Mushroom burgundy soup recipe?!
Mushroom burgundy soup recipe?
My husband and I ate at this fantastic little italian restaurant that was serving "Mushroom burgundy" as their soup of the day. It was hands-down the best soup we have ever tasted! I am trying to find a recipe for Mushroom Burgundy that I can try at home, but can only find "beef burgundy" or "mushroom burgundy sauce." Can anyone help me out?? :)
Additional Details3 weeks ago
This soup didn't have any meat in it at all
3 weeks ago
Dixon - lol! different strokes for different folks I guess :)
Answers:
3 weeks ago
This soup didn't have any meat in it at all
3 weeks ago
Dixon - lol! different strokes for different folks I guess :)
This doesn't have 'burgundy' in the title, but definetly in the ingredients -- Sounds very yummy!!
Cream of Mushroom Soup
Does 'Cream of Mushroom Soup' make you think of that ubiquitous canned stuff? THIS quick homemade version soup will spoil you forever. Add as much cream as you like, or less, or none - and it is wonderful. However, a little cream and the egg yolk marry the flavours, carrying it to a noble height with a touch of finesse. See below for further great tips.
About 4 generous servings
All you need is:
10 med. champignon (about 300 gr.)(mushrooms) - reserve one
1 sm. onion
1 rounded T. butter plus more
2 rounded T. flour
1 litre beef broth
250 ml. water
100 ml. or more cream
1-2 egg yolks
1/2 sm. glass of dry white wine, or German White Burgundy OR sherry *see note below
1 T. crumbled dried sage or 2 t. fresh, chopped
Salt
White pepper
Melt the butter in a medium soup pot. Chop the onion finely and cook 5 min. in the butter. In the meantime, chop the mushrooms finely before adding with the sage to the onions. Allow all to cook until the mushrooms turn light brown.
Sprinkle over the flour, stir and cook another few minutes. Add the broth and bring to a boil. Add the wine and cover after a few minutes more. Allow to simmer 20 minutes.
While it cooks, slice the reserved mushroom very finely and lightly brown in a little more butter for the garnish. If you don't have croutons on hand, now is the moment to make them from day old bread (keep in a slightly warm oven so they remain crunchy).
Adjust taste with a little salt (herb salt is nice with this) and a generous amount of white pepper. Allow to simmer again a few minutes before removing from heat. Puree with an immersion wand if you like to the consistency you prefer. Those who feel they have problems with digesting mushrooms won't the finer they are minced or pureed).
Mix the egg yolk with the cream and whisk into the soup. Return to heat to gently warm, being very careful that it does not simmer, in which case the egg may curdle. Still tastes great, but is not so appetizing.
Garnish with the mushrooms slices, croutons and a leaf (or small tops) of fresh sage or, of course, parsley!
NOTE to Wine: a dry to medium sherry is great in this soup. However remember the rule: wine cooks with the food, sherry is always added just before serving.
VARIATION: a few dried mushrooms soaked in hot water for 30 minutes, squeezed out, discarded and the liquid strained deepens the delicious flavour of this quick soup. Replace the water called for in this recipe with the amount of mushroom liquid used. Like a very smooth, creamy soup? Before adding the cream, strain and rub the mushroom and onion through a fine sieve (or puree very well). Increase the cream or use half cream and half crème fra?che.
TIP: if you wish to save half of this soup for later, remove that amount before adding the cream and egg yolk. You can always add those later AFTER you have reheated the soup (otherwise it may curdle), and the extra ratio of yolk to soup just makes it even tastier.
ANOTHER TIP: need 'Cream of Mushroom Soup' in a recipe but can't bear the thought of the canned stuff? Make a large batch of this soup (double or triple), double the flour called for and after adding the mushrooms, allow to reduce down to at least half. Adjust flavour with salt and pepper. Note that it will not be so-thick-it-can-stand-alone like the canned, but you can reduce the liquid in the recipe you need it for - or just add cornstarch to it and heat to the desired consistency. Freeze in cup portions. Whatever recipe you are using it in, replace the liquid with a proportionate amount of cream and an egg yolk if you like. You'll never go back to the canned - and you are using real and fresh ingredients. No fillers or flavour boosters!
Enjoy! ~-~
why not use the mushroom burgundy sauce recipe but add beef/chicken stock, extra onions and vegetables. or you could write to the resarant and ask them for the recipe, they might be honored and happy to share it with you!
ew.. mushrooms make me want to hurl. loll
the soup likely contains mushrooms prepared in a demiglasse using red wine.
Beef Burgundy
& Mushroom Soup
This stew can be served the same day it is prepared or put into the freezer for a great tasting dinner when you are in a hurry. Either way I'm sure you'll find this delicious!
What you need:
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 pounds lean boneless beef stew meat, cut into 1 inch cubes
4 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, pressed or minced
1 pound mushrooms, quartered
2 cans (13 3/4 ounces each) reduced-sodium beef broth
3 cups red Burgundy wine
1 bag (1 pound) frozen pearl onions, thawed
1 bag (1 pound) peeled mini-carrots, fresh or frozen, thawed
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
5-Quart
Dutch Oven
What you do:
Combine 4 tablespoons flour, 1 teaspoon salt and pepper in brown paper bag. Add half the beef at a time; shake until beef is lightly coated.
Heat 1 tablespoon oil in 5-quart Dutch oven over medium - high heat. Working in batches, brown beef, about 5 minutes, adding up to 2 tablespoons more oil as needed. As they brown, transfer beef cubes to paper towel lined plate.
Reduce heat to medium. Add chopped onion, sauté about 5 minutes or just until tender. Add garlic; sauté 2 minutes. Add mushrooms; sauté 5 minutes or just until mushrooms release their liquid. using slotted spoon, transfer mushroom mixture to medium-size bowl;cover and set aside.
Whisk together remaining flour, beef broth and Burgundy wine in Dutch oven until smooth. Return beef to pan along with the pearl onions, carrots, thyme, rosemary and bay leaves. Bring to boiling, scraping up any browned bits from bottom of pan with wooden spoon. Reduce heat to low. Cover; simmer 45 minutes.
Uncover pot.; simmer, stirring occasionally for 55 minutes or until beef is tender. Stir in chopped onion-mushroom mixture 10 minutes before end of simmering. Remove stew from heat. Discard bay leaves. Stir in remaining 1/2 teaspoon salt.
Sounds good..my husband and daughter couldn't eat it though. They are allergic