simmer, stirring occasionally to allow flavors to blend, about 30 minutes. Remove 1 cup mushrooms with a slotted spoon, and toss with parsley; cover with aluminum foil to keep warm.
• Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.

WILD MUSHROOM SOUP WITH THYME

Steps:

• Melt butter in heavy large pot over medium-high heat. Add shallots; sauté 1 minute. Add fresh mushrooms; sauté until tender, about 5 minutes. Add thyme and garlic; sauté until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
• Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency. Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)
• Bring soup to simmer and serve.

CREAM OF MUSHROOM SOUP WITH MADEIRA

Steps:

• Preheat oven to 300 degrees F.
• Wipe mushrooms clean with a damp cloth and slice thin.
• Spread them out in a shallow ovenproof dish in a double layer.
• Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
• Bake for about an hour or until they are completely cooked and the juice is dark and thick.
• Set aside a few mushrooms for garnish if you desire.
• Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
• In a heavy saucepan, heat the broth mixture for about 5 minutes.
• Add the cream and cook for 5 more minutes but don't let it boil.
• Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
• Garnish with chives and reserved mushrooms.

WILD AND TAME MUSHROOM SOUP WITH WILD RICE AND MADEIRA

Steps:

• In a small bowl, pour the warm water over the dried mushrooms, weighting them down so that they are completely submerged and can soak for 30 minutes. Do not discard the soaking liquid! When soaking time is up, cut off and discard the tough stems (or freeze them for making stock). Squeeze the excess liquid from the mushrooms back into the soaking liquid, then strain the liquid through a dampened coffee filter to remove any fine grit. Slice the shiitake caps into thin shreds and set them aside.
• Wipe the cultivated mushrooms with a damp towel, trim off the stems (save for stock), and slice the mushrooms thickly. Set aside.
• Melt the butter in a 7-qt. Dutch oven and saute the shallots in it over medium heat, stirring frequently, for 2 minutes. Add the carrots through the marjoram and cook, stirring, 2 minutes longer. Add both the mushrooms and saute, stirring, for 5 minutes (shiitake should never be eaten uncooked).
• Add the cooked rice, the reserved mushroom soaking liquid, and the chicken stock. Bring to a boil, then lower heat, season with salt and pepper, and stir in the tomato paste. Cover and simmer 30 minutes, then let cool slightly.
• Puree the soup in several batches in a blender or food processor. The soup should NOT be too smooth. Return pureed soup to the pot, stir in the cream, and reheat gently on low heat. Stir in the Tabasco and the Madeira, and taste to adjust seasonings. Serve hot, garnished with a few chives.