ISO: Copycat Panera Forest Mushroom Soup | Taste of Home Community  
Show Subscription Form




ISO: Copycat Panera Forest Mushroom Soup

Last post Jul 01, 2006 1:21 PM by chefly . 49 replies.


Forum Jump:
Page 1 of 4 (50 items) 1234
  • ISO: Copycat Panera Forest Mushroom Soup
    I've had the Forest Mushroom soup at Panera's the last two times I've eaten there and love it. Does anyone have a copycat recipe of it?
    chefly
    False
  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Forest Mushroom Soup

    Source:http://www.cdkitchen.com

    Stock Ingredients:

    3 pounds chicken parts, such as wings, necks, backs, ribs, and breastbones
    1 green onion, cut into pieces
    2 slices fresh gingerroot, each about the size of a quarter

    Soup Ingredients:

    2 fresh or dried shiitake mushrooms
    6 cups chicken stock
    2 tablespoons reduced-sodium soy sauce
    1 teaspoon fragrant toasted sesame oil
    3 tablespoons dry sherry (optional)
    3 tablespoons cornstarch (optional)
    3 tablespoons water (optional)
    3 drops chili oil
    8 fresh medium mushrooms, any variety, sliced
    2 green onions, thinly sliced diagonally

    Rinse the chicken parts and pat dry with paper towels. To prepare the stock, place the chicken parts in a large stockpot and add water to cover.

    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Forest Mushroom Soup

    Ingredients:

    ***Stock***
    3 pounds chicken parts, such as wings, necks, backs, ribs, and breastbones
    1 green onion, cut into pieces
    2 slices fresh gingerroot, each about the size of a quarter
    ***Soup***
    2 fresh or dried shiitake mushrooms
    6 cups chicken stock
    2 tablespoons reduced-sodium soy sauce
    1 teaspoon fragrant toasted sesame oil
    3 tablespoons dry sherry (optional)
    3 tablespoons cornstarch (optional)
    3 tablespoons water (optional)
    3 drops chili oil
    8 fresh medium mushrooms, any variety, sliced
    2 green onions, thinly sliced diagonally




    Directions:
    Rinse the chicken parts and pat dry with paper towels. To prepare the stock, place the chicken parts in a large stockpot and add water to cover.

    Add the green onion pieces and the gingerroot. Bring to a simmer over medium heat, then reduce heat to maintain the simmer. Skim off and discard the foam that rises to the top in the next few minutes. When the foam thins and lightens in color, partially cover the pot, leaving a small vent. Adjust the heat to maintain the barest simmer. Cook for about 4 hours. Remove the stock from the heat. Strain the stock over a large bowl without pressing on the chicken parts. (Pressing on them causes the stock to be very cloudy.) Discard the chicken parts and chill the broth, tightly covered, overnight. By morning, all the fat will have risen to the top of the jellied broth. Remove and discard the fat.
    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    OMG!!! I love this soup and have dreams about it!!! BUMP BUMP BUMP!!!
    False
  • RE: ISO: Copycat Panera Forest Mushroom Soup
    To assemble the soup, soak dried shiitake mushrooms, if using, in a small amount of boiling water for about 15 minutes, or until soft. Drain. Cut off the woody stems and slice the caps very thinly. Meanwhile, heat 6 cups stock in a large saucepan over medium heat. Add the shiitake mushrooms, soy sauce, and sesame oil, and the sherry, if using. Simmer gently for 5 minutes. If you want a slightly thicker soup, place cornstarch in a small bowl. Stir in water. Add cornstarch-water mixture to the simmering soup.

    Stir constantly until it reaches the desired thickness. Add the chili oil a drop at a time, tasting after each addition. Add the fresh mushrooms and sliced green onions. Stir once and serve.

    Source:CD Kitchen
    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Kalamata Olive Bread
    From the Panera Bread Cookbook

    Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun.

    For the starter:
    - 1 cup warm water (95-105 degrees)
    - 2 teaspoons fresh yeast
    - 1 cup all-purpose flour

    For the dough:
    - 2/3 cup warm water (95-105 degrees)
    - 3 tablespoons honey
    - 4 teaspoons fresh yeast
    - 1/4 cup plus 1 teaspoon vegetable shortening
    - 4 3/4 cups all-purpose flour
    - 1 tablespoon salt
    - Starter
    - 1 3/4 cups kalamata olives, pitted



    To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

    For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400 degrees.

    Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

    Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

    Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.
    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Sourdough Bread
    From THE PANERA BREAD COOKBOOK: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. © 2004 by Panera Bread. Photographs by Jay Baker, Bill Bettencourt, and Steve Pelosi. Published by Clarkson Potter/Publishers, a division of Random House, Inc.



    For the Sourdough Bread:
    - 3/4 cup (6 ounces) warm water (95-105 degrees F)
    - 3/4 teaspoon (0.1 ounce) fresh yeast
    - 1-1/2 cups (10.5 ounces) Sourdough Starter
    - 1-1/2 cups (7.3 ounces) all-purpose flour
    - 1-1/4 cups (6 ounces) whole wheat flour
    - 1 tablespoon (0.5 ounce) salt

    For the Sourdough Starter, Stage 1:
    - 1 cup (8.375 ounces) warm water (95-105 degrees F)
    - 1/2 teaspoon (0.07 ounce) fresh yeast
    - 1 cup (8 ounces) buttermilk
    - 1-1/2 cups (12.33 ounces) plain yogurt
    - 2 cups (9.75 ounces) all-purpose flour
    - 1/3 cup (2 ounces) semolina flour
    - 1 cup (2.5 ounces) unwashed medium red grapes

    For the Sourdough Starter, Stage 2:
    - All Stage 1 starter
    - 2 cups (9.75 ounces) all-purpose flour
    - 1 cup (4.875 ounces) semolina flour
    - 1/2 teaspoon (0.07 ounce) fresh yeast
    - 2 cups (16 ounces) warm water (95-105 degrees F)



    For the Sourdough Bread: Combine the warm water and fresh yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the Sourdough Starter, flours and salt.
    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    (NOTE: If refrigerated, bring Sourdough Starter to room temperature before using.) Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Roll the dough into a smooth ball and place in a medium mixing bowl lightly brushed with olive oil. Cover and refrigerate for 16 hours. Remove the bowl from the refrigerator and ferment at room temperature for 6 hours.

    Divide the dough into 2 equal pieces and form into loaves. Places the loaves on the counter or in a proofing basket and cover with a warm, damp cloth. Proof the loaves at room temperature for 2 hours. Preheat the oven to 400 degrees. Continue proofing the loaves at room temperature for 1 hour.

    Score the loaves with a sharp knife, spray with water and bake for 30 to 40 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

    Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    NOTE: For more intense sour flavor, extend the refrigeration time of the dough an additional 6 to 8 hours.

    -- makes two loaves --


    For the Sourdough Starter: Stage 1. Combine the warm water and fresh yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the buttermilk, plain yogurt, all-purpose flour and semolina flour to the bowl and stir until the ingredients are fully incorporated. Wrap the unwashed red grapes securely in a clean cheesecloth or small kitchen cloth and submerge the cloth in the mixture. Ferment at room temperature for 12 hours.

    Stage 2. Carefully remove the cloth with the grapes from the mixture, using a spatula to scrape any remaining starter off the cloth and back into the bowl. Squeeze the cloth containing the grapes over the bowl, capturing the juice in the bowl. Discard the cloth and the grapes, and stir the starter until the grape juice is fully incorporated. Add the all-purpose flour and semolina flour to the starter. In a separate bowl, add the yeast to the warm water, stirring until the yeast is fully dissolved, then add this mixture to the starter. Mix the starter until all ingredients are fully incorporated. Ferment at room temperature for 4 hours before using, or cover and place in the refrigerator for future use.

    -- makes 75 ounces --
    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Fried Egg Sandwich with Parmigiano-Reggiano and Crimini Mushrooms
    From THE PANERA BREAD COOKBOOK: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. © 2004 by Panera Bread. Photographs by Jay Baker, Bill Bettencourt, and Steve Pelosi. Published by Clarkson Potter/Publishers, a division of Random House, Inc.



    - 4 tablespoons (1/2 stick) salted butter
    - 3 large crimini mushrooms, thinly sliced
    - Salt and freshly ground black pepper, to taste
    - 2 large eggs
    - 2 slices Sourdough bread, toasted
    - 1/4 cup Parmigiano-Reggiano cheese, grated, loosely packed



    In a medium sauté pan over medium heat, heat 2 tablespoons of the buttter. Sauté the sliced mushrooms with salt and pepper for about 3 to 5 minutes, until most of the liquid has cooked out. Remove from pan and wipe clean.

    In the same sauté pan, heat the remaining butter over medium-high heat and crack both eggs into the hot pan, being careful not to break the yolks. Season with salt and pepper. When the egg white begins to turn opaque and bubble on the sides, gently flip the eggs over. Cook for 1 to 2 minutes longer. Top one slice of toast with the eggs, sautéed mushrooms and grated cheese. Top with the other slice of bread and enjoy.

    -- makes one serving --
    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Three Cheese Bread
    From THE PANERA BREAD COOKBOOK: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. © 2004 by Panera Bread. Photographs by Jay Baker, Bill Bettencourt, and Steve Pelosi. Published by Clarkson Potter/Publishers, a division of Random House, Inc.



    For the starter:
    - 1 cup (8.375 ounces) warm water (95-105 degrees Fahrenheit)
    - 2 teaspoons (0.25 ounces) fresh yeast
    - 1 cup (4.875 ounces) all-purpose flour

    For the dough:
    - 3/4 cup (5.75 ounces) warm water (95-105 degrees Fahrenheit)
    - 3 tablespoons (2 ounces) honey
    - 4 teaspoons (0.5 ounces) fresh yeast
    - 1/4 cup plus one teaspoon (2 ounces) vegetable shortening
    - 4 3/4 cups (23 ounces) all-purpose flour
    - 1 tablespoon (0.5 ounces) salt
    - 1/2 cup (2 ounces) 1/2-inch cubes Romano cheese
    - 1/2 cup (2 ounces) 1/2-inch cubes Parmesan cheese
    - 1/2 cup (2 ounces) 1/2-inch cubes Asiago cheese
    - Starter (recipe follows)




    To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.



    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, cheeses and fermented starter. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl.



    Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400ºF.



    Form the dough into loaves, cover with a warm, damp cloth and proof at room temperature for 30 minutes.



    Score the loaves with a sharp knife, spray with water and bake for 30 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200ºF.



    Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Panera Bread Torn Croutons




    - 1 loaf Panera Sourdough bread
    - 5 tablespoons good olive oil
    - 1 teaspoon salt
    - Freshly ground black pepper to taste
    - 1 clove garlic, finely minced
    - 1 tablespoon fresh or 1 teaspoon dried mixed herbs



    Preheat the oven to 300 degrees. Slice the loaf in 1/2 or lengthwise, so you can get at the soft bread inside - do not use the crust. With your fingers, tear away pieces of bread that are approximately 1/2" to 3/4" in diameter. Place them in a large bowl and whisk the oil, salt, pepper and garlic together in the bowl and toss until they are all evenly coated. Spread them on a large baking sheet and place in the oven for 15 to 20 minutes, stirring them ever 5 minutes, until they are golden brown.

    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Panera Bread Balsamic Dipping Oil




    - 1 cup aged balsamic vinegar
    - 3 cups extra-virgin olive oil
    - 1/4 teaspoon garlic, minced
    - 1/4 cup pecorino or pepper, to taste



    In a mixing bowl, combine all ingredients and whip thoroughly until all ingredients are fully incorporated. Stored in an airtight container and refrigerated, this mixture should last at least 6 months.

    Use as a dipping sauce for any Panera bread.
    False

    Cool

  • RE: ISO: Copycat Panera Forest Mushroom Soup
    Bread Crumbs from Panera Bread




    - 4 cups leftover Panera Sourdough bread cubes
    - 1 teaspoon salt
    - 1/2 teaspoon pepper
    - 1/2 cup good olive oil or melted butter



    Preheat the oven to 350 degrees. Remove the crusts from your leftover bread. Cut or tear it into roughly 1/2" pieces and process them in the blender or food processor until you have coarse crumbs. Spread the crumbs on a baking sheet; whisk the salt and pepper into the oil or butter and drizzle it over the crumbs. Bake for 15 minutes, stirring every 5 minutes, until the crumbs are golden brown.

    Note: If you are making breadcrumbs for a sweet dish, such as Brown Betty, delete the salt and pepper and make sure to use the butter instead of olive oil.
    False

    Cool