How To make Wild Mushroom Soup
2 tb Butter
2 tb Flour
1 ts Salt
1 ts Freshly ground black pepper
1 c Burgundy or Beaujolais wine
1/4 md Onion minced
3 To 4 cups Leek and Mushroom
-Stock (see recipe) 1 lb Mixed wild mushrooms *
LEEK AND MUSHROOM STOCK:
4 Carrots, cut in large pieces
2 lg Leeks, well cleaned and
-trim trimmed, cut in large -pieces 2 Onions, peeled, halved
1 Celery stalk
5 Whole cloves
1/4 lb Wild mushrooms **
2 qt Water
1 ts Salt
* (chanterelles, shiitake, cepes), cleaned, trimmed ** or 1/2 pound cultivated white or brown mushrooms, coarsely chopped. Here's one for you lucky folks that have chanterelles popping up in the back forty... Melt the butter in a large saucepan over medium heat. Remove from heat and stir in the flour, whisking as you go. Add the salt and pepper. Return to heat and slowly whisk in the wine. Simmer for 3 or 4 minutes, continuing to whisk until well blended and slightly
thickened. Add the onions. Simmer for about 30 minutes, stirring from time to time. Heat the stock in a saucepan, add the mushrooms and simmer for 10 minutes over medium heat. Combine mushroom mixture and wine mix mixture; simmer for 20 minutes. The scent of this cooking is unbelievably fragrant! The finished stew may be served alone, or over rice, polenta or pasta, and is nice garnished with a little parsley or young arugula. Serves 3 or 4. PER SERVING: 155 calories, 6 g protein, 72 g carbohydrate, 6 g fat (4 g saturated), 16 mg cholesterol, 856 mg sodium, 2 g fiber. LEEK AND MUSHROOM STOCK: This is a good alternative to chicken broth in almost any recipe. Put all ingredients in a large pot; bring to a boil, reduce heat and simmer, covered, for 45 minutes. Strain for a clear stock. Makes 1 1/2 to 2 quarts. PER CUP: 20 calories, 3 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 356 mg sodium, 0 g fiber. San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg; October 19 1992.
How To make Wild Mushroom Soup's Videos
Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
Wild Mushroom Soup
Wild mushroom soup
This super sexy soup will be sure to impress! I hope you give it a
shot as it is really simple to make! I always enjoy sharing new tips
and tricks when presenting recipes like this. This recipe is definitely
perfect for the chilly months! Enjoy guys!
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Ingredients:
4# Mixed mushrooms
1 Onion diced
3-4 Oz. Chopped garlic
4 Oz. Butter
Fresh thyme chopped
2 Oz. Brandy
2 Oz. Olive oil
8 Oz. Heavy cream
1 Tbsp. Cayenne pepper
8 Cups Vegetable stock
1 Bunch leeks chopped
6. Oz. Flour
Sesame oil
Procedure:
1. In a large sauce pan heat the butter and olive oil over medium heat.
2. Add the onions, garlic, and leeks. Saute for about 5 minutes.
3. Add the mushrooms and cook for 10 minutes so they release their moisture.
4. Add the flour and cook for 1 minute. No longer than that as the roux will
lose it's thickening power.
5. Add the stock and cream and bring to a simmer.
6. Add the cayenne and fresh thyme. Continue to simmer for 25 minutes stirring
frequently. Season with salt to taste.
7. Remove 1/2 of the soup and place in a separate container. Puree using a hand wand
till smooth
8. Add the brandy and stir it in good.
9. Place a very small amount of sesame oil in a soup bowl and brush it all around
the inside of the bowl.
10 Ladle the soup in, garnish with fresh sprouts and serve.
Homemade Cream of Mushroom Soup Recipe
This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that are then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.
Ingredients for this recipe:
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 tablespoons olive oil
• 2 pounds assorted cleaned and sliced fresh mushrooms
• ½ cup white wine
• ½ cup all-purpose flour
• 3 quarts chicken stock
• 1 ½ cups heavy whipping cream
• 3 tablespoons finely minced fresh parsley
• 1 tablespoon finely minced fresh thyme
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures
1. Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
2. Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
3. Add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
4. Deglaze with white wine and cook until it has been absorbed about 5 minutes. Stir often.
5. Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
6. Puree the soup using a hand blender or regular blender until smooth.
7. Finish my stirring in cream, herbs, salt, and pepper.
Chef Notes:
Make-Ahead: You can make this soup up to 2 days ahead of time.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
If for some reason you do not have chicken stock, you can use vegetable stock or water.
You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
French Onion/Wild Mushroom Soup Recipe
#soup #soupsandstews #recipe #frenchonion #wildmushrooms
Make your own French Onion and Wild Mushroom Soup. A few little twists, topped with bread and melted cheese.
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CREAMY MUSHROOM SOUP | NO WINE | Mia Channel
HOW TO MAKE A HOMEMADE CREAMY MUSHROOM SOUP. This homemade mushroom soup is so Quick and easy to prepare.
mushroom soup made at home
Ingredients :
1 tbsp of olive oil
1 tbsp of butter
1 medium chopped onion
500 g of sliced mushrooms
1 tsp of minced garlic
Salt & black pepper to taste
1 tbsp of flour
200 ml of cooking cream
== for the chicken broth : 2 chicken stock cubes + 800 ml of boiled water
00:00 intro of CREAMY MUSHROOM SOUP
00:11 making MUSHROOM the soup
03:14 Blending MUSHROOM the soup
03:25 Outro of CREAMY MUSHROOM SOUP
#mushroom_soup #homemade_soup #mia_channel #mushroomrecipe #mushroomsoup #creamymushroomsoup #homemadesoup #easyrecipe #easysouprecipes #easysouprecipe #easysoup #quicksouprecipe #quickrecipe
(Fancy) cream of mushroom soup | dry + fresh mushrooms
Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: | Home try-ons are offered in the U.S. only.
***RECIPE, MAKES 4 DINNER-SIZE PORTIONS***
1 lb (454g) fresh mushrooms (cremini would be a safe bet)
1 oz (30g) dried mushroom (porcini would be a safe bet)
1 onion
1 cup (237mL) brandy (or whiskey, or white wine, or replace with water and give the soup of splash of vinegar to taste at the end)
4 cups (946mL) water
1 cup (237mL) cream (could use coconut cream instead
3-4 garlic cloves
1/4 cup (30g) flour
2 tablespoons Worcestershire sauce (could use soy sauce or yeast extract instead)
salt
pepper
olive oil
butter (could use more oil instead)
fresh herbs for garnish (I like tarragon and/or thyme and/or parsley)
If you are bothered by the bits of sand sometimes found on dry mushrooms, start by bringing the four cups of water to a boil, take them off the heat, stir in the dry mushrooms and let them steep for half an hour. Pass the resulting mushroom stock through a sieve with a coffee filter in it to get the sand out. Briefly rinse the rehydrated mushroom chunks. If you don't care about the sand, never mind.
Peel and roughly chop the onion. Heat a film of olive oil in a deep pan/pot and sauté the onion 5-10 minutes until it's starting to go soft and brown. Melt in a couple tablespoons of butter (or more olive oil) and stir in the flour to make a roux. Fry the roux a few minutes until it's starting to go brown and smell nutty.
Deglaze the pan with 3/4 of the brandy (reserve the rest for later) — be sure to turn off the heat first if you're using a gas stove (learn from my mistakes in the video). Gradually stir in the water (which may already be mushroom stock, if you did the sand-removing procedure) until smooth. Stir in the dried mushrooms, the Worcestershire sauce, grind in some pepper, cover and let simmer for at least a half hour (an hour is better).
Meanwhile, wash your fresh mushrooms, trim off any woody bits of stem they have and slice them thin. Heat a thick film of olive oil and melted butter (or just use oil) in a wide pan, stir in the mushrooms and give them a pinch of salt and a few grinds of pepper.
Stir the mushrooms until they release a ton of water and start simmering. At that point, you have a few minutes in which you can peel and mince the garlic. Once the water boils out of the mushrooms, you'll need to stir constantly to keep them from burning. Fry them until they've shrunk a lot and are brown. Stir in the garlic and fry it for a few minutes. Deglaze with the remaining brandy (again, off the heat if you're using gas), take if off the heat and reserve until the soup base is done.
When the soup base is done simmering, puree it until smooth. If you want to be extra fancy, pass it through a sieve and discard the fibers. Stir in the fresh mushroom mixture and 3/4 of the cream (you might not want all of it). Gently boil the soup for a few minutes until the cream thickens a bit. Taste and adjust seasoning — it'll probably need more salt. If you didn't use any alcohol, remember to give it a splash of vinegar to taste now. Add more cream if it needs it, and/or reserve the remaining cream for garnish.
Serve the soup hot in bowls, maybe drizzle a little cream on top just for pretty, and maybe let everybody garnish with their choice of fresh herbs at the table.