VELVET MUSHROOM SOUP
Make and share this Velvet Mushroom Soup recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.
- Bring to a boil, stirring constantly. Reduce heat and stir in sour cream until well blended.
- Serve.
Nutrition Facts : Calories 259.9, Fat 24.2, SaturatedFat 14.8, Cholesterol 56.1, Sodium 362, Carbohydrate 8.2, Fiber 1.2, Sugar 1.7, Protein 4.8
MUSHROOM VELVET SOUP
This soup is real comfort food for us on cold winter days. You can refrigerate this after the whirl in the blender step and reheat the next day.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
- Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
- In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
- Repeat for remaining soup and sour cream.
- Return soup to pan and cook, stirring, until heated through (do not boil).
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
VEGETABLE MUSHROOM SOUP
from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms.
Provided by chia2160
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes, carrots, parsley and celery in a soup pot.
- Cover with about 8 cups water.
- Add salt, pepper and mushrooms.
- Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
- When soup is almost done, melt butter in a small frying pan.
- Add onions and sauté until transparent.
- Add flour and stir until flour is brown, 5 minutes.
- Stir into soup and serve.
Nutrition Facts : Calories 172.7, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 463.5, Carbohydrate 35.2, Fiber 5.2, Sugar 3.8, Protein 4.3
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
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