WILD MUSHROOM SOUP RECIPES RECIPES

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SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP RECIPE | SUNNY ...



Sunny's Easy White Bean and Mushroom Soup Recipe | Sunny ... image

Provided by Sunny Anderson

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small 
2 frozen sauteed chopped onion cubes 
1 thick sprig fresh thyme 
Kosher salt and freshly ground black pepper 
4 mini sweet peppers, small dice 
1 tablespoon grained Dijon mustard 
4 cups vegetable stock 
One 15.5-ounce can white beans, rinsed 
1 cup shredded kale, optional, further chopped  
Lemon wedge, for spritzing 
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

WILD MUSHROOM SOUP RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Wild Mushroom Soup Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 small onion, thinly sliced 
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped 
Kosher salt and freshly ground black pepper 
4 cups chicken broth 
1 1/2 teaspoons Marsala, optional 
About 1/4 cup creme fraiche, for serving 
1 tablespoon sliced chives (1/2-inch pieces)
Olive oil, for drizzling 

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.

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