Mushroom Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Chef John's Creamy Mushroom Soup image

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

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

CREAMY MUSHROOM SOUP

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14



Creamy Mushroom Soup image

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.

4 tablespoons salted butter
1 1/2 pounds mushrooms, sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 stalks celery, thinly sliced
2 sprigs fresh thyme, leaves picked
1 medium onion, diced
2 tablespoons all-purpose flour
3/4 cup sherry
4 cups vegetable stock
1/2 cup heavy cream
2 teaspoons balsamic vinegar
Roughly torn fresh parsley, for serving
Crusty bread, for serving

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



Creamy Mushroom Soup image

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

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

BEST EVER MUSHROOM SOUP

This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.

Provided by AndreaB

Categories     Lunch/Snacks

Time 1h3m

Yield 2 serving(s)

Number Of Ingredients 8



Best Ever Mushroom Soup image

Steps:

  • dice onion small.
  • clean and halve mushrooms.
  • fry onion in the butter and oil for 2 minutes.
  • add mushrooms for a further 4 minutes.
  • sprinkle flour into pan and stir well to remove lumps.
  • add half of the stock.
  • stir and scrape cooked flour off bottom until thickening.
  • add half the milk stirring all the time.
  • continue to add stock and milk in turn until all added.
  • adjust seasoning and add plenty of pepper.
  • simmer very gently for 20 minutes.

8 ounces mixed mushrooms
1 medium onion
1 ounce butter
2 tablespoons sunflower oil
1 pint chicken stock
2 tablespoons flour
1/4 pint whole milk
fresh ground salt & pepper

MUSHROOM SOUP

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12



Mushroom Soup image

Steps:

  • Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
  • Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
  • Serve in warm bowls. Sprinkle with minced parsley.

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

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



Mushroom soup image

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

90g butter
2 medium onions, roughly chopped
1 garlic clove, crushed
500g mushrooms, finely chopped (chestnut or button mushrooms work well)
2 tbsp plain flour
1l hot chicken stock
1 bay leaf
4 tbsp single cream
small handful flat-leaf parsley, roughly chopped, to serve (optional)

MUSHROOM SOUP

This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.

Provided by Anthony Bourdain

Categories     Blender     Mushroom     Onion     Sherry     Fall

Yield Makes 4 servings

Number Of Ingredients 13



Mushroom Soup image

Steps:

  • Method
  • In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
  • After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
  • When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
  • Improvisation
  • To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
  • And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.

Ingredients
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
N/A freshly ground black pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender

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



Mushroom Soup image

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

2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like)
1/2 stick butter
1 sprig fresh thyme or rosemary
1 large yellow onion or 3 or 4 shallots, chopped
1 tablespoon minced garlic
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
Salt and freshly ground black pepper
1/3 cup sherry or Madeira
5 cups chicken stock, mushroom-soaking liquid or a combination
1 cup cream (optional)
Chopped fresh parsley leaves for garnish

More about "mushroom soup recipes"

EASY MUSHROOM SOUP | MUSHROOM RECIPES - MUSHROOM …
Web Instructions. Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 …
From mushroomcouncil.com
4.7/5 (3)
Estimated Reading Time 1 min
Category Apps & Sides
Total Time 25 mins
  • Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
  • Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
  • Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
  • Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.
easy-mushroom-soup-mushroom-recipes-mushroom image


ULTRA-RICH MUSHROOM SOUP RECIPES | TASTE OF HOME
Web Sep 10, 2018 Mushroom Onion Barley Soup. After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It’s a beefy tasting soup for my …
From tasteofhome.com
ultra-rich-mushroom-soup-recipes-taste-of-home image


MUSHROOM SOUP RECIPES | TASTE OF HOME
Web My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner.... Mushroom Barley Soup. 21 reviews. A few years ago, a friend at work shared the recipe for this …
From tasteofhome.com
mushroom-soup-recipes-taste-of-home image


CREAM OF BROCCOLI MUSHROOM SOUP RECIPE - NDTV FOOD
Web Heat oil in a pressure cooker. 2. Add cumin seeds and pepper corns. 3. Once these start to crackle, add the cut broccoli and mushrooms. 4. Saute the vegetables for about 2 …
From food.ndtv.com


MUSHROOM SOUP RECIPES | BBC GOOD FOOD
Web 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. Hearty …
From bbcgoodfood.com


20 RECIPES THAT START WITH CREAM OF MUSHROOM SOUP
Web Apr 6, 2020 Melissa Goff. This stroganoff recipe is packed with beef and cheese flavors and tastes just like a cheeseburger. The cream of mushroom soup ties it all together in …
From allrecipes.com


15 OUTSTANDING MUSHROOM SOUP RECIPES - THE RUSTY SPOON
Web 9. Gluten Free Keto Cream Of Mushroom Soup. Gluten free and keto friendly, the double whammy! This healthy soup can be whipped up in just half an hour and the rich …
From therustyspoon.com


QUICK MUSHROOM NOODLE SOUP RECIPE | BBC GOOD FOOD
Web Heat the sesame oil in a large, deep saucepan over a medium heat and fry the mushrooms for 3-4 mins until evenly coloured. Add the garlic and chilli flakes, and cook for another …
From bbcgoodfood.com


#HEALTHYWITHELSIE CREAM OF MUSHROOM SOUP - BORDEN DAIRY
Web Jan 6, 2023 Melt butter in large frying pan. Add in onions, garlic, & mushrooms. Cook until onions are soft. Blend 2 tbsp flour and stir. Add in the chicken broth and heat until slightly …
From bordendairy.com


EASY CREAM OF MUSHROOM SOUP - 31 DAILY
Web 23 hours ago Instructions. Melt butter or olive oil in a large pot over medium heat. Add onions and mushrooms; sauté until softened, about 10 minutes. Stir in garlic and cook for …
From 31daily.com


10 BEST MUSHROOM SOUP RECIPES | YUMMLY
Web Jan 1, 2023 Cream of Mushroom Soup with Wild Rice Marmita mustard, salt, fresh mushrooms, water, ground black pepper, medium potato and 7 more Roasted …
From yummly.com


CREAMY VEGAN MUSHROOM SOUP - BEST OF VEGAN
Web Jan 4, 2023 Cook until they begin to brown and break down about 5-8 minutes. Add in the garlic and cook for another 2 minutes or until the garlic is fragrant. 4. Add the miso paste …
From bestofvegan.com


CREAMY MUSHROOM TORTELLINI SOUP - SOUPADDICT
Web Jan 1, 2023 If too thick to stir, add a splash of the broth. Cook for a minute or two to eliminate the rawness of the flour. Pour in the broth, plus the bouillon, if using. Raise the …
From soupaddict.com


HEALTHY MUSHROOM SOUP RECIPES | EATINGWELL
Web Try replacing classic canned soups with these recipes that are traditional takes or new spins on favorites. 12 Satisfying Mushroom Soup Recipes To Keep You Warm All Winter. …
From eatingwell.com


MUSHROOM BOLOGNESE RECIPE
Web Jan 5, 2023 1. In a medium pot, warm the olive oil over medium heat, add the shallot and garlic, stir, reduce the heat to low and sweat for 2 to 3 minutes. 2. Add the mushrooms …
From today.com


CREAMY MUSHROOM SOUP - THE PIONEER WOMAN
Web Jan 8, 2018 When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove …
From thepioneerwoman.com


MUSHROOM SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
Web Jan 6, 2023 Buckwheat Soup with Porcini, Beef and Kale. Recipe | Courtesy of Rachael Ray. Total Time: 1 hour 55 minutes. 5 Reviews.
From foodnetwork.com


CREAM OF MUSHROOM SOUP - CAFE DELITES
Web Dec 15, 2018 Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and …
From cafedelites.com


    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #bisques-cream-soups     #main-dish     #soups-stews     #vegetables     #easy     #beginner-cook     #dietary     #low-calorie     #low-carb     #inexpensive     #mushrooms     #low-in-something     #onions     #number-of-servings

Related Search