Autumn Cream Of Mushroom Soup Recipes

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

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.

Steps:

• In a large saucepan melt butter with the olive oil over moderate heat.
• Add the shallots and cook until tender, about 2 to 3 minutes.
• Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
• Add the Sherry and cook until evaporated.
• Stir in the flour and cook for 2 to 3 minutes.
• Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
• In a blender puree the soup in batches until smooth.
• Return soup to saucepan, bring to a simmer and whisk in the milk.
• Add reserved broth to achieve desired consistency.
• Adjust seasoning with salt, pepper and nutmeg.
• Lower heat and whisk in the sour cream.
• Serve warm.