Homemade Mushroom Soup By Season With Spice Recipe 445 Food

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached. Serve immediately.

HOMEMADE MUSHROOM SOUP BY SEASON WITH SPICE RECIPE - (4.4/5)

Steps:

• 1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat. 2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears. 3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. 4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning. 5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off. 6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season! Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2C8VUGARZ

HOMEMADE MUSHROOM SOUP FOR TWO

Steps:

• Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
• Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
• Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
• Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
• Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
• Garnish with fresh parsley or thyme.

MUSHROOM SOUP WITH BACON

Steps:

• Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
• To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
• To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
• Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
• Garnish the soup with the chopped fresh parsley.

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!

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!

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

JOE'S HOMEMADE MUSHROOM SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
• Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. Remove saucepan from heat. Stir parsley and nutmeg into the soup. Ladle soup into bowls and top each with a dollop of sour cream.