HOMEMADE CREAM OF MUSHROOM SOUP
Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.
Provided by SweetsLady
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
- Serve and enjoy!
FRESH CREAM OF MUSHROOM SOUP
This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.
Provided by PanNan
Categories Vegetable
Time 20m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Lighly saute mushrooms in butter.
- Add flour and stir constantly for about 5 minutes.
- Slowly add stock, stirring until all is incorporated.
- Simmer about 10 minutes.
- Add cream, stir and serve.
CREAM OF MUSHROOM SOUP I
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g
MUSHROOM SWISS BURGERS
These skillet burgers from Mrs. James Bowles of Ironton, Ohio are perfect cold weather food. Heaping with mushrooms and the wonderful flavor of Swiss cheese, these burgers really deliver. This recipe is sure to become a family favorite.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Shape beef into six patties. In a large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms in drippings until tender. , Meanwhile, in a microwave-safe bowl, combine soup and water. Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until heated through. , Return patties to the skillet. Stir in soup mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.
Nutrition Facts :
BOB'S CREAM OF MUSHROOM SOUP
Categories Soup/Stew Mushroom Christmas Quick & Easy Winter
Number Of Ingredients 14
Steps:
- Melt 3 tbls butter in large heavy saucepan over med high heat. Add diced mushrooms, carrots, and onion. Cook until mushrooms have given up their juices and onion is translucent. Add thyme and bay leaves and cook for 30 seconds. Pour Broth into pan. Stir. Bring liquid to a simmer and allow to simmer for 30-45 minutes, stirring occasionally. Strain solids and discard, reserving liquid. Should have about 4 cups. Wipe saucepan clean. Put 8 oz white/crimini 'shrooms in food processor and, using quick pulses, make a coarse duxelle (basically chopped mushrooms - but doesn't "duxelle' sound fancier?) Slice remaining mushrooms into bite size pieces and set aside for now. Melt remaining 3 tbls butter in pan. Add duxelle ,shallot, and remaining 8 oz sliced mushrooms . Cook until mushroom's juices have almost rendered away. Add flour and, stirring constantly, cook until mushroom mixture is thick, gummy, and starting to brown and stick to bottom of pan. Add reserved mushroom gold, ahem, liquid to pan along with cream, nutmeg, and parsley. Cook, stirring constantly, over med high heat until soup thickens. Do not allow soup to boil. Simmer, thicken, remove from heat. Add salt and pepper to taste and serve. Enjoy
CREAM OF MUSHROOM SOUP
Make and share this Cream of Mushroom Soup recipe from Food.com.
Provided by Burgundy Damsel
Categories Vegetable
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, combine mushrooms, onion and chicken broth. Cook over high heat 1 minute Decrease heat to low and simmer (covered) for 15 minute
- Melt butter and stir in flour to make a paste. Add paste to mushroom mixture and stir. Turn heat up to medium and slowly add milk, stirring constantly.
- When mixture thickens and begins to boil, add cream and stir. Cook gently until mushrooms are tender. Season with salt and peper to taste.
Nutrition Facts : Calories 277.7, Fat 22.1, SaturatedFat 13.6, Cholesterol 68.9, Sodium 500.3, Carbohydrate 13, Fiber 0.8, Sugar 1.7, Protein 8
CREAM OF MUSHROOM SOUP
Make and share this Cream of Mushroom Soup recipe from Food.com.
Provided by Jennifer Iadevaia
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop mushrooms, leaving 6 tops intact.
- Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms.
- Sauté long enough to blend flavors.
- Add broth, 3 cups light cream, and bay leaf.
- Simmer for 30 minutes.
- Add wine, lemon juice, salt and pepper.
- Melt remaining 6 Tbsp.
- butter, add flour and make a light roux.
- Add roux to simmering soup while stirring constantly to avoid lumping.
- Simmer five minutes.
- Add heavy cream, freshly chopped parsley.
- Slice remaining 6 mushroom caps and sauté them slightly.
- Float a mushroom cap on top of each serving, together with freshly chopped parsley.
Nutrition Facts : Calories 577, Fat 52.6, SaturatedFat 32.4, Cholesterol 169.2, Sodium 1073.2, Carbohydrate 16.5, Fiber 1.5, Sugar 3.6, Protein 11.3
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