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Thanksgiving Salads
Thanksgiving Soups
Cheese Appetizers
Creamy Mushroom soup
Creamy mushroom soup
Very classy, Very Creamy and Very Easy – Creamy Mushroom Soup.
- Working time about 10 minutes
- Total time about 40 minutes
Ingredients for 4 people
- 1 and the half pounds of brown mushrooms (sliced)
- 4 tbsp butter
- 1 tbsp oil
- 2 onions (diced)
- 4 cloves garlic
- 4 tbsp thyme divided,chopped
- Half cup Marsala wine (any dry red or white wine)
- 6 tbsp all-purpose flour
- 4 cups of low sodium chicken broth or stock
- 2 beef bouillon cubes
- 1 cup of heavy cream
- Chopped fresh parsley and thyme to serve
- Salt and Pepper to taste
Preparation
Prepare your ingredients. Dice onions, mushrooms, garlic. Heat the pan and melt the butter, at first, add the onions in there and after the onions change it’s colour, then add a garlic for a minute.
After onions and garlics change it’s structure, then you can add 2 teaspoons thyme mushrooms, cook for about 5 minutes. Add wine in your pan and boil everything together for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Pour 4 cups of low sodium chicken broth or 35 fl. oz of water with the stock cube, season with salt and pepper to taste.
Change the heat to medium add the cream and simmer until soft, for about 10-15 minutes.
Let the soup cool down and puree everything together with blender. You can serve it with herbs.
Turkey – Mushroom soup
Turkey – Mushroom soup
Deliciously different way to take advantage of your Thanksgiving turkey
- Working time about 10 minutes
- Total time about 40 minutes
Ingredients for 4 people
- 8 oz mushrooms
- 2 cups chopped cooked turkey
- 6 cups turkey broth
- 2 tbsp butter
- Half of a medium yellow onion
- 2 medium carrots
- 1 rib celery
- 6 cloves minced garlic
- 1 bay leaf
- 1 tsp thyme
- 1 tsp smoked paprika (or to taste)
- 1.5 cups whole milk
- 3 tbsp flour
- Salt and pepper to taste
Preparation
Prepare your ingredients. Chop vegetables and turkey.
Heat the pot over medium heat and add the butter. When melted add onion, carrots, and celery and saute for about 8 minutes, stirring occasionally, until veggies are softened.
Stir in mushrooms, and minced garlic. Leave it for another 5 minutes on medium heat for another five minutes, until mushrooms changes it’s structure and colour to soft and brownish.
Stir in the 3 tablespoon of flour, sea salt, and pepper to taste and continue to cook for another one minute, stirring often.
Stir in the broth, add the turkey, bay leaf, thyme, and smoked paprika, then bring the pot to a boil. Simmer for 15 minutes.
Remove and discard the bay leaf. Stir in milk about 5 minutes, then serve. You can garnish it with more mushrooms and herbs.
Cream of Wild Mushroom soup
Cream of Wild Mushroom soup
Very Wild, Very Easy, Super taste Cream of Wild Mushroom Soup.
- Working time about 20 minutes
- Total time about 90 minutes
Ingredients for 4 people
- 5 oz Portobello mushrooms (or porcini, chanterelles and morels)
- 5 oz Shiitake mushrooms, fresh
- 1 cup Yellow onion
- 1 Carrot
- 5 oz Cremini, fresh
- 1/2 cup Flat-leaf parsley, fresh
- 2 cups Leeks
- 1 sprig Thyme plus
- 1/4 cup All-purpose flour
- 1 tbsp Olive oil
- 1 cup Half-and-half
- 1 cup Heavy cream
- Beer, wine & spirits
- 1 cup White wine, dry
- 1 tbsp butter
- Salt and pepper to taste
Preparation
Prepare your ingredients. Slice the mushrooms, onions and carrot. Heat the pan and add 1 tbsp olive oil and butter together. Add all vegetables mushroom stems, the onion, carrot, the sprig of thyme, salt an pepper to taste and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. You have to keep about 35 fl. oz/4 cups of liquid.
You have to add your ingredients to another pot step by step, and let them cook for different times.
Heat other pot to melt butter and then add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks starts to change it’s colour to brown.
Then add the sliced mushroom caps and cook for 10 minutes. Stir in flour and cook for 1 minute. Add the white wine and stir for about 1 minute.
Add the mushroom stock, minced thyme leaves, season it with salt and pepper to taste and bring to a boil. Simmer for 15 minutes. Add the half-and-half, cream, and parsley continue to simmer carefully(do not boil).
You can garnish it with more mushrooms and herbs.
https://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe-1950237?soc=sharingpinterest
Tuscan Mushroom soup
Tuscan Mushroom soup
Very Cheesy, Very Easy, Super taste Cream of Tuscan Mushroom Soup.
- Working time about 10 minutes
- Total time about 40 minutes
Ingredients for 4 people
- 1 cup porcini mushrooms
- 2 beef tomatos
- 2 stalk of celery
- 1 tablespoon thyme leaves, fresh
- 1 bunch of chives
- 2 oz Parmesan cheese, grated
- 8 slice white bread (small slices)
- 1 onion
- 1 clove of garlic
- 4 cups of meat broth, hot
- 4 tablespoons olive oil
- Salt and pepper to taste
Preparation
Clean mushrooms and cut into slices. Peel the tomatoes and remove seeds, finely chop flesh. Cut celery and onion into small cubes.Heat 4 tablespoons olive oil in a saucepan and sauté onion and celery. Add garlic. Pour meat broth and stir in chopped tomatoes.
Season with 1/2 tablespoon thyme, salt and pepper and simmer for 20 minutes in an open pot. Add mushroom slices to soup and cook for another 10 minutes. Cut chives into fine rolls.Toast 8 slices of white bread and divide among 4 soup plates. Season soup to taste and pour over bread slices. Serve with thyme, chives and 2 oz grated Parmesan.
https://www.chefkoch.de/rezepte/20751005229569/Toskanische-Pilzsuppe.html
Potato – Mushroom soup
Potato – Mushroom soup
Very tasty, Elegant Mushroom Soup.
- Working time about 10 minutes
- Total time about 30 minutes
Ingredients for 4 people
- 2 tablespoon butter
- 1 onion(s), finely diced
- 10 oz potato(s), finely diced
- 5 fl oz. white wine, fruity
- 1 cup of cream, or cream substitute
- 4 oz mushrooms, brown
- 4 oz porcini mushrooms
- 4 oz chanterelles
- 1 lemon, or lemon juice
- Salt and pepper to taste
- nutmeg, sugar
- ½ bunch chives, cut into small rolls
- 3 cups of broth
Preparation
Heat the butter in a pot and stir in the onion, then add the potato pieces. Deglaze with wine and broth, cover and simmer for 15 minutes. Puree the soup and refine with the cream.Add the cleaned and sliced mushrooms. Simmer for another 5 minutes. Season with lemon juice and spices and decorate with chive rolls.Depending on the consistency, add a bit of water, broth or wine.
https://www.chefkoch.de/rezepte/1392571244279330/Kartoffel-Pilzcremesuppe.html
Chinese Noodles – Mushroom soup
Chinese Noodles – Mushroom soup
Very Easy, Very tasty, Chinese Mushroom Soup.
- Working time about 7 minutes
- Total time about 15 minutes
Ingredients for 4 people
- 4 oz mushrooms
- Half of cucumber
- 2 spring onions
- 1 clove garlic
- 2 tablespoons oil
- 3 cup of water
- 2 oz noodles (Chinese rice noodles)
- 1 tablespoon soy sauce
- A pinch of salt (Don’t forget, soy sauce is very salty itself)
Preparation
Wash the mushrooms, pat dry with kitchen paper and cut into thin slices.
Halve the cucumber lengthwise and scrape out the seeds with a spoon. Cut the cucumber into fine slices. Finely chop the spring onions and garlic.
Heat the oil in a wok or large pot. Add scallions and garlic and stir-fry briefly (It has to keep it’s colour). Add the mushrooms and stir-fry for 2-3 minutes. Deglaze with the water.
Break the noodles into short pieces and add to the soup. Bring soup to a boil, stirring occasionally. Add cucumber slices, salt and soy sauce. Simmer everything together for 2-3 minutes.
Divide soup into warmed bowls and serve immediately.
https://www.chefkoch.de/rezepte/373201123074172/Chinesische-Pilz-Nudel-Suppe.html