How to Make Creamy Mushroom Soup in 30 Minutes Recipe
How to Make Creamy Mushroom Soup in 30 Minutes Recipe #shorts #mushroomrecipe #soup
Creamy Mushroom Soup Recipe ????
(What’s your favorite Soup??)
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Ingredients -
1 Lb of Mushrooms
1 Yellow Onion
4 Tbsp Butter
3 Tbsp Garlic
1 Cup Milk or Half & Half
3 Tbsp Corn Starch or Flour
2 Cups Chicken Stock or Vegetable Stock
1/2 Cup of White Wine (Optional)
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Seasoning -
1 1/2 Tsp Smoked Paprika
1 Tsp Cayenne Pepper
2 Tsp Garlic Pepper
1/2 Tsp Oregano
1 1/2 Tsp Butter Seasoning
2 Sprigs of Thyme
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#soup #souprecipe #mushroom #mushroomsoup #soupseason #food #foodie #souprecipes #mushroomlover #reels #foodreels #recipereels #easyrecipes #vegetarianrecipes #mushroomrecipes #vegansoup #mushroom #mushrooms #quickrecipes | ThatSavageKid
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The best WILD MUSHROOM SOUP | Vegetarian goodness!
#weekendatthecottage #easydeliciousrecipes #mushroomsoup
RECIPE & INSTRUCTIONS BELOW!
Here’s how we make WILD MUSHROOM SOUP:
GO WILD
Thinking about how to build a pronounced wild mushroom flavour in this soup, I was reminded of a time a friend showed me how to make mushroom risotto. I was amazed that he used dried mushrooms, as I had never heard of such a thing. Now though, I often use dried mushrooms for everything from soups and sauces to stews and pasta dishes.
Dried mushrooms are also helpful when you’re up in cottage country and fresh wild mushrooms aren’t around. Look for packages of dried wild mushrooms at your local grocery store. I chose morels and chanterelle for this recipe, but you can use your favourites too.
FIND FRESH
Although fresh wild mushrooms aren’t available everywhere, I’ve found a few stores do carry them year round. Best to call ahead before you head out and aimlessly forage through the stores. The fresh wild mushrooms are especially important in this recipe as they deliver both flavour and texture. We also love the way they look; every spoon of soup is visually different and interesting.
Similar to our use of dry mushrooms, don’t limit yourself to certain types remembering the world’s your oyster mushroom! I used maitake, shiitake, oysters and king oysters for this post, but enoki, hedgehog, hen-of-the-woods and many more will work perfectly in this mix too!
BROTH
Although we could have made this soup by simply adding water to the pot, we wanted to bump up the flavour, so we made a mushroom broth for it instead. Although this broth requires time and effort, I’m here to tell you that it’s so worth it. We now know much of the rich flavour of this soup comes from the broth.
SOUP
So, just so we’re all stirring the same pot - first, we created a fantastically flavourful broth using dried wild mushrooms, then we found, sliced and chopped four of our favourite wild mushroom varieties. Now we bring everything together finishing this soup with a dry white wine and just enough cream to make it luxuriously rich and wonderful.
TIME TO SERVE
When you’re ready to enjoy this WILD MUSHROOM SOUP and serve it to your family and friends, why not take a few extra moments with presentation? This soup welcomes a few of these HOMEMADE CROUTONS, which are so easy to make. We also like it with a sprinkle of chopped parsley or chives and maybe a sprinkle of black pepper.
An exceptionally delicious WILD MUSHROOM SOUP can be yours! Enjoy!
INGREDIENTS
For the mushroom broth:
1 package of dried chanterelle mushrooms
1 package of dried morel mushrooms
5 cups of water
8 ounces of cremini mushrooms
8 ounces of white mushrooms
2 tablespoons of extra virgin olive oil
2 tablespoons of butter
1 small white onion, finely chopped
2 cloves of garlic, finely chopped
1 cup of chopped celery
1 cup of chopped carrots
a sprinkle of salt and pepper
a few sprigs of fresh thyme
For the wild mushroom soup:
4 tablespoons of butter
2 leeks, thinly sliced
1/2 a large white onion, chopped
2 cloves of garlic, finely chopped
8 cups of assorted wild mushrooms, chopped and thinly sliced
a sprinkle of salt and pepper
3/4 of a cup of unbleached all-purpose flour
mushroom broth (see above)
1/2 cup of white wine
1 1/2 cups of 18% cream
To serve:
1/4 cup of chopped parsley
homemade croutons
salt and pepper to taste
INSTRUCTIONS
To make the mushroom broth:
Place dried mushrooms into small bowls and fill with boiling water. Let mushrooms steep for 20 minutes. Strain, adding the liquid to a measure containing the 5 cups of water.
Place the soaked mushrooms into a food processor fitted with a blade attachment along with the cremini and white mushrooms. Pulse to finely chop. Transfer chopped mushrooms to a bowl.
Place butter and oil into a large soup pot on medium-high heat. When the butter melts and everything starts bubbling, add the onion, garlic, celery and carrots. Stir, cover and cook for 5 minutes or until vegetables are soft.
Add the chopped mushrooms, the mushroom-steeping liquid and a few sprigs of thyme. Bring to a boil, then reduce to simmer and cook for 20 minutes.
When the broth is cooked, strain and reserve the liquid for the soup.
Make the wild mushroom soup:
Place large soup pot on stovetop set on medium-high heat. Add the butter. When the butter has melted and is bubbling, add the leeks, onion and garlic. Stir, cover and cook for 5 minutes or until soft and translucent.
Add the wild mushrooms, stir, cover and cook for about 5 minutes.
Sprinkle with salt, pepper and flour and stir to combine. Cook for 2 minutes.
Add the mushroom broth and stir to combine. Add the white wine and cook until the soup thickens.
Add the cream, cover and simmer for 10 minutes.
Add chopped parsley plus salt and pepper to taste.
Garnish with more parsley and serve with homemade croutons.
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.
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
No-Cream, Creamy Wild Mushroom Soup
You’ll never guess what makes this dish creamy. It’s not cream!
For more follow the hashtag #RachaelRayShow
Creamy WILD MUSHROOM Soup | Instant Pot
This homemade cream of mushroom soup is rich in flavour and easy to make. It's also one of my childhood favourites. Say no to soup in a can!
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