CREAM OF MUSHROOM SOUP FOOD NETWORK RECIPES

Steps:

• Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
• In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes. 
• Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . . 
• And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease. 
• Add the tomato paste . . . 
• And stir to combine. Let the tomato paste cook for 1 minute. 
• Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little bits. 
• Add the tomatoes and their juice, crushing them with the spoon as you stir them in. 
• Add the stock and stir it in . . . 
• Then add the parsley. 
• Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed. 
• Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside. 
• Pour in the cream and stir to combine. 
• Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture. 
• Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley, basil, salt, and pepper . . . 
• And stir until combined. 
• Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one! 

Steps:

• Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
• To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
• To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
• Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
• Garnish the soup with the chopped fresh parsley.