CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS
Surprise Christmas dinner guests with puff pastry "packages" that blanket bowls of Creamy Garlic & Mushroom Soup. Our Test Kitchen also stirred in a bit of sherry to heighten the soup's wonderful flavor.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 574 calories, Fat 38g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 6g fiber), Protein 12g protein.
CREAM OF MUSHROOM SOUP WITH PUFF PASTRY
A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich.
Provided by Karen From Colorado
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Line two baking sheets with parchment paper.
- Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
- Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
- Place the rounds on the prepared pans.
- Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
- Bake until golden brown and puffed, about 15 minutes.
- Remove to a wire rack and allow to cool.
- Bring the stock to a rapid simmer in a large saucepan.
- Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
- Add the shallots and saute until translucent, 2 to 3 minutes.
- Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
- Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
- Remove from heat and whisk in the simmering stock.
- Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
- Puree the soup in a blender or food processor in batches until smooth.
- Return soup to the pot and place over low heat; bring to a simmer.
- Stir in the Marsala or brandy and simmer an additional 3 minutes.
- Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
- Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
Nutrition Facts : Calories 638.5, Fat 46.5, SaturatedFat 16.7, Cholesterol 76.6, Sodium 593, Carbohydrate 41.1, Fiber 1, Sugar 4.4, Protein 12.8
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 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
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 PORTOBELLO SOUP WITH PUFF PASTRY TOPS
Make and share this Cream of Portobello Soup With Puff Pastry Tops recipe from Food.com.
Provided by startnover
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter and thinly slice the mushrooms.
- Heat butter in a saute pan over medium high heat and add mushrooms and onions, season with salt and pepper and cook stirring occasionally till softened and the mushroom liquid has evaporated.
- Add broth and cream and simmer 15 minutes.
- In a blender puree half of the mixture, it is hot so be careful when blending.
- Stir puree and sherry or juice into the soup remaining in the pan.
- Heat soup till hot, season with salt and pepper and set aside to cool.
- Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each.
- Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls.
- Brush the inner edges of the pastry with the egg and invert the pastry (egg side down) over the soup bowls and press the edges onto the sides to seal.
- Brush the tops with more egg.
- Refrigerate 1 hour or up to 1 day in advance.
- When ready to serve preheat oven to 400°F.
- Put the soup bowls on a baking sheet and bake till golden brown and puffed about 30 minutes.
- Serve.
- Prep time does not include refridgeration time.
Nutrition Facts : Calories 1069.2, Fat 77.3, SaturatedFat 30, Cholesterol 143.3, Sodium 975.5, Carbohydrate 70.5, Fiber 5.1, Sugar 8.5, Protein 19.8
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