CREAMY MUSHROOM SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
- Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
- Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.
QUICK CREAM OF MUSHROOM SOUP
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
CREAMY MUSHROOM SOUP (ADAPTED FROM COOK'S ILLUSTRATED) RECIPE
Provided by GwennW
Number Of Ingredients 11
Steps:
- Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and saute, stirring frequently, until softened, about 4 minutes. Stir in garlic and nutmeg; cook until fragrant, about 1 minute longer. Increase heat to medium; add sliced mushrooms and stir to coat with butter. Cook, stirring occasionally, until mushrooms release liquid, about 7 minutes. Reduce heat to medium-low, cover pot, and cook, stirring occasionally, until softened and mushrooms have released all liquid, about 20 minutes. Add chicken stock, water, and porcini mushrooms; cover and bring to simmer, then reduce heat to low and simmer until mushrooms are fully tender, about 20 minutes longer. Using an immersion blender, blend soup until smooth (or you can use a traditional blender). Stir in Madeira and cream and bring to simmer over low heat. Add lemon juice, season to taste with salt and pepper. (Can be cooled to room temperature and refrigerated up to 4 days.) If making ahead, add cream at serving time.
More about "creamy mushroom soup adapted from cooks illustrated recipes"
CREAM OF MUSHROOM SOUP | RICARDO
From ricardocuisine.com
SLOW-COOKER MUSHROOM SOUP WITH SHERRY RECIPE
From eatingwell.com
EASY 30-MINUTE VEGETABLE AND MUSHROOM SOUP
From averiecooks.com
CREAM OF MUSHROOM SOUP - THE DARING GOURMET
From daringgourmet.com
QUICK AND EASY CREAMY MUSHROOM SOUP RECIPE - SERIOUS …
From seriouseats.com
CREAM OF MUSHROOM SOUP - CAFE DELITES
From cafedelites.com
CREAM OF MUSHROOM SOUP | THE BLOND COOK
From theblondcook.com
CREAMY MUSHROOM SOUP | AMERICA'S TEST KITCHEN
From americastestkitchen.com
MUSHROOM SOUP | CREAM OF MUSHROOM SOUP » …
From vegrecipesofindia.com
CREAMY MUSHROOM SOUP | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
4.5/5 (6)Category Main Courses, SoupsServings 6-8
WILD RICE AND MUSHROOM SOUP | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
CREAMY MUSHROOM SOUP | COOK'S ILLUSTRATED
From americastestkitchen.com
THE BEST CREAM OF MUSHROOM SOUP - JO COOKS
From jocooks.com
QUICKER CREAMY MUSHROOM SOUP | COOK'S COUNTRY RECIPE
From americastestkitchen.com
20 RECIPES THAT START WITH CREAM OF MUSHROOM SOUP
From allrecipes.com
CREAMY MUSHROOM SOUP ADAPTED FROM COOKS ILLUSTRATED RECIPE …
From wikifoodhub.com
IT'S COLD AGAIN: TRY ONE OF THESE SOUP RECIPES FROM ST. LOUIS …
From stltoday.com
You'll also love