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.
HOMEMADE CREAM OF MUSHROOM SOUP
The creamiest mushroom soup that tastes like the canned stuff but it's healthier, creamier and tastier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached. Serve immediately.
CREAM OF MUSHROOM SOUP- FOR GROWN-UPS!
I've always loved homemade cream of mushroom soup, but until recently, I never had the urge to make it myself. This recipe is very easy, but uses some ingredients that you may not wish to share with the kids who still think the canned stuff is better! Dried porcinis and white truffle oil really give this soup its wonderful flavor and aroma. Add some fresh mushrooms if you'd like, but this is great with just the dried. In my kitchen, I use a combination of dried porcini and dried chantarelle. Prep time includes soaking the mushrooms.
Provided by IngridH
Categories One Dish Meal
Time 30m
Yield 2 main dish servings, 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). Make sure all of the mushrooms are covered. Set aside and let the mushrooms soften.
- Remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. Roughly chop the mushrooms, and set aside.
- Strain the liquid to remove any sand or grit. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the onion, and cook until translucent, but not brown, stirring frequently.
- Add the flour, and stir to combine. Cook and stir for 3-4 minutes, being careful not to burn the mixture.
- Slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. Whisk until the flour mixture is completely incorporated.
- Brink soup just to a boil, stiring often, until thickened. Remove from heat.
- Stir in reserved mushrooms, salt, and peppers. Taste, and reseason as necessary.
- Ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. Serve immediately.
Nutrition Facts : Calories 590.9, Fat 40.6, SaturatedFat 24.5, Cholesterol 109.8, Sodium 1621.1, Carbohydrate 45, Fiber 3, Sugar 8.8, Protein 14.4
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.
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
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
More about "cream of mushroom soup for grown ups food"
CREAM OF MUSHROOM SOUP - THE DARING GOURMET
From daringgourmet.com
4.9/5 (26)Total Time 35 minsCategory Main Dish, Side, StarterCalories 432 per serving
- Melt the butter in a stock pot over medium-high heat and cook the onions until soft and translucent but not browned, 4-5 minutes. Add the garlic and cook for another minute. Add the mushrooms, dried porcini, and thyme and cook another 5-6 minutes until the mushrooms have released their juices and are soft. Add the wine and boil for 1 minute.
- Add the flour and cook for a minute. Add the chicken broth, salt and pepper and bring to a boil, stirring constantly until thickened. Reduce the heat to medium, cover, and simmer for 15 minutes. Add the cream and parsley and heat through. Add salt and pepper to taste. Serve hot.
CREAM OF MUSHROOM SOUP | RICARDO
From ricardocuisine.com
5/5 (34)Total Time 45 minsCategory Appetizers
CREAM OF MUSHROOM SOUP - CAFE DELITES - FOR GOOD FOOD LOVERS
From cafedelites.com
5/5 (94)Total Time 40 minsCategory SoupCalories 271 per serving
CREAM OF MUSHROOM SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SIMPLY PERFECT CREAM OF MUSHROOM SOUP - SEASONS AND …
From seasonsandsuppers.ca
INSTANT POT CREAM OF MUSHROOM SOUP - TWOSLEEVERS
From twosleevers.com
CREAM OF MUSHROOM SOUP RECIPE | BON APPéTIT
From bonappetit.com
EASY CREAM OF MUSHROOM SOUP - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
CREAM OF MUSHROOM SOUP RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREAM OF MUSHROOM SOUP - THE SASSY DIETITIAN
From thesassydietitian.com
BEST CREAM OF MUSHROOM SOUP RECIPE - DELISH
From delish.com
MUSHROOM SOUP {EXTRA CREAMY & HEALTHY} – WELLPLATED.COM
From wellplated.com
CREAM OF MUSHROOM SOUP | CHEF DENNIS
From askchefdennis.com
CREAMY MUSHROOM SOUP RECIPE - BBC FOOD
From bbc.co.uk
CREAMY, SATISFYING MUSHROOM SOUP | KITCHN
From thekitchn.com
CREAM OF MUSHROOM SOUP - ALLRECIPES
From allrecipes.com
CREAM OF MUSHROOM SOUP RECIPE - DARING KITCHEN
From thedaringkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love