Hot & Spicy: Mushroom soups

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Mushroom And Barley Soup With Hot Paprika

Three-Mushroom, Two-Chile Soup

 

* Exported from MasterCook *

 

Mushroom And Barley Soup With Hot Paprika

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 102

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup barley

1/2 cup vegetable oil

1 pound parsnips

scraped and chopped fine

1 pound carrots

scraped and chopped fine

4 cups chopped onions

1/4 cup hot paprika

2 1/2 pounds white mushrooms -- wiped

1/2 cup finely chopped Italian parsley

2 large garlic clove

peeled and crushed

6 cups Super-Rich Vegetable Stock

(see separate recipe)

2 cups light cream

3 tablespoons lemon juice

Salt and pepper

 

This chunky soup from Europe is virtually a stew (the lines sometimes

blur), depending on how much of the vegetable stock you add. Be sure to

use imported Hungarian paprika rather than the American versions. If the

paprika is not hot enough, mix it with some ground red New Mexican chile

powder.

 

Bring 4 cups of water to boil in a pot. Add the barley, cover, reduce the

heat, and simmer until tender, about 25 minutes. Drain and reserve.

 

Heat the oil in a large, heavy saucepan, add the parsnips, carrots, and

onions and stir well. Add the paprika and stir again. Cover and cook over

low heat, stirring occasionally, for 10 minutes.

 

Reserve about 1/2 pound of mushrooms. Place the remaining mushrooms in a

food processor and pulse until finely minced. Add the minced mushrooms and

the Italian parsley to the vegetables and continue cooking for 5 minutes,

stirring occasionally. Stir in the garlic and cook for 2 more minutes.

 

Cut the remaining mushrooms into thin slices and add them, the reserved

barley, stock, cream, and lemon juice. Add the salt and pepper to taste.

Simmer the soup for 15 minutes and serve.

 

Yield: 8 to 10 servings

Heat Scale: Mild

 

 

 

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* Exported from MasterCook *

 

Three-Mushroom, Two-Chile Soup

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 100

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces dried shiitake mushrooms

5 cups cold Super-Rich Vegetable Stock

(see separate recipe)

3 tablespoons olive oil

2 small leeks -- thinly sliced

white part only

1/2 cup chopped onion

4 small red potatoes

peeled and thinly sliced

1/2 cup roasted New Mexican green chile

peeled -- and chopped

2 cloves garlic -- minced

1 pound white mushrooms -- thinly sliced

1/4 cup minced Italian parsley

1 tablespoon ground New Mexican red chile

Salt and pepper

1/4 cup dry sherry

Enoki mushrooms

Italian parsley leaves

 

It's wonderful that there's such a variety of both mushrooms and chiles

available these days, so why not combine them into a uniquely flavorful

soup? Serve with a toasted bread.

 

Soak the dried mushrooms in 2 cups of the stock for 30 minutes, then drain.

Reserve the mushrooms. Strain the stock back into the remaining stock and

set aside.

 

In a large saucepan, heat the oil and add the leeks, onion, potatoes, green

chile, and garlic. Saute over medium heat, stirring often, for 10 minutes.

Add the white mushrooms and parsley and continue to saute for 7 minutes.

Add the reserved mushrooms and the stock and bring to a boil.

 

Reduce the heat, add the red chile, cover, and simmer for 30 minutes over

low heat. Add the salt and pepper to taste.

 

Transfer half of the soup to a blender and puree in batches. Return the

puree to the saucepan and mix well. Add the sherry just before serving and

mix well.

 

Serve garnished with the enoki mushrooms and parsley leaves.

 

Yield: 6 servings

Heat Scale: Medium

 

Converted by MC_Buster.

 

 

 

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