Chive Mushroom Soup Recipes

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CHIVE MUSHROOM SOUP



Chive Mushroom Soup image

I try to serve this rich, savory soup at least once a month during our cold winters. It's quick to make and has a wonderful fresh mushroom flavor. -Laurie Suhrke, Plymouth, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 cup finely chopped fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1 cup chicken broth
1 cup half-and-half cream
2 tablespoons minced chives

Steps:

  • In a large saucepan, saute mushrooms in butter until tender. Stir in the flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cream and chives. Cook until heated through, about 5 minutes longer.

Nutrition Facts : Calories 407 calories, Fat 35g fat (22g saturated fat), Cholesterol 121mg cholesterol, Sodium 1053mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

POTATO CHIVE SOUP



Potato Chive Soup image

The homespun flavor in every spoonful of this delicate cream soup disguises its easy preparation. Based on a favorite restaurant soup, this version comes in handy when there are extra mashed potatoes from a holiday meal. -Linda Harrington, Hudson, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

1/2 cup butter, cubed
1 medium onion, chopped
1/2 cup minced fresh chives
1 carton (32 ounces) chicken broth
2-1/2 cups mashed potatoes (with added milk and butter)
1 cup heavy whipping cream or half-and-half cream
Oyster crackers, optional

Steps:

  • In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes., In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired.

Nutrition Facts : Calories 293 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 791mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

MAGIC CèPE MUSHROOM SOUP



Magic Cèpe Mushroom Soup image

Just three ingredients make for the most powerfully aromatic porcini mushroom cream soup, a master recipe from cooking legend Patricia Wells.

Provided by Patricia Wells

Categories     HarperCollins     Soup/Stew     Dinner     Mushroom     Chive     Milk/Cream     Quick & Easy

Yield 8 servings

Number Of Ingredients 11

For the Cèpe Mushroom Powder:
2 ounces (30 g) best-quality dried cèpe (porcini) mushrooms (or substitute dried morels)
For the soup:
2 cups (500 ml) heavy cream
2 tablespoons Cèpe Mushroom Powder
1/2 teaspoon fine sea salt
3 cups (750 ml) chicken stock or vegetable stock
Chopped fresh chives, for garnish
Extra-virgin olive oil or chive oil, for garnish
Special Equipment
An electric spice mill; a small jar with a lid; a large jar with a lid; a 3-quart (3 l) heavy-duty saucepan with a lid; 8 warmed, shallow soup bowls.

Steps:

  • For the Cèpe Mushroom Powder:
  • Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. [Makes 1/2 cup (8 tablespoons) powder.]
  • For the soup:
  • If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)
  • At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.
  • Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.
  • Do Ahead
  • The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.
  • Variations:
  • Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cèpes or domestic mushrooms; add truffle matchsticks at serving time.

MUSHROOMS IN CHIVE CREAM



Mushrooms in Chive Cream image

This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe.

Provided by PanNan

Categories     Lentil

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

24 fresh mushrooms, 2 to 2 1/2 inch diameter, cleaned and stems trimmed (about 2 lbs)
3 tablespoons butter
1 cup whipping cream
2 tablespoons snipped fresh chives
1 tablespoonlemon, rind Anjou pear, finely shredded
salt & freshly ground black pepper
1/3 cup crushed crouton (or cracker crumbs)

Steps:

  • In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
  • Remove mushrooms with slotted spoon; set aside and keep warm.
  • Stir the cream, chives, and lemon peel into the skillet.
  • Bring mixture to boiling; reduce heat.
  • Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
  • Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
  • Season with salt and pepper.
  • To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
  • Top with 3 mushrooms and about 1 tbsp of the cream sauce.

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Top Asked Questions

How to make mushroom soup?
Now add the sliced mushrooms and chopped celery. Stir and saute for two minutes on medium flame. Then add 3 cups water and stir. Simmer the soup for 4 to 5 minutes on a low to medium flame without a lid. Add 1 teaspoon gluten free naturally fermented soy sauce or regular soy sauce.
How to cook mushrooms on the stove top?
In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes.
How to cook mushrooms in a crock pot?
In a large saucepan, saute mushrooms in butter until tender. Stir in the flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cream and chives. Cook 5 minutes longer or until heated through.
How do you make the perfect potato and onion soup?
In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes. In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired.

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