Swedish Cream Of Mushroom Soup Champinjonpure Food

SWEDISH CREAM OF MUSHROOM SOUP (CHAMPINJONPURE)

Steps:

• Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).
• Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
• Remove mushrooms and place into blender or food processor.
• Add flour, seasonings and 1/2 cup consomme.
• Puree. You will need to scrape down a couple of times.
• Pour puree back into pan.
• Add remaining liquids and simmer over low heat stirring til smooth.
• Serve with warm crusty bread for dipping.
• Can garnish with chopped fresh parsley if desired.

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.

SWEDISH MUSHROOM SOUP (SVAMPSOPPA)

Steps:

• Melt butter in a 3 to 4 quart heavy saucepan over low heat.
• Add mushrooms; saute over low heat until mushroom juices begin to flow.
• Pour mushroom juice into a 2 cup measuring cup; set aside.
• Stir salt, white pepper, and flour into drained mushrooms.
• Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
• Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
• Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
• Serve hot.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

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.

VEGAN "CREAM" OF MUSHROOM SOUP

Steps:

• In a 4 quart pot, saute the mushrooms in soy butter till they get soft.
• Add the garlic, continue to stir occassionally.
• Saute on low heat for 10 minutes.
• In a blender, puree the cashews with the water.
• The smoother the better.
• Pour pureed cashews into the pot with the mushrooms.
• Add the chili powder, nutmeg, salt and Italian Seasonings.
• Stir frequently until it begins to thicken.
• *you may add corn starch to help thicken the soup, depending on how thick you want it.
• Season to taste, add more flavor by adding more nutmeg and chili powder and garlic powder.
• Serve.