Boursin Mushroom Soup Recipes

Steps:

• Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
• In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
• Pour over sauteed mushrooms and serve.

Steps:

• Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
• Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
• Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
• Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.