CREAMY CREMINI MUSHROOM SOUP RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 20
Steps:
- 1.Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes. 2.Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes. 3.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
CREAM-LESS MUSHROOM SOUP
Provided by Geoffrey Zakarian
Categories appetizer
Time 45m
Yield 4 servings (1 quart)
Number Of Ingredients 20
Steps:
- In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
- Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
- In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.
CREAMY CREMINI MUSHROOM SOUP
Make and share this Creamy Cremini Mushroom Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven or soup pot over low heat.
- Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
- Add in thyme and cook for 1 minute.
- Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
- Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
- Gradually whisk in broth, scraping up any flour that clings to the pan.
- Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
- Combine sour cream and milk; whisk into the mushrooms.
- Season with salt and pepper; gently heat until the soup is hot but not boiling.
- Just before serving, stir in lemon juice and sherry (if using).
Nutrition Facts : Calories 167.9, Fat 7.3, SaturatedFat 3.7, Cholesterol 17.8, Sodium 176.6, Carbohydrate 19, Fiber 1.1, Sugar 4.8, Protein 8.4
CREAMY CRIMINI MUSHROOM AND MISO SOUP
Make and share this Creamy Crimini Mushroom and Miso Soup recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture.
- Add garlic and sauté another 30 seconds.
- Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.
- While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sautéing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp.
- Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot.
- Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms.
- Note:.
- You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.
Nutrition Facts : Calories 99.9, Fat 7.4, SaturatedFat 6, Sodium 313.8, Carbohydrate 7.1, Fiber 1.1, Sugar 2.2, Protein 3.5
CREMINI MUSHROOM AND RICE SOUP
A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near and far!
Provided by Katie Marr
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
- Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
- Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
- Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 15.3 g, Cholesterol 10.7 mg, Fat 3.3 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 489.7 mg, Sugar 2 g
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- Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
- Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
- Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
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- Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
- Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
- Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
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