WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)
This is the must-try mushroom soup that you can find at Joey's Restaurants up here in the Northwest. It's my all-time favorite mushroom soup, and I think that is because of the sherry that is added. When I saw a note in their menu that this recipe was featured in a magazine a couple of years ago, I had to find it. Enjoy!
Provided by Pikake21
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grind dried porcini in a blender until powderly.
- Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
- Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
- Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
- Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
- Add remaining broth in a stream, whisking until liquid is smooth.
- Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.
CREAMY WILD MUSHROOM AND PARSNIP SOUP
Provided by David Tanis
Categories dinner, weekday, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
- Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.
- Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.
- Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
- Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.
- Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.
- Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY WILD RICE AND MUSHROOM SOUP IN A JAR
I was a member of a professional organization and we sold this soup mix in jars to raise money. It is really good, especially in the fall and winter. I will list the instructions for using it as a fund raiser at the end of the cooking instructions. Cook time is for prep and simmer time when cooking, not preparing for fund raiser. Yummy and I hope you enjoy!
Provided by Bobtail
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To cook; put all ingredients in a large saucepan.
- Add 7 cups of water. Heat to boiling.
- Reduce heat and simmer for 25-30 minutes, until rice is tender, stirring occasionally.
- Garnish with chopped fresh parsley.
- For fund raising, you will need 1 pint jar with lid and ring for each recipe,a decorative piece of material cut into an 8 or 10 inch circle and raffia ribbon or twine.
- Place each ingredient in the jar in the order listed, except the chicken.
- Place lid and ring on jar, sealing tightly by hand.
- Place the can of chicken on top of the jar.
- Center the circle of material on top and tie the ribbon around the material at the level of where the jar neck starts.
- If selling these for a seasonal fund raising, try to find material appropriate for the season, such as fall or Christmas!
- These were very popular at our fund raising!
Nutrition Facts : Calories 198.1, Fat 2.4, SaturatedFat 0.6, Cholesterol 0.9, Sodium 519.2, Carbohydrate 39.1, Fiber 2.5, Sugar 4.2, Protein 4.5
CREAMY WILD RICE AND MUSHROOM SOUP MIX RECIPE RECIPE - (4.4/5)
Provided by [email protected]
Number Of Ingredients 21
Steps:
- COOKING INGREDIENTS: 1 can (4 oz.) mushrooms 14 cups water Having this tasty, pre-measured chicken soup mix on hand is a great way to prepare a delicious meal whenever time is short. This soup mix can also be made with brown rice.
CREAMY WILD RICE-AND-MUSHROOM SOUP
Make and share this Creamy Wild Rice-And-Mushroom Soup recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor, soak the dried mushrooms in 1 cup of chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.
- In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minutes; season with salt and pepper.
- Stir in the remaining 5 cups of broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.
Nutrition Facts : Calories 246, Fat 16.4, SaturatedFat 6.1, Cholesterol 39.8, Sodium 815.9, Carbohydrate 13.8, Fiber 3.1, Sugar 5.1, Protein 12.5
NEW ENGLAND SOUP FACTORY'S CREAMY WILD MUSHROOM SOUP
A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.
Provided by winkki
Categories Vegetable
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
- Slice all of the mushrooms together and set aside 1/2 cup for garnish.
- Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
- Add the stock; bring to a boil.
- Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
- Puree in blender, return to pot.
- Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
- Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
- Add the mushrooms to the soup and stir well.
CREAMY WILD RICE AND MUSHROOM SOUP
Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine chicken broth and uncooked wild rice.
- Bring to a boil.
- Reduce heat and gently simmer, covered, for about 40 minutes.
- Stir in green onions and cook an additional 5 - 10 minutes or until the rice is tender.
- Combine half and half or light cream, flour, thyme and pepper.
- Stir into the rice mixture along with the mushrooms.
- Cook and stir until thickened and bubbly.
- Cook and stir for one minute more.
- Stir in sherry and heat through.
- Test for seasonings. Add a little more sherry if desired.
- Serve in heated bowls.
- Note: You can use 1/4 teaspoon dried thyme if you don't have fresh thyme.
Nutrition Facts : Calories 190.5, Fat 8.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 601.6, Carbohydrate 17.9, Fiber 1.4, Sugar 1.5, Protein 8.3
CREAMY WILD MUSHROOM SOUP
Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well.
Provided by Miraklegirl
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
- Add stock and bring to a boil.
- Add the porcinis, liquid, thyme and salt and pepper.
- Lower the heat and simmer for 30 minutes, stirring occasionally.
- Process 3/4 of the soup in a blender (immersion blender is perfect).
- Add cream and heat through.
- Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.
Nutrition Facts : Calories 364.3, Fat 25.9, SaturatedFat 11.5, Cholesterol 60.9, Sodium 469.2, Carbohydrate 24, Fiber 1.9, Sugar 8.5, Protein 11.5
CREAMY WILD MUSHROOM AND PARSNIP SOUP
Steps:
- Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes 2. Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer. 3. Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more. 4. Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes. 5. Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot. 6. Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each. 7. Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.
WILD ABOUT CREAMY WILD MUSHROOM SOUP
Sinfully Rich! You can use veggie stock instead of the chicken stock. Use your favorite dried and fresh mushrooms.
Provided by Rita1652
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Soak dried mushrooms in 1 cup hot water till softened.
- Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
- Chop mushrooms set aside.
- In the drained hot liquid and crushed pinch of saffron.
- Set aside.
- In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
- Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
- Add sherry reduce to half.
- Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
- In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
- Then whisk into soup.
- Using a hand blender puree the soup to a nice consistency.
- Let simmer 5 more minutes stirring so not to burn.
- Serve with soup topped with a little extra sherry.
Nutrition Facts : Calories 751.3, Fat 64.9, SaturatedFat 36.2, Cholesterol 187.8, Sodium 549, Carbohydrate 28.8, Fiber 2.4, Sugar 7.7, Protein 12.2
CREAMY FRESH WILD MUSHROOM SOUP
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and thyme: sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Slowly stir in chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, simmer uncovered about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving and add a dollop of Crème fraise.)
CREAMY WILD RICE AND MUSHROOM SOUP
Yet another gift.....I love the fact that I have all of the ingredients in this and all of the others I've posted, already in my pantry!!!!! YAY!!!
Provided by Jennifer McConnell @Shutterbug81
Categories Cream Soups
Number Of Ingredients 1
Steps:
- Creamy Wild Rice and Mushroom Soup Mix in a Jar Source: Tucson Citizen Great last minute gift idea!! 1 (2.75 ounce) package country gravy mix (regular or no-fat) 1 tablespoon chicken bouillon granules 2 teaspoons dried minced onion 2 teaspoons dried celery flakes 1 teaspoon dried parsley flakes 1/4 cup uncooked wild rice 1 cup uncooked white rice 2 tablespoons coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)* Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag (below) and decorate jar as desired. Attach a gift tag with the following instructions: Creamy Wild Rice and Mushroom Soup: Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley. Makes 6 servings.
CREAMY WILD RICE AND MUSHROOM SOUP
Make and share this Creamy Wild Rice and Mushroom Soup recipe from Food.com.
Provided by Deb Wolf
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice mix according to package directions.
- Meanwhile, stir soup until smooth. Slowly add evaporated milk.
- Add rice, mushrooms and milk.
- Heat, stirring frequently, until hot.
- Do not boil.
Nutrition Facts : Calories 191.3, Fat 11.6, SaturatedFat 4.6, Cholesterol 18.4, Sodium 878.2, Carbohydrate 15.6, Fiber 0.7, Sugar 5.4, Protein 7.1
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