CREAMY MUSHROOM-THYME SOUP
I pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! -Kristy Arnett, Stevenson, Washington
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer., Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend., Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.
Nutrition Facts : Calories 231 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 685mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
THYME-INFUSED SOUS VIDE MUSHROOMS
Try cooking mushrooms using a sous vide with thyme and parsley first, then finish in a skillet with garlic-infused olive oil.
Provided by Bren
Categories Vegetable Side Dishes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine mushrooms, thyme, parsley and 1 tablespoon olive oil in a sealable plastic bag. Add fresh pepper and shake to distribute the seasonings. Use a vacuum sealer to remove the air and seal the bag.
- Attach a sous vide precision cooker to a large pot filled with water and set temperature to 175 degrees F (79°C). Lower the sealed bag into the water and submerge. Set timer to 30 minutes. If you don't have a sous vide rack, use stainless steel tongs to hold the bag in place.
- Meanwhile, heat 2 tablespoons olive oil in a nonstick skillet over low heat and add sliced garlic. Cook for 10 minutes to infuse oil. Remove from heat until mushrooms are finished cooking.
- When mushrooms are finished cooking, heat garlic oil over medium-high heat. Scoop mushrooms out of the bag using a slotted spoon and saute in garlic oil for 3 to 4 minutes. Season with salt to taste.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 4.9 g, Fat 10.5 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 45.8 mg, Sugar 1.9 g
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