Cream Of Mushroom Soup With Madeira Recipes

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.

MUSHROOM SOUP

Steps:

• Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
• Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
• Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; sauté 5 minutes. Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
• Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350°F. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter.
• Bring sauce to simmer. Spoon sauce over beans. Sprinkle with fried leeks.

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.

CREAM OF MUSHROOM SOUP WITH MADEIRA

Steps:

• Preheat oven to 300 degrees F.
• Wipe mushrooms clean with a damp cloth and slice thin.
• Spread them out in a shallow ovenproof dish in a double layer.
• Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
• Bake for about an hour or until they are completely cooked and the juice is dark and thick.
• Set aside a few mushrooms for garnish if you desire.
• Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
• In a heavy saucepan, heat the broth mixture for about 5 minutes.
• Add the cream and cook for 5 more minutes but don't let it boil.
• Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
• Garnish with chives and reserved mushrooms.

CREAM OF MUSHROOM SOUP

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 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!

CREAM OF MUSHROOM, MADEIRA SOUP WITH MELTING CAMEMBERT CROUTES

Steps:

• Pour 250 ml (just under 1/2 pt) of boiling water over the dried mushrooms.
• and leave for 20-30 mins to soak.
• Meanwhile, melt the butter in a saucepan and add the shallots. Cook gently for 3-4 mins until softened then add the garlic and continue to cook for a.few more minutes.
• Strain the dried mushrooms reserving the liquid and chop them finely then add them to the saucepan along with the fresh mushrooms.
• Cook for 5-7 mins until the mushrooms are cooked through.
• Now add the.Madeira and bring to the boil; let it bubble away until reduced by about.half. Then add the thyme, stock and the strained mushroom liquid.
• Bring to the boil reduce the heat and simmer very gently for 20 minutes.
• Remove from the heat and leave to cool for about 5 mins than transfer to a.
• blender and whiz until smooth (alternatively, use a hand blender.
• And blitz in the pan).
• Return the soup to the saucepan and heat gently.
• Taste and season with salt and freshly ground pepper then stir in the cream.
• If the soup is too thick,thin it down with a little milk.Cook over a gentle heat for 5-10 minutes.
• prepare the croutes. Preheat the grill to medium and arrange the Camembert on the slices of bread on a baking sheet. Put under the grill for 3-4 mins until the cheese is bubbling and golden.
• Serve the soup in bowls with a couple of cheesy croutes each and sprinkle.
• over the thyme leaves and freshly ground pepper.