CREAMY MUSHROOM SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
- Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
- Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.
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
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.
CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
CREAMY MUSHROOM SOUP
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
- Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
Nutrition Facts : Calories 347 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
CREAMY MUSHROOM SOUP (ADAPTED FROM COOK'S ILLUSTRATED) RECIPE
Provided by GwennW
Number Of Ingredients 11
Steps:
- Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer. Using an immersion blender, blend soup until smooth (or you can use a traditional blender). Stir in Madeira and cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper. (Can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time.
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