Cream Of Mushroom Soup Recipe 45

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.

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached. Serve immediately.

CREAM OF MUSHROOM SOUP I

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.

SIMPLE CREAM OF MUSHROOM SOUP

Steps:

• Gather the ingredients.
• In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes.
• Melt butter in another saucepan and blend in flour. Gradually add milk; cook, stirring constantly until thickened.
• Add sauce to mushroom mixture and season to taste with salt and pepper.
• If desired, blend some or all of the soup.

CREAM OF MUSHROOM SOUP

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.

CREAM OF MUSHROOM SOUP

Steps:

• Pull the caps away from the mushroom stalks.
• Finely slice the caps and chop the stalks, keeping the 2 piles separate.
• Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
• Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
• Stir in flour and cook for 1 minute.
• Gradually add the stock and milk to make a smooth, thin sauce.
• Add the basil, and season with salt and pepper.
• Bring to the boil and then simmer, partly covered, for 15 minutes.
• Allow to cool slightly and then pour into a food processor or blender and process until smooth.
• Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
• Pour soup into a large clean saucepan and stir in sliced mushrooms.
• Heat until very hot but not boiling and add salt and pepper to taste.
• Add the cream.
• Serve at once garnished with the basil leaves.