Barefoot Contessa Soup Recipe

Cream of Wild Mushroom Soup Recipe Ina Garten Food Network

WebDec 17, 2014 · Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced …

1. 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.
2. 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.
3. 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.

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Cream of Fresh Tomato Soup Recipe Ina Garten Food Network

WebMay 26, 2015 · Directions. WATCH. Watch how to make this recipe. Heat the olive oil in a large, heavy-bottomed pot over medium-low …

Rating: 5/5(420)
1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
2. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

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Barefoot Contessa Easy Tomato Soup & Grilled …

WebKosher salt and freshly ground black pepper. 1/2 cup orzo. 1/2 cup heavy cream. Grilled Cheese Croutons (recipe below) In a large pot or Dutch …

1. Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners.
2. Turn the slices over and pile Gruyère on two of the slices.
3. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
4. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned.

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