Food
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!
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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.
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#InaGarten #BarefootContessa #FoodNetwork #CreamofWildMushroomSoup
Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
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Chef Demetrio Zavala and Chef Seis Kamimura battle for the chance to take on Bobby Flay! With Chopped’s Ted Allen and Marc Murphy judging, the first round puts squid ink in the spotlight. Demetrio serves up a squid ink spiced prawn with tomato compote and squid ink aioli, while Seis counters with squid ink gnocchi with pickled fresno chiles.#BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby Flay Faces Off Against Chopped All-Stars 🔥🔪 Full Episode Recap | S15 E07 | Food Network
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Guy Fieri visits Tune Inn Restaurant & Bar in Washington, DC, where this classic American bar serves up a hearty West Virginia sandwich packed with comfort-food flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Fieri Finds the ULTIMATE Roast Beef Sandwich 🔥 Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s smoky mac and cheese combines creamy gouda and ham with a crispy panko and pecorino topping.
#MichaelSymon #SymonsDinners #FoodNetwork #MacAndCheese
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Smoky Mac and Cheese
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups heavy cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional
Directions
Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
(Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)
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Michael Symon’s Smoky Mac and Cheese 🔥🧀 Symon’s Dinners Cooking Out | Food Network
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Watch Stuph’D Beignets & Burgers crush the competition as they cook up hot grilled shrimp beignets, beer cheese bacon burgers and more!
#FoodNetwork #FullEpisode #TheGreatFoodTruckRace #FoodTruck
Watch #TheGreatFoodTruckRace, Sundays at 9|8c!
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This is The Great Food Truck Race: Sweet and Savory, where four trucks that specialize in savory dishes and four sweet-themed trucks must prove their cooking expertise, marketing savvy and selling skills in themed challenges to beat their rivals until only one truck will remain and be awarded a life-changing $50,000 grand prize.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Greatest Victories from Team Stuph’D | The Great Food Truck Race | Food Network
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Welcome autumn in with Ina’s apple spice cake, a sweet, indulgent treat featuring chopped pecans, golden raisins and diced green apples.
#InaGarten #BarefootContessa #FoodNetwork #AppleCake
Get the recipe ▶ https://foodtv.com/2Z63Ahn
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran’s, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina Garten’s 5-Star Fresh Apple Spice Cake 🍏 Barefoot Contessa | Food Network
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@ninasladic5900
January 16, 2024 at 8:43 am
To je kao super juha emas ti pojma o gljivama
@dorothearobinson3455
January 16, 2024 at 8:43 am
Too many steps for such a simple soup. These chefs need to cut the crap
@mrobvious1100
January 16, 2024 at 8:43 am
Anyone tried to make it with 32 oz or whatever of good vegetable stock from the store? And what would be the lactose intolerant version
@mrobvious1100
January 16, 2024 at 8:43 am
Wouldn't you love to watch a cooking show or the guests sip or taste something and say they don't like it it doesn't suit their pallet wouldn't that be a little bit more authentic than everything I make everyone loves
@worldpeace6922
January 16, 2024 at 8:43 am
💞🙂Ina Garten
@LTDANMAN44
January 16, 2024 at 8:43 am
I LOVE FUNGUS!!!!
@biancalawrence3178
January 16, 2024 at 8:43 am
Very nice recipe but for one small thing. The world doesn't use ounces any more. Otherwise delicious.
@45valk
January 16, 2024 at 8:43 am
Thank you so much, I love mushrooms and this will make a great addition to my collection of mushroom dishes.
@elizabethgeorge8463
January 16, 2024 at 8:43 am
OMG thank you so much for making a delicious mushroom soup & not putting 4-6 cloves of garlic! I will be making this 😅
@ShrutiVenkatesh-vb6ck
January 16, 2024 at 8:43 am
❤️👍❤️👍❤️👍❤️👍
@magdalena5453
January 16, 2024 at 8:43 am
Where is the salt and pepper??? Doesn’t she season as she adds in the ingredients?
@MaryAnn_621
January 16, 2024 at 8:43 am
she is the best!
@adamlaliberte3439
January 16, 2024 at 8:43 am
No one:
Jeffrey every time Ina cooks something: This is the best thing I’ve ever had
@boatdetective
January 16, 2024 at 8:43 am
Consistent. I have made a number of her recipes and they ALL are good. Without question, if I am looking to cook XXX, I will always read her take on it. This recipe sounds fabulous
@scrane5500
January 16, 2024 at 8:43 am
Definitely going to try this with some plant-based milk as I have a family history of Cancer and need to avoid all the estrogen in dairy–thanks for posting
@patleavens8808
January 16, 2024 at 8:43 am
Absolutely LOVE this recipe! Brilliant cooking the tougher stems separately with the veggies to avoid the mushroom caps being overcooked. I tossed in some crumbled sweet Italian sausage for more protein and topped with Gruyère. My family went nuts over it. Thank you Ina.
@J_LOVES_ME
January 16, 2024 at 8:43 am
This is the best mushroom soup you will ever have. It's a "special treat" I make on Thanksgiving or Christmas. But get the actual recipe from the website — it's a little different from this video. Tip: to boost mushroom flavor, you can toss in a few dried mushrooms when making the broth. The broth gets strained so none of the solids are used in the final soup.
@muddywaters1934
January 16, 2024 at 8:43 am
no salt or pepper? wtf?
@narasimhannarayanan3180
January 16, 2024 at 8:43 am
I love Ina so much. Her personality, warmth, sense of humor, calmness just draws the viewer in. She is definition of class which in my opinion is being genuine, no airs, down to earth and wanting to engage. Her Zen energy is a balm.
I obviously love her recipes& practical tips for cooking to entertain or just for the family. Her home is gorgeous and her relationship with Jeffery is so adorable & delightful to watch. Her garden sparks joy ! (to quote Marie Kondo).
Her show and her as a person is my happy place. That should sum up how I feel about her 🙂
@TheCable2380
January 16, 2024 at 8:43 am
Those mushrooms were about as wild as a dairy cow
@copic8241
January 16, 2024 at 8:43 am
Looks delish!
I love how hubby just loves her soup.
@dieselx8082
January 16, 2024 at 8:43 am
This is one of my favorite recipes to make and everyone loves it! The only change I made was I added a bottle of wine (Reisling) and left about 1 1/2 cups in the bottle and cooked it in slowly. Huge difference in taste!
@whitewolf6730
January 16, 2024 at 8:43 am
Looks darn good. Love her recipes.
@cooperdombalian
January 16, 2024 at 8:43 am
👍💖💯💖👍
@charlesk2850
January 16, 2024 at 8:43 am
No washy dee leeks? Leeks are notoriously dirty
@growlimitless2195
January 16, 2024 at 8:43 am
Where’s the salt
@calebadams8981
January 16, 2024 at 8:43 am
X
@kathyahaines4749
January 16, 2024 at 8:43 am
I can’t wait to try this soup. Ina’s recipes are the best !!
@canabox7112
January 16, 2024 at 8:43 am
I love her cooking. I think she’s hawt too!
@garthwunsch
January 16, 2024 at 8:43 am
Those stock veggies are perfectly edible… I might hit them with the bamix, but they’re going into the soup…not the compost pile.,
@passiveaggressive6175
January 16, 2024 at 8:43 am
The Julia Child method🥰
@barbarafountain6615
January 16, 2024 at 8:43 am
Cream of mushroom soup.
@rhondabaroli2683
January 16, 2024 at 8:43 am
We love mushrooms !
@rhondabaroli2683
January 16, 2024 at 8:43 am
We picked mushrooms in the 60 s this hippie s mom made us soup ! Lol
@jjaa6157
January 16, 2024 at 8:43 am
I would actually add one percent milk to lighten it, and use 'I Can't Believe It's Not Butter' and cornstarch for people with gluten issues.
@jjaa6157
January 16, 2024 at 8:43 am
My favorite veggie.
@nezuko_lovey4890
January 16, 2024 at 8:43 am
I never made that but maby my dad can make the soup
@LohengrinO
January 16, 2024 at 8:43 am
Divine recipe … made it tonight… spectacular
@cyndifoore7743
January 16, 2024 at 8:43 am
Biotch
@DS-zj2on
January 16, 2024 at 8:43 am
I'll have what Jeffrey has. Tonight! Delicious.
@ArnethProductions
January 16, 2024 at 8:43 am
I love mushroom soup! When I hear ingredients like : butter, more butter, cream, more cream.. I'm sold. 🥰This soup looks really amazing! I will probably add in some organic beef bones with marrow to the broth, too, for just some added nutrition and satiation.. დ 🤗
✨ By this gospel of Good News you are saved if you hold firmly to the word I preached to you. Otherwise, you have believed in vain 3 For what I received I passed on to you as of first importance: that Christ died for our sins according to the Scriptures, 4 that He was buried, and that He rose again on the third day, according to the Scriptures ✨ For God so greatly loved and dearly prized the world, that He gave His One and only begotten Son, so that whoever believes and trusts in Him (as Savior) shall not perish, but have Eternal life. For God did not send his Son into the world to condemn the world, but to save the world through Him. ~ (John 3:16-17)
👑Jesus' return to R̾a̾p̾t̾u̾r̾e̾ Christians from earth is imminent; any minute ~ "𝓽𝓱𝓮 𝓑𝓵𝓮𝓼𝓼𝓮𝓭 𝓗𝓸𝓹𝓮" for all believers . 🤗
@margaretmacinnes1519
January 16, 2024 at 8:43 am
Very unfortunate to be allergic to leeks onions and garlic. I enjoy them but pay a price that is never worth it after consuming them 😞
@tacobelltaurus
January 16, 2024 at 8:43 am
The way she laughs at his jokes she loves this man more than anything
@marksolomon969
January 16, 2024 at 8:43 am
Now that I am temporarily out of work, I have taken up cooking as an interest. I've been attempting the recipes of YouTube Chef Jean Pierre but he didn't have a video for mushroom soup, one of my favorites. (Although a few weeks back I attempted his French onion soup, to moderate success.) I have seen Ina Garten for years on the Food Network, and when her recipe popped up in my Google search for muschrrom soup, I had to try it. It was DELICIOUS!! I can't put my finger on what made it so tasty. Perhaps it was that all the ingredients were in harmony with one another. No one stood out, but all were noticeable. Therefore, my initial gripe of "why am I taking so much time and effort to make stock when I can just buy one already made?", gave way to the realization that Ina's stock was pure, and clean, and fresh, and without ingredients whose names I cannot pronounce. It makes all the difference. Mushroom soup fans, REJOICE! We have Nirvana in our bowls.