Ina Garten's Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!
Subscribe ►
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cream of Wild Mushroom Soup
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
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 they 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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #CreamofWildMushroomSoup
Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
Soupe Jo (Persian Barley Soup) سوپ جو سفید
(Chicken and broth)
Ingredients;
-2 lbs chicken pieces with bone, preferably 4 thighs
-1 Medium onion
- 6 cups water
-1 Tsp salt
-1 Tsp pepper
-1/2 tbsp minced garlic
-1/2 carrot, optional
Instructions;
-Peel and quarter onion and place in a large stockpot.
-Wash chicken pieces and add to the pot.
-Add water, salt, pepper, minced garlic and carrot.
-Bring to boil on high, takes about 10 minutes. Then set stove on low, cover and simmer 50 minutes.
- Remove chicken from broth and allow broth and chicken to cool.
-Once cooled a little, strain broth to remove small bits of onions and bones. This will make a clear broth ready for use in any recipe.
-When chicken is cool to the touch, remove skin, bone and fat. Chop chicken into small pieces, about 1/2 inch.
(Soup)
Ingredients;
-1 cup pearl barley
-1/4 cup rice
-2 medium onions (about 2 cups chopped)
-2 large carrots (need 1 cup chopped)
-1/2 buch parsley (need 1 cup chopped, 1/2 cup for soup, 1/2 cup as topping)
-About 2 cups cooked and chopped chicken
-2cups hot water for soaking barley
-4 cups cold water
-4 cups chicken broth
-1 cup milk
-1 cup heavy cream( 1/2 cup for soup, 1/2 cup as topping)
-4 tbsp butter
-1 tbsp oil
-1/2 tbsp minced garlic
-2 Tsp salt ( add gradually to taste)
-1 1/2 Tsp pepper (add gradually to taste)
Instructions;
-Rinse rice and set aside.
-Soak barley in 2 cups hot water and set aside.
-Wash, peel and chop carrots, set aside.
-Wash parsley remove stems and chop leaves, set aside.
-Peel and chop onions, set aside.
-Drain barley and rice. Pour into a large saucepan and add 4 cups of water. No need to add salt.
-Place on high heat and bring to boil. This takes about 10 minutes. Once boiling, lower the heat and simmer for 20 minutes, (uncovered on medium low heat). Do not stir.
-While barley simmers, heat butter and oil in a large stockpot. Sauté onions and carrots until onions are translucent. About 6 minutes on high.
-Add minced garlic and continue cooking 1 minute. Turn heat off until barley is ready.
-After barley has simmered 20 minutes pour into stockpot with onions and carrots.
-Add 4 cups of broth, 1 Tsp each salt and pepper and bring to boil.
-Lower heat and simmer 20 minutes, on medium low.
-Then add chicken, 1/2 cup chopped parsley and 1 cup milk.
-Taste for salt and pepper (I added 1/2 Tsp of each.) and simmer another 10 minutes.
- Turn off the heat and add 1/2 cup heavy cream.
-Taste for salt again. (I added another 1/2 Tsp salt.)
-Top with a splash of cream and a sprinkle of chopped parsley as you serve.
Important tips;
1- It’s important to add salt gradually as some broth may contain more salt than others.
2-This soup thickens when refrigerated. You will need to use more broth, milk or water to thin the soup when reheating.
Enjoy—- Noosh Jon
Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
HowTo: Persian Creamy Mushroom and Barley Soup Soup Shir va gharch سوپ شیر و قارچ
As we get closer to the beginning of Spring, we start to put away our warm clothes, thick blankets, and hand warmers, to get ready for longer days, cherry blossoms, and new beginnings. We wanted to take advantage of these final days of winter to sit down for a bowl of warm and cozy Creamy Mushroom and Barley Soup. It is creamy from the milk and heavy cream, chunky from the mushrooms and grated carrots, zesty from the lime, and super comforting. It will melt your heart without you realizing it. ????❤️???? Don’t forget to give this recipe a try and send us picture/videos of your creations.
Music by: Oumood - Tahdigers
-----
~INGREDIENTS FOR CREAMY MUSHROOM AND BARLEY SOUP~
-Onion
-Milk
-Chicken Broth
-Mushrooms
-Barley
-Carrots
-Butter
-Oil
-Heavy cream
-Lime Juice
-Flour
-Salt and Pepper
Homemade Creamy Chicken and Mushroom Barley Soup (سوپ جو)
Creamy Chicken & mushroom barely soup
Serving size 6-8 people:
Prep time: 15 min
Cooking time 45 minutes using pressure cooker (if you don’t have pressure cooker cooking time 2 hours on stovetop)
#Ingredients:
1 Cup Barley
2 medium onions
4-5 medium size carrots
1 Ib. Mushrooms
½ bunch parsley
Chicken (2 wings, 1 quarter chicken leg)
2 Cups chicken broth
1 cup water
2 cups milk
1 cup heavy cream
½ tsp. pepper
½ tsp. thyme
½ tsp. ginger powder
½ tsp. onion powder
1 tsp. salt (or based on liking)
-----------------------------------------------------------------------------------------------------------------------------------------------------------------
Social Media:
YouTube: youtube.com/c/taatcooking
Instagram: Instagram.coom/taat.cooking; @taat.cooking
Twitter: @taatCooking
Thanks for Watching!
-----------------------------------------------------------------------------------------------------------------------
How to Make Creamy Mushroom Soup - Cream of Mushroom Soup Recipe
How to make a delicious Creamy Mushroom Soup! Visit to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!