Mushroom Soup Recipes

Mushroom Soup Recipes

Mushroom Soup Recipes - How to make Mushroom Soup - Northwest Mushroom Soup Recipe - Easy Recipe for Mushroom Soup | Tips on - Find TipsMushroom Soup with Chestnuts and Roasted Fennel

Serving: 6 persons

Prep Time: 30 minutes

Cooking Time: 50 minutes

Ingredients:

6 fennel bulbs, halved 1 lb white button mushrooms, chopped 1 lb chanterelle mushrooms, chopped 1 lb oyster mushrooms, chopped 1 large onion, chopped 3 quarts of chicken stock 1 lb of cooked chestnuts 1/2 cup heavy cream 1 1/2 tbsp fresh thyme 1/4 cup unsalted butter 4 cloves of garlic, minced Salt Black pepper powder Olive oil Fresh chives, chopped

Method:

Preheat oven to 400°F. Put the fennel in a baking dish and moisten it with olive oil to come up halfway. Season with pepper and salt and roast for about 30 minutes till it becomes so tender that it can be cut with a spoon. Melt the butter in a pot over medium heat. Add garlic and onion and saute till onion turns translucent. In a pan add the thyme along with mushrooms and season with pepper and salt. Cook for 15 minutes, constantly stirring, until the mushrooms give off liquid. Add chestnuts and cook for a few more minutes.

Remove about 1 cup of mixture and keep aside for garnishing. Pour the stock in a pot and bring to boil over medium heat. Boil uncovered for another 15 minutes. Stir occasionally. Remove from heat, cool and transfer to a blender to make a smooth puree. Return to the pot, add cream and simmer for about 5 minutes before adding pepper and salt. Garnish with the reserved mushrooms and chestnuts, a sprinkle of chopped chives and roasted fennel.

Northwest Mushroom Soup

Serving:12

Prep Time: 30 minutes

Cooking Time: 50 minutes

Ingredients:

4 lbs button mushrooms, finely chopped 3 quarts chicken stock 1 large white onion, diced 2 carrots, diced 4 stalks of celery, diced 2 medium potatoes, diced 2 tsp minced garlic 1 sachet of herbs: thyme parsley stems bay leaf peppercorn 2 cups white wine 1 cup heavy cream 1/2 tbsp lemon juice

For Garnishing:

1 cup sliced oyster mushroom, 1 cup sliced shiitake mushroom, 3 tbsp chopped shallots ,2 tbsp olive oil, 1/4 cup fresh herb, chopped

Method:

Sweat the mushrooms for about 20 minutes over medium heat till the moisture is released. Stir often to avoid burning. When they are dry deglaze pan with white wine and let reduce till dry. Keep aside half of the cooked mushrooms. Add onions, celery and carrot and cook till slightly caramelized. Add chicken stock and sachet of herbs and bring to a boil. Reduce heat and let simmer for 30 minutes. Remove from heat, cool and transfer to a blender. Make a smooth puree.

Add reserved mushrooms. Heat the heavy cream and whisk into it. Season with pepper, salt and lemon juice. Saute the mushrooms. When they turn soft toss in shallots and fresh herbs. Add salt and pepper. Pour into bowls and garnish with spoonful of sauteed mushrooms and shallot mixture.

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