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!
ROASTED ONION & MUSHROOM SOUP
This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.
Provided by Katzen
Categories Lunch/Snacks
Time 1h35m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
- Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
- Deglaze onions with wine.
- Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
- Add fresh ground pepper to taste.
Nutrition Facts : Calories 87.3, Fat 5.2, SaturatedFat 1.9, Cholesterol 6.1, Sodium 232.7, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 2.5
CREAMY MUSHROOM GARLIC ONION SOUP
I'v motified it from a freinds recipe. I love garlic anything. And i love Onion soup. this combines the 2 great soups. This is for the Garlic Onion Lovers.
Provided by krimar1
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté chopped mushrooms in olive oil over high heat for 2-3 minutes.
- Stir as little as possible so that they brown, not steam.
- Remove from pan and set aside.
- Melt butter over medium-low heat.
- Add onions and garlic.
- Cover and cook for about 10 minutes, stirring occasionally.
- Add the flour and cook, stirring, for 3 minutes.
- Add the broth, sherry, thyme, bay leaf, and cayenne pepper.
- Stir well and bring to a boil.
- Lower heat and cook uncovered for 15 minutes.
- Add the bread pieces, stir well, and simmer for another 5 minutes.
- Discard the bay leaf.
- Add the reserved mushrooms and heat through.
- Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
- Add salt and pepper to taste.
Nutrition Facts : Calories 283.5, Fat 11.7, SaturatedFat 4, Cholesterol 11.4, Sodium 907.5, Carbohydrate 23.1, Fiber 1.7, Sugar 4.4, Protein 8.5
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
- Spread onto a baking sheet.
- Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
- Spread onto another baking sheet.
- Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
- In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
- Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
- Heat and simmer 15 minutes.
CREAM OF GARLIC, ONION, AND MUSHROOM SOUP
This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that I make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. I got the original recipe for this from the Epicurious website, but have made several changes and additions.
Provided by Vina7737
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
- Stir as little as possible so that they brown, not steam.
- Remove from pan and set aside.
- Melt butter over medium-low heat.
- Add onions and garlic.
- Cover and cook for about 10 minutes, stirring occasionally.
- Add the flour and cook, stirring, for 3 minutes.
- Add the broth, half and half, sherry, thyme, and bay leaf.
- Stir well and bring to a boil.
- Lower heat and cook uncovered for 15 minutes.
- Add the bread pieces, stir well, and simmer for another 5 minutes.
- Discard the bay leaf.
- Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
- (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 348.3, Fat 19.6, SaturatedFat 8.1, Cholesterol 30.2, Sodium 937.3, Carbohydrate 29.9, Fiber 2.3, Sugar 4.9, Protein 10.9
3 ONION, MUSHROOM AND GARLIC SOUP
This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.
Provided by Rita1652
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and olive oil in a large pot.
- Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
- Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
- Bring to a boil lower heat to a simmer and cook for 20 more minutes.
- If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
- For vegetarian use only the vegetable base.
CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP
This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.
Provided by evelynathens
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
- (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
- Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.
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