MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #bisques-cream-soups #main-dish #soups-stews #vegetables #easy #beginner-cook #dietary #low-calorie #low-carb #inexpensive #mushrooms #low-in-something #onions #number-of-servings
You'll also love
Exocin 0451
[email protected]This soup is perfect for a quick and easy weeknight meal. It's so easy to make and it's always delicious. I love the creamy texture and the rich flavor. The mushrooms add a great depth of flavor and the soup is so satisfying. I will definitely be mak
Rayhan Alii
[email protected]I'm so glad I found this recipe. This soup is now my go-to soup for cold winter days. It's so easy to make and it's always delicious. I love the creamy texture and the rich flavor. The mushrooms add a great depth of flavor and the soup is so satisfyi
James Amoabeng
[email protected]This soup is amazing! I love the creamy texture and the rich flavor. The mushrooms add a great depth of flavor and the soup is so satisfying. I will definitely be making this soup again and again.
Vinny Nevarez
[email protected]I made this soup for my family last night and they all loved it. My kids even asked for seconds! The soup is so creamy and flavorful, and the mushrooms add a great umami flavor. I will definitely be making this soup again.
Mudiyanselagah Dipthi
[email protected]This soup is so easy to make and it's always delicious. I love that I can use any type of mushrooms I have on hand. I've even used dried mushrooms and it still turns out great.
Ayesha Abbasi
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The mushrooms add a great depth of flavor without being overpowering. I will definitely be making this soup again.
Akhona Snazo
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting, and the mushrooms add a great earthy flavor. I love that I can make this soup in my slow cooker, so I can just set it and forget it.
Bob
[email protected]I made this soup for a dinner party last night and it was a huge success. Everyone loved it! The soup is so rich and flavorful, and the mushrooms add a great umami flavor. I will definitely be making this soup again for future parties.
Saju
[email protected]This soup is amazing! I've never had mushroom soup before, but this recipe is now my favorite. It's so creamy and flavorful, and the mushrooms add a great depth of flavor. I will definitely be making this soup again and again.
Tomas Kennedy
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use any type of mushrooms I have on hand.
Gibby Gibby
[email protected]This mushroom soup is delicious! I made it last night and my family loved it. The soup is creamy and flavorful, and the mushrooms add a great umami flavor. I will definitely be making this soup again.