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
CHESTER COUNTY MUSHROOM SOUP
Steps:
- Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
- Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.
COUNTRY MUSHROOM SOUP
Make and share this Country Mushroom Soup recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2-quart saucepan, melt butter; stir in flour until smooth.
- Gradually stir in broth until smooth.
- Add salt, pepper and bay leaves.
- Simmer, uncovered, for 15 minutes, stirring occasionally.
- Meanwhile, in another saucepan, saute the celery and onion in oil until tender.
- Add mushrooms, cook and stir until tender.
- Add to broth mixture; bring to a boil.
- Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
- Add cream, heat through.
- Discard bay leaves.
Nutrition Facts : Calories 324, Fat 27.5, SaturatedFat 11.8, Cholesterol 45.4, Sodium 790.2, Carbohydrate 13.5, Fiber 1.8, Sugar 3.1, Protein 8.3
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
FRENCH MUSHROOM SOUP
This recipe is adapted from Martha's first book, Entertaining.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
- In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
- Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.
COUNTRY MUSHROOM SOUP
If you love mushrooms and a good hearty soup on a cold winters night for a warm-up meal, you should really like this recipe. My family liked it served with warm, crusty, buttery garlic bread, and sometimes with a really good crispy salad. There are ways to play with this recipe to make it your own. This does not have to be served...
Provided by Pat Campbell
Categories Cream Soups
Time 45m
Number Of Ingredients 11
Steps:
- 1. In 2 quart saucepan, melt butter, stir in flour till smooth. Gradually stir in broth till smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirrilng occasionally.
- 2. Meanwhile, in another saucepan saute celery and onion in oil till tender. Add mushrooms, cook and stir till tender. Add to broth mixture, bring to boil.
- 3. Reduce heat, simmer, uncoverd for 15 minutes, stirring occasionally. Add cream, heat through. Discard bay leaves.
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