Wild Mushroom Soup With Vegetable Confetti Recipes

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

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Provided by Trisha Yearwood

Time 1h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 small onion, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 1/2 teaspoons Marsala, optional
About 1/4 cup creme fraiche, for serving
1 tablespoon sliced chives (1/2-inch pieces)
Olive oil, for drizzling

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.

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.

WILD MUSHROOM SOUP WITH VEGETABLE CONFETTI



Wild Mushroom Soup with Vegetable Confetti image

Yield 4 First-course servings

Number Of Ingredients 20

For chicken stock
2 medium leeks, ends trimmed
4 pounds chicken wings, rinsed
3 quarts plus 3 cups cold water
2 carrots, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 fresh thyme sprigs
12 whole black peppercorns
2 bay leaves
For wild mushroom soup:
1/2 teaspoon saffron threads
2 tablespoons vegetable oil
6 tablespoons minced shallots
2 tablespoons finely chopped garlic
15 ounces assorted fresh wild mushrooms (such as crimini, chanterelle, oyster, morel and stemmed shiitake), sliced
6 ounces white mushrooms, sliced
1/8 teaspoon curry powder
1/3 cup finely diced peeled carrot
1/3 cup finely diced peeled turnip
2 tablespoons (1/4 stick) butter

Steps:

  • Cut off dark green tops from leeks and reserve for soup. Cut white and pale green sections lengthwise in half. Rinse any dirt from leeks with cold water. Cut halves into 1-inch pieces. Place in 8- to 10-quart pot. Add chicken wings.
  • Add water, carrots, onion, thyme, peppercorns and bay leaves to pot. Bring to boil. Reduce heat to medium. Simmer 2 hours 15 minutes, occasionally skimming foam from surface. Strain stock through fine sieve into large bowl.
  • Chill stock until fat hardens on surface, about 2 hours. Spoon off fat and discard. Measure stock. If necessary, simmer in large saucepan until reduced to 8 cups. (Can be made ahead. Cover and refrigerate up to 2 days or freeze up to 2 weeks.)
  • To make wild mushroom soup:
  • Bring 1/2 cup stock to simmer in saucepan. Add saffron; set aside to steep.
  • Heat oil in heavy large saucepan over medium-low heat. Add shallots and garlic; stir 1 minute. Add 1/3 of wild mushrooms and all of white mushrooms. Sauté until mushrooms release liquid, about 8 minutes. Add curry powder; sauté until mushrooms are tender, about 4 minutes. Add saffron mixture and 6 cups stock. Simmer until mushrooms are tender, about 15 minutes. Remove from heat.
  • Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth. Return mushroom puree to saucepan with broth. Simmer soup 15 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover soup loosely with foil and refrigerate.)
  • Finely dice enough of green leek tops reserved from stock to measure 1/3 cup. Cook leek, carrot and turnip in saucepan of boiling salted water until tender, about 1 minute. Drain. Refresh under cold water; drain. (Vegetable confetti can be made up to 2 hours ahead. Pat dry; cover and let stand at room temperature.)
  • Melt butter in large skillet over medium-high heat. Add remaining wild mushrooms; sauté until tender, about 8 minutes. Season with salt and pepper.
  • Rewarm soup. Ladle into 4 shallow bowls. Top with sautéed mushrooms and vegetable confetti and serve.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Categories     Soup/Stew     Mushroom     Sauté     Low Fat     Healthy     Thyme     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

3 1/2 cups canned low-salt chicken broth or vegetable broth
1 1/2-ounce package dried porcini mushrooms*
1 tablespoon olive oil
1 1/2 cups chopped onions
12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
8 ounces button mushrooms, sliced
3 garlic cloves, minced
4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
4 teaspoons all purpose flour
2 cups low-fat (1%) milk
Dried porcini mushrooms are sold at Italian markets, specialty foods stores and many supermarkets.

Steps:

  • Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.
  • Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket offers a good selection.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

Reserved mushroom stems
2 medium carrots, halved crosswise
1 bay leaf
5 peppercorns
4 sprigs of fresh thyme
1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved
1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.
  • Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.
  • Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.

WILD MUSHROOM SOUP



Wild Mushroom Soup image

This soup tastes so good the 1st day, didn't have any left for the 2nd. You can use any combination of mushrooms. I have made it with just button mushrooms and it is still good!

Provided by Tastings by CeCe

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini mushrooms or 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups half-and-half

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
  • Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.

Nutrition Facts : Calories 258.5, Fat 16.3, SaturatedFat 9.3, Cholesterol 45.1, Sodium 581.4, Carbohydrate 14.7, Fiber 1.7, Sugar 5.1, Protein 8.2

More about "wild mushroom soup with vegetable confetti recipes"

CREAMY WILD MUSHROOM SOUP - A SPICY PERSPECTIVE
creamy-wild-mushroom-soup-a-spicy-perspective image
Oct 17, 2020 Then scoop 3/4 of the mushrooms out and set aside. Add the leeks back to the pot. Pour in the stock, wine and sherry. Bring to a boil, then …
From aspicyperspective.com
5/5 (10)
Calories 402 per serving
Category Soup
  • Trim the green ends off the leeks. Cut the white ends lengthwise into quarters and thoroughly wash... leeks can be sandy. Then chop the leeks into small pieces. Place a large saucepot over medium heat and add the butter. Once the butter has melted add the leek and garlic. Saute for 3-5 minutes, then scoop over and set aside.
  • Add the mushrooms and thyme. Saute the mushrooms until the moisture has released and evaporated, 10 minutes. Then scoop 3/4 of the mushrooms out and set aside. Add the leeks back to the pot.
  • Pour in the stock, wine and sherry. Bring to a boil, then lower the heat. Simmer for 15 minutes. Puree the soup using an immersion blender. Then add the remaining mushrooms back to the pot. Stir in the cream and season with salt and pepper to taste.


WILD MUSHROOM SOUP RECIPE - NOURISHED KITCHEN
wild-mushroom-soup-recipe-nourished-kitchen image
Oct 27, 2020 1 ½ pounds wild mushrooms (coarsely chopped) 2 tablespoons fresh thyme leaves 2 teaspoons finely ground real salt ½ teaspoon ground …
From nourishedkitchen.com
5/5 (2)
Estimated Reading Time 5 mins
Servings 6
Calories 244 per serving
  • Warm a Dutch oven on the stove over medium heat, and then add the butter and olive oil. Cook them both together until the butter melts and begins to froth.
  • Toss in the shallot and celery, sautéeing them in the hot fat until they soften and become fragrant - about 4 minutes. Deglaze the pan by stirring in the white wine, and then stir in the mushrooms. Sprinkle them with thyme, salt, and pepper. Stirring occasionally, let the mushrooms cook with the shallot and onions until they soften and release their liquid, about 3 minutes further.
  • Pour in the broth, and bring to a boil over medium-high heat. As soon as the pot reaches a boil, turn down the heat to medium-low and simmer until the mushrooms are completely soft and cooked through - about 15 minutes further.
  • Turn off the heat, and stir in the cream. Then blend with an immersion blender until smooth. Ladle into bowls and serve right away, or transfer it to the fridge to keep up to 3 days.


CREAMY WILD MUSHROOM SOUP - INSIDE THE RUSTIC KITCHEN
creamy-wild-mushroom-soup-inside-the-rustic-kitchen image
Feb 24, 2019 14 oz (400g) mixed wild mushrooms 4 cups (1 litre) vegetable stock ¼ cup (10 g) dried porcini mushrooms ⅓ cup (100 ml) heavy cream …
From insidetherustickitchen.com
5/5 (1)
Calories 165 per serving
Category Soup
  • Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat.
  • Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.
  • Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.
  • Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.


CREAM OF WILD MUSHROOM SOUP RECIPE - SIMPLY RECIPES
cream-of-wild-mushroom-soup-recipe-simply image
May 11, 2022 Place dried wild mushrooms in a medium bowl and cover with 3 cups of very hot water. Let sit for 30 minutes. Line a sieve with a dampened paper towel or coffee filter. After 30 minutes strain the mushrooms through the filter, …
From simplyrecipes.com


WILD MUSHROOM SOUP RECIPE | EATINGWELL
wild-mushroom-soup-recipe-eatingwell image
Directions Step 1 If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry, then coarsely chop. (If using dried morels, soak in 2 cups warm water …
From eatingwell.com


WILD MUSHROOM AND ROOT VEGETABLE SOUP - DR. KARA …
wild-mushroom-and-root-vegetable-soup-dr-kara image
Add the mushrooms and garlic and gently sauté until softened (about 5-7 minutes). Add the stock, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, …
From drkarafitzgerald.com


EASY 30-MINUTE VEGETABLE AND MUSHROOM SOUP
easy-30-minute-vegetable-and-mushroom-soup image
May 23, 2020 Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened. Taste soup …
From averiecooks.com


WILD MUSHROOM RECIPES | BBC GOOD FOOD
Wild mushroom recipes | BBC Good Food Get the best from wild mushrooms with our collection. From starters to mains, discover how to make the most of this versatile vegetable …
From bbcgoodfood.com


WILD MUSHROOM SOUP RECIPE | MYRECIPES
Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl. …
From myrecipes.com


MUSHROOM SOUP RECIPES | BBC GOOD FOOD
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread. Hearty mushroom soup. …
From bbcgoodfood.com


FRESH WILD MUSHROOM SOUP RECIPE | BON APPéTIT
Oct 31, 2005 1 tablespoon chopped fresh thyme 3 tablespoons brandy 2 tablespoons all purpose flour 4 cups beef broth Preparation Melt butter in large pot over medium-high heat. …
From bonappetit.com


COZY AUTUMN WILD RICE SOUP - GIMME SOME OVEN
Nov 9, 2020 Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant. Add …
From gimmesomeoven.com


WILD MUSHROOM SOUP RECIPE - BBC FOOD
100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts Method Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. Add the …
From bbc.co.uk


VEGAN WILD RICE SOUP - I HEART VEGETABLES
2 days ago Add the carrots, celery, potato, mushroom, wild rice, seasonings, nutritional yeast, and vegetable broth. Stir everything together and increase the heat to high until the soup is …
From iheartvegetables.com


15+ BEST CHICKEN SOUP RECIPES | EATINGWELL
14 hours ago Our 20 Best Chicken Soup Recipes. Eleanor Chalstrom January 31, 2023. It's hard to go wrong with a cozy bowl of chicken soup. From classic chicken noodle soups to …
From eatingwell.com


27 RECIPES THAT BEGIN WITH A CAN OF CREAM OF MUSHROOM SOUP
Jan 28, 2023 Hashbrown Casserole. Caitlin Bensel; Food Stylist: Torie Cox. This classic casserole owes its comforting creaminess to butter, sour cream, and a can of soup. Swap out …
From southernliving.com


Related Search