Cream Of Mushroom Soup Recipes

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HOMEMADE CREAM OF MUSHROOM SOUP



Homemade Cream of Mushroom Soup image

Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.

Provided by SweetsLady

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Cut the mushrooms into slices.
  • Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  • Blend in 2 T. flour and stir.
  • Add in the chicken broth and heat until slightly thickened while stirring frequently.
  • Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
  • Serve and enjoy!

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

4 tablespoons salted butter
1 1/2 pounds mushrooms, sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 stalks celery, thinly sliced
2 sprigs fresh thyme, leaves picked
1 medium onion, diced
2 tablespoons all-purpose flour
3/4 cup sherry
4 cups vegetable stock
1/2 cup heavy cream
2 teaspoons balsamic vinegar
Roughly torn fresh parsley, for serving
Crusty bread, for serving

Steps:

  • Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
  • In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
  • Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
  • Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
  • Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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 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

FRESH CREAM OF MUSHROOM SOUP



Fresh Cream of Mushroom Soup image

This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.

Provided by PanNan

Categories     Vegetable

Time 20m

Yield 2 quarts

Number Of Ingredients 5

8 ounces fresh mushrooms, cleaned and chopped
6 tablespoons butter
2/3 cup flour
2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
1 cup half-and-half cream or 1 cup milk

Steps:

  • Lighly saute mushrooms in butter.
  • Add flour and stir constantly for about 5 minutes.
  • Slowly add stock, stirring until all is incorporated.
  • Simmer about 10 minutes.
  • Add cream, stir and serve.

JULIA'S CREAM OF MUSHROOM SOUP



Julia's Cream of Mushroom Soup image

I don't think you can beat this recipe for simple, delicious mushroom soup. My hubby would eat this every day if I fixed it for him. It's so good! Please try it, and throw out the canned variety! Don't let the lengthy list and directions stop you. Julia Child was very meticulous and it all goes easily and pretty quickly.

Provided by Yia Yia

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup onion, minced
3 tablespoons butter
3 tablespoons flour
6 cups boiling white stock (I use canned) or 6 cups chicken broth, seasoned with 1/2 bay leaf and 1/8 t thyme (I use canned)
salt and pepper
1 lb fresh mushrooms, seperate the stems from the caps & chop the stems. Save the caps for later
2 tablespoons butter
the thinly sliced mushroom cap
1/4 teaspoon salt
1 teaspoon lemon juice
2 egg yolks
1/2-3/4 cup whipping cream (I've used heavy cream, 1/2 and 1/2, it's all good)
1 -3 tablespoon softened butter

Steps:

  • Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
  • Add the flour and stir over moderate heat for about 3 minute without browning.
  • Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
  • Simmer partially covered for 20 minutes, skimming occasionally.
  • Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
  • In another saucepan, melt the 2 T butter.
  • Add the sliced mushroom caps, salt and lemon juice.
  • Cook slowly for about 5 minutes.
  • Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
  • Simmer for 10 minutes.
  • *If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
  • Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
  • Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
  • Correct seasoning.
  • Off heat, stir in the remaining butter by spoonfuls, if desired.

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.

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

I love to experiment with recipes. I developed this recipe after years of trying many different combinations of ingredients.-Jim Cosgrove, Burlington, Ontario

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16-18 servings (4-3/4 quarts).

Number Of Ingredients 12

2 garlic cloves, minced
1 cup butter, divided
2 medium onions, diced
3 celery ribs, diced
1 small green pepper, diced
2-1/2 pounds fresh mushrooms, sliced
6 cups chicken broth
1 cup all-purpose flour
9 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

  • In a large kettle, saute garlic in 2 tablespoons butter. Add onions, celery and green pepper; saute until tender. Add mushrooms; saute for 5 minutes. Stir in broth and simmer for 20 minutes. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Cook and stir over low heat until mixture comes to a boil; boil for 2 minutes. Add to mushroom mixture; stir in seasonings.

Nutrition Facts :

CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

CREAM OF MUSHROOM SOUP II



Cream of Mushroom Soup II image

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

1 pound fresh mushrooms
¼ cup salted butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives

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



Cream of Mushroom Soup image

Traditional cream of mushroom soup - dinner ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 lb fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whipping (heavy) cream
1 can (14 oz) chicken broth
1 tablespoon dry sherry, if desired
Freshly ground pepper

Steps:

  • Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms.
  • In 3-quart saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
  • Gradually stir in whipping cream and broth; heat until hot. Stir in sherry. Sprinkle with pepper.

Nutrition Facts : Calories 350, Carbohydrate 11 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1 g

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

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1 1/2 pounds chopped cremini mushrooms
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 211 g, Fat 12 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g

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SIMPLE CREAM OF MUSHROOM SOUP RECIPE - THE SPRUCE EATS
2021-10-31 Heat it gently in a saucepan and add more liquid as needed. Ingredients 8 ounces mushrooms, thinly sliced 2 cups boiling water 3 chicken bouillon cubes 2 tablespoons finely chopped onion 2 ounces ( 1/4 cup) unsalted butter 4 tablespoons all-purpose flour 3 cups whole milk Kosher salt, to taste Freshly ground black pepper, to taste
From thespruceeats.com
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HOW TO COOK CAMPBELL’S CREAM OF MUSHROOM SOUP – GALAXY TRAINING
2022-03-11 Campbell’s Cream Of Mushroom Soup Recipes With Chicken … Oct 31, 2021 · Place chicken in a 9 x 13-inch baking dish. Stir together condensed soup, onion soup and dip mix seasoning, sour cream and lemon juice. Spread the sauce over the chicken and garnish with paprika, if desired. Bake, uncovered, in a 350° F … Click to visit. Quick Answer: How To Cook …
From galaxy-training.com
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22 SURPRISING RECIPES MADE WITH CREAM OF MUSHROOM SOUP
Marinated Beef Stroganoff. This little dish of comfort food is made with stewing beef, mushrooms, onions, red wine, garlic, cream of mushroom soup, sour cream, and egg noodles. Get The Recipe For Marinated Beef Stroganoff.
From cdkitchen.com
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BEST CREAM OF MUSHROOM SOUP RECIPE - HOW TO MAKE CREAM OF …
2017-09-26 Directions. In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 …
From delish.com
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CREAM OF MUSHROOM SOUP - CAFE DELITES
2018-12-15 Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
From cafedelites.com
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CREAM OF MUSHROOM SOUP GRAVY - LOVE FOOD NOT COOKING
2022-03-07 Step 1. Pour the can of soup into the pan and warm over a low heat. The soup will be thick to start with, but you will see that it thins a lot as it starts to warm up. Step 2. Crumble the stock cube into the soup. Bring the soup to a simmer, stirring to dissolve the stock powder. Step 3.
From lovefoodnotcooking.com
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CREAMY MUSHROOM SOUP | VEGETABLES RECIPES - JAMIE OLIVER
Spoon out 4 tablespoons of mushrooms, and keep for later. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.
From jamieoliver.com
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CREAM OF MUSHROOM SOUP RECIPE - LOVE AND LEMONS
2022-02-17 Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more. Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the …
From loveandlemons.com
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MUSHROOM SOUP RECIPES - COOK WITH CAMPBELLS CANADA
Mushroom Soup Recipes; RECIPE. SAVE Chicken & Mushroom Pasta to my recipe box Chicken & Mushroom Pasta User rating 5 out of 5. PREP TIME: 7 MIN. COOK TIME: 20 MIN. SERVES: 4. RECIPE . SAVE 20-Minute Sausage Rigatoni to my recipe box 20-Minute Sausage Rigatoni User rating 5 out of 5. PREP TIME: 5 MIN. COOK TIME: 12 MIN. SERVES: 4. …
From cookwithcampbells.ca
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FUNERAL POTATOES WITH CREAM OF MUSHROOM SOUP - THERESCIPES.INFO
No Cream of Soup Potato Casserole (aka Funeral Potatoes) tip www.realmomkitchen.com. 1/2 cup light sour cream Topping: 2 cups of lightly crushed cornflakes 2 tablespoons butter, melted Instructions In a large pot over medium heat, add the butter and onion. Cook until the onion is softened and translucent, about 5-6 minutes.Add the flour. Cook, stirring constantly, for about …
From therecipes.info
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CREAMY ROASTED MUSHROOM SOUP - DAMN DELICIOUS
2018-12-21 Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
From damndelicious.net
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CREAM OF MUSHROOM CHICKEN - IZZYCOOKING
2022-05-11 Pound the chicken into 1/2-inch thick fillets with a tenderizer for faster cooking. In a large skillet, melt the butter. Add the chicken and brown for 2 minutes on each side. Remove from the skillet and tent loosely with foil. Add the mushrooms and …
From izzycooking.com
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CREAMY MUSHROOM SOUP - THE PIONEER WOMAN
2018-01-08 When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside. In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and ...
From thepioneerwoman.com
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CREAM OF MUSHROOM SOUP RECIPES | ALLRECIPES
Hearty, homemade morel mushroom soup is delicious and easy to make on the stovetop with fresh morels, onion, garlic, and herbs simmered in moscato wine, broth, milk, and cream. By Elizabeth Brockman. Creamed Broccoli and Mushroom Soup. Creamed Broccoli and Mushroom Soup. Rating: 3.5 stars.
From allrecipes.com
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Top Asked Questions

What is the best way to make mushroom soup?
PER SERVING % DAILY VALUE Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 T. flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup.
What are the ingredients in cream of mushroom soup?
Quick Cream of Mushroom Soup 1 Ingredients 2 Directions. 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. 3 Nutrition Facts
How do you thicken cream of mushroom soup with flour?
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. How do you thicken cream of mushroom soup?
What does cream of mushroom soup taste like?
Incredibly creamy and so very flavorful, cream of mushroom soup is flavored with butter, garlic and thyme. Serve a cup as an appetizer or a bowl as a main course.

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