CREAM OF MUSHROOM SOUP I
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
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
QUICK CREAM OF MUSHROOM SOUP
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM OF MUSHROOM SOUP II
Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Thinly slice the mushroom caps, discarding the stalks.
- Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
- Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
- Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 15.9 g, Cholesterol 70.1 mg, Fat 24.1 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 14.6 g, Sodium 574.3 mg, Sugar 5.4 g
CREAM OF MUSHROOM SOUP
This came from blitzing the remainders of a mushroom, leek, potato and blue cheese vegetable dish. I cooked it in a slow cooker but I'm sure it could be sucessfully adapted to be cooked on the hob. This makes a rather thick soup, add more stock after liquidising if you want it thinner. The following day - This was a great creamy consistency for soup as soon as it was cooked, however I've just cooled it overnight and reheated it and I have to say that the consistency is too thick for soup (however would make a great mushroom and blue cheese sauce for steak) so if you intend to chill it in my opinion you will need to reduce it with some more chicken stock.
Provided by Lou van
Categories Low Protein
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan.
- Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
- Par boil the potatoes for approximately 7 minutes.
- Put the potatoes, leeks and mushrooms into the slow cooker.
- Add the stock and cook on low for approx 7 hours.
- Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
- Liquidise in a blender and check seasoning before serving.
Nutrition Facts : Calories 255.8, Fat 11.9, SaturatedFat 6.1, Cholesterol 31.4, Sodium 306.5, Carbohydrate 29.6, Fiber 3.6, Sugar 4.7, Protein 9.6
CREAM-OF-MUSHROOM SOUP
This is a delicious soup recipe. Don't worry if your mushrooms are not "brand new fresh" - all the better. Mushrooms that have browned slightly add color and taste to the soup. I make this in the morning and stop at step 5 until closer to dinner time. The recipe is from Friday Saturday Sunday Restaurant in Philadelphia.
Provided by CookingONTheSide
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop the mushrooms into a fine dice.
- Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.
- Sprinkle with flour over the mushroom mixture.
- Stir while cooking for a few minutes, then add the chicken stock and mix well.
- Allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes).
- Refrigerate until just before dinner.
- Before serving, heat mixture while adding the heavy cream.
- Add cognac and salt and white pepper to taste.
Nutrition Facts : Calories 698.9, Fat 68.6, SaturatedFat 42, Cholesterol 242.5, Sodium 347.3, Carbohydrate 14.6, Fiber 0.8, Sugar 4, Protein 10
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
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
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
CREAM OF MUSHROOM SOUP III
This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.
Provided by Sadie
Categories Cream of Mushroom Soup
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.6 g, Cholesterol 59.7 mg, Fat 17.4 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.5 g, Sodium 954.7 mg, Sugar 1.9 g
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