Chunky Mushroom Soup Recipes

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CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

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

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

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

CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

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

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

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

CHUNKY MUSHROOM SOUP



Chunky Mushroom Soup image

This soup can taste different every time you make it depending on your choice of mushrooms. For sure, you will enjoy it.

Provided by Sageca

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
4 cups fresh mushrooms, coarsely chopped
5 cups chicken stock
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch, in
1 tablespoon water
1/4 cup sherry wine
1/2 cup cream

Steps:

  • In a medium saucepan, ,melt butter; add oil.
  • Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
  • Stir in mushrooms,sauté a few minutes.
  • Add chicken both, bay leaf, thyme, salt and pepper.
  • Bring to aboil.
  • Reduce heat and simmer for 30 minutes.
  • Discard bay leaf.
  • Stir in cornstarch mixture.
  • Using a hand blender process mixture; don't over purée leaving in some chunks.
  • At this point you can refrigerate the soup and finish it off the next day.
  • Just before serving, reheat soup until very hot.
  • Stir in sherry and cream; simmer for 2 minutes.

Nutrition Facts : Calories 405.6, Fat 25.7, SaturatedFat 11.4, Cholesterol 57.4, Sodium 654.7, Carbohydrate 21.1, Fiber 1.7, Sugar 8.7, Protein 11.1

CHUNKY MUSHROOM SOUP (SLOW COOKER)



Chunky Mushroom Soup (Slow Cooker) image

This is the perfect soup to warm your insides. I love the smell in the house when this soup is cooking.

Provided by queenbeatrice

Time 6h20m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
4 cups oyster mushrooms, sliced
3 cups button mushrooms, sliced
1/2 teaspoon thyme
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
5 cups chicken broth
1 potato, peeled and sliced thin
2 tablespoons red wine

Steps:

  • In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
  • Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
  • Scrape into slow cooker.
  • Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
  • Scrape into slow cooker along with remaining broth and potato. Stir to combine.
  • Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
  • Stir in cooking wine.

CHUNKY MUSHROOM SOUP WITH CHINESE SAUSAGE



Chunky Mushroom Soup With Chinese Sausage image

Yeah, I learn to improvise by substitute bacon with Lup Cheong (Chinese sausage). So, imagine the taste of creamy mushroom soup and chunks of onion combine with smoky Lup Cheong...Man, what are you waiting for?

Provided by ongwienkai1980

Categories     Vegetable

Time 1h

Yield 5 serving(s)

Number Of Ingredients 8

250 g chopped mushrooms
250 g grated onions
1000 ml whole milk
200 ml cooking cream (20% fat)
50 g unsalted butter
40 g sliced Chinese sausage
1 teaspoon rock salt
1 pinch black pepper

Steps:

  • Soak dry mushroom over night in fridge.
  • Pound and grind mushroom in a stone pounder by batch until sticky.
  • Do the same with onion into puree.
  • Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up.
  • Add butter. Continue stirring until it sizzles.
  • Put in mushroom.
  • In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it).
  • Bit by bit, pour in milk while stirring. Add more milk when bubble.
  • Pour all cooking cream into the soup. Keep stirring and bring it to broil.
  • Add salt and pepper to taste.
  • Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.

Nutrition Facts : Calories 339.1, Fat 27.2, SaturatedFat 16.7, Cholesterol 86.3, Sodium 102.8, Carbohydrate 16.8, Fiber 1.4, Sugar 12.7, Protein 8.8

CHUNKY MUSHROOM SOUP



Chunky Mushroom Soup image

This is my absolute favorite mushroom soup! I came up with this recipe after reading a similar recipe in a magazine....I added more stuff...especially mushrooms! there's NO pureeing, so it's really chunky. You can use virtually any combo of mushrooms, but the button and baby bellas have been my favorite so far. Prep time includes chopping all ingredients plus cooking and stirring.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup chopped sweet onion
3 garlic cloves, minced
2/3 cup shredded carrot
1 1/2 lbs fresh button mushrooms, sliced
1 lb fesh baby portabella mushrooms, chopped (or shitakes)
5 cups beef broth or 5 cups vegetable broth
1 cup light cream
2 cups evaporated 2% milk
1/2 cup shredded fresh parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
1 tablespoon parsley (plus extra for garnish, if desired)

Steps:

  • In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
  • Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
  • Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
  • Serve and garnish soup with extra parsley flakes; if desired.
  • For vegetarian use vegetable broth.

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Top Asked Questions

What is the best way to make mushroom soup?
Try this rustic, chunky soup full of earthy mushroom flavours and a few extra vegetables for good measure. Read more about sharing. Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Increase the heat and add the mushrooms to the pan, stir until well combined.
What do you serve with mushroom soup?
Serve with a dollop of soured cream and crusty bread on the side 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
How to cook mushrooms on the stove?
Method Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften. Increase the heat and add the mushrooms to the pan, stir until well combined. Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes.
What makes a soup chunky?
Our pick of chunky soup recipes are so easy to make and use seasonal ingredients, packed with vegetables as well as beans, pasta or noodles to give that lovely chunky texture. There’s no faffing with a blender or food processor and the results are that much more satisfying.

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