Homemade Cream Of Mushroom Soup To Can Food

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Melt butter and oil in a large stock pot and add diced onions and minced garlic. Sauté for 2 minutes or until tender. Add in sliced mushrooms and dried thyme and cook another 3-5 minutes.
• Sprinkle cornstarch (or flour) over the mushroom mixture and mix until evenly coated. Cook for 1 minute. Add in wine, garlic salt, and bouillon. Simmer until most of the liquid has evaporated. Pour in chicken broth and bring to a boil, reduce heat, cover and let simmer 10 minutes. Add in cream, mix to combine and let simmer until ready to serve.

CREAM OF MUSHROOM SOUP I

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.

HOMEMADE CREAM OF MUSHROOM SOUP

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!

FRESH CREAM OF MUSHROOM SOUP

Steps:

• Lighly saute mushrooms in butter.
• Add flour and stir constantly for about 5 minutes.
• Slowly add stock, stirring until all is incorporated.
• Simmer about 10 minutes.
• Add cream, stir and serve.

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.

CREAM OF MUSHROOM SOUP

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 MUSHROOM SOUP

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.

10 MINUTE CREAM OF MUSHROOM SOUP

Steps:

• Drain mushroom liquid into a measuring cup, and add water to make 2 cups.
• Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.
• Stir in flour and seasoning salt.
• Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat.
• Add mushrooms and cook until mixture comes to a boil.

CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, combine mushrooms, onion and chicken broth. Cook over high heat 1 minute Decrease heat to low and simmer (covered) for 15 minute
• Melt butter and stir in flour to make a paste. Add paste to mushroom mixture and stir. Turn heat up to medium and slowly add milk, stirring constantly.
• When mixture thickens and begins to boil, add cream and stir. Cook gently until mushrooms are tender. Season with salt and peper to taste.