Not Just Another Cream Of Mushroom Soup Food

NOT JUST ANOTHER CREAM OF MUSHROOM SOUP

Steps:

• Slice enough mushrooms to measure 1 cup.
• Chop remaining mushrooms.
• Cook and stir sliced mushrooms in 2 Tbls of butter in a 3qt.
• saucepan over low heat until golden brown.
• Remove with slotted spoon.
• Cook and stir chopped mushrooms and onion in remaining butter until onion is tender.
• Stir in flour, Salt and Pepper.
• Cook over low heat stirring constantly, about 1 minute then remove from heat.
• Stir in broth and water.
• Heat to a boil, stirring constantly.
• boil and stir for 1 minute.
• Stir in half-and-half and sliced mushrooms.
• Garnish with parsley (opt).

CREAM OF MUSHROOM SOUP

Steps:

• In a medium saucepan, heat 2 tablespoons butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened. Add the whole mushrooms and cook, stirring, for 2 to 3 minutes. Add the white wine and simmer until the liquid is reduced by half.
• Add the chicken stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, about 10 to 15 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the soup to the pan and bring it to a simmer.
• In a small bowl, mash 1 tablespoon butter with the flour. Whisk the flour paste into the simmering soup in increments, until the soup thickens slightly. Continue to simmer the soup, stirring, until no flour taste remains, about 10 minutes. Stir in the cream and return to a simmer. Season with salt and pepper and keep warm.
• In a medium saute pan, heat the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook, stirring, until lightly softened, about 5 to 7 minutes. To serve, divide the soup among warmed soup bowls. Garnish with the sliced mushrooms, chopped chives and croutons. Serve immediately.

HUNGARIAN CREAM OF MUSHROOM SOUP

Steps:

• Boil bones in 6 cups water with one cut-up onion, 1-1/2 cups baby carrots, 3 ribs of celery,salt and pepper.
• Simmer for 3-4 hours.
• Strain and save veggies and beef that's fallen off the bone.
• Puree vegetables and boiled beef bits.
• Chill stock and remove hardened fat.
• Melt butter in a 4-6 quart pot.
• Combine Penzey's Prime Rib Rub, Penzey's Hunarian Half-Sharp Paprika, & Wondra flour. Add to butter to make a roux, stirring with a whisk.
• Brown over medium/low heat for 10 to 12 minutes, or until nutty aroma is achieved. Add your 5 cups beef stock.
• Move heat to medium, and bring to a gentle boil. When slightly thickened, add cream, diced or shredded beef, mushrooms, and reserved pureed vegetables/beef from when you boiled the beef stock earlier.
• Add salt (and lots of pepper!) to taste.
• Serve with a nice, crusty French loaf!

CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, saute onion in butter until tender.
• Add mushrooms and saute until tender.
• Combine flour and broth until smooth,stir into the mushroom mixture.
• Bring to a boil; cook and stir for 2 min.
• or until thickened.
• Reduce heat.
• Stir in the cream,salt and pepper.
• Simmer, uncovered, for 15 minutes, stirring often.