Tuesday, July 26, 2011

How to cook Mushroom Ravioli Soup, easy soup Recipes

How to cook Mushroom Ravioli Soup, easy soup Recipes.

For this low-calorie soup, you make your own ravioli by stuffing wonton wrappers with a mushroom and cheese filling.

Prep Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: Makes 12 cups.

  • 4 cans (14 ounces each) beef broth
  • 2 medium shallots, 1 coarsely chopped, 1 finely chopped
  • 1 ounce dried porcini mushrooms
  • 6 ounce assorted mushrooms (such as cremini, shiitake or oyster)
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1/2 cup part-skim ricotta
  • 3 tablespoons grated Parmigiano-Reggiano
  • 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 package (12 ounces) square wonton wrappers
In a large pot, combine 5 cups water, the broth, coarsely chopped shallot and porcini mushrooms; bring to a boil over medium-high heat. Remove from heat, cover and let stand 30 minutes. Lightly moisten cheesecloth with water, fold into a double layer and place in a fine-mesh sieve set over a large bowl. Pour mushroom stock through cheesecloth; remove and rinse porcini mushrooms (discard shallot). Rinse pot and return strained stock to pot; set aside. Finely chop porcini mushrooms.
While stock is standing, trim and clean assorted mushrooms; slice and reserve 1 cup. Finely chop remaining mushrooms.
For ravioli filling, in a medium nonstick skillet, melt butter over medium-high heat. Add porcini and chopped mushrooms, remaining shallot and the garlic. Saute, stirring occasionally, until shallots are translucent and mushrooms are softened, about 6 minutes. Remove from heat and transfer to a bowl. Let cool slightly, about 10 minutes. Stir in cheeses, parsley and thyme; salt and pepper to taste.
For ravioli, place 1 tablespoon filling on one side of each wonton wrapper. Brush two opposite edges with water and fold over to form a triangle. Press firmly to seal.
For soup, bring stock to a boil; add reserved mushrooms and the ravioli. Cover and cook until just tender, 3 to 4 minutes. Ladle into bowls and garnish with parsley, if desired. (Freeze soup and uncooked ravioli separately in airtight containers up to 1 month. Store ravioli in single layers separated by waxed paper.) Makes 12 cups.


Nutrition Facts
Calories 140, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 685 mg, Carbohydrate 20 g, Fiber 1 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet

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