MUSHROOM SOUP WITH BACON
Provided by Anne Burrell
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
- To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
- To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
- Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
- Garnish the soup with the chopped fresh parsley.
CREAM OF MUSHROOM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 to 6 first course servings (
Number Of Ingredients 15
Steps:
- Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
- Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
- Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
- Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
CREAM OF WILD MUSHROOM SOUP WITH BACON
Enjoy this savory Cream of Wild Mushroom Soup with only 40 minutes to prepare. Add PHILADELPHIA Cream Cheese Spread to this cream of mushroom soup.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook mushrooms in 1 Tbsp. butter in large skillet on medium heat 5 min. or until tender; set aside. Add remaining butter to large saucepan on medium heat. Add flour; cook and stir 2 to 4 min. or until mixture forms smooth paste.
- Add broth gradually to flour mixture, stirring constantly; cook on medium heat 5 min. or until broth is thickened, stirring frequently. Stir in cream cheese spread, milk and garlic powder; cook 2 to 3 min. or until heated through, stirring frequently. Stir in cooked mushrooms. Season with pepper.
- Serve topped with chives and bacon.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
QUICK CREAM OF MUSHROOM SOUP
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY MUSHROOM AND BACON SOUP
Make and share this Creamy Mushroom and Bacon Soup recipe from Food.com.
Provided by Ambervim
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. Add the mushrooms, rosemary and garlic to the pan. Cook for about 5 minutes, until the mushrooms are tender and golden. Return the cooked bacon to the pan.
- Sprinkle the flour over the mushrooms and bacon and stir to coat. Cook for about 1 minute, stirring constantly.
- Pour the chicken broth into the pan. If desired, add a splash of marsala wine. Stir to combine. Bring the mixture to a simmer, stirring frequently. It should begin to thicken as it simmers. Simmer for a few minutes, then reduce heat and add the half and half.
- Remove about a cup of the soup with a bunch of the mushrooms When cool enough to safely handle, blend the cup of soup until smooth. Return the blended mixture to the pan with the rest of the soup.
- OR just use a stick blender right in the pan to make a lovely smooth soup.
- Season with the salt and pepper.
CREAM OF MUSHROOM-BACON SOUP
Adapted from a recipe on the Yahoo Cooking Dragon group. http://yhoo.it/hOb8tS (The link may be inaccessible if you are not a member of the group.)
Provided by DrGaellon
Categories Pork
Time 45m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a 4 quart sauce pan over medium heat. Saute onion until softened, about 5 minutes. Add mushrooms and cook until onions are transparent, roughly 10 minutes.
- Add thyme, bay leaf, salt, pepper, bacon, cream, water, and chicken stock and bring to boil. Reduce heat and simmer for 20-30 minutes.
- Serve with finely diced red bell pepper as a garnish. Leftovers will last 1 week in the refrigerator.
Nutrition Facts : Calories 340.9, Fat 33, SaturatedFat 18.4, Cholesterol 103.2, Sodium 673.2, Carbohydrate 6.8, Fiber 0.7, Sugar 2.5, Protein 5.7
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