CHICKEN OF THE WOODS SOUP RECIPE RECIPES

CHICKEN OF THE WOODS CREAM OF MUSHROOM SOUP – COOKING ...

Chicken of the Woods Cream of Mushroom Soup – Cooking ... image

This is a very easy and satisfying soup to make. Prepare this recipe when you have some fresh wild mushrooms and wish to enjoy them as soon as possible.

Provided by Yelena Strokin

Total Time P

Prep Time P

Cook Time P

Yield 6-8

Number Of Ingredients 13

Ingredients

1 -1 1/2 lb Chicken of the woods mushrooms, cleaned and sliced
1 big yellow onion, peeled and diced
4-5 cloves of garlic, minced
3 tbsp olive oil
3 tbsp butter
about 7-8 cups of water or vegetable broth
3 potatoes, peeled and diced
1 cup cooked buckwheat *
salt and pepper to taste
1 cup cream
2 tbsp flour
3 tbsp butter (for the flour-butter mixture)
fresh herbs for serving

Steps:

I a sauté pan combine the flour and butter. Heat over low heat for about 5 minutes. For more flavor, brown the butter first. Be sure to cook the flour completely but not burn. Set aside.
I the large pot heat the oil together with butter, add onions and garlic, and cook until fragrant. Add the mushrooms and cook everything together for about 5-7 minutes. Pour the water and add the potatoes, cook until potatoes are almost done. Add the cream and cooked buckwheat. Bring to the boil again. Thicken the soup with the flour-butter mixture and add salt and pepper. Stir well, and bring to a simmer. The soup is done when potatoes are soft and soup is creamy.
Serve hot with fresh herbs and a good piece of bread.

Nutrition Facts : Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent

CHICKEN OF THE WOODS TOM KHA GAI - FORAGER CHEF

Chicken of the woods tom kha gai - Forager Chef image

A traditional Thai soup of mushrooms and coconut milk with aromatic herbs and red Thai curry. This can be served as a soup, or with rice as an entrée to serve 4. As a soup it will serve 2 with leftovers. If at all possible, you need to find the fresh galangal here.

Provided by Alan Bergo

Categories Main Course Soup

Prep Time 20 minutes

Cook Time 25 minutes

Number Of Ingredients 23

Ingredients

3.5 ounces yellow sweet onion / 1 medium onion / ¾ cup diced ¼ inch
2 large cloves fresh garlic (minced, grated or pressed )
1/4 oz (1 inch piece) peeled ginger, minced (optional )
12 ounces chicken of the woods mushrooms
8 ounces mild tasting soup vegetables,
2 cans high fat, unsweetened coconut milk (using 13.5 oz cans here. )
3 cups chicken stock (preferably homemade)
¼ cup coconut oil
3 tablespoons maple syrup
¼ cup fish sauce
2 tablespoons soy sauce
Fresh culantro or cilantro (coarsely chopped to taste)
2 tablespoons commercially prepared red curry paste
1 oz galangal root (cut into 6 thin slices)
6 kaffir lime leaves (or fresh lime or lemon leaves, coarsely chopped)
½ oz lemon grass (bruised with the back of a knife and cut into ½ inch lengths)
Cooked rice
2 green onions (sliced thin)
Fresh culantro or cilantro (coarsely chopped, to taste)
Kinome leaves ((prickly ash/Zanthoxylum) picked from their stems, the smallest sizes you can find (optional))
1/3 cup fresh lime juice
8 ounces high quality shrimp
1 Tbsp Hot chili oil (or to taste )

Steps:

Herb bouquet
Build the soup
Finish and serve
Turn off the heat and add the lime juice.

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