Cream Of Mushroom Soup Recipe 45

Steps:

• Thinly slice the mushroom caps, discarding the stalks.
• Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
• Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
• Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Steps:

• Heat the oil in a large pan.
• Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
• Par boil the potatoes for approximately 7 minutes.
• Put the potatoes, leeks and mushrooms into the slow cooker.
• Add the stock and cook on low for approx 7 hours.
• Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
• Liquidise in a blender and check seasoning before serving.

Steps:

• Pull the caps away from the mushroom stalks.
• Finely slice the caps and chop the stalks, keeping the 2 piles separate.
• Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
• Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
• Stir in flour and cook for 1 minute.
• Gradually add the stock and milk to make a smooth, thin sauce.
• Add the basil, and season with salt and pepper.
• Bring to the boil and then simmer, partly covered, for 15 minutes.
• Allow to cool slightly and then pour into a food processor or blender and process until smooth.
• Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
• Pour soup into a large clean saucepan and stir in sliced mushrooms.
• Heat until very hot but not boiling and add salt and pepper to taste.
• Add the cream.
• Serve at once garnished with the basil leaves.