Thick And Creamy Mushroom Soup Food

CREAMY MUSHROOM SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

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.

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Melt butter and oil in a large stock pot and add diced onions and minced garlic. Sauté for 2 minutes or until tender. Add in sliced mushrooms and dried thyme and cook another 3-5 minutes.
• Sprinkle cornstarch (or flour) over the mushroom mixture and mix until evenly coated. Cook for 1 minute. Add in wine, garlic salt, and bouillon. Simmer until most of the liquid has evaporated. Pour in chicken broth and bring to a boil, reduce heat, cover and let simmer 10 minutes. Add in cream, mix to combine and let simmer until ready to serve.

CREAMY MUSHROOM SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

CREAM OF MUSHROOM SOUP (VEGAN)

Steps:

• Melt the butter in a large saucepan on medium heat. Add the onions and garlic and cook for 4 minutes, or until the onion has started to soften.
• Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms have browned and started to release their liquid and shrink. Give them a stir now and then.
• Whisk the flour and milk together in a jug until smooth, then pour into the saucepan. Add the freshly boiled water, vegetable bouillon power and black pepper. Bring to the boil and stir continuously for 1 minute, until the soup starts to thicken. Reduce the heat to low, partially cover with a lid and gently simmer for 10 minutes. Stir occasionally with a wooden spoon, to prevent the soup from sticking to the bottom of the pan.
• Remove from the heat and stir in most of the parsley (leave some for a garnish). Taste test and add more freshly ground black pepper, if desired. Leave to cool for a couple of minutes (the soup will thicken as it cools).
• Transfer half the soup to a jug blender (or use a bowl and immersion blender) and whizz until smooth, before adding it back into the pan and warming through.
• Divide the soup between four warm bowls. Add a sprinkle of chopped parsley for garnish and serve. Any leftovers will keep for three days stored in an airtight container in the fridge.

IRISH MUSHROOM AND POTATO SOUP

Steps:

• In a Dutch oven, melt 3 tbsp of the butter. Sauté the leeks, carrots and celery for about 5 minutes, or until tender.
• Add the broth, potatoes, parsley, salt and pepper. Bring to a boil. Once at a rolling boil, reduce the heat, cover and simmer for about 15-20 minutes, or until potatoes are tender.
• While the potatoes are cooking melt the rest of the butter in a large skillet. Add in the mushrooms and sauté for about 10 minutes, or until they are getting a little bit caramelized.
• Stir the mushroom mixture into the potato mixture.
• In a small bowl, whisk together the flour, cream and milk until smooth. Gradually stir into soup, mixing to ensure no clumps. Bring to a boil once again and cook for 2 minutes or until thickened.
• At this point you can serve as is if you like a chunky soup, or transfer to a blender in batches and blend until smooth. Enjoy

CREAMY POTATO-MUSHROOM SOUP

Steps:

• Cook bacon in a Dutch oven over medium heat until crisp.
• Remove bacon from pan; crumble and set aside.
• Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
• Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
• Place potato mixture in a food processor or blender, and process until smooth.
• Return the potato mixture to the pan.
• Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
• Ladle soup in to bowls and top with crumbled bacon.

CREAM OF MUSHROOM SOUP

Steps:

• In a large pot (i.e., Dutch oven), melt the butter over medium heat. Add the onions and cook until softened, about 4 to 5 minutes. Add the garlic and cook for 1 minute more.
• Add the mushrooms, Worcestershire sauce, 1 tsp salt, ½ tsp pepper, and the thyme. Cook until mushrooms are softened and starting to release thier liquid, about 8 to 10 minutes, stirring with a wooden spoon frequently.
• If desired, use a slotted spoon to remove about 1 cup of the sauteed mushrooms. Set aside for garnish to the finished soup.
• Add the flour to the pot and stir until the mushrooms are fully coated. Cook for about 1 minute.
• Add the sherry and cook until reduced by about half, about 3 to 4 minutes.
• Add the stock and another ½ tsp of salt and bring to a strong simmer. Cook for 20 minutes, or until liquid has reduced somewhat and has thickened slightly.
• Remove from heat and use a ladle to add half of the mushroom mixture to a blender or food processor, or bowl with an immersion blender. Puree the mixture until smooth.
• Add the pureed mixture back into the pot with the reserved mushroom mixture. Turn the heat back on to medium.
• Add the cream and nutmeg and stir until incorporated. Bring just to a simmer and then turn off the heat. Taste and add more salt, if desired.
• Serve at once in individual soup bowls.
• Garnish with reserved mushrooms, thyme, and grated nutmeg (if desired).

SIMPLY PERFECT CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes.
• Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes.
• Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
• *At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you'd rather leave it with all whole mushroom pieces.
• Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!

CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large saucepan over med heat and cook the chopped onions and celery until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook 4 to 6 minutes, stirring occassionally, until the mushrooms are soft and have released their liquid.
• Sprinkle the flour over the mushrooms, salt, and pepper, and stir to combine. Cook for 2 minutes over medium-low heat, stirring constantly until the liquid is absorbed by the flour and vegetables are coated.
• Add half the chicken stock in a steady stream while stirring to begin to create a sauce. Once the first half is incorporated, add the remaining stock.
• Stir in the cream in the same way and simmer just until the soup begins to thicken, 8-10 minutes. Taste and season with sea salt and pepper, as desired.

THICK AND CREAMY MUSHROOM SOUP

Steps:

• Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4-5 minutes, or until soft, stirring frequently.
• Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
• In a small bowl, mix the milk and flour until smooth, gradually add to the soup, stirring constantly, stir in the browning and seaoning sauce and simmer for 5 more minuts, or until thickend.

CREAM OF MUSHROOM SOUP

Steps:

• Add the shiitake mushrooms and sage sprig to boiling water. Turn off the heat and steep for 45 minutes.
• Pour mixture through a coarse-mesh strainer, pressing on solids. Discard solids. Add water (or stock) to bring volume up to 3 cups; refrigerate in an airtight container up to 3 days.
• Melt butter in a heavy-bottomed pot over medium-high heat.
• When the butter is foaming, add the chopped mushrooms and shallots. Saute, stirring frequently, until the liquid given off by the mushrooms has mostly evaporated. Meanwhile, reheat the mushroom broth.
• Add salt, pepper, thyme, and flour. Cook for 2 minutes, stirring constantly.
• Add mushroom broth, one ladle at a time, stirring vigorously to incorporate before stirring in the next ladle of broth to avoid clumps. Repeat until about 3/4 of the broth has been mixed in: then pour in the remaining broth and mix well.
• Stir in the milk, Maggi seasoning sauce, and dry sherry (see Recipe Note #4). Simmer for 15 minutes.
• Meanwhile, make the mushroom topping. Melt the butter in a skillet over medium-high heat. Add the sliced mushrooms and saute, stirring frequently, until deeply caramelized on both sides, about 10 minutes total. Remove from skillet with a slotted spoon and discard excess butter.
• Serve soup, topping each bowl with a few caramelized mushroom slices.

MUSHROOM SOUP WITHOUT CREAM

Steps:

• Heat oil in a large pot, sauté the diced onion for 3-4 minutes. Add the crushed garlic and chopped thyme. Stir for an additional 3 minutes.
• Add the sliced mushrooms and sauté for 5-8 minutes until softened and cooked through.
• Add the flour, stir and cook for 3-4 minutes.
• Pour in the vegetable stock, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Remove ½ of the soup and blend in a blender until smooth. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.
• Taste the soup for seasoning. Add more salt if needed. Top with one tablespoon of chopped parsley.
• Serve with a sprinkling of cracked pepper.

CREAMY MUSHROOM SOUP RECIPE

Steps:

• Heat the butter and oil and fry the onion and garlic in a pan until soft.
• Pull the leaves off the thyme sprigs. Add the thyme leaves and mushrooms to the pan and fry until golden and soft. Reserve a few to arrange on top of the soup when serving.
• Add the flour and mix through.
• Add the stock little by a little while stirring and simmer over low heat for 5 minutes. Leave to cool slightly.
• Use a stick blender and blend until smooth.
• Add the sour cream or cultured cream and mix through. Season to taste.
• Add a bit of milk if the soup becomes too thick.
• Serve with a French loaf or freshly baked bread of your choice.

THICK & CREAMY HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• 1. In a medium soup kettle, melt 3 TB. butter. Saute sliced mushrooms and onion until soft. Add minced garlic and saute for 1 more minute. Melt last TB. of butter in with mushroom mixture and add 3 TB. flour. Cook, stirring gently to coat, for 1 more minute.
• 2. Add chicken broth, then simmer and stir until bubbly and thickened. Add half & half, parsley (if using) and salt and pepper. Heat on medium-low to heat through. Do not boil once you have added the half & half or it will separate. Check and adjust salt and pepper at end as some broths and stocks are saltier than others.
• 3. Ladle into bowls and add a pinch of freshly grated nutmeg, if desired.
• 4. ~FOR SWISS MUSHROOM SOUP~ Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
• 5. ~FOR MUSHROOM SPINACH SOUP~ Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
• 6. ~FOR BACON MUSHROOM SOUP~` Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.

VEGAN HUNGARIAN MUSHROOM SOUP

Steps:

• In a soup pot, melt 2 Tbs butter and cook the onions for 3-4 minutes, salting lightly.
• Add the mushrooms, 2 tsp of dill, 1/2 cup of broth, tamarind, and paprika. Gently combine, cover, and simmer for 15 minutes.
• In a saucepan, melt the remaining 2 Tbs of butter over medium heat. Whisk in the flour and cook, whisking continually for about 3 minutes.
• Add the milk to the butter and flour mixture and continue to whisk frequently over low heat for about 10 minutes until it is thick.
• Add the milk mixture and the remaining broth to the soup pot, stir gently, cover, and let simmer for about 10 minutes.
• Whisk together the lemon juice and vegan sour cream and add it to the soup pot.
• Add remaining salt, a few grinds of black pepper, and additional dill if desired.
• Serve garnished with chopped parsley.