Cream Of Mushroom Soup Raw Food Recipes

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QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

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

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

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.

HOMEMADE CREAM OF MUSHROOM SOUP



Homemade Cream of Mushroom Soup image

Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can't compare! -Michael Williams, Moreno Valley, California

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

1/2 pound fresh shiitake mushrooms
1/2 pound baby portobello mushrooms
1 medium onion, chopped
1 medium carrot, chopped
1 tablespoon olive oil
1 tablespoon plus 1/2 cup butter, divided
5 cups water
1 fresh thyme sprig
1-1/4 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
2 cups chopped leeks (white portion only)
1/4 cup all-purpose flour
1 cup white wine or chicken broth
1 teaspoon minced fresh thyme
1 cup heavy whipping cream
1 cup half-and-half cream
1/2 cup minced fresh parsley

Steps:

  • Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms., In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth., In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender., Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).

Nutrition Facts : Calories 349 calories, Fat 29g fat (17g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

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

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 4 to 6 first course servings (

Number Of Ingredients 15

1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
  • Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
  • Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
  • Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

CREAM OF MUSHROOM SOUP (RAW FOOD)



Cream of Mushroom Soup (Raw Food) image

I'm not at all fond of cooked mushrooms, so shy away from any kind of mushroom soups, but this one is different, since it doesn't cook them! The recipe was found on the GoneRaw website, but it has been tweaked slightly.

Provided by Sydney Mike

Categories     Vegan

Time 6m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup sunflower seeds (or more, if needed for desired consistency)
4 cups water
4 tablespoons nutritional yeast (optional)
1 teaspoon garlic, minced
1/2 teaspoon lemon pepper
1/2 cup white button mushrooms, chopped fine

Steps:

  • In a blender or food processor, blend sunflower seeds with water until a nice creamy smooth mixture is created.
  • Add yeast (if using), garlic & lemon salt.
  • Blend for until slightly warm, perhaps 3-4 minutes.
  • Add mushrooms & pluse just once or twice, to spread them around.

Nutrition Facts : Calories 416.3, Fat 35.8, SaturatedFat 3.8, Sodium 12.8, Carbohydrate 14.5, Fiber 7.8, Sugar 2.2, Protein 17

'CREAM' OF MUSHROOM SOUP



'Cream' of Mushroom soup image

If you are not a raw food vegan then try this recipe with an open mind. Raw foodists try not to cook anything if they can avoid it. I haven't tried this recipe but posted it because it looked interesting.

Provided by Missy Wombat

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

3 cups walnuts
6 cloves garlic
6 cups water
1/2 cup nama shoyu (Unpasteurized fermented soybean sauce)
1/4 cup rosemary
1 1/2 cups ground flax seeds
1 cup mushroom, soaked in nama shoyu for 1 hour and chopped
1 1/2 cups sliced mushrooms, soaked in nama shoyu,for 1 hour and drained

Steps:

  • Place walnuts, garlic water, Nama shoyu, and rosemary in blender and blend until creamy.
  • Add ground flax seed and blend well.
  • Pour into a serving dish and add mushrooms.

Nutrition Facts : Calories 472.9, Fat 42, SaturatedFat 3.9, Sodium 914, Carbohydrate 18, Fiber 12.1, Sugar 2.3, Protein 14.3

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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