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
EASY MUSHROOM SOUP
This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth.
Provided by Mushroom Council
Categories Apps & Sides
Time 25m
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
- Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
- Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
- Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.
BEST EVER MUSHROOM SOUP
This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.
Provided by AndreaB
Categories Lunch/Snacks
Time 1h3m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
MUSHROOM SOUP
Steps:
- Method
- In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
- After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
- When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
- Improvisation
- To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
- And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.
THE REAL MUSHROOM SOUP
This is mushroom soup as it should be - rich, indulgent, and full of earthy flavour.
Provided by Jamie Oliver
Categories Healthy meals Jamie's Dinners Vegetables Dinner Party Gorgeous Winter Soups British Mushroom
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
- Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
- You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms - like girolles, chanterelles or oysters - and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own - a few drips on the top just before serving. • adapted from Jamie's Dinners
Nutrition Facts : Calories 107 calories, Fat 8.8 g fat, SaturatedFat 2.1 g saturated fat, Protein 3.7 g protein, Carbohydrate 4.2 g carbohydrate, Sugar 2.6 g sugar, Sodium 2.35 g salt, Fiber 1.6 g fibre
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
MUSHROOM SOUP
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
- Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
- Serve in warm bowls. Sprinkle with minced parsley.
HEALTHY MUSHROOM SOUP
Creamy, delicious and loaded with flavors, this mushroom soup is packed with excellent health benefits, insanely good, comforting and super easy to make.
Provided by Katia
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
- In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
- Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
- Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.
- Simmer uncovered, stirring occasionally, for about 15-20 minutes.
- Finally, add the soya sauce and cook for a further minute.Taste and adjust seasoning, as necessary (it depends on the salt content of your vegetable broth)*
- Spoon the soup into bowls, garnish with the remaining mushrooms and a drizzle of olive oil. Serve with toasted bread on the side and enjoy!
Nutrition Facts : Carbohydrate 22 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 379 mg, Fiber 3 g, Sugar 9 g, Calories 213 kcal, ServingSize 1 serving
MUSHROOM SOUP WITHOUT CREAM
An ultra-creamy mushroom soup without cream! Loaded with mushrooms, garlic, and fresh herbs it's a comforting and hearty soup without the extra calories and fat!
Provided by Anjali Shah
Categories Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot, sauté the diced onion for 3-4 minutes. Add the crushed garlic and chopped thyme. Stir for an additional 3 minutes.
- Add the sliced mushrooms and sauté for 5-8 minutes until softened and cooked through.
- Add the flour, stir and cook for 3-4 minutes.
- Pour in the vegetable stock, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
- Remove ½ of the soup and blend in a blender until smooth. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.
- Taste the soup for seasoning. Add more salt if needed. Top with one tablespoon of chopped parsley.
- Serve with a sprinkling of cracked pepper.
Nutrition Facts : Calories 143 kcal, Carbohydrate 15 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 1258 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
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