Time 1h Yield 4 servings Number Of Ingredients 9 Steps:
Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper. Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
Yield 4-6 servings Number Of Ingredients 15 Steps:
Make the Mushroom Broth: Submerge porcini mushrooms in 3 quarts cold water in a large bowl. Let stand at room temperature at least 2 hours or chill overnight. Pour mushrooms and liquid into a fine-mesh sieve set over a wide heavy pot, gently pressing mushrooms to extract as much liquid as possible. Reserve mushrooms for another use. Add garlic, thyme, bay leaves, and peppercorns to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, stirring occasionally, until broth is reduced to 6 cups, about 1 hour. Strain broth through fine-mesh sieve into a large bowl; discard solids. Return broth to pot. Assemble the Mushroom Soup: Cook noodles in a large pot of boiling salted water, stirring occasionally, until just al dente, 7-8 minutes. Drain; rinse under cold water. Meanwhile, bring Mushroom Broth to a simmer over medium-high heat. Add wild mushrooms, carrots, celery stalks, scallion whites, 1 tsp. salt, and 1/8 tsp. pepper; simmer until tender, about 5 minutes. Add noodles and scallion greens to soup; season with salt and pepper. Transfer to a large serving bowl and top with celery leaves. Do Ahead Soup (without noodles) can be made 3 days ahead. Let cool, transfer to an airtight container, and chill.
Time 2h10m Yield One quart Number Of Ingredients 6 Steps:
Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain. Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.
Yield Makes 6 servings Number Of Ingredients 12 Steps:
Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use). Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using. Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.
Time 45m Yield 2 main course servings or 4 first course servings Number Of Ingredients 6 Steps:
Heat the vegetable oil in a large saute pan. Saute the morels over high heat until golden, about 3 to 5 minutes. Set aside. Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes. Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes. Remove from heat. Stir in morels. Ladle into four bowls and garnish with scallions.
Time 55m Yield 5 Number Of Ingredients 9 Steps:
Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes. Strain stock into a jar, discard vegetables, and your stock is good to go.
Yield Makes 3 quarts Number Of Ingredients 12 Steps:
Bring 4 cups water to a boil. Place the dried mushrooms in a medium heat-proof bowl; pour the boiling water over mushrooms. Let stand until softened, about 20 minutes. Strain through a fine sieve into another bowl, reserving liquid and mushrooms separately. Set aside. In a medium stockpot, cook butter and oil over medium heat. Add onion, and cook until caramelized, about 20 minutes, stirring occasionally. Add the reserved mushrooms along with the carrots, parsnips, and celery; cook, stirring often, until vegetables are softened and fragrant, about 20 minutes. Stir Swiss chard into vegetable mixture in pot. Add 3 1/2 quarts cold water, reserved mushroom liquid (being careful to leave behind any sediment), bay leaf, thyme, and parsley. Cover pot, and bring to a boil; reduce heat, and simmer, uncovered, about 1 hour. Remove pot from heat, and strain mixture through a fine sieve or cheesecloth-lined colander into a large heatproof bowl or saucepan, pressing down on vegetables with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Store stock in airtight containers in the refrigerator up to 3 days or in the freezer up to 6 months.
Time 1h35m Number Of Ingredients 12 Steps:
Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins. Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins. Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time. When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.
More about “wild mushroom broth recipes”
Time 4h10m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Cover mushrooms with cold water and soak overnight. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours. Melt the butter in a heavy skillet, add the onion, sauté until golden brown then add to the soup. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened. Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbs sour cream and sprinkle with parsley.
