• Home
  • Soups
  • Mushoom Soup with Sauteed Beech Mushrooms

Mushoom Soup with Sauteed Beech Mushrooms

0 0
Mushoom Soup with Sauteed Beech Mushrooms

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Winters coming (well here in New York anyhow) and I cant' think of a better soup to have on hand to keep you comfy on those cold nights. This one takes a little time but so worth it. You can leave the sauteed beech mushroom off they are optional but I liked that little extra something special especially if you are making this for guestsor a special dinner. If you are making this for the kids just put a nice big crouton in the middle with some melted cheese and they will love it.
Cuisine:

Directions

Share

Mushoom Soup with Sauteed Beech Mushrooms

On 02/01/2012 (Monday) at 5:09 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6wdl88x

Details

  • Prep Time:
    5 min
  • Cook Time:
    25 min
  • Ready Time:
    30 min

Servings

6 servings

Ingredients

  • 4 cups chopped button mushrooms
  • 3 cloves of garlic
  • one small onion chopped
  • 1/4 – 1/2 cup dry white wine
  • splash of Armagnac optional
  • 2 cups of chicken stock
  • 3 tablespoons olive oil and one tablespoon unsalted butter
  • kosher salt and pepper to taste

Garnish

  • crostini
  • greek yogurt
  • sauted beech mushroom you can use any variety

Directions

Mushroom Soup Video

Start with a hot pan olive oil and put you mushrooms, onion and garlic in with some kosher salt and pepper and start browning the mushrooms. This will take some time and you should stir and flip them every min or so. Once you can see they have given up their liquid and are starting to get a little caramelized  around the edges add the knob of butter and the white wine.

Let the wine reduce and once everything is looking dry again add a splash of Armagnac and either flambe it or let it also reduce.

Now get your chicken stock hot and and transfer all the mushrooms to it. Using a hand blender (one of the best tools there is for the kitchen) blitz the mixture for about 2-3 min until it is really smooth. Check for seasoning and adjust as needed.

This should be a fairly rustic dish and won’t look like something that comes out of a can it will be very woody looking but packed with nutrition and flavor. I garnished mine with a crostini, Greek yogurt and sauteed beech mushrooms that I sauteed in olive oil, salt, pepper and a little chili flakes. But you can use anything you desire. A poached egg on a crostini, a little mascarpone cheese, touch of cream and olive oil it’s really what you desire. Enjoy homemade soup and get rid of the canned crap in your pantry!

Benny

 

 



(Visited 24 times, 1 visits today)
Click here to bookmark this

bennydoro

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Crispy Fried Little Neck Clams
next
Littlenecks and Udon Noodles
previous
Crispy Fried Little Neck Clams
next
Littlenecks and Udon Noodles