Wild Mushroom Soup With Spinach And Ginger Broth Recipes

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CREAMY WILD MUSHROOM AND PARSNIP SOUP



Creamy Wild Mushroom and Parsnip Soup image

Provided by David Tanis

Categories     dinner, weekday, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons butter
2 medium onions, sliced, about 2 cups
2 small parsnips, peeled and chopped
1 small carrot, peeled and chopped
1 thyme branch, plus 1 teaspoon thyme leaves, finely chopped
1 bay leaf
Salt
pepper
6 cups chicken or vegetable broth, more if necessary
2 tablespoons chopped dried morel or porcini mushrooms, soaked in hot water for 15 minutes, then drained
2 tablespoons olive oil
1/2 pound chanterelles or other wild or cultivated mushrooms, in roughly 1/8-inch slices
2 garlic cloves, minced
6 slices day-old baguette
2 tablespoons chopped parsley
Crème fraîche, optional

Steps:

  • Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
  • Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.
  • Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.
  • Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
  • Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.
  • Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.
  • Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 5 grams, TransFat 0 grams

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

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.

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