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Mike’s Hot Spicy Food Recipes

Mushroom Soup

Sopa de Hongos

  Sopa de Hongos

Ingredientes:

  • 2 cucharadas de aceite de oliva
  • 2 dientes de ajo picados
  • 1/2 cebolla picada
  • 3 latas de champiñones rebanados
  • 2 chiles guajillos secos y sin semillas
  • 2 litros de consomé de pollo
  • 2 cucharadas de epazote picado
  • 1/2 cucharada de sal
  • 1/2 cucharada de caldo de pollo

Preparación:

Frí­a en aceite bien caliente el ajo, la cebolla, los champiñones y los chiles hasta acitronar. Agregue el consomé de pollo, el epazote y el caldo de pollo. Sazone con sal y deje hervir durante 10 minutos. Sirva bien caliente.

Enviado por: Francisco Cuevas


Receta de Sopa de hongos

INGREDIENTES:

  • 500 gramos de hongos lavados y desinfectados picados finitos.
  • Una ramita de epazote.
  • 3 o 4 jitomates.
  • 1/2 Cebolla.
  • 1 diente de Ajo.
  • Aceite.
  • Sal, Pimienta y caldo de Pollo en polvo.

MODO DE PREPARACIÓN:

Se muelen en la licuadora el jitomate, la cebolla y el ajo con tantita Agua y un poco de sal. Se sofrie con aceite para que se sazone. aparte se frien los hongos con poquito aceite hasta que ablanden se le agrega el caldo de jitomate y se sazona con sal, pimienta y el caldo de pollo, se le agrega agua y el epazote picado se deja hervir todo junto. Se sirve caliente con limon.


Sopa De Hongos Y Nopales (Mushroom and Cactus soup)

Ingredients

  • 1 lb "nopales" (cactus paddles) (nopales are the leaves or branches of prickly pear cactuses They taste a lot like cucumbers)
  • 1/2 lb Fresh tomatillos (about 6)
  • 1/2 lb Ripe Plum tomatoes (2
  • 8 Cloves garlic; unpeeled
  • 2 Small; fresh, hot green
  • 1 Onion; cut in to 1/2" thick
  • 8 c Defatted reduced-sodium
  • 8 lg Sprigs cilantro (oh no!)
  • 2 sm Sprigs "epazote"
  • 1/2 sm "hoja santa" -or-
  • 1/4 ts Ground aniseed
  • 1/2 tb Plus
  • 1/2 ts Vegetable oil
  • 1 lb Fresh Shiitake mushrooms;
  • Salt to taste
  • 2 Dried "Chiles Pasillas";

Preparation

Sopa de Hongos y Nopales (Mushroom-Cactus Soup with Roasted Tomatillos)

Preheat the broiler.

Carefully trim edges and cut the spines from cactus paddles;

brush the paddles with 1/2 tsp. oil.

Broil the paddles, 4" from the heat source, turning occasionally, until limp, 10-15 minutes.

Cool, cut in half lengthwise, then cut each half into 1/4" wide slices. Set aside.

Place tomatillos and tomatoes on a baking sheet and broil, 4" below the heat source, until soft and blackened in spots, about 4 minutes. Turn and broil on the other side. Cool; peel the tomatoes.

Meanwhile, on an ungreased griddle or heavy skillet set over medium heat, roast garlic cloves and fresh green chiles, turning regularly, until soft and blackened in spots, about 15 minutes. Let the garlic cloves cool, then peel.

Lay the onion slices on a piece of foil set on the griddle or in the skillet and roast until browned and softened, about 5 minutes per side.

Combine the roasted tomatoes, tomatillos, garlic, green chiles and onions in a blender or food processor (in batches, if necessary) with 2 cups of the chicken stock, cilantro, "epazote", if using, and "hoja santa" or aniseed; blend to a smooth puree.

In a large saucepan, heat 1/2 tb. oil over medium-high heat. When hot enough to make a drop of the puree sizzle, add puree all at once.

Stir continually until darker and noticeably thicker, 5-7 minutes.

Add the remaining 6 cups stock and mushrooms; simmer over medium-low heat, partially covered, for 30 minutes. Season with salt.

(The soup can be made ahead to this point and stored, covered, in the refrigerator for up to 2 days.)

While the soup is simmering, preheat over to 350 degrees F.

Spread the "chiles pasillas" on a small baking sheet and toast until fragrant and crispy, about 8 minutes. (The toasted chiles can be stored in an airtight container for up to 2 weeks.)

Just before serving, add the reserved cactus slices to the soup and bring to a boil. Ladle into warm soup plates and sprinkle with the toasted "chiles pasillas".

Serve immediately.

Makes about 8 cups, serves 8.


Sopa de Hongos y Nopales
(Mushroom-Cactus Soup with Roasted Tomatillos)

Yield: 4 – 6 Servings

Ingredients:

  • 2-3 tomatillos, husked and rinsed
  • 2 medium tomatoes
  • 4 cloves garlic, unpeeled
  • 1 small fresh hot green chile (such as serrano or jalapeno), stem removed
  • 1 small white onion, cut into 3 thick slices
  • 1 small sprig epazote* (or substitute extra cilantro sprigs)
  • ½ small hoja santa leaf** (or substitute 1/8 teaspoon freshly ground anise seed)
  • 4 large sprigs cilantro
  • 4 cups chicken broth
  • 1 ½ Tablespoons vegetable oil
  • ½ pound fresh shiitake (or other full-flavored) mushrooms, stems
  • removed, caps sliced
  • Salt to taste
  • 4 medium cactus paddles (nopales), about 8 ounces
  • 2 dried pasilla chiles, stemmed, seeded, and cut into ¼-inch strips
*Epazote: A strong herb found in Latin markets, most often available dried. Can substitute fresh cilantro.

** Hoja Santa leaf: A tropical vine plant with soft, heart-shaped green leaves and an aroma and flavor of fennel. Available dried in some Latin markets and fresh by mail-order.

Method:

Lay tomatillos and tomatoes on a baking sheet and place 4 inches below a very hot broiler. Broil for 5 to 6 minutes, or until blackened and soft in places. Turn and roast the other side. Remove from broiler and set aside to cool. When cool, peel tomatoes and tomatillos, saving all the juice. Heat an ungreased griddle or heavy skillet over medium heat. Add the garlic and the green chile, turning regularly, until blackened in spots and soft, about 10 to 15 minutes. While the garlic and chile are roasting, arrange the onion slices on a small piece of foil and set on the griddle or skillet. Dry-roast until deeply browned and soft, about 5 minutes per side. Let garlic cool, then slip off the papery skins.

Combine all the roasted ingredients in a food processor or blender with the epazote, hoja santa (or anise seed), cilantro and 1 cup of chicken broth. Process to a smooth puree.

In a medium-size saucepan, heat 1 Tablespoon of vegetable oil over medium-high heat. When hot enough to make a drop of the puree sizzle sharply, add the puree all at once. Stir continually until mixture becomes darker and noticeably thicker, about 5 minutes. Add the remaining 3 cups of broth with the mushrooms. Reduce heat to medium-low and gently simmer for 30 minutes, partially covered. Taste and season with salt.

While the soup is simmering, prepare the cactus. Holding a cactus paddle gingerly between the nodes of the prickly spines, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant. Slice or scrape off the spiny nodes from both sides. Brush the paddles with the remaining ½ Tablespoon vegetable oil and place on a baking sheet. Set 4 inches below a very hot broiler or on a preheated gas grill and cook, turning the paddles occasionally, until limp, about 10 to 15 minutes. Remove from broiler and cool slightly. Cut nopales in half lengthwise, and then cut each half crosswise into ¼-inch slices.

Heat the oven to 325°F. Spread the pasilla chile strips on a baking sheet and toast in the oven until fragrant and lightly crisp, about 5 to 8 minutes.

To serve:

Just before serving, add the cactus to the soup and bring to a boil. Ladle into warm soup bowls and sprinkle with the toasted pasilla chile strips.

Wine Pairing:

A rich Alsatian Riesling such as the Lucien Albrecht 2002 Riesling


Sopa De Hongos

Ingredientes

  • 2 jitomates medianos,
  • ½ cebolla mediana,
  • 1 diente de ajo,
  • 1 rama de epazote,
  • 2 cucharadas de manteca de cerdo o de aceite de maíz,
  • sal y pimienta al gusto,
  • 750 gramos de setas,
  • ½ litros de buen caldo de pollo.

Preparación

Se licúa el jitomate con la cebolla, el ajo, sal y pimienta y se cuela. Se pone a calentar la manteca y ahí se fríe muy bien el licuado anterior hasta que el jitomate esté bien sazonado y especito, se añaden las setas y el epazote, se deja a que suelten su jugo y se les añade el caldo de pollo, se hierven durante unos 10 minutos para que tome sabor y se sirve bien caliente.

PRESENTACIÓN

Se sirve en sopera y se puede acompañar con chiles guajillos asados y desmenuzados.


Sopa de hongos con chile guajillo

Rinde para 4 personas

1 porción = 35 calorías

Ingredientes:

  • 1 taza de champiñones en rodajas delgadas
  • 2 dientes de ajo finamente picados
  • 3 cucharadas de cebolla finamente picada
  • 4 tazas de consomé de pollo desgrasado
  • 2 chiles guajillo cocidos y molidos
  • Sal y pimienta al gusto.

Modo de preparar:

En una sartén de teflón con spray antiadherente, guise los champiñones con el ajo, la cebolla, la sal y la pimienta. Añada el consomé con el chile ya cocido y molido. Deje hervir por 5 minutos.


Sopa de hongos

Ingredientes

(Para 6 personas) sopa de hongos

  • 1 docena de hongos frescos
  • Sal, pimienta en grano y nuez moscada: 1 cucharadita de cada uno
  • 2 tazas de pan rallado
  • 100 grs. de manteca
  • 1 pancito cortado en dados y fritos en manteca
  • 3/4 litro de caldo de verduras
  • 2 cucharadas de crema de leche

Preparación

Cortar en lonjas los hongos y ponerlos en una cacerola, con la sal, la pimienta en grano, la nuez moscada, el pan rallado y la manteca.

Cocinar a fuego fuerte durante media y añadir de vez en cuando un poco de caldo para que no se pegue ni se seque.

Agregar el resto del caldo, dejar cocinar 15 minutos más y servir en la sopera en la que se han puesto previamente los dados de pan fritos en manteca.

Añadir las dos cucharadas de crema, batir un poco y servir bien caliente.


Mushroom Soup

yield: Makes 4 servings

This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight. subscribe to Bon Appétit

Ingredients

  • * 6 tbsp/75 g butter
  • * 1 small onion, thinly sliced
  • * 12 ounces/340 g button mushrooms
  • * 4 cups/900 ml light chicken stock or broth
  • * 1 sprig of flat parsley
  • * Salt and pepper
  • * 2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)

Equipment

  • Medium saucepan
  • Wooden spoon
  • Blender

Preparation

Method

In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Improvisation

To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.

And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.


Barley and Black Mushroom Soup

  • 1/3 cup Pearl barley
  • 10 Dried Chinese -- black mushrooms
  • 3 cups Hot water
  • 1 1/2 tablespoons Canola oil
  • 6 to 8 shallots or
  • 1 small Onion(s) -- (1/2 cup finely chop
  • 4 Scallions -- white part minced thinly sliced -- for garnish
  • 4 Garlic clove(s) -- minced
  • 3 to 4 cups cups vegetable stock -- or mushroom stock
  • 1/4 cup Dry white vermouth -- or dry sherry
  • Salt and pepper
  • 2 Carrots -- cut in 1/4" dice (1
1. Soak the barley in 4 cups cold water for at least 4 hours, preferably overnight. Drain the barley.

2. Soak the mushrooms in 3 cups hot water for 20-30 minutes or until soft. Remove and discard the mushroom stems, reserving the soaking liquid. thinly slice the mushroom caps.

3. Heat the oil in a large heavy saucepan. Cook the shallot, scallion white, and garlic over medium heat until soft but not brown, 3-4 minutes.

4. Add the mushroom soaking liquid, 3 cups vegetable stock, the barley, vermouth, and salt and pepper and simmer the soup, covered, for 30-40 minutes, or until the barley is soft. Add the carrots during the last 15 minutes. Add stock as necessary to maintain a soupy consistency.

5. To serve, correct the seasoning, adding salt and pepper to taste. Ladle the soup into bowl and sprinkle with the chopped scallion greens.


Mushroom Veg Barley Soup

  • 3 tablespoons Olive oil
  • 2 cups Onion chopped
  • 1 1/2 tablespoons Garlic clove minced
  • 1/2 teaspoon Thyme -- ground
  • 1/2 each Bay leaf
  • 1 pound Mushrooms fresh
  • 1/2 cup Barley -- dry
  • 4 each Celery stalk
  • 5 medium Carrot
  • 96 ounces Chicken broth canned
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons Parsley fresh

Clean and quarter the fresh mushrooms.

Cut celery and carrots into 1/2 inch pieces.

Place oil in a large pot.

Add chopped onions; cook over low heat for about 10 minutes until wilted.

Add garlic, thyme and bay leaf.

Add mushrooms and cook for 20 minutes over medium heat, stirring. Add the barley, celery, carrots and broth.

Season with salt and pepper to taste and the nutmeg.

Bring to a boil, reduce heat to medium low and simmer 25 to 30 minutes or until barley and vegetables are tender.

Skim off any foam that rises to the top. Remove bay leaf.

Stir in the parsely just before serving piping hot.

Clean mushrooms with damp towel never wash in water.


Mushroom-Tomato Soup

  • 1 Onion -- chunked sliced
  • 1/2 tsp Garlic Powder
  • 1 tablespoon Margarine
  • 1 tablespoon Avacado Oil
  • 4 cups Fresh Mushrooms -- sliced
  • 2 tablespoons Chicken Bouillon
  • 2 1/2 cups Water
  • 1/2 cup Sherry
  • 2 tablespoons Tomato Powder
  • 1/4 tsp Pepper
  • 1/4 cup Grated Parmesan Cheese
  • 1 tsp Parsley Flakes

In a 2-quart saucepan mix onion and garlic powder, margarine, avacado oil, mushrooms, bouillon, water, sherry, tomato powder, and pepper.

Cook over medium heat for 10 minutes, stirring occasionally.

Bring to a boil; reduce heat and simmer for 20 minutes.

Sprinkle each serving with Parmesan cheese and parsley flakes.

Makes 4 servings.


Wild Rice & Mushroom Soup

  • 1 1/2 pints Vegetable stock
  • 1 small Onion -- finely chopped
  • 1 small Green bell pepper -- diced
  • 1 tablespoon Parsley -- chopped
  • 1 ounce Wild rice -- washed & drained
  • 4 ounces Button mushrooms -- sliced
  • 5 tablespoons Red wine
  • Salt & pepper

Put the stock into a soup pot.

Add the chopped onions, bell pepper & parsley.

Bring to a boil, cover & simmer for 15 minutes.

Add the washed wild rice & continue to simmer for another 40 minutes.

Add the mushrooms & the wine.

Season to taste.

Cover & simmer for a further 15 minutes.

Serve hot.


Mushroom Soup with potatoes or noodles

Clean and slice mushrooms, carrots, celery, onion, and potatoes and cook in mushroom stock (from “Mushroom Stew” recipe) until tender.

If starting without mushroom stock, use 2 qt. water and cook 3 cups mushrooms with 1/4 stick of butter until tender, then add other ingredients.

Add parsley, green onions, basil, a dash of thyme and oregano.

Cook a few more minutes.

Salt and pepper to taste.

Also makes good noodle soup. Just add 1 cup egg noodles with parsley and green onions.

  • 2 Quarts mushroom stock with butter
  • 2 cups Mushrooms
  • 2 large carrots
  • 2 stalks celery
  • 1 onion
  • 4 large potatoes
  • 1 bunch parsley
  • 1 bunch green onions
  • basil, thyme, oregano, salt & pepper to taste

Serves 4-6


Cream of Wild Mushroom Soup

Ingredients

  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini (or porcini) mushrooms
  • 1 tablespoon good olive oil
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley

Directions

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper 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. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.


Hungarian Mushroom Soup

Ingredients

  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced
  • 2 teaspoons dried dill weed
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream

Directions

1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.


Creamy Wild Mushroom and Parsnip Soup

  • 2 tablespoons butter
  • 2 medium onions, sliced, about 2 cups
  • 2 small parsnips, peeled and chopped
  • 1 small carrot, peeled and chopped
  • 1 thyme branch
  • 1 bay leaf
  • Salt and pepper
  • 6 cups chicken or vegetable broth, plus more if necessary
  • 2 tablespoons chopped dried morel or porcini mushrooms, soaked in hot water for 15 minutes, then drained
  • 2 tablespoons olive oil
  • 1/2 pound chanterelles or other wild or cultivated mushrooms, in roughly 1/8-inch slices
  • 2 garlic cloves, minced
  • 1 teaspoon thyme leaves, finely chopped
  • 6 slices day-old baguette
  • 2 tablespoons chopped parsley
  • Crème fraîche, optional.

1. Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onion, parsnip, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes

2. Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.

3. Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme and cook 1 minute more.

4. Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.

5. Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.

6. Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.

7. Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.

Yield: 4 to 6 servings

 
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Mike’s Hot Spicy Food Recipes