Creamy Two Mushroom Soup Recipes

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CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

4 tablespoons salted butter
1 1/2 pounds mushrooms, sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 stalks celery, thinly sliced
2 sprigs fresh thyme, leaves picked
1 medium onion, diced
2 tablespoons all-purpose flour
3/4 cup sherry
4 cups vegetable stock
1/2 cup heavy cream
2 teaspoons balsamic vinegar
Roughly torn fresh parsley, for serving
Crusty bread, for serving

Steps:

  • Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
  • In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
  • Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
  • Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
  • Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

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.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

HOMEMADE MUSHROOM SOUP FOR TWO



Homemade Mushroom Soup for Two image

A lovely creamy-mushroomy soup for two. A dash of dry sherry or truffle oil maybe added. Should you like additional mushrooms and a thicker consistency, those may be added. Don't rinse your mushrooms, just wipe them with a damp cloth. With great reviews from: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html.

Provided by gailanng

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

2 cups fresh mushrooms, cleaned and chopped finely (brown or white button, crimini or any mix)
1 tablespoon olive oil
3 garlic cloves, chopped
1 tablespoon butter
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon Worcestershire sauce
1 cup chicken stock
1 tablespoon flour dissolved in 1 tbsp water
kosher salt or sea salt
fresh ground black pepper
1/2 cup heavy cream
1/2 cup milk
1 dash nutmeg
fresh parsley or thyme (to garnish)

Steps:

  • Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
  • Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
  • Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
  • Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
  • Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
  • Garnish with fresh parsley or thyme.

TWO-INGREDIENT CREAMY MUSHROOM SOUP



Two-Ingredient Creamy Mushroom Soup image

Easy two-ingredient soup.

Provided by Vellys Stardust

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 2

1 (8 ounce) package sliced fresh mushrooms, or more to taste
2 cups goat's milk

Steps:

  • Place mushrooms in a pot and add enough goat milk to cover; bring to a boil. Lower heat to medium-low and simmer until desired consistency is reached, 15 to 20 minutes.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 7.3 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 63.8 mg, Sugar 6.4 g

EASY CREAMY MUSHROOM SOUP



Easy Creamy Mushroom Soup image

This recipe uses canned mushrooms to speed up the cooking time. Make sure the can is 16 oz DRY weight of mushroom pieces. If you can't find those large cans, just by small ones to equal 16 oz DRY weight.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/2 cup finely chopped onion
2 minced garlic cloves
2 tablespoons chopped parsley
1/2 teaspoon thyme
1/4 cup flour
2 cups reduced-fat chicken broth
1 (16 ounce) can mushroom stems and pieces, DRAINED, large can 16 oz dry wt written on can
2 cups 1% low-fat milk
1 cup half-and-half
1/4 teaspoon pepper
salt, to taste

Steps:

  • Melt butter in a saucepan. Add the onions, garlic, parsley and thyme; sautee until very soft but NOT brown.
  • Stir in the flour until blended and bubbly.
  • Stir in the chicken broth and stir until well mixed and thickened.
  • Stir in the drained mushrooms and milk. Stir in the half and half and pepper.
  • Bring to a light simmer; reduce heat and lightly simmer for about 10 minutes, stirring occasionally.
  • Salt to taste, if needed.

Nutrition Facts : Calories 183.3, Fat 11.5, SaturatedFat 7.1, Cholesterol 34.3, Sodium 418.4, Carbohydrate 15.5, Fiber 2.2, Sugar 6.6, Protein 6.2

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