CREAMY MUSHROOM & THYME SOUP
I used one of Jamie Olivers recipes and adapted it to what I picked up from the markets. The original recipe is from Gourmet Traveller June 2008. This soup will satisfy even the most devoted carnivore. Perfect for the cooler months of the year. *This will pair nicely with a chilled Spanish sherry, try a amontillado, which is a dry style and has a nutty flavour which will complement the earthy tones of this soup. *Another tip is if you are using dried shitake mushrooms, use that lovely soaking liquid as part of you stock. *For a Vegan version, discard the cream and replace with 1/2 cup rice or soy milk and simmer to desired consistancy.
Provided by Sommelier to boot
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrooms thinly.
- Heat a large soup saucepan over medium heat and splash in the olive oil. Add onion, cavolo nero, thyme & mushrooms. Place the lid on top and sweat gently for about 8 minutes, until softened.
- Spoon 3-4 tablespoons of the mushroom mixture out and reserve to one side for ganish.
- Pour stock into the pan & bring to the boil. Turn heat down & simmer for 15 minutes.
- Season with S&P.
- Whizz with a hand blender until smooth.
- Pour in cream & sherry & bring back to just below boiling point, then turn off heat.
- Serve and then garnish with leftover mushroom mixture.
Nutrition Facts : Calories 112, Fat 7.1, SaturatedFat 4.4, Cholesterol 26.2, Sodium 10.3, Carbohydrate 5.1, Fiber 0.4, Sugar 1.5, Protein 0.8
CREAMY MUSHROOM-THYME SOUP
I pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! -Kristy Arnett, Stevenson, Washington
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer., Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend., Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.
Nutrition Facts : Calories 231 calories, Fat 17g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 685mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
ROASTED GARLIC CREAM OF MUSHROOM SOUP WITH THYME
Wonderfully creamy hearty soup featuring mushrooms in a creamy base of fragrant roasted garlic, onions and a hint of Thyme.
Provided by Chef Hunter 1368
Categories Vegetable
Time 27m
Yield 5 Cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- Prep:.
- Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
- Slice remaining White and Crimini mushrooms and reserve in separate bowl.
- Directions:.
- In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
- Gradually whisk in all-purpose flour - mixture will be bubbly.
- Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
- Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
- Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
- Cook for 5 minutes to thicken.
- Add in the dried Thyme and mix thoroughly.
- Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
- Heat your mixture for 2 minutes.
- Add your sliced mushrooms and stir, until bubbly.
- Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
- Remove from heat. You soup will thicken as it stands.
Nutrition Facts : Calories 392.9, Fat 31.4, SaturatedFat 19.4, Cholesterol 98.8, Sodium 373.9, Carbohydrate 23.2, Fiber 2.3, Sugar 3.2, Protein 7.5
MUSHROOM AND LEEK SOUP WITH THYME CREAM
Provided by Rick Rodgers
Categories Soup/Stew Milk/Cream Mushroom Appetizer Thanksgiving Quick & Easy Leek Fall Thyme Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8
Number Of Ingredients 9
Steps:
- Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
- In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
- In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
- Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
CHEF JOHN'S CREAMY MUSHROOM SOUP
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
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 I
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
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
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CREAMY MUSHROOM SOUP WITH THYME CROUTONS RECIPE
From foodandwine.com
Servings 8Total Time 50 mins
- In a medium bowl, cover the dried porcini mushrooms with the hot water and let them stand until softened, about 20 minutes. Strain and reserve the porcini soaking liquid.
- Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the white mushrooms, brown sugar and thyme, cover and cook over moderately high heat until the mushrooms soften, about 3 minutes. Add the wine and cook over high heat until it has reduced to 1/3 cup, about 5 minutes.
- In a medium saucepan, melt the butter over moderate heat. Whisk in the flour and cook for 3 minutes, whisking. Whisk in the half-and-half and bring to a simmer over moderate heat; whisk constantly until thickened, about 2 minutes. Stir the half-and-half mixture into the white mushrooms, along with the porcini and their strained soaking liquid. Working in batches, puree the mushroom mixture until smooth, adding some of the chicken stock if necessary.
- Return the soup to the casserole. Add the remaining chicken stock and simmer over moderate heat for 5 minutes. Stir in the heavy cream and sherry and heat through. Season the soup with salt and pepper and ladle into bowls. Top with the croutons and serve.
CREAM OF MUSHROOM SOUP - AHEAD OF THYME
From aheadofthyme.com
5/5 (4)Total Time 45 minsCategory SoupCalories 197 per serving
- Heat olive oil in a large saucepan over a medium heat. Add onion and garlic and cook for 1 minute until soft. Add mushrooms and cook for a further 10 minutes, stirring from time to time.
- Add potatoes and cook until softened, around 5 minutes. Pour the stock into the pan and bring to the boil over a medium heat. Cover and turn the heat down to low. Simmer for 20 minutes.
- Pour in the cream and then turn off the heat. Transfer soup to a food processor or blender. Puree until super smooth and creamy.
- Season to taste with salt and pepper. Transfer soup to serving bowls and garnish with basil leaves and remaining cream. Serve hot.
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