Darcys Cream Of Mushroom Soup Recipes

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CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

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

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

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



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.

DARCY'S CREAM OF MUSHROOM SOUP



Darcy's Cream of Mushroom Soup image

This is by far our favorite mushroom soup recipe. Even my kids will eat mushrooms in this soup! Yummm!

Provided by Darcys Diner

Categories     Low Protein

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter
2 (12 ounce) packages sliced mushrooms
1 large onion, chopped
2 large garlic cloves, pressed
3/4 cup flour
6 1/2 cups chicken broth (I make from salted chicken base)
3/4 cup white wine (can use sherry)
1 pint half-and-half cream
3 tablespoons fresh parsley (or use less if using dried)
1 dash salt (optional)
1 dash pepper (optional)

Steps:

  • Melt butter in frypan. Saute mushrooms, onion, garlic until onions are translucent. Add flour, heat until bubbly. Whisk in broth, wine & parsley. Simmer for 10 minutes or more. Add 1/2 & 1/2, heat through but don't boil. Add salt or pepper to taste. I don't add more salt because I use a salted chicken base for my broth.

Nutrition Facts : Calories 366.6, Fat 22.8, SaturatedFat 13.5, Cholesterol 60.1, Sodium 950.9, Carbohydrate 23.9, Fiber 2, Sugar 4.2, Protein 13.2

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

Make and share this Cream of Mushroom Soup recipe from Food.com.

Provided by CountryLady

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 large onion, finely chopped
1 clove garlic, crushed
6 tablespoons margarine
3 cups button mushrooms
1/2 cup flour
2 1/2 cups chicken stock
salt and pepper
1 pinch ground mace
2 1/2 cups milk
1 -2 teaspoon lemon juice
2/3 cup cream
French fried onion rings (garnish) (optional)

Steps:

  • Fry onions& garlic in margarine in a heavy pot until soft.
  • Roughly chop about 3/4's of the mushrooms, add to the pot& fry until soft.
  • Stir in the flour until well mixed, gradually add stock& bring to a boil.
  • Lower heat, add seasonings& mace and simmer for 15- 20 minutes.
  • Liquidize the soup in a blender& return to the pot.
  • Finely chop remaining mushrooms& add to the soup along with the milk.
  • Bring back to the boil, reduce heat& simmer for 10 minutes.
  • Add lemon juice& cream and reheat.
  • DO NOT BOIL.
  • Ladle into bowls& garnish with onion rings, if desired.

Nutrition Facts : Calories 337.2, Fat 24.7, SaturatedFat 9.8, Cholesterol 46.7, Sodium 337.6, Carbohydrate 21, Fiber 1, Sugar 3.3, Protein 9

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

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

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

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

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

Traditional cream of mushroom soup - dinner ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 lb fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whipping (heavy) cream
1 can (14 oz) chicken broth
1 tablespoon dry sherry, if desired
Freshly ground pepper

Steps:

  • Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms.
  • In 3-quart saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
  • Gradually stir in whipping cream and broth; heat until hot. Stir in sherry. Sprinkle with pepper.

Nutrition Facts : Calories 350, Carbohydrate 11 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1 g

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