Creamy Cremini Mushroom Soup Recipes

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CREAMY CREMINI MUSHROOM SOUP RECIPE - (4.5/5)



Creamy Cremini Mushroom Soup Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 20

1 1/2 teaspoons
extra-virgin olive oil
1 large
onion, chopped
1 1/2 teaspoons
chopped fresh thyme, or 1/2 teaspoon dried
1 pound
cremini mushrooms, sliced
1/2 cup
all-purpose flour
3 1/2 cups
homemade chicken broth, or 2 14-ounce cans reduced-sodium chicken broth
1 cup
reduced-fat sour cream
1 cup
low-fat milk
salt, to taste
freshly ground pepper, to taste
lemon juice, to taste
dry sherry, to taste, optional

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 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.

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

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

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

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

CREAMY CREMINI MUSHROOM SOUP



Creamy Cremini Mushroom Soup image

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

1 1/2 teaspoons extra-virgin olive oil
1 large onion, chopped
1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
1 lb cremini mushroom, sliced
1/2 cup all-purpose flour
2 (14 ounce) cans low sodium chicken broth
1 cup reduced-fat sour cream
1 cup low-fat milk
1/4 teaspoon salt (or to taste)
fresh ground black pepper
lemon juice, to taste
dry sherry, to taste

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

CREMINI MUSHROOM AND RICE SOUP



Cremini Mushroom and Rice Soup image

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

¼ ounce dried porcini mushrooms
6 cups low-sodium chicken broth
½ cup long-grain rice
2 tablespoons soy sauce
2 teaspoons chopped fresh thyme
2 bay leaves
½ teaspoon salt, divided, plus more to taste
2 tablespoons unsalted butter
1 pound cremini mushrooms, quartered
1 medium onion, minced
ground black pepper to taste
2 medium carrots, chopped

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

CREAMY CRIMINI MUSHROOM AND MISO SOUP



Creamy Crimini Mushroom and Miso Soup image

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

2 tablespoons coconut oil
4 1/2 cups cremini mushrooms, sliced (about 3/4 of a pound)
3 garlic cloves, chopped, plus 1 whole clove
4 cups vegetable broth
2 tablespoons yellow miso
kelp, flakes
truffle oil (optional)

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

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