Rich Mushroom Soup Cooking Light Food

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.

RICH MUSHROOM SOUP

Steps:

• 1. Melt butter in small skillet. Roughly chop mushrooms and add to skillet. Slowly saute mushrooms until tender, about 5 minutes.
• 2. Lightly beat the egg yolks, and add them to the chicken stock. Pour into pan with mushrooms, and heat to medium.
• 3. Slowly add cream to mushroom mixture, stirring and heating gently until thickened. Add salt and pepper to taste and serve, sprinkled with chopped parsley, if desired.

BEST EVER MUSHROOM SOUP

Steps:

• dice onion small.
• clean and halve mushrooms.
• fry onion in the butter and oil for 2 minutes.
• add mushrooms for a further 4 minutes.
• sprinkle flour into pan and stir well to remove lumps.
• add half of the stock.
• stir and scrape cooked flour off bottom until thickening.
• add half the milk stirring all the time.
• continue to add stock and milk in turn until all added.
• adjust seasoning and add plenty of pepper.
• simmer very gently for 20 minutes.

LIGHT AND TASTY MUSHROOM SOUP

Steps:

• Chop celery and onion into small pieces.
• Heat the oil in a large saucepan. Add the oil, onion, celery and mushrooms. Stir often. When the veggies are soft, stir in the flour.
• Lower the heat and then slowly add the milk. Stir often until slightly thickened. Add salt, pepper and soy sauce to taste. Start off with just a bit of soy sauce - too much can overwhelm the soup!