Drunken Mushroom Soup Food

BEST EVER MUSHROOM SOUP

Steps:

• dice onion small.
• clean and halve mushrooms.
• fry onion in the butter and oil for 2 minutes.
• add mushrooms for a further 4 minutes.
• sprinkle flour into pan and stir well to remove lumps.
• add half of the stock.
• stir and scrape cooked flour off bottom until thickening.
• add half the milk stirring all the time.
• continue to add stock and milk in turn until all added.
• adjust seasoning and add plenty of pepper.
• simmer very gently for 20 minutes.

MARVELOUS MUSHROOM SOUP

Steps:

• In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.

MUSHROOM SOUP

Steps:

• Method
• In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
• After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
• When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
• Improvisation
• To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
• And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.

DRUNKEN MUSHROOMS

Steps:

• In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours.
• Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms.
• Adjust seasonings before serving.

DRUNKEN MUSHROOM SOUP

Steps:

• Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
• Add mushrooms and saute for about 5 minutes.
• Stir in flour and stir until smooth.
• Cook for about 2 minutes, stirring constantly.
• Add water and stir until it's smooth and well blended.
• Add the rest of the ingredients and heat until the soup comes to a boil.
• Reduce heat and simmer uncovered for 10- 15 minutes.
• NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.

MUSHROOM SOUP

Steps:

• Melt the butter in a large pot.
• Saute the onions in the butter for 5 minutes over medium heat.
• Stir in mushrooms, paprika, soy sauce, and broth.
• Reduce heat to low, cover, and simmer for 15 minutes.
• Stir in salt and add rosemary to taste. Start with at least two heaping tablespoons, add more if necessary.
• Simmer another 15 minutes, remember to stir.
• Stir in ground black pepper, lemon juice, parsley, and sour cream.
• Mix together until sour cream is melted.
• Simmer to reduce. For a smoother soup, blend with an immersion blender.

MUSHROOM SOUP

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

CHICKEN, RICE AND MUSHROOM SOUP WITH LIME

Steps:

• Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.
• Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.

DRUNKEN CHICKEN

Steps:

• Spray 9x13 baking dish (a cake pan is fine) with non-stick cooking spray.
• Spread Cream of Mushroom soup on bottom of pan.
• Place chicken breasts in single layer on top of soup.
• Place a slice of cheese on each breast.
• Next, place a scoop of Cream of Chicken soup on top of the cheese.
• Mix Stove Top and wine in a bowl until stuffing is moistened.
• Using your hand, gently press a scoop of the moistened stuffing onto each of the chicken breast.
• Cover the pan with foil.
• Bake at 350 degrees for 60 minutes.
• Remove foil and bake another 15 minutes or until stuffing gets crisp on top.
• Use a spatula to remove breasts from the baking dish onto plates.
• Enjoy!

CREAMY DRUNKEN MUSHROOM PORK CHOPS

Steps:

• Place the pork chops in the bottom of a slow cooker. Stir the mushroom soup, mushrooms, red wine, garlic, and pepper together in a bowl; pour over the pork chops. Cover and cook on Low 6 to 8 hours.

CREAMY MUSHROOM SOUP

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.