CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
CREAM OF ASPARAGUS SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
CREAM OF SHALLOT SOUP
From thekitchen.com which explains: 'Not only is this soup delicious, but, like most of our favorite soups, it's also ridiculously easy to prepare. The key is being careful with the few steps required. Make sure only to soften the shallots in the butter. You don't want to brown them at all. Browning would completely alter the taste of the soup. And when you add the cream and egg, be very careful to control the heat and prevent the soup from boiling. You want to warm the mixture through and thicken it slightly, not accidentally create a custard base. Your reward for these minor efforts will be more than worth the trouble.' CG says: you will save a significant amount of money if you buy shallots in bulk rather in those overpriced net bags.
Provided by COOKGIRl
Categories Onions
Time 38m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, soften the shallots in the butter. Season with salt.
- Add the chicken broth and bring to a boil. Cover, reduce the heat and simmer gently until the shallots are tender, about 20 minutes.
- Purée in batches in a blender until smooth. Return the soup to the saucepan.
- In a bowl, whisk together the cream and egg yolks. Pour the mixture into the soup in a thin stream, stirring constantly.
- Reheat the soup over low heat, stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning.
- Garnish with fresh chives.
Nutrition Facts : Calories 215.2, Fat 14, SaturatedFat 7.5, Cholesterol 131.5, Sodium 273.3, Carbohydrate 16.1, Sugar 2.6, Protein 7.1
GOLDEN CREAM OF MUSHROOM SOUP WITH CRISPY SHALLOTS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Remove when almost golden brown-they will carry over. Set aside to drain on a paper towel. SOUP: In a Dutch Oven, heat a little bit of olive oil and butter, just enough for a thin coating. Cook the mushrooms for about 3 to 5 minutes, until golden. Set aside. Using the same pot, add a little more olive oil and sauté the sliced shallots until tender. Add the garlic and cook for about 1 minute. Season with a little kosher salt, pepper and dried thyme. Add the flour, stir and cook for about one minute. Return the mushrooms to the cooked shallots, add tomato paste, the sherry or wine (if using) and about 1 cup of the chicken stock. Stir to combine. All the remaining chicken stock and simmer for about 10 minutes. Purée the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler! Purée to your liking, I leave small chunks of mushroom. Add the heavy cream/half-and-half. Serve with a dollop of creme fraîche and the crispy shallots on top.
ROASTED GARLIC AND SHALLOT SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine unpeeled garlic heads and unpeeled shallots in large bowl, pour the olive oil over them and toss to coat. Season generously with salt and pepper and place them in a single layer in a baking dish along with any oil remaining in bowl. Cover with foil and bake 35 minutes. If shallots are soft by then, remove them. Bake them a little longer if necessary. Continue baking the garlic another 30 minutes or so until it is soft. Allow garlic and shallots to cool.
- Meanwhile, melt the butter in a heavy three- to four-quart saucepan. Add onions and cook gently for 15 minutes. Do not allow to brown. Add peeled, unroasted shallots and peeled garlic cloves. Cook over low heat 10 minutes longer. Add potatoes, about 1/2 teaspoon salt or to taste, the chicken stock, cream and thyme. Cover and cook about 40 minutes, until potatoes are very soft.
- Peel roasted shallots. Cut roasted garlic heads in half horizontally and squeeze in a potato ricer or by hand to extract the soft pulp. Add garlic pulp and shallots to saucepan and cook 10 minutes longer.
- Puree the soup in a blender or food processor. Season to taste with salt and pepper and, if desired, adjust the consistency of the soup with some additional stock, cream or milk or water. Reheat before serving.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 25 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 743 milligrams, Sugar 8 grams, TransFat 0 grams
CREAM OF CORN SOUP
Perfect for cold winter nights, this classic staple is a crowd-pleaser.
Provided by chefdavidgeisser
Categories Corn Chowder
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g
SHALLOT SOUP
Make and share this Shallot Soup recipe from Food.com.
Provided by English_Rose
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
- Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
- Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.
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