Easy Mushroom Soup Food

CREAMY MUSHROOM SOUP

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.

SIMPLE MUSHROOM SOUP

Steps:

• Finely chop mushrooms.
• In a pot, saute the mushrooms in the oil until they are well cooked.
• Add broth and simmer for awhile.
• Add seasoning and evaporated milk.
• Continue heating, taking off the fire just before it starts to boil.

QUICK CREAM OF MUSHROOM SOUP

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.

EASY MUSHROOM SOUP

Steps:

• Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
• Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
• Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
• Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

EASY ENOKI MUSHROOM SOUP

Steps:

• Remove the roots of mushrooms and then separate by hand. Wash and drain.
• Heat up cooking oil in wok on medium heat; add garlic to stir fry until aroma. Add ketchup in to stir fry until the oil begins to turn slightly red too.
• Pour the water in. Bring all the content to a boiling. Sprinkle the mushrooms in. Continue cook for around 1 minute.
• Transfer out, garnish with green onion or other garnishing you like,drop sesame oil and serve hot!

EASY CREAM OF MUSHROOM SOUP RECIPE

Steps:

• Heat the olive oil and butter in a large heavy bottom sauce pan over medium heat.
• Add the onion to the pan and cook until softened, approximately 4 to 5 minutes.
• Stir in the mushrooms. Cook until golden and softened, an additional 4 to 5 minutes.
• Add the garlic, thyme and bay leaf. Cook for 1 minute.
• Stir in the chicken broth and bring to a boil.
• Add the half and half and Worcestershire.

MUSHROOM SOUP

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.

MUSHROOM AND PARMESAN SOUP

Steps:

• Clean the mushrooms and trim the ends off the stems. Slice the mushrooms thinly and sprinkle them with the lemon juice.
• In a saucepan, melt the butter over low heat and add the garlic and mushrooms, reserving a few slices for garnish. Cook, stirring gently, for 5 minutes, then stir in the flour. Add the water and bouillon cubes and bring to a boil. Lower the heat to medium and cook for 15 minutes to reduce.
• Season with a little salt and pepper, reduce the heat to low, and stir in the milk and grated Parmesan.
• Transfer to a blender and puree until smooth. Blend in the crème fraîche.
• In a hot skillet with a little olive oil, brown the reserved mushroom slices.
• Pour the soup into a large sharing bowl and top with the mushroom slices. Sprinkle with the shaved Parmesan, parsley, and a few grinds of pepper and serve right away.

SIMPLY PERFECT CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes.
• Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes.
• Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
• *At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you'd rather leave it with all whole mushroom pieces.
• Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!

SOUP MAKER MUSHROOM SOUP

Steps:

• Heat the butter and oil in a frying pan and gently cook the onion until soft and translucent.
• Add the garlic and thyme and cook for 2 minutes.
• Turn up the heat and pour in the wine, letting it sizzle for two minutes.
• Turn off the heat and sprinkle in the flour, stirring vigorously to avoid any lumps from forming.
• Transfer the contents to the Tower Soup Maker and add the rest of the ingredients, except for the cream, seasoning and parsley.
• Hit the Smooth Soup button and let the machine do its magic, which would take 20-25 minutes.
• Stir in the cream, season to taste and garnish with parsley.
• Serve with your favourite crusty bread and white wine. Enjoy!

SIMPLE CREAM OF MUSHROOM SOUP

Steps:

• Gather the ingredients.
• In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes.
• Melt butter in another saucepan and blend in flour. Gradually add milk; cook, stirring constantly until thickened.
• Add sauce to mushroom mixture and season to taste with salt and pepper.
• If desired, blend some or all of the soup.

CREAMY CHESTNUT MUSHROOM SOUP

Steps:

• Simmer the soup: Reduce the heat to medium low to allow the soup to simmer, with small bubbles only, uncovered, about 20 minutes, until chestnuts are a bit softened. Using tongs, carefully remove the thyme stems and discard.
• Blend the soup in a blender: Turn off the stove and let the soup cool for about five minutes. You'll only be blending half of the soup for this recipe. Remove half the soup with a ladle or a glass liquid measuring cup and carefully pour it into a blender carafe. If the soup still feels very hot when you place it in the blender, remove the center cap of the blender's lid and place a clean dish towel over it, so steam can escape as you blend the soup. If using a low-power blender, blend on medium, about 15 seconds or if using a high-speed blender, about five seconds, until the soup is creamy. The half batch of soup should fit in a standard sized blender well below the "fill to" line. If you have a small blender, though, you may wish to do this in two batches.
• Serve: Ladle the soup into bowls. Top with additional salt and pepper, to taste, and a few thyme leaves. Serve.