MUSHROOM SOUP
Steps:
- Method
- In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
- After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
- When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
- Improvisation
- To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
- And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.
DRUNKEN MUSHROOM SOUP
Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".
Provided by Lizzie-Babette
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
- Add mushrooms and saute for about 5 minutes.
- Stir in flour and stir until smooth.
- Cook for about 2 minutes, stirring constantly.
- Add water and stir until it's smooth and well blended.
- Add the rest of the ingredients and heat until the soup comes to a boil.
- Reduce heat and simmer uncovered for 10- 15 minutes.
- NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
BOTTLE AND GO MUSHROOM SOUP
A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.
Provided by Wool B
Categories Vegetable Soup
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
- Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
- Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 38.1 g, Cholesterol 15.6 mg, Fat 6.6 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 806.8 mg, Sugar 3.4 g
TOMATO MUSHROOM SOUP
This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
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
BOTTLE AND GO MUSHROOM SOUP
A great soup to quickly make before work. Puree it and put it in a mason jar for lunch. Bonus, no cream but it is thick and hearty.
Provided by Wool B
Categories Vegetable Soup
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Saute mushrooms, chives, and butter together in a large skillet over medium-high heat until mushrooms are browned, about 10 minutes.
- Stir water, red potatoes, chicken bouillon, dried oregano, dried dill weed, dried basil, dried thyme, and garlic salt into mushroom mixture. Bring soup to a boil, then reduce heat to low and simmer until potatoes are fork-tender, about 20 minutes.
- Pour soup into a blender or food processor and puree. Transfer soup into canning jars and refrigerate.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 38.1 g, Cholesterol 15.6 mg, Fat 6.6 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 806.8 mg, Sugar 3.4 g
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