Best Cream Of Wild Mushroom Soup Recipes

WILD MUSHROOM SOUP

Steps:

• Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
• Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
• Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.

CHEF JOHN'S CREAMY MUSHROOM SOUP

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.

CREAMY MUSHROOM SOUP

Steps:

• Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
• Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
• Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

QUICK CREAM OF MUSHROOM SOUP

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.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Pour vegetable broth into a large pot; bring to a simmer over medium heat.
• Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
• Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
• Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
• Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

CREAM OF WILD MUSHROOM SOUP

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 there 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.

WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)

Steps:

• Grind dried porcini in a blender until powderly.
• Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
• Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
• Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
• Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
• Add remaining broth in a stream, whisking until liquid is smooth.
• Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.