Mushroon Soup From The Golden Mushroom Restaurant Recipe 325 Food

GOLDEN MUSHROOM SOUP

Steps:

• To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
• Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
• Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
• Add the sliced mushrooms and spices.
• Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock.
• Cover and simmer 10 minutes.
• In a separate pan, mix the olive oil and flour to form a thick paste.
• Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup.
• Stir in the lemon juice and red wine just before serving.

CREAMY MUSHROOM SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

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.

GOLDEN MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender.
• Sprinkle with flour, salt and pepper; mix well.
• Gradually stir in milk, chicken broth and bouillon; bring to a boil.
• Cook and stir for 2 minutes.
• Reduce heat.
• Stir in sour cream; heat through (do NOT boil).
• If desired, garnish with a dollop of sour cream or minced parsley.

GOLDEN STATE MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Gradually stir in the milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Sprinkle with parsley if desired.

MUSHROON SOUP FROM THE GOLDEN MUSHROOM RESTAURANT RECIPE - (3.2/5)

Steps:

• 1. "Sweat" the onion, celery and leak in butter til it is clear and the water is evaporated from the vegetables. 2. Add flour and cook til it turns light tan in color and then set aside. 3.In a large pot, warm up the chicken stock, bay leaf, salt, white pepper and nutmeg. 4. Add the vegetable and flour mixture and bring to the boil. Reduce heat and simmer for 40-60 minutes til thick (if soup gets too thick and a little more stock). 5. "Sweat" the mushrooms in a small amount of clarified butter til almost dry (au sec). Strain the soup pot. Add the mushrooms to the broth and simmer for 10 minutes. 6. Warm the cream and add to the soup. Adjust the seasonings. (makes 2 quarts)

MUSHROOM SOUP

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

GOLDEN GOUDA MUSHROOM SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

CAMPBELLS GOLDEN MUSHROOM SOUP SUBSTITUTE

Steps:

• take 3 tbsp of clarified butter, reserving the 4th, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add boiling beef stock and whisk until smooth. add the tomato paste and whisk until smooth. sauce should be very thick.
• in a very large saute pan add the reserved tbsp of clarified butter and the oil and heat until the pan starts to smoke. add the sliced mushrooms and cook for 3-5 minute add white wine to the mushrooms and cook for 1 minute add the mushroom mixture to the sauce and season to taste with salt and pepper.
• if you want a stronger flavor add a small amount of beef bullion crystals in small amounts until you get the flavor you like. you can now add other spices you like.

GOLDEN MUSHROOM SOUP

Steps:

• Heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring frequently until onions are soft and water has evaporated. Add another 1/2 cup of water stirring to loosen any onion pieces and cook onion until brown. Add mushroom and spices. Reduce heat, cover and cook another 5 minutes, stirring frequently. Add the soy sauce, stock and wine. Cover and simmer gently 10 minutes.
• In a separate pan mix olive oil and flour to form a thick paste. Cook for approximately 1 minute then whisk in rice milk. Cook over medium heat until slightly thickened.
• Add the milk mixture to the soup and stir in lemon juice. Cool slightly before serving. Serve with a dollop of sour cream and some sprigs of the dill.
• Note - Feel free to substitute dried dill for the fresh dill or soy milk instead of rice milk. Smoked paprika is also a nice improvement for this soup.

GOLDEN MUSHROOM SOUP

Steps:

• Rinse and slice 1/2 of the mushrooms and place in a medium sized pan.
• Add celery, onion, garlic, carrots, broth, tomato paste, salt, pepper, parsley, celery tops, and bay leaf.
• Simmer for 1 hour. Remove from the heat.
• Discard bay leaf and the celery tops.
• Puree soup in a blender; return the soup to the pan. Slice remaining mushrooms. Sauté 5 minutes in butter, add to the pureed soup and heat through.