Cream of Mushroom and Caramelized Onion Soup

This soup is a hybrid between a Cream of Mushroom and a French Onion Soup. The sweetness of the caramelized onions works beautifully with the earth mushrooms and rich heavy cream. It’s just what you want on a cold night. 

Recipe and photo courtesy of Kelly from The Gouda Life.
Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 6-8

Ingredients

3 tbsp olive oil
16oz cremini mushrooms, stems removed and diced
2 medium yellow onions, diced
2 tbsp olive oil
2 tbsp flour
4 cups beef stock
1 small bundle fresh thyme
1 cup heavy cream
salt and pepper, to taste

Method

1. Heat olive oil in a large heavy soup pot over medium-high heat. Add in the mushrooms and cook until their liquids have released and reduced, 6-8 minutes. Add in the onions and cook everything, stirring occasionally until onions are caramelized and mushrooms are deep golden brown, 20 minutes.

2. Add the olive oil and flour and cook, stirring constantly, for 1 minute. Pour in the stock and thyme and whisk constantly until thickened. Add in the heavy cream and salt and pepper to taste.

3. At this point you can leave it chunky or use an immersion blender to make it a smooth creamy soup. Serve piping hot with crusty bread for dipping.

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Mushroom Miso Ramen

Our west coast family sees a lot of damp rainy nights throughout the year and nothing warms the soul better then a steaming bowl of noodle soup. While most stocks need to simmer for hours to really develop flavor, the beauty of mushrooms is you can extract a lot of earthy richness for a stock in a short period of time, making this meal a perfect weeknight dinner.  

Recipe and photo courtesy of Lisa from Food Well Said.

Prep Time: 15 mins. | Cook Time: 20 mins.

Ingredients

5 slices of double smoked bacon
1 cup fresh crimini mushrooms, sliced
¼ white onion
1 tablespoon miso paste
2 tablespoons soy sauce
2 cloves of garlic, smashed
1 package dried ramen noodles
2 eggs, soft boiled
½ cup carrots, sliced finely into matchsticks
4 small heads of bok choy, halved or quartered depending on size
½ cup bunapi or enoki mushrooms
2 scallions, green stalks thinly sliced
2 radishes, thinly sliced
1 sheet nori, thinly sliced strips
1/3 cup pea shoots
1 teaspoon sesame seeds

Method

1. In a saucepan over medium-high heat, add bacon, mushrooms, onion, garlic, miso, soy and 5 cups of water.  Bring to a boil, then reduce to active simmer for 15 minutes.  Strain broth through sieve and cheesecloth, reserving crimini’s.
2. While stock is cooking, boil a kettle of 1 litre of water.  Place dry ramen noodles in medium bowl, pour boiling water over and let sit.  Alternatively, follow package instructions for noodles.
3. Bring a pot of water to boil over high heat.  Once boiling, add 2 eggs and set timer for six minutes.  Remove eggs and immediately place in cold water or ice bath.  Peel and slice in half.
4. Steam the bok choy, bunapi or enaki mushrooms & carrots (time saver: reuse egg water) for about five minutes. Note: I like the bunapi mushrooms raw so another option is to just pour the steaming broth over them to warm them up.
5. To assemble ramen:  Portion out noodles in deep bowls.  Add carrots, bok choy,  reserved crimini mushrooms and bunapi mushrooms.  Ladle broth over each bowl.  Add an egg.  Top with radishes, scallions, pea shoots and nori.  Sprinkle with sesame seeds.  Serve and enjoy.
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Asian Sensation Soup

The intoxicating aroma of garlic, ginger and green onion cooking will make you wish you could conjure up this soup with the snap your fingers.

Recipe by Zannat of Food for Happiness.
Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 6-8

Ingredients

1 tbsp canola oil
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped green onions
2 large portabella mushrooms, sliced into 1” chunks
1 cup sliced carrots
1 red pepper, chopped
2 tbsp soy sauce
1 tbsp hoisin sauce
2, 900mL cartons of no-salt added chicken broth
1 pkg (454 g) medium-firm tofu, cut into 1” cubes
2 stalks bok choy, sliced
1, 454 gram pkg frozen medium raw shrimp, thawed. peeled and deveined (1, 270 gram pkg shrimp dumplings)

Method

1. In a large pot, heat canola oil over medium heat.
2. Cook, garlic, ginger, green onions, mushrooms and carrots for 3 to 4 minutes.
3. Add red pepper, soy sauce and hoisin sauce. Cook for 2 minutes.
4. Add broth and bring to a boil.
5. Add tofu, shrimp and bok choy. Cook for 5 minutes until shrimp are pink (or dumplings are cooked through).

 

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