Mushrooms are not only one of the most unique foods on earth, they're also one of the most versatile. Raw, sauteed, roasted, deep-fried or finely chopped in duxelle, they never fail to please. And since they're cultivated in the shade, you can find perfect mushrooms year round wherever you are.
If you grew up thinking button mushrooms were the only kind available, think again! When you discover different varieties, such as cremini, portobello, oyster, chanterelle and porcini, it's like finding a new culinary cosmos. Every type has a unique profile, from their appearance to texture and taste. After you explore the mushroom menagerie, you can mix and match to create unforgettable dishes year round.
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How to make creamy mushroom soup
They say you eat with your eyes first, but the aroma of this soup is mesmerizing. Sherry and cream, mixed with the come-hither fragrance of a mushroom-onion-garlic menage, will have guests trying to get closer to the source long before serving time. Although the recipe calls for cremini mushrooms, any type will do ... and a mixture of different types is a special treat. Get the recipe here.
They say you eat with your eyes first, but the aroma of this soup is mesmerizing. Sherry and cream, mixed with the come-hither fragrance of a mushroom-onion-garlic menage, will have guests trying to get closer to the source long before serving time. Although the recipe calls for cremini mushrooms, any type will do ... and a mixture of different types is a special treat. Get the recipe here.
How to make mushroom and barley soup
Hearty mushroom soup is easy when you add vegetables and a good portion of beautiful barley. Made in one pot, the long simmering perfectly melds all the vegetable flavors together for a family dinner everyone will enjoy. Add cooked chicken or spicy sausages for extra flavor. Get the recipe here.
Hearty mushroom soup is easy when you add vegetables and a good portion of beautiful barley. Made in one pot, the long simmering perfectly melds all the vegetable flavors together for a family dinner everyone will enjoy. Add cooked chicken or spicy sausages for extra flavor. Get the recipe here.
How to make chicken and mushroom chowder
Perhaps you've never eaten any chowder except corn and clam varieties, but this creamy version featuring tender chicken and mushrooms bathed in a creamy broth is hard to beat. Stirring flour into the cooked vegetables before adding the broth creates an instant roux. The rich cream and velvety chicken are ideal finishing touches to achieve that "wow" factor. Get the recipe here.
Perhaps you've never eaten any chowder except corn and clam varieties, but this creamy version featuring tender chicken and mushrooms bathed in a creamy broth is hard to beat. Stirring flour into the cooked vegetables before adding the broth creates an instant roux. The rich cream and velvety chicken are ideal finishing touches to achieve that "wow" factor. Get the recipe here.
Wild rice and mushroom soup
Earthy flavor is what makes mushrooms so popular, and when you add wild rice to the pot, that tantalizing taste is doubled. Don't rush the mushrooms during sauteing; that low-and-slow step infuses the soup with amazingly rich and deep mushroom flavor. Use the fresh rosemary sparingly so it doesn't overpower the many other flavors that make this soup so special. Get the recipe here.
Earthy flavor is what makes mushrooms so popular, and when you add wild rice to the pot, that tantalizing taste is doubled. Don't rush the mushrooms during sauteing; that low-and-slow step infuses the soup with amazingly rich and deep mushroom flavor. Use the fresh rosemary sparingly so it doesn't overpower the many other flavors that make this soup so special. Get the recipe here.
Hungarian mushroom soup
The sour cream and paprika in this classic European soup are reminiscent of the famous Hungarian entree called Chicken Paprikash. Taking the time to simmer the soup twice guarantees the deep, satisfying flavor that makes it memorable. Add cubes of chicken or steak for a heartier version. Get the recipe here.
The sour cream and paprika in this classic European soup are reminiscent of the famous Hungarian entree called Chicken Paprikash. Taking the time to simmer the soup twice guarantees the deep, satisfying flavor that makes it memorable. Add cubes of chicken or steak for a heartier version. Get the recipe here.
How to make creamy mushroom turkey soup
Next time you have leftover turkey from a holiday feast, make this soup instead of your old standby. All those bits of leftover vegetables from the main meal go right into the pot, and by adding a Parmesan rind that gives the soup a unique satin texture, you won't have to add cream. It's also ready in about 30 minutes, so you get a well-deserved break from hours at the stove. Get the recipe here.
Next time you have leftover turkey from a holiday feast, make this soup instead of your old standby. All those bits of leftover vegetables from the main meal go right into the pot, and by adding a Parmesan rind that gives the soup a unique satin texture, you won't have to add cream. It's also ready in about 30 minutes, so you get a well-deserved break from hours at the stove. Get the recipe here.
Brown butter mushroom soup
Most cooks and bakers have discovered that brown butter adds terrific taste to roasted vegetables, cookies and cakes. Now it adds magic and depth to a simple soup that calls for only five ingredients. Watch the butter carefully, as it takes only seconds for it to turn from beautifully brown with a nutty flavor to burnt and unusable. Get the recipe here.
Most cooks and bakers have discovered that brown butter adds terrific taste to roasted vegetables, cookies and cakes. Now it adds magic and depth to a simple soup that calls for only five ingredients. Watch the butter carefully, as it takes only seconds for it to turn from beautifully brown with a nutty flavor to burnt and unusable. Get the recipe here.
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