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
COUNTRY MUSHROOM SOUP
The big fresh-mushroom flavor of this soup sets it apart from other recipes I've tried. After preparing this family favorite for guests, I frequently get recipe requests. -Elsie Cathrea, Elmira, Ontario
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. , Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves.
Nutrition Facts : Calories 305 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 916mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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
CHESTER COUNTY MUSHROOM SOUP
Steps:
- Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
- Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.
COUNTRY MUSHROOM SOUP
If you love mushrooms and a good hearty soup on a cold winters night for a warm-up meal, you should really like this recipe. My family liked it served with warm, crusty, buttery garlic bread, and sometimes with a really good crispy salad. There are ways to play with this recipe to make it your own. This does not have to be served...
Provided by Pat Campbell
Categories Cream Soups
Time 45m
Number Of Ingredients 11
Steps:
- 1. In 2 quart saucepan, melt butter, stir in flour till smooth. Gradually stir in broth till smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirrilng occasionally.
- 2. Meanwhile, in another saucepan saute celery and onion in oil till tender. Add mushrooms, cook and stir till tender. Add to broth mixture, bring to boil.
- 3. Reduce heat, simmer, uncoverd for 15 minutes, stirring occasionally. Add cream, heat through. Discard bay leaves.
COUNTRY MUSHROOM SOUP
June, 1988 - Country Home Magazine ... this soup is rich and delicious! It's worthy of company!
Provided by Terrie Hoelscher
Categories Vegetable Soup
Time 50m
Number Of Ingredients 12
Steps:
- 1. Butter and toast the slices of French bread under the broiler. Set aside. Turn broiler OFF, and set your soup bowls in the oven to pre-warm them, while you prepare the soup.
- 2. In a large, heavy saucepan, cook onions and garlic in oil until onion is tender. Don't let the garlic burn! Add mushrooms and cook another 8 - 10 minutes, stirring frequently. Add broth and tomato paste. Bring to a light boil. Remove from heat.
- 3. In a small bowl, combine egg yolks, 1/3 cup Parmesan cheese and parsley, stirring until well-mixed.
- 4. Gradually and slowly add 1 cup of the hot liquid to the egg yolk mix, stirring constantly with a whisk. Then, after the one cup of hot liquid is well-incorporated into the egg yolks, return the egg yolk mixture to the hot soup base mixture, stirring constantly with a whisk. You are doing this so you'll introduce the hot mixture slowly into the egg yolks, and they won't cook instantly and make lumps of hard-boiled yolk. Be sure to stir constantly.
- 5. Stir well, and return it all to the heat. Bring it all up to temp., until it JUST reaches a soft boil. Add the wine, stir just until heated through, and remove from heat.
- 6. Place a piece of the toasted, buttered French bread into the bottom of each pre-heated soup dish. Ladle the hot soup over the toast slices. Sprinkle with additional Parmesan cheese, if desired. Serve hot.
COUNTRY MUSHROOM SOUP
Make and share this Country Mushroom Soup recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-quart saucepan, melt butter; stir in flour until smooth.
- Gradually stir in broth until smooth.
- Add salt, pepper and bay leaves.
- Simmer, uncovered, for 15 minutes, stirring occasionally.
- Meanwhile, in another saucepan, saute the celery and onion in oil until tender.
- Add mushrooms, cook and stir until tender.
- Add to broth mixture; bring to a boil.
- Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
- Add cream, heat through.
- Discard bay leaves.
Nutrition Facts : Calories 324, Fat 27.5, SaturatedFat 11.8, Cholesterol 45.4, Sodium 790.2, Carbohydrate 13.5, Fiber 1.8, Sugar 3.1, Protein 8.3
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