Post by marlaoh on Feb 12, 2004 7:40:17 GMT -6
Exotic Mushroom Soup
There are many intriguing new varieties to try with flavors subtle and intense. For this appetizer, we combined shiitake, crimini and chanterelle mushrooms for a soup so smooth and rich it doesn't need any added cream.
3 Tbs butter, divided (no substitutes)
1 cup chopped onions
1/4 cup chopped shallots
2 medium celery ribs, peeled and chopped
1 medium carrot, chopped
2 lbs assorted mushrooms (such as shiitake, crimini, portobello or white mushrooms), stems trimmed and sliced
1/4 cup white wine
1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
3 14-ounce cans chicken broth
1/8 tsp salt
1/2 lb chanterelle or trumpet mushrooms, stems trimmed and sliced
1/4 cup chopped fresh parsley
1/8 tsp freshly ground pepper
1 Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.
2 Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.
3 Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.
4 Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.
Servings: 4
There are many intriguing new varieties to try with flavors subtle and intense. For this appetizer, we combined shiitake, crimini and chanterelle mushrooms for a soup so smooth and rich it doesn't need any added cream.
3 Tbs butter, divided (no substitutes)
1 cup chopped onions
1/4 cup chopped shallots
2 medium celery ribs, peeled and chopped
1 medium carrot, chopped
2 lbs assorted mushrooms (such as shiitake, crimini, portobello or white mushrooms), stems trimmed and sliced
1/4 cup white wine
1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
3 14-ounce cans chicken broth
1/8 tsp salt
1/2 lb chanterelle or trumpet mushrooms, stems trimmed and sliced
1/4 cup chopped fresh parsley
1/8 tsp freshly ground pepper
1 Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.
2 Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.
3 Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.
4 Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.
Servings: 4