Cold Mushroom Soup Recipes

CHILLED MARINATED MUSHROOM SOUP

Steps:

• Place the mushrooms, onion, garlic, bay leaf, white wine, water, salt and pepper into a saucepan.
• Bring to a boil and lower heat, cover and simmer 15 minutes.
• Remove from heat.
• Let stand, uncovered, about 10 minutes.
• Remove bay leaf.
• Add all other ingredients, except lemon slices.
• Mix well and chill in the refrigerator until very cold.
• Garnish with lemon slices and fresh thyme sprigs if you like.

MUSHROOM SOUP

Steps:

• Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
• Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
• Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

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.

CHIVE MUSHROOM SOUP

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.

CREAM OF MUSHROOM SOUP RECIPE BY TASTY

Steps:

• In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
• Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
• Add the flour and stir to coat the mushrooms, until combined.
• Add the white wine, stir, and cook until combined, about 1 minute.
• Add the vegetable stock, stir, and simmer for 15 minutes.
• Add the heavy cream and stir to combine.
• Blend soup to your desired consistency with an immersion blender or standing blender.
• Serve hot, garnished with parsley.
• Enjoy!

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
• Blend in 2 T. flour and stir.
• Add in the chicken broth and heat until slightly thickened while stirring frequently.
• Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
• Serve and enjoy!

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.

BEST EVER MUSHROOM SOUP

Steps:

• dice onion small.
• clean and halve mushrooms.
• fry onion in the butter and oil for 2 minutes.
• add mushrooms for a further 4 minutes.
• sprinkle flour into pan and stir well to remove lumps.
• add half of the stock.
• stir and scrape cooked flour off bottom until thickening.
• add half the milk stirring all the time.
• continue to add stock and milk in turn until all added.
• adjust seasoning and add plenty of pepper.
• simmer very gently for 20 minutes.