CREAMY MUSHROOM SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
- Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
- Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
LOW-CARB CREAM OF MUSHROOM SOUP
This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.
Provided by Karen Quinn
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 7.8 g, Cholesterol 153.5 mg, Fat 44.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 27.3 g, Sodium 1082.6 mg, Sugar 2.5 g
ATKINS CREAMY MUSHROOM SOUP
Make and share this Atkins Creamy Mushroom Soup recipe from Food.com.
Provided by _Pixie_
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt half of the butter in a large sauce pan and saute mushrooms for about 5 minutes until done.
- Add the broths to the mushrooms and bring to a simmering boil.
- Melt the other half of the butter in a small frying pan and mix in the crushed sesame seeds.
- Gradually add several tablespoons of the broth to the sesame butter, stirring constantly.
- Stir the sesame mixture into the broths, salt and pepper to taste.
- Cook broth over low heat for 10 minutes.
- Remove from heat and stir in heavy cream until well blended.
- Serve garnished with chives.
Nutrition Facts : Calories 207, Fat 20.2, SaturatedFat 11.8, Cholesterol 57, Sodium 747.3, Carbohydrate 2.6, Fiber 0.6, Sugar 0.8, Protein 4.8
CREAMY MUSHROOM AND BROCCOLI CHICKEN (ATKINS-FRIENDLY)
Make and share this Creamy Mushroom and Broccoli Chicken (Atkins-Friendly) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken well with salt, pepper, paprika, oregano and basil.
- Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in a serving dish with high sides (to catch the sauce).
- In the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
- Add broccoli florets, cream and mustard and bring to a boil. Reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.
- Pour the sauce over chicken in serving dish.
- Sprinkle with minced, fresh parsley.
EASY CREAMY MUSHROOM SOUP
This soup turned out nice and creamy and full of flavor! I hope you enjoy this easy to make soup! Made for RSC contest, Feb. 2010!
Provided by Sharon123
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Dice and chop vegetables.
- Melt butter in a high sided large saute pan. Lightly saute scallions about 3 minutes. Add mushrooms, roasted garlic, thyme, bay leaf and lemon juice and zest; saute over medium heat 10 minutes. Add salt, pepper, cream, whole milk, cream cheese and stock; bring just to a boil. Reduce heat and simmer for about 20 minutes.
- Add cornstarch that has been dissolved in 1 tbls. water to soup, continue to simmer 10 more minutes, stirring continually until soup is desired consistency and mushrooms are tender.
- Adjust seasoning to taste. Remove bay leaf.
- Pour into bowls and sprinkle with chopped parsley.
- If you like, sprinkle a dash of smoked paprika and a splash of sherry into each bowl. Enjoy!
Nutrition Facts : Calories 459.5, Fat 44.9, SaturatedFat 27.2, Cholesterol 147, Sodium 530, Carbohydrate 10.8, Fiber 1.7, Sugar 5.4, Protein 7.3
CREAMY MUSHROOM SOUP
Make and share this Creamy Mushroom Soup recipe from Food.com.
Provided by Mrs.Muffins
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat oil. Sauté onion until soft. Add garlic, sauté another minute.
- Add vegetable broth to onion and garlic. Bring to a boil and then turn down to simmer.
- Meanwhile, in a large pot, melt the stick of butter over medium-high heat. Mix in sliced mushrooms and sauté for about ten minutes, until mushrooms are soft.
- Slowly add in flour, mixing until mushrooms are all covered and liquid is absorbed.
- Pour in white wine, stirring for about a minute.
- Season with salt, pepper, and thyme.
- Add broth mixture to mushroom mixture and bring to a boil.
- Reduce heat to medium low and allow to simmer for 15 minutes.
- Stir in cream and milk. Stir just until evenly heated, making sure soup does not boil.
- Enjoy!
Nutrition Facts : Calories 705.8, Fat 64.3, SaturatedFat 36.7, Cholesterol 186.3, Sodium 550.5, Carbohydrate 18.4, Fiber 1.9, Sugar 5.7, Protein 7.8
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