Nigella Mushroom Soup - Mushroom Soup Recipe - NYT Cooking
Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) nigella mushroom soup. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes. Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper
Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper Meanwhile, place a large soup pot over medium heat, and add oil. In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes. Place over high heat to bring to a boil. Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish)
Place over high heat to bring to a boil
Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish) Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes. Place over high heat to bring to a boil. In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Meanwhile, place a large soup pot over medium heat, and add oil. Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper
Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) Meanwhile, place a large soup pot over medium heat, and add oil. Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes. Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish) Place over high heat to bring to a boil.
Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper
Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes. Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper Place over high heat to bring to a boil. Meanwhile, place a large soup pot over medium heat, and add oil. Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish) In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt.
Nigella Mushroom Soup - Nigella Lawson's Spelt Spaghetti with Spicy Sesame Mushrooms - Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper Meanwhile, place a large soup pot over medium heat, and add oil. In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes. Place over high heat to bring to a boil. Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish)
Nigella Mushroom Soup
In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt nigella mushroom soup
Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish) Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper Place over high heat to bring to a boil. Meanwhile, place a large soup pot over medium heat, and add oil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes. In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt.
In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Place over high heat to bring to a boil. Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper Meanwhile, place a large soup pot over medium heat, and add oil. Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish) Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
- ⏰ Total Time: PT41M
- 🍽️ Servings: 16
- 🌎 Cuisine: African
- 📙 Category: Christmas Recipe
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Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) Meanwhile, place a large soup pot over medium heat, and add oil.
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Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish) Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
Nutrition Information: Serving: 1 serving, Calories: 510 kcal, Carbohydrates: 15 g, Protein: 4.6 g, Sugar: 0.8 g, Sodium: 999 mg, Cholesterol: 0 mg, Fiber: 1 mg, Fat: 18 g
Frequently Asked Questions for Nigella Mushroom Soup
- Easiest way to prepare nigella mushroom soup?
Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling) - How to prepare nigella mushroom soup?
Ingredients 1 tablespoon olive oil 1 shallot 110 grams mushrooms 1 tablespoon water (hot) 2 cloves garlic 2 teaspoons thyme 2 tablespoons creme fraiche salt black pepper (freshly ground) 250 millilitres vegetable stock olive oil (for drizzling)
Easiest way to prepare nigella mushroom soup?
Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper Ingredients 750g field mushrooms 250g assorted wild mushrooms 2 tsp butter 2 large shallots, chopped 1 garlic clove, sliced 1 litre chicken stock 500ml milk 100ml double cream truffle oil, to taste salt pepper
- Ingredients 750 grams field mushrooms 250 grams wild mushrooms 2 teaspoons butter 2 large shallots (chopped) 1 clove garlic (sliced) 1 litre chicken stock 500 millilitres milk 100 millilitres double cream truffle oil (to taste) 1 pinch of salt 1 pinch of pepper
- In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt.
- Ingredients 60 grams butter 1 onion (thinly sliced) 240 grams potatoes (thinly sliced) 250 grams flat mushrooms 125 grams chestnut mushrooms 12 grams shiitake mushrooms 1 teaspoon fresh tarragon freshly ground pepper ⅞ litre vegetable stock single cream (to finish)