THICK & CREAMY HOMEMADE CREAM OF MUSHROOM SOUP
I was surprised to learn how many of my friends had never tried fresh, homemade creamy mushroom soup. You can literally make it in the same amount time that you can open a can of the same. It's a wonderful comfort food that you should try at least once. There's nothing hard or complicated about it and tastes so incredible...
Provided by Family Favorites
Categories Other Main Dishes
Time 25m
Number Of Ingredients 12
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.
CHUNKY MUSHROOM BARLEY SOUP
Make and share this Chunky Mushroom Barley Soup recipe from Food.com.
Provided by kzbhansen
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large pot. Add mushrooms and onions and cook stirring for about 8 Minutes.
- Reduce heat to low. Stir in the flour.
- Add the broth in a steady stream, mixing continuously to blend with the flour.
- Add Barley, Bay Leaf and simmer on low, covered, for 30-40 minutes until the barley is cooked.
- Discard bayleaf and season to taste.
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
CHUNKY MUSHROOM SOUP (SLOW COOKER)
This is the perfect soup to warm your insides. I love the smell in the house when this soup is cooking.
Provided by queenbeatrice
Time 6h20m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
- Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
- Scrape into slow cooker.
- Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
- Scrape into slow cooker along with remaining broth and potato. Stir to combine.
- Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
- Stir in cooking wine.
CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
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4.9/5 (8)Total Time 35 minsCategory Soup And StewCalories 129 per serving
- Heat the butter and oil in a large soup pot or Dutch oven over medium heat. When the butter melts, add the leek and onion. Cook about 5 minutes, until softened.
- Stir in the mushrooms and 1 1/2 teaspoons salt. Cook, stirring, until the mushrooms soften and release their water. This should take 5-8 minutes. Stir in the garlic and thyme and cook a few seconds until fragrant. Add the cannellini beans, dried mushroom powder and Parmesan rind, if using, and pour in the stock
- Bring to a simmer, then adjust the heat so it doesn't boil. Simmer 15 minutes. Remove from the heat.
- If you used a Parmesan rind, fish it out of the pot and discard. Scoop out 1/2 of the soup and puree in a blender until very smooth. You can use an immersion blender if you have one and puree right in the pot, leaving some chunky pieces of mushroom.
CHUNKY MUSHROOM AND CELERY SOUP - RIVERTEN KITCHEN
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4.9/5 (10)Calories 183 per servingCategory Soup
- Melt butter in a pot. Add onions and garlic. Saute until soft and translucent. Add celery. Cook for 10 minutes, lid on, until softened.
- Add mushrooms. Cook until golden brown and juices have come out, stir occasionally. Stir in flour. Cook for 2 minutes to remove the flour taste. Add water, chicken bouillon and thyme. Cover with lid and bring to a boil. Turn the heat down and simmer for 15 minutes.
- Pour milk. Season with salt and pepper, to taste. Turn off the heat. Serve in soup bowls as is or puree using a blender if preferred.
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