Creamy Cremini Mushroom Soup Recipe 455

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.

Steps:

• 1.Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes. 2.Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes. 3.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).

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.

Steps:

• Heat oil in a Dutch oven or soup pot over low heat.
• Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
• Add in thyme and cook for 1 minute.
• Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
• Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
• Gradually whisk in broth, scraping up any flour that clings to the pan.
• Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
• Combine sour cream and milk; whisk into the mushrooms.
• Season with salt and pepper; gently heat until the soup is hot but not boiling.
• Just before serving, stir in lemon juice and sherry (if using).

Steps:

• MAKE the Mushroom Stock- In a large saucepan over medium high heat warm the oil. Add the onion and saute until ightly browned, about 15 minutes Add the mushrooms, celery and peppercorns along with 2 1/5 quarts water. Bring to a boil, reduce to medium-low, and simmer uncovered for 40 minutes. Move from the heat and let stand for 1 hour. Strain into a bowl, pressing lightly on the solids to discard the liquid, hold solids separetly. Reserve 3 cups of stock and store the rest for later use in another recipe.
• COOK the soup- In a large heavy saucepan over medium heat and add the butter and saute the shallot until translucent, about 2 minutes Add the cremini mushrooms, cover, and cook until juices are released, about 3 minutes Stir in the flour and cook, stirring until thoroughly, about 1 minute Pour in the reserved stock and brandy (if using). Bring to a boil, cover, reduce heat to medium. Simmer 15-20 minutes
• FINISH the soup- Transfer the soup and solids from making the stock to a blender and process until pureed. Add the cream and pulse twice. Transfer back to pot and simmer for another 10 minutes Season to taste with salt and pepper. Ladle into boils, drizzle with cream and serve.