Country Mushroom Soup Recipes

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FRENCH MUSHROOM SOUP



French Mushroom Soup image

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

1/2 cup minced onion
1/2 cup unsalted butter, divided
6 tablespoons all-purpose flour
12 cups homemade chicken stock or low-sodium canned chicken broth
2 sprigs flat-leaf parsley leaves, plus more for garnish
1 small dried bay leaf
Pinch of dried thyme
3 pounds mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced
Coarse salt
Juice of 1/2 lemon
4 large egg yolks
1 cup heavy cream

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.

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

COUNTRY MUSHROOM SOUP



Country Mushroom Soup image

Make and share this Country Mushroom Soup recipe from Food.com.

Provided by carolinafan

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 -2 bay leaf
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tablespoons cooking oil
1 lb sliced fresh mushrooms
2/3 cup half-and-half cream or 2/3 cup milk

Steps:

  • In a 2-quart saucepan, melt butter; stir in flour until smooth.
  • Gradually stir in broth until smooth.
  • Add salt, pepper and bay leaves.
  • Simmer, uncovered, for 15 minutes, stirring occasionally.
  • Meanwhile, in another saucepan, saute the celery and onion in oil until tender.
  • Add mushrooms, cook and stir until tender.
  • Add to broth mixture; bring to a boil.
  • Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
  • Add cream, heat through.
  • Discard bay leaves.

Nutrition Facts : Calories 324, Fat 27.5, SaturatedFat 11.8, Cholesterol 45.4, Sodium 790.2, Carbohydrate 13.5, Fiber 1.8, Sugar 3.1, Protein 8.3

COUNTRY MUSHROOM SOUP



Country Mushroom Soup image

The big fresh-mushroom flavor of this soup sets it apart from other recipes I've tried. After preparing this family favorite for guests, I frequently get recipe requests. -Elsie Cathrea, Elmira, Ontario

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tablespoons vegetable oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
2/3 cup half-and-half cream or milk

Steps:

  • In a 2-qt. saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. , Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves.

Nutrition Facts : Calories 305 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 916mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

CHESTER COUNTY MUSHROOM SOUP



Chester County Mushroom Soup image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil
2 pounds washed button mushrooms
1/2 pound washed shiitake mushrooms
1/2 pound washed oyster mushrooms
1 tablespoon fresh chopped tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1-pint heavy cream
2 tablespoons flour

Steps:

  • Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
  • Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

Provided by Merle O'Neal

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

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!

Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams

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