CREAM OF MUSHROOM SOUP
Steps:
- For the stock: Add carrot and celery to 2 tbs butter and stir on medium heat for 1 minute. Add mushrooms and saute for 5 minutes. Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes. Use a blender, or blender stick to blend stock together with the mushrooms. Prepare Roux: Melt 3 tbs butter in shallow saucepan. Add flour, a bit at a time while stirring. Stir for 2 minutes without burning. Add 1½ cups milk, a bit at a time, while stirring. When all milk has been added add this mixture to the soup stock, also stirring continuously. Stir until thickened. Bring to a simmer and cook for additional 5 minutes.
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
QUICK CREAM OF MUSHROOM SOUP
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
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.
CREAMY MUSHROOM SOUP
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
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
HOMEMADE CREAM OF MUSHROOM SOUP
Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can't compare! -Michael Williams, Moreno Valley, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms., In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth., In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender., Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).
Nutrition Facts : Calories 349 calories, Fat 29g fat (17g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMY BEEF, MUSHROOM AND NOODLE SOUP
With sirloin, mushrooms and noodles, this hearty soup has the comforting flavor of Stroganoff.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 7
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
- Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
- Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.
Nutrition Facts : Calories 330, Carbohydrate 18 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 5 g, TransFat 1/2 g
CREAM OF MUSHROOM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 to 6 first course servings (
Number Of Ingredients 15
Steps:
- Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
- Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
- Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
- Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
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