RED LOBSTER WILD MUSHROOM SOUP RECIPE - FOOD.COM
This recipe is from a website called Copycat Recipes. I tried this earlier this year and it is fantastic. My husband and I love mushrooms and this hits the spot. It makes a lot so we froze some and it was even better coming from the freezer.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 15-20 serving(s)
Number Of Ingredients 16
Steps:
- Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
- Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
- Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
- For soup :.
- Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
- Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
- Add the sherry and cook for an additional 3 minutes.
- Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
- Add half of the cold beef stock and stir until liquid thickens.
- Add the remainder of the stock and spices and simmer for 10 minutes.
- Add the cream and allow soup to simmer for an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 245.3, FatContent 20.2, SaturatedFatContent 12.5, CholesterolContent 59.7, SodiumContent 674.1, CarbohydrateContent 10.7, FiberContent 1.2, SugarContent 1.8, ProteinContent 4.1
LOBSTER MUSHROOM BISQUE - BIGOVEN
"Mmmmm..... Great soup for fall when wild mushrooms start to pop up!"
Total Time 50 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- "Trim the lobster mushrooms and cut into thin slices. Over medium/high heat add the butter in a large pot and when it's nice and hot, cook the mushroom slices for 3-4 minutes until you start to see some color. Add the onions, garlic, leeks and celery until the onions are translucent, then stir in the tomato sauce and mix well. After another 2 minutes of cooking and stirring, remove the pan from the heat and stir in the white wine. Return the pan to the heat and bring to a boil, reduce the heat and simmer over low heat for 20-25 minutes. Carefully add the mushroom & vegetable mixture to a high-speed blender and process until smooth. Return the mixture to the pot and stir in the fat free half and half and bring it all to a boil. Reduce to a simmer and cook for another 20 minutes. Check the bisque for seasoning and salt and pepper to taste. "
Nutrition Facts : Calories 153 calories, FatContent 7.86797923891736 g, CarbohydrateContent 16.0484637527144 g, CholesterolContent 21.304000020955 mg, FiberContent 1.42592588558826 g, ProteinContent 5.32672040352322 g, SaturatedFatContent 4.58390959035827 g, ServingSize 1 1 Serving (250g), SodiumContent 514.304850303139 mg, SugarContent 14.6225378671262 g, TransFatContent 0.627176203771127 g
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