Creamy Forest Mushroom Soup Recipes

CREAMY FOREST MUSHROOM SOUP

Steps:

• Chop oyster mushrooms and finely chop onion. Mince garlic. In a 4- to 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté mushrooms, onion, and garlic with porcini powder and brown sugar, stirring, until liquid mushrooms give off is completely evaporated and mushrooms begin to brown.
• Add Madeira and boil, stirring occasionally, until liquid is evaporated. Stir in mushroom stock, vinegar, and thyme and bring to a boil. Stir in cream and salt and pepper to taste and simmer, uncovered, 15 minutes.
• In a blender purée soup in batches until smooth (use caution when blending hot liquids), transferring to a saucepan, and reheat over moderately low heat until hot.
• Serve soup garnished with chives.

CREAMY MUSHROOM SOUP

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.

DR. FUHRMAN BLACK FOREST CREAM OF MUSHROOM SOUP, ORIGINAL RECIPE RECIPE - (4.7/5)

Steps:

• If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.

QUICK CREAM OF MUSHROOM SOUP

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.