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!
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.
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
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
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
CREAM OF ASPARAGUS AND MUSHROOM SOUP
I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.
Provided by Kristy
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
- Melt butter with drippings in a saucepan over medium heat.
- Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
- Whisk flour into the mixture and cook for 1 minute.
- Whisk in chicken broth and bring to a boil.
- Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
- Reduce heat and simmer for 20 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
- Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
- Garnish soup with crumbled bacon.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g
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
DELICIOUS CREAM OF MUSHROOM SOUP
My mother makes this soup all without measurements. The first time I tried this soup my knees went weak. Nothing beats the aromatic scent of the fresh thyme which always reminds me of cool nights in the fall when soup is just the right thing to warm your bones. I will try to put in, as accurate as possible measurements, but descriptives will be easier for me.
Provided by Chef Frenchflair
Categories Onions
Time 35m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice all the mushrooms and cut up slices into small pieces.
- Chop onion.
- On medium heat, melt butter (I prefer margarine), saute onion until transparent.
- Add mushrooms, saute until soft.
- Add in thyme, salt, pepper and cayenne (optional).
- Add flour to mushroom mixture to create roue, stir in well, texture should be pasty but not gluey.
- Add in chicken broth till covered but enough that it's not watery but still has a thickness to the broth, stir while pouring to give proper consistency.
- Add in cream, and for a lighter version substitute with milk. Bring to a quick boil then reduce to simmer until thickened. Adjust seasoning to taste if necessary. Served great with a nice baguette for dunking! Enjoy!
- Add in soya sauce, it nicely balances out the colour and flavour.
Nutrition Facts : Calories 267.8, Fat 19.6, SaturatedFat 11.9, Cholesterol 52.9, Sodium 1590.9, Carbohydrate 16.4, Fiber 2.1, Sugar 4, Protein 8.4
CREAM OF MUSHROOM SOUP
When the weather turns a little chilly, it is time for soup. I had this creamy soup on a Royal Caribbean Cruise so I bought their Royal Caribbean International Cookbook so I could have it again and again. I subsititue chicken stock for the dry white wine when I make it. Also, please feel free to use any type of mushrooms you choose.
Provided by CarolAT
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 2 tablespoons butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened. Add the whole mushrooms and cook, stirring, for 2 to 3 minutes. Add the white wine and simmer until the liquid is reduced by half.
- Add the chicken stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, about 10 to 15 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the soup to the pan and bring it to a simmer.
- In a small bowl, mash 1 tablespoon butter with the flour. Whisk the flour paste into the simmering soup in increments, until the soup thickens slightly. Continue to simmer the soup, stirring, until no flour taste remains, about 10 minutes. Stir in the cream and return to a simmer. Season with salt and pepper and keep warm.
- In a medium saute pan, heat the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook, stirring, until lightly softened, about 5 to 7 minutes. To serve, divide the soup among warmed soup bowls. Garnish with the sliced mushrooms, chopped chives and croutons. Serve immediately.
Nutrition Facts : Calories 444.9, Fat 38.4, SaturatedFat 23.3, Cholesterol 123.3, Sodium 205.3, Carbohydrate 14.3, Fiber 1.7, Sugar 5.2, Protein 9.2
EASY CREAM OF MUSHROOM SOUP
Make and share this Easy Cream of Mushroom Soup recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small skillet, heat 1/2 T olive oil over medium heat until shimmering. Add 1/2 c sliced mushrooms. Saute until limp and browned, 5-8 minutes. Remove from heat and set aside.
- In a soup pot, heat remaining 1 T olive oil and butter until butter melts and foaming subsides. Add onions and saute 1-2 minutes until beginning to soften. Add garlic, mushrooms, salt, pepper, thyme and bay leaf. Cook until mushrooms collapse and exude liquid, about 8-10 minutes.
- Add chicken broth, beef broth, Worcestershire sauce and sherry. Simmer 10 minutes. Remove and discard bay leaf.
- Add cream cheese and half-and-half. Stir until cheese is melted. Using an immersion blender, puree the soup until smooth. Simmer an additional 10 minutes. Serve with a few pieces of sauteed sliced mushrooms on top.
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