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
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.
PURéED MUSHROOM SOUP
Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h45m
Yield 16 shots or 6 to 8 bowls
Number Of Ingredients 15
Steps:
- Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
- Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
- In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram
PUREE OF MUSHROOM SOUP
Steps:
- 1. Set aside 4 medium mushrooms for garnish. Stem the remaining mushrooms, and cut the caps into quarters. Set aside the caps, and combine the stems with the dried mushrooms in a large saucepan. Add 1 1/2 quarts water and bring to a simmer. Cover, reduce the heat and simmer 30 minutes. Set a strainer lined with cheesecloth, a coffee filter, or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the tasty liquid remaining in them. Season the broth to taste with salt. Discard the dried mushrooms and stems. 2. Heat the olive oil (or olive oil and butter) over medium heat in a large, heavy soup pot, and add the shallots or onions. Cook, stirring, until tender -- about three minutes for shallots, five for onions. Add the garlic, and stir together for about 30 seconds. Add the quartered mushrooms and a generous pinch of salt. Cook, stirring often, until the mushrooms are tender and have released a lot of juice, about 10 minutes. Add 2 tablespoons of the sherry and the soy sauce, and cook, stirring, for a few minutes. Add the mushroom broth, the bouquet garni and the potatoes. Bring to a simmer, cover and simmer 1 hour. Remove the bouquet garni, and discard. 3. Working in small batches and covering the top of your blender tightly with a kitchen towel, puree the soup. Alternatively, use a hand blender to puree the soup in the pot. (You'll get a smoother, more velvety texture if you use a blender.) Return to the pot, and heat through. Season to taste with salt and pepper. If you wish, stir in another tablespoon of sherry. 4. Trim the mushrooms you set aside, and slice paper-thin. Toss with the lemon juice. Serve the soup, and garnish each bowl with chopped parsley or slivered sage and sliced fresh mushrooms.
PUREED MUSHROOM SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
MUSHROOM PUREE
Make and share this Mushroom Puree recipe from Food.com.
Provided by Claudia Wey
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place oil in hot pan. Saute onion and garlic until translucent.
- Deglaze with wine.
- Add mushrooms and cook until soft.
- Add rosemary, cream and salt and reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds.
Nutrition Facts : Calories 358.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 36.6, Carbohydrate 16.6, Fiber 3.4, Sugar 5.3, Protein 6.5
DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP
A delicious creamy - yet non-dairy - soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
- Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
- Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
- Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
- Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
- Return soup to saucepan and make sure it's all heated through.
- Garnish servings with Parmesan cheese, and enjoy!
- Source: LA Times, Jan 26, 2005.
More about "puree of mushroom soup recipes"
CREAMY PUREED MUSHROOM SOUP {GLUTEN-FREE, VEGETARIAN}
From jessicalevinson.com
4.7/5 (13)Total Time 1 hr 15 minsCuisine Gluten-FreeCalories 100 per serving
- In a large soup pot, heat olive oil over medium heat. Add the shallots and cook until tender, about 3 to 5 minutes. Add the minced garlic and stir for 30 seconds.
- Add the baby bella and Portobello mushrooms to the pot and sauté until the mushrooms are mostly cooked down, about 8 minutes.
- Add the drained dried mushrooms, vegetable broth, water, evaporated skim milk, and potatoes to the pot. Bring to a boil; cover and simmer for 45 minutes.
CREAM OF MUSHROOM SOUP - CAFE DELITES
From cafedelites.com
CREAM OF MUSHROOM SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGAN CREAM OF MUSHROOM SOUP RECIPE | BON APPéTIT
From bonappetit.com
CREAM OF MUSHROOM SOUP RECIPE MARTHA STEWART RECIPES
From alhikmahfm.dixiesewing.com
10 BEST MUSHROOM PUREE RECIPES | YUMMLY
From yummly.com
MUSHROOM SOUP {EXTRA CREAMY & HEALTHY} – WELLPLATED.COM
From wellplated.com
SIMPLY PERFECT CREAM OF MUSHROOM SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CREAMY, SATISFYING MUSHROOM SOUP | KITCHN
From thekitchn.com
CREAMY MUSHROOM SOUP - THE PIONEER WOMAN
From thepioneerwoman.com
CREAMY ROASTED MUSHROOM SOUP - DAMN DELICIOUS
From damndelicious.net
CREAM OF MUSHROOM SOUP - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
21 CREAMY PURéED SOUP RECIPES FOR YOUR BLENDER
From eatingwell.com
CREAM OF MUSHROOM SOUP RECIPE MARTHA STEWART RECIPES
From calabrese.qualitypoolsboulder.com
TRY THIS SIMPLE RECIPE OF DELICIOUS SPINACH SOUP | HEALTHSHOTS
From healthshots.com
10+ SATISFYING MUSHROOM SOUP RECIPES | EATINGWELL
From eatingwell.com
You'll also love