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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Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #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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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
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#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
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Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Visit Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
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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Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | Food Network
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Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
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!
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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Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
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Ina Garten’s Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner.
#InaGarten #BarefootContessa #FoodNetwork #Salmon
Get the recipe ▶ https://foodtv.com/3sGACUw
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 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.