Flavorful Mushroom Soup Food

CREAM OF MUSHROOM SOUP RECIPE BY TASTY

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!

CHEF JOHN'S CREAMY MUSHROOM SOUP

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.

FLAVORFUL MUSHROOM SOUP

Steps:

• In a large soup pot put 4 Tablespoons butter and heat over medium-low heat. When the butter has melted, add the onion and celery, and cook about 30 minutes, stirring every 5 minutes or so. You can cook this faster by rising the temperature, but I find that soups turn out better if you don't rush them.
• Once the the onion and celery are very tender, add the canned mushrooms, along with their liquid. Cook until the liquid evaporates. Add 1/2 cup flour and cook 2 more minutes so that the flour can loose its raw taste.
• Put the ingredients into a food processor along with about 1 cup water and puree, adding more water if the mixture is too thick. Set aside.
• In the same soup pot put the rest of the butter (4 Tablespoons) and the sliced fresh mushrooms. Cook over medium heat until the liquid evaporates and the mushrooms have started to lightly brown.
• Add the pureed ingredients, and the chicken broth and bring the mixture to a low boil. Boil for 2-3 minutes. If the soup is too runny, add a bit more flour or cornstarch (mixed in water). If it is too thick, add more chicken broth (or water if you want a vegetarian soup).
• Remove from heat and let the soup cool for about 3 minutes. Add the cream, and garlic powder, salt and black ground pepper to taste. Mix well. More or less cream can be added, depending on how creamy you want the soup (or how many calories you want to add).

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.