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
CURRIED MUSHROOM SOUP
Make and share this Curried Mushroom Soup recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak.
- preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
- add the leeks and saute for about 3 minutes, stirring constantly, until translucent.
- add the flour and curry powder.
- stir with a wooden spoon until the leeks are well coated.
- add the milk and bouillon cube.
- raise the heat to high and cook just until bubbles begin to form around the edge.
- lower the heat to low and whisk until all ingredients are thoroughly combined.
- stir in the fresh mushrooms and cook for 5 minutes.
- meanwhile remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop.
- add to the stockpot and cook for 1 minute more.
- stir in the sherry.
Nutrition Facts : Calories 258.9, Fat 1.6, SaturatedFat 0.6, Cholesterol 5, Sodium 352, Carbohydrate 47.2, Fiber 5.3, Sugar 8.9, Protein 15.4
CURRIED MUSHROOM HOT POT
This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!
Provided by Anita Chen
Categories World Cuisine Recipes Asian Indian
Time 37m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
- Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 16.4 g, Cholesterol 5.6 mg, Fat 22.1 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 18.3 g, Sodium 1331.1 mg, Sugar 5.7 g
CURRIED PUMPKIN AND MUSHROOM SOUP
I had this thick and savoury soup at a dinner party one night. There wasn't a spoonful left by the end of the night!
Provided by Sackville
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
- Add flour and curry powder and blend, stirring for five minutes.
- Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
- Transfer to a blender and purée until smooth.
- Add milk or whipping cream.
- Reheat until hot.
- For Vegetarian use the vegetable stock.
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