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
RICH BARLEY MUSHROOM SOUP
This is one of the best soups I've ever made and it is even worthy of company. So simple, yet rich in deep, mushroomy flavor. The inspiration was zaar #26877, a delicious Mushroom Rice Casserole. I found I couldn't stop eating the liquid before putting the casserole into the oven and that gave me the idea that the base would make a delicious soup. And it does! Use PLENTY of fresh mushrooms. I buy them when they are marked 1/2 price at the grocery, as this is a good way to use your 'shrooms that are starting to get dark. It is the soy sauce that transforms the broth from ho-hum to YUM. I try to use low sodium or home-made no sodium chicken broth so that I can use the soy for the sodium. There is no sense of "asian" in this soup at all. ( I would not make this without the soy. ) Just a little bit adds the depth of flavor and even color that transforms the soup. Notes: 1. If you want to make it into "cream of" just add some evaporated milk...delicious. 2. Once I broke up a leftover ground sirloin burger into my soup bowl and nuked it...was that ever good. 3. I did do this recipe with sinewy beef scraps cut from a roast once. I browned the beef in the bottom of the pan, added the butter and onions and continued as written. The beef added great color and flavor. In this case, I threw the beef piece away, because it had too much sinew, but it was a great addition! I ended up using less soy. 4. I have eye-ball made this soup with amounts I had in the fridge/cupboard and it was great. So if you don't have that many mushrooms, make it anyway, just keep tasting it until it tastes good to you! 5. I've made it without food-processing the onions, and that worked just as well. Lots of flexibility here! Try it, it might be the best barley mushroom soup you've ever had!
Provided by moramor
Categories Clear Soup
Time 1h
Yield 2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
- Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
- Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
- Add in the chicken broth.
- Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
- Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
- Add black pepper to taste and tweak with more soy, as needed.
- Sour cream and dill are a great garnish, but not necessary.
- Prep and cooking time are estimates, but it shouldn't take longer than that.
- Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.
Nutrition Facts : Calories 203.7, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 749.3, Carbohydrate 16, Fiber 3.9, Sugar 4.3, Protein 8.4
CREAM-LESS MUSHROOM SOUP
Provided by Geoffrey Zakarian
Categories appetizer
Time 45m
Yield 4 servings (1 quart)
Number Of Ingredients 20
Steps:
- In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
- Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
- In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.
BLACK MUSHROOM SOUP
Make and share this Black Mushroom Soup recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place dried mushrooms in a bowl; pour boiling water over. Let stand until mushrooms are softened, about 15 minutes.
- Drain, reserving liquid. Slice mushrooms, discarding tough stems from the shiitakes.
- Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute onions until tender, about 5 minutes.
- Add sliced dried mushrooms, reserved liquid and broth; heat to boiling.
- Reduce heat and simmer, covered for 20 minutes, adding cremini mushrooms in the last 10 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 57.5, Fat 1.2, SaturatedFat 0.3, Sodium 624.4, Carbohydrate 7, Fiber 1, Sugar 1.1, Protein 4.9
CREAMY MUSHROOM SOUP
Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. Serve with croutons and chives
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Snack, Soup, Starter, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
- Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
- Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
Nutrition Facts : Calories 347 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
More about "rich mushroom soup food"
RICH MUSHROOM SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 114 per servingServings 8
- Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.
- Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.
- Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt, and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.
- Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.
RICH MUSHROOM SOUP - VEGAN FOODS
From foodsdictionary.com
RICH MUSHROOM SOUP | PLATYPUS WINE TOURS BLOG
From platypuswinetours.wordpress.com
RICH CREAM OF MUSHROOM SOUP RECIPE BY HEALTHYCOOKING ...
From ifood.tv
ULTRA-RICH MUSHROOM SOUP RECIPES | TASTE OF HOME
FEEL GOOD MUSHROOM SOUP • JOYOUS HEALTH
From joyoushealth.com
RICH BARLEY MUSHROOM SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RICH & CREAMY MUSHROOM SOUP WITH HOMEMADE CROUTONS - EAT ...
From eatwhattonight.com
DELCIOUS, RICH, CREAMY AIP CREAM OF MUSHROOM SOUP (AIP ...
From thecastawaykitchen.com
5 TIPS FOR AN UNFORGETTABLE MUSHROOM SOUP - LA CUCINA …
From lacucinaitaliana.com
RICH MUSHROOM SOUP - PLATYPUS WINE TOURS
From platypustours.com
RICH MUSHROOM SOUP – WELCOME TO ROSEMARIE'S KITCHEN
From rosemarieskitchen.website
RICH MUSHROOM SOUP - FOODS AND DIET
From foodsanddiet.com
RICH MUSHROOM SOUP | RECIPE | RECIPES, FRIED ZUCCHINI ...
From pinterest.com
HEALTH BENEFITS OF CREAM OF MUSHROOM SOUP (#1 HEALTHY DIET ...
From drhealthbenefits.com
RICH CREAMED MUSHROOM SOUP RECIPE BY CANADIAN.RECIPES ...
From ifood.tv
BEEFY MUSHROOM SOUP - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
RICH AND VELVETY MUSHROOM SOUP - HONEST COOKING
From honestcooking.com
MUSHROOM SOUP - JULES OF THE KITCHEN
From julesofthekitchen.com
FOODCOMBO
RICH AND CREAMY MUSHROOM SOUP - KABOUTJIE
From kaboutjie.com
HOW TO COOK A RICH MUSHROOM SOUP FROM OILY?
From en.delachieve.com
RICH & CREAMY MUSHROOM SOUP IN 2022 | VEGAN SOUP RECIPES ...
From pinterest.ca
RICH AND CREAMY RAW MUSHROOM SOUP | RECIPE | STUFFED ...
From pinterest.ca
VEGAN CREAM OF MUSHROOM SOUP (30 MINUTES)- VEGGIE CHICK
From veggiechick.com
IMAGINE FOODS CREAMY PORTOBELLO MUSHROOM SOUP (12X32 OZ ...
RICH MUSHROOM SOUP - RECIPE FLOW
From recipeflow.com
EASY VEGAN MUSHROOM SOUP WITH FREEKEH | FAMILY-FRIENDS-FOOD
From family-friends-food.com
"CREAMY" MUSHROOM SOUP WITH MUSHROOM CHIPS ... - FOOD AND WINE
From foodandwine.com
RICH & CREAMY MUSHROOM SOUP BY FOOD & GARDEN - YOUTUBE
From youtube.com
CREAMY WILD RICE MUSHROOM SOUP | VEGAN + GF - GOOD FOOD …
From goodfoodbaddie.com
CREAMY MUSHROOM SOUP - PROFUSION CURRY
From profusioncurry.com
THIS CREAMY MUSHROOM SOUP IS RICH, SAVORY, AND SATISFYING ...
From craftycookingbyanna.com
RICH AND CREAMY MUSHROOM SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RICH MUSHROOM SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
HUNGARIAN "MUSHROOM" SOUP - COMFORTABLE FOOD
From comfortablefood.com
RICH AND CREAMY GARLIC MUSHROOM SOUP - LARDER LOVE
From larderlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love