FRENCH MUSHROOM SOUP
This recipe is adapted from Martha's first book, Entertaining.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
- In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
- Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.
UNCLE BILL'S BREADED PORK LOIN CHOPS IN MUSHROOM SOUP
Make and share this Uncle Bill's Breaded Pork Loin Chops in Mushroom Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, whisk together egg and 1 tablespoon of cold water.
- Add seasoned bread crumbs to a separate bowl.
- Dip pork chops in the egg mixture, then toss in the bread crumbs to coat well.
- In a large frying pan on medium-high heat, add olive oil, then add coated pork chops and fry for 2 minutes, turn over and fry for an additional 2 minutes or until chops are a golden brown.
- Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with 1 tablespoon of butter.
- Place browned pork chops into the prepared casserole dish in a single layer.
- In a mixing bowl, whisk together mushroom soup, onion soup mix, 3/4 cup of water and whisk well to blend.
- Pour mixture over the pork chops.
- Sprinkle the top of the pork chops with padano cheese.
- Bake in preheated 350 F oven for 45 minutes.
- Reduce heat to 325 F, turn pork chops over and continue to cook for another 15 to 20 minutes or until pork chops are tender.
- *NOTE: Mix together 1/2 cup of sour dough bread crumbs, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon seasoning salt and 1/2 teaspoon of black pepper.
UNCLE BILL'S CHICKEN SOUP
This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
- Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
- Add chicken broth, water, bay leaf, thyme and rosemary.
- Bring to boil.
- Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
- Add noodles and bring soup to boil.
- Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
- Remove bay leaf and discard.
- Stir in parsley, salt and pepper.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.
UNCLE BILL'S PORK CHOPS IN MUSHROOM SOUP
It took me a long time to develop a good, tender and tasty pork chop recipe after trying many different recipes.
Provided by William Uncle Bill
Categories Pork
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
- In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
- Transfer the pork chops to the prepared casserole dish in a single layer.
- In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
- Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
- Layer the julienned sweet red pepper over the top.
- Cover tightly with aluminum foil.
- Bake in preheated 400 F oven for 30 minutes.
- Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
- Serve over cooked rice if desired.
- You can double this recipe but will require a larger casserole dish.
Nutrition Facts : Calories 342.9, Fat 24.1, SaturatedFat 8.4, Cholesterol 27.4, Sodium 779.3, Carbohydrate 27.4, Fiber 4, Sugar 8.2, Protein 6.7
UNCLE BILL'S CREAMY MUSHROOM BARLEY SOUP
This soup is one my Uncle Bill used to make, and it's so very tasty. I can eat several servings of this at a time!
Provided by ReeLani
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sauté mushrooms, onion and green pepper in butter or margarine.
- Blend in flour and continue cooking over medium heat until flour is browned.
- Gradually add broth and milk.
- Stir until thickened.
- Add barley, Worcestershire sauce, salt, parsley and pepper.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat, cover, and simmer 10-12 minutes or until barley is tender, stirring occasionally.
Nutrition Facts : Calories 245.7, Fat 12, SaturatedFat 6.6, Cholesterol 31.6, Sodium 715.9, Carbohydrate 27.4, Fiber 6.5, Sugar 3.6, Protein 10.1
UNCLE BILL'S VEGETABLE SOUP
Make and share this Uncle Bill's Vegetable Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Onions
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large cooking pot, add water and bring to boil.
- Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
- Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
- Remove potatoes into a bowl and mash.
- Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
- To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
- Add mashed potato mixture and stir well.
- Bring soup just to boil.
- Adjust seasonings to taste.
- Serve hot.
Nutrition Facts : Calories 184.6, Fat 7, SaturatedFat 4.2, Cholesterol 19.5, Sodium 545.5, Carbohydrate 28.1, Fiber 4.4, Sugar 4.1, Protein 4.1
UNCLE BILL'S FRENCH ONION SOUP
I developed this marvelous soup way back in 1970 and it has been a favorite French Onion Soup. It takes a while to prepare but is worth it.
Provided by William Uncle Bill
Categories Vegetable
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a large cooking pot, add water, celery tops, bay leaves, salt and soup bones.
- Bing to boil, reduce heat and simmer for about 4 hours.
- Remove bones and meat, celery tops and bay leaves and discard.
- Transfer stock to a large bowl, refrigerate until cooled and fat sets.
- Skim all fat off and discard.
- Set soup stock aside.
- Slice onions thin.
- In a large frying pan add butter and sliced onions and saute' until light brown, about 15 minutes, stirring often, but DO NOT BURN.
- In a large cooking pot, add stock (measure stock so that you have 12 cups) and if necessary, make up the difference with water.
- Add sautee'd onions, consomme soup, beef broth, sugar, granulated garlic powder, ketchup and Worcestershire sauce and simmer for 1 hour, stirring occasionally.
- Adjust spices to taste.
- TO SERVE.
- Pour soup into oven-proof soup bowls leaving enough room in bowl to add 1 tablespoon of beer.
- Rub each piece of toasted French Bread with garlic.
- Place 1 piece of toasted French bread on top of soup.
- Sprinkle top of toast liberally with grated Gruyere cheese and Mozzarella cheese.
- Place bowls of soup on a metal tray or cookie sheet.
- Place under broiler (about 3 inches below elements) and broil until cheese melts and puffs up, about 3 to 4 minutes.
- Serve immediately.
Nutrition Facts : Calories 304.9, Fat 9.9, SaturatedFat 5.2, Cholesterol 25, Sodium 983.3, Carbohydrate 40.9, Fiber 2.5, Sugar 4.1, Protein 12.3
BILL'S FAVORITE MUSHROOM SOUP
How to make Bill's Favorite Mushroom Soup
Provided by @MakeItYours
Categories Cream Soups
Number Of Ingredients 11
Steps:
- Soak dried mushrooms in hot water for 20 minutes.
- In the mean time saute garlic and onions in butter until soft.
- When soft finely chop dried mushroom.
- Save mushroom water.
- Add mushrooms to onion-garlic mix.
- Cook for 5 minutes.
- Add flour and stir until blended.
- Add 1/4 cup of the mushroom water to the cooked vegetables.
- Stir until blended.
- Carefully pour mushroom water into soup leaving solids and about 1/2 of liquid in bowl.
- There are often sand particles in this soaking water.
- Dispose of this left over water.
- Add pepper and beef base.
- Cook at medium heat for about 5 minutes.
- Add cream and heat until warm.
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
FRENCH MUSHROOM AND SCALLION SOUP
This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.
Provided by spatchcock
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a large pot over moderate heat.
- Saute the scallions and garlic until tender but not too brown, about 5 minutes.
- Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
- Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
- Simmer covered for 5 minutes.
- Puree in batches using an electric blender or food processor.
- (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
- Reheat and serve garnished with chopped fresh herbs.
- Serve with a crusty loaf of French bread and a glass of wine.
UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
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