MobiRecipe

How To make Wild Mushroom Soup

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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

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

Ina Garten's Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network

The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Cream of Wild Mushroom Soup
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings

Ingredients

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

Directions

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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Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network

Italian Mushroom Soup (Zuppa di Funghi)

Hands-down one of the greatest mushroom soups I've ever had. Zuppa di funghi is a traditional Italian mushroom soup. I based the version here off of the late, great Gulianno Bugialli--one of the masters of Italian cuisine.

Most mushroom soups are nothing more than pureed cultivated mushrooms. I made this specifically to use dried mushrooms, but there's proportions you can use for fresh or dried mushrooms in the recipe on my site. You can puree this soup, and it's great, but I think the best version is a rustic one where the ingredients are minced in a food processor, with small pasta added at the end.

Traditionally this should include fresh oregano or nepitella (Calamintha nepeta) an herb traditionally used in Tuscany to flavor mushrooms. Nepitella tastes like cat mint, so I recommend using fresh oregano, a pinch of dried oregano, or some dried bee balm.

If you're a mushroom hunter with jars of dried mushrooms needing to get used up, this is one of the best ways to use a dried mushroom medley.

Full recipe:

More Dried Mushroom Recipes

Wild Mushroom Soup with Drew Dunford

Wild Mushroom Soup
with Drew Dunford
Recipe adapted from chef Ricardo Muñoz Zurita

Project manager by day, and half of the duo behind GTO Burger the rest of the time, Drew Dunford has a steady hand in the kitchen--whether at the flat top or at home. We teamed up with Drew to bring you this autumn-appropriate wild mushroom soup, infused with the mild Mexican flavors of epazote and smoky cascabel chiles.

Recipe & Ingredients: fablehome.co/pages/dinner-party-soup

Hungry for more? Join us on Instagram at @dinewithfable

fablehome.co

#WildMushroomSoup #DineWithFable #FableHome

(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.

Easy to Make Creamy Mushroom Soup | Chef Jean-Pierre

Hello There Friends! A highly requested video today. I”m going to show you how to make a Creamy Mushroom Soup. Come and join me in making this fantastic soup and try it for yourself! Let me know how you do in the comments below.

RECIPE LINK:
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PRODUCTS USED BY CHEF:
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❤️ Garlic Olive Oil:
❤️ Porcini Mushroom Salt:
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