Soup Maker Mushroom Soup Food

SOUP MAKER MUSHROOM SOUP

Steps:

• Put the onions, garlic, mushrooms, and stock into the soup maker, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, season well, and stir in the cream. Blend briefly again until the soup is creamy, then serve in bowls topped with the parsley and more cream if you like.

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

QUICK CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

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.

SOUP MAKER MUSHROOM SOUP

Steps:

• Heat the butter and oil in a frying pan and gently cook the onion until soft and translucent.
• Add the garlic and thyme and cook for 2 minutes.
• Turn up the heat and pour in the wine, letting it sizzle for two minutes.
• Turn off the heat and sprinkle in the flour, stirring vigorously to avoid any lumps from forming.
• Transfer the contents to the Tower Soup Maker and add the rest of the ingredients, except for the cream, seasoning and parsley.
• Hit the Smooth Soup button and let the machine do its magic, which would take 20-25 minutes.
• Stir in the cream, season to taste and garnish with parsley.
• Serve with your favourite crusty bread and white wine. Enjoy!

SOUPMAKER CHICKEN & MUSHROOM SOUP

Steps:

• Heat pint of water then add both stock pots.
• Add this to soupmaker.
• Add rest of ingredients and cook either creamed or with pieces.
• Add cream after cooking and diced chicken breast.
• Serve with an optional swirl of cream.

MUSHROOM SOUP

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.