Wild Mushroom Soup With Cognac Food

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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.

FRESH WILD MUSHROOM SOUP



Fresh Wild Mushroom Soup image

An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.

Provided by Lynn Brown

Categories     Soup/Stew     Mushroom     Appetizer     Sauté     Quick & Easy     Fall     Simmer     Bon Appétit     Houston     Texas     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
2 cups finely chopped onions
6 ounces crimini (baby bella) mushrooms, chopped
6 ounces fresh oyster mushrooms, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 tablespoon chopped fresh thyme
3 tablespoons brandy
2 tablespoons all purpose flour
4 cups beef broth

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.

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 WITH COGNAC



Wild Mushroom Soup With Cognac image

This is another recipe prepared at one of my cooking classes. It is easy and dee-licious. You may also use assorted wild mushrooms rather than the white ones. Serve in teacups and use as an appetizer. Try it. You'll like it.

Provided by jrbennett

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 ounce dried cepes (porcini mushrooms)
1 cup dry white wine
2 tablespoons unsalted butter
1 lb sliced white mushrooms or 1 lb assorted wild mushroom
2 cups whole milk
2 cups heavy cream
4 cups chicken stock
salt and pepper
2 tablespoons cognac

Steps:

  • Combine the cepes and white wine in a saucepan and bring to a boil over medium high heat.
  • Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
  • Stain the liguid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve.
  • Melt the butter in a soup pot over medium heat.
  • Add the white mushrooms and saute until they begin to exude their juices, about 5 minutes.
  • Add the cepes mushrooms, reserved white wine, milk and cream and bring to a boil, stirring occasionally.
  • Lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes.
  • With a slotted spoon remove about 1-1/2.
  • cups of the mushrooms from the soup and reserve.
  • Puree the soup in a blender until very smooth and return the soup to pot.
  • Add the reserved mushrooms.
  • Add chicken broth and season with salt and pepper. Stir in cognac.
  • Warm the soup until heated through. Do not boil.
  • Garnish with sliced mushrooms or parsley.
  • Preparation time is also cooking time.
  • Makes 8 servings.

Nutrition Facts : Calories 347.4, Fat 28.5, SaturatedFat 17.1, Cholesterol 98.8, Sodium 223.3, Carbohydrate 11.3, Fiber 0.6, Sugar 6.4, Protein 8

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Make and share this Wild Mushroom Soup recipe from Food.com.

Provided by rsarahl

Categories     Clear Soup

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 1/2 cups dashi (see my dashi recipe)
16 ounces wild mushrooms (assorted, I like enoki, shitake, crimini)
2 ounces butter
1 tablespoon light soy sauce
3 green onions, sliced into rings
1 pinch sea salt

Steps:

  • Clean the mushrooms with a dry brush or a cloth to remove dirt.
  • Roughly chop the mushrooms.
  • Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
  • Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
  • Add the dashi; simmer for 15 minutes.
  • Season with soy sauce and salt.
  • Ladle into bowls, garnish with green onion and serve.

Nutrition Facts : Calories 132.9, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 485.8, Carbohydrate 4.8, Fiber 1.5, Sugar 2.2, Protein 4.3

REALLY WILD MUSHROOM SOUP



Really Wild Mushroom Soup image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1/2 pound domestic mushrooms, washed and sliced
1/2 pound shiitake mushrooms, stems removed, washed and sliced
1/2 pound oyster mushrooms, stems removed, washed and sliced
1/2 pound chanterelle or similar mushrooms, washed and sliced
3 tablespoons olive oil
4 shallots, peeled and chopped
1/4 cup dry vermouth
1 quart skim milk
1 branch fresh thyme
4 whole garlic cloves
Pinch freshly grated nutmeg
Salt and pepper, to taste
1/4 pound black trumpet mushrooms, washed and torn into strips
1/4 pound enoki mushrooms
Small bunch chives, cut into 1-inch sticks

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.

WILD MUSHROOM STEW



Wild Mushroom Stew image

This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.

Provided by Tao,RN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 50m

Yield 2

Number Of Ingredients 11

3 tablespoons vegetable oil
2 cups beech mushrooms
2 cups oyster mushrooms, sliced
1 cup shiitake mushrooms, chopped
½ cup chicken stock
½ teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons diced red bell pepper
2 tablespoons sliced green onions
1 teaspoon ground white pepper

Steps:

  • Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
  • Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
  • Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
  • Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 15 g, Cholesterol 1 mg, Fat 21.2 g, Fiber 4.1 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 645.2 mg, Sugar 3.9 g

SAUTEED MUSHROOMS WITH COGNAC



Sauteed Mushrooms with Cognac image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Time 45m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces
10 sprigs thyme
1/4 cup plus 2 tablespoons cognac
Coarse salt and freshly ground pepper

Steps:

  • Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
  • Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

GLUTEN-FREE CREAM OF WILD MUSHROOM SOUP



Gluten-Free Cream of Wild Mushroom Soup image

This mushroom soup has earthy and creamy flavour. Using a variety of wild mushrooms creates interesting flavours and textures.

Provided by onlyglutenfreerecip

Categories     < 60 Mins

Time 40m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
1 tablespoon thyme
1/4 teaspoon rosemary
1/2 teaspoon sea salt
1/4 dry white wine
1 lb of your choice wild mushroom, thinly sliced
2 portabella mushrooms, thinly sliced
3 cups of organic gluten free chicken stock
1/2 cup parsley, finely chopped
1 cup heavy cream
1 tablespoon cornstarch
1/2 teaspoon sea salt, fresh
white pepper

Steps:

  • Heat a large sauce pan and add olive oil, onion, thyme, rosemary, sea salt and mushrooms, place a lid on top and simmer until mushrooms are softened. Remove lid and add wine, simmer until most of the wine evaporates. Then pour in stock and simmer on low heat for 15 minutes.
  • Whisk together cream, cornstarch and ½ the parsley and add to the soup, simmer for 5 more minutes. Season with salt and pepper and top with chopped parsley.
  • For garnish use broiled mushrooms. (Thinly slice some mushrooms, place on a baking sheet lined with parchment paper, drizzle with oil and broil for 1 minute) Optional.

Nutrition Facts : Calories 419.5, Fat 34.9, SaturatedFat 15.8, Cholesterol 86.9, Sodium 877, Carbohydrate 19.2, Fiber 2.6, Sugar 7.9, Protein 10.8

WILD MUSHROOM SOUP WITH SHERRY



Wild Mushroom Soup with Sherry image

Categories     Soup/Stew     Wine     Blender     Garlic     Mushroom     Vegetable     Lunch     Sherry     White Wine     Fall     Winter     Party     Shallot     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 13

8 tablespoons (1 stick) butter, room temperature
2 cups sliced celery
1 cup sliced shallots
3/4 cup chopped onion
3 garlic cloves, minced
3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
3 cups sliced crimini mushrooms (about 6 ounces)
3 cups sliced oyster mushrooms (about 4 1/2 ounces)
1/2 cup dry white wine
1/2 cup dry Sherry
1/4 cup all purpose flour
8 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream

Steps:

  • Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
  • Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
  • Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls 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

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield Six servings

Number Of Ingredients 7

1 1/2 pounds meaty wild mushrooms, like shiitake, cremini and portobello, or a combination of cultivated and wild mushrooms
6 cups chicken or beef stock
1 tablespoon curry powder
1 tablespoon light soy sauce
Salt and freshly ground pepper to taste
3 tablespoons plain yogurt, lightly stirred
1 tablespoon minced coriander leaves

Steps:

  • Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
  • Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
  • Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
  • When ready to serve, reheat the soup and season with salt and pepper.
  • Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 4 grams

MUSHROOMS IN COGNAC HERB SAUCE



Mushrooms in Cognac Herb Sauce image

Don't let all the ingredients scare you. Most of them are herbs. This is a great side dish for turkey or beef. Also can be used with wild rice. From my cookbook WINOS (Women In Need Of Sanity). Fresh herbs can be substituted...just triple the amount.

Provided by mary winecoff

Categories     Vegetable

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup butter
2 lbs small mushroom caps
4 shallots, minced
salt & freshly ground black pepper
1/2 cup cognac, heated
3 garlic cloves
1 tablespoon fresh parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon fresh ground pepper
3 cups whipping cream

Steps:

  • In a large skillet, saute shallots and mushroom caps in butter for 2 minutes. Season with salt and pepper.
  • Stir in heated cognac, ignite and stir until flame dies; set aside.
  • In blender or food processor, process garlic, parsley, rosemary, thyme, basil, turmeric, cumin, coriander, ginger, pepper and cream.
  • Add mixture to mushrooms. Put in heavy saucepan and cook over low heat until thick, approximately 3 hours, stirring occasionally.

Nutrition Facts : Calories 445.6, Fat 45, SaturatedFat 27.9, Cholesterol 152.8, Sodium 123.4, Carbohydrate 8.7, Fiber 1.3, Sugar 2, Protein 5.9

POLISH WILD MUSHROOM SOUP



Polish Wild Mushroom Soup image

My favorite dinner party soup! Cooking the dried mushrooms for 4 hours produces an intense flavor that cannot be achieved with fresh mushrooms. The onions and butter (don't skimp) transform the broth into a rich, enchanting and elegant first course soup. Don't be concerned with the cooking time, this is a simple and very easy to make soup. Prep time does not include soaking overnight.

Provided by Lorac

Categories     Clear Soup

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 lb dried wild mushrooms, preferably boletus edulis (I use porcini)
9 cups beef stock or 9 cups canned reduced-sodium beef broth
1 cup butter (not margarine)
1 cup finely chopped onion
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley

Steps:

  • Cover mushrooms with cold water and soak overnight.
  • Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth.
  • Rinse the mushrooms in cold water to remove any remaining sand then slice into strips.
  • Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours.
  • Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup.
  • Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.
  • Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.

Nutrition Facts : Calories 368.2, Fat 31.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1613, Carbohydrate 18.1, Fiber 2.6, Sugar 1.6, Protein 6.5

ELEGANT MUSHROOM SOUP



Elegant Mushroom Soup image

This easy recipe turns commonplace ingredients into a wonderfully tasty soup. My family is delighted whenever they see it simmering on the stove.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2-3 servings.

Number Of Ingredients 11

1 large onion, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup milk
1 cup chicken broth
1 tablespoon minced fresh parsley
Ground nutmeg, optional
Sour cream

Steps:

  • In a large saucepan, saute onion and mushrooms in butter for 3 minutes or until onion is tender. Stir in the flour, pepper and salt; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley; and nutmeg if desired. , Top individual servings with a dollop of sour cream.

Nutrition Facts : Calories 180 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

WILD MUSHROOM SOUP WITH THYME



Wild Mushroom Soup with Thyme image

Provided by Jeqanne Thiel Kelley

Categories     Soup/Stew     Mushroom     Potato     Sauté     Thanksgiving     Fortified Wine     Fall     Thyme     Simmer     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1/3 cup minced shallots
1 1/2 pounds fresh wild mushrooms (such as stemmed shiitake, oyster and crimini), coarsely chopped
1 tablespoon minced fresh thyme
3 garlic cloves, minced
8 cups (about) canned low-salt chicken broth
1 pound russet potatoes, peeled, cut into 2-inch chunks
1/4 cup dried porcini mushrooms,* brushed clean of any grit
5 tablespoons Madeira
*Available at Italian markets, specialty foods stores and many supermarkets.

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.

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Servings 4
Calories 159 per serving
Category Soups & Stews


MUSHROOM SOUP WITH COGNAC | THE STAR
Stir in garlic and thyme; cook 2 minutes. Add mushrooms and raise heat to high. Cook, stirring often, until mushrooms have cooked down and released their moisture. Add stock. When it comes to boil ...
From thestar.com
Estimated Reading Time 2 mins


BEST CREAM OF WILD MUSHROOM SOUP RECIPES | FOOD NETWORK …
Step 2. 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 ...
From foodnetwork.ca


CREAM OF WILD MUSHROOM SOUP WITH WILD RICE RECIPE
Directions: Boil wild rice for 50-55 minutes until fully cooked. Place dried wild mushrooms in a bowl of lukewarm water, and soak for 15-20 minutes to rehydrate, saving the water used to soak the mushrooms to add to the soup base. While the rice is cooking, heat butter in a heavy-bottomed pan and add the crushed garlic, chopped onions and celery.
From wcwf.ca


WILD MUSHROOM SOUP RECIPE - BBC FOOD
Cook out for 20 minutes. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a ...
From bbc.co.uk


ROASTED WILD MUSHROOM SOUP WITH COGNAC, ROSEMARY AND A HINT …
Nov 18, 2021 - Roasted Wild Mushroom Soup with Cognac, Rosemary and Thyme, plus a hint of cream for a rich and creamy soup, full of great mushroom flavor. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.ca


WILD MUSHROOM AND ROAST GARLIC SOUP - FOOD NETWORK CANADA
Step 9. Remove any dirt from the mushrooms using a cloth. Slice the mushrooms and cut the onion into fine dice. Step 10. Heat the oil in a soup pan over high heat. Quickly sauté the onion until translucent not brown add the mushrooms, cooked rice and roasted garlic and sweat for five minutes. Step 11.
From foodnetwork.ca


REALLY WILD MUSHROOM SOUP: TWO FABULOUS WAYS - LUNACAFE
Exquisite Niche: Taj Style Wild Mushroom Cappuccino; Food Connections: Winter Mushroom Soup with Hazelnut-Lemon Gremolata; Good Taste is the Worst Vice: Omakase at Macku; Jamie Oliver: The Real Mushroom Soup; Lisa’s Kitchen: Curried White Bean and Mushroom Soup with Butternut Squash and Kale; Picture-Perfect Meals: Cream of Wild …
From thelunacafe.com


WILD MUSHROOM SOUP | RECIPE | WILD MUSHROOM SOUP, STUFFED …
Jan 2, 2019 - Wild Mushroom Soup made with fresh and dried mushrooms, cognac, and creme fraiche ~ it's so much better than canned mushroom soup! Jan 2, 2019 - Wild Mushroom Soup made with fresh and dried mushrooms, cognac, and creme fraiche ~ it's so much better than canned mushroom soup! Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.com


WILD MUSHROOM SOUP WITH SHERRY AND THYME - VINDULGE
Add stock, sherry, thyme, rehydrated mushrooms, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken. In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling.
From vindulge.com


WILD MUSHROOM BISQUE RECIPE | CREAMY MUSHROOM SOUP
Continue to stir the mushrooms until they release their water and begin to color. Deglaze with the cognac and madeira and cook off for 30 seconds. Add the chicken stock and thyme or marjoram, then simmer for 30-35 minutes. Remove from the heat and, when cool enough, puree the soup in batches using a blender, then pass through a medium strainer.
From jordanwinery.com


GOLDEN WILD MUSHROOM SOUP | BCLIQUOR
GOLDEN WILD MUSHROOM SOUP. Ingredients Instructions. Ingredients Serves 4. 14 g (0.5 oz) package dried porcini mushrooms. 2 tbsp (30 ml) olive oil. 6 cups (1.5 L) cleaned, sliced assorted wild mushrooms. ½ red onion, peeled and finely diced. 2 large garlic cloves, minced. ¼ cup (60 ml) fresh thyme. ¼ tsp (1 ml) sea salt, plus extra to taste. 2 tbsp (30 ml) cognac. 4 cups (1 L) …
From bcliquorstores.com


HEARTY WILD MUSHROOM SOUP | SARCASTIC COOKING
Remove stems and chop mushrooms. In a large soup/stock pot, heat olive oil over medium heat. Add mushrooms and sauté while stirring for about 5 minutes. Add the red onion to the pot and sauté for another 4 minutes. Add grated garlic, stir, and cook for a minute. Add the butter to the pot and cook until melted.
From sarcasticcooking.com


WILD MUSHROOM SOUP
Clean and chop the wild mushrooms. Melt the butter in a large pan set over a low heat. Cook the onion gently for a few minutes without browning, until softened. Add the garlic, mushrooms and the thyme sprig and cook for a further ten minutes, stirring from time to time, until the mushrooms are softened. Add the stock, bring to the boil and ...
From wildfooduk.com


WILD MUSHROOM SOUP RECIPE - NOURISHED KITCHEN
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.
From nourishedkitchen.com


CREAM OF WILD MUSHROOM SOUP RECIPES ALL YOU NEED IS FOOD
Steps: Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
From stevehacks.com


TUSCAN WILD MUSHROOM SOUP - GOOD OLD VEGAN
Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food. 4 from 12 votes. Print Recipe Pin Recipe Rate Recipe. Prep Time: 5 mins. Cook Time: 18 mins. Total Time: 23 mins. Course: Dinner, Lunch. Cuisine: International, Italian …
From goodoldvegan.com


WILD MUSHROOM SOUP RECIPE | MYRECIPES
Dissolve bouillon cubes in 2 cups boiling water. Set aside. Advertisement. Step 2. Bring wine, 1/2 cup chicken broth, and dried mushrooms to a boil in a small saucepan. Remove from heat, and let stand 30 minutes. Step 3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion.
From myrecipes.com


WILD MUSHROOM SOUP - RUNNING TO THE KITCHEN®
Instructions. Place water in a small sauce pot over high heat. Once boiling, add rice, stir to combine, reduce the heat to a low simmer, cover with a lid and cook until rice has absorbed all the water. Add dried mushrooms to a bowl with 1 …
From runningtothekitchen.com


ORIGINAL WILD MUSHROOM SOUP - PASSION FOR COOKING - BRAD BUDGE
Melt butter and a splash of olive oil in Dutch oven over med-high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 1 teaspoon salt, and 1 teaspoon pepper.
From bradbudge.com


10 BEST MUSHROOM COGNAC SAUCE RECIPES - YUMMLY
Mushroom XO sauce with noodles The Guardian. salt, cognac, dark soy sauce, rapeseed oil, garlic cloves, Chinese five-spice and 6 more. Guided.
From yummly.com


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