Dick Clarks Mushroom Soup Recipes

MUSHROOM SOUP

Steps:

• Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
• Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
• Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

DICK CLARK'S MUSHROOM SOUP

Steps:

• Using a food processor fitted with a steel blade, mince onion.
• Cook onion and garlic in heavy saucepan in 1 tbsp.
• butter and olive oil until just beginning to brown.
• Discard garlic.
• Separate mushroom stems from caps.
• Mince stems and 1 cup mushrooms caps in food processor.
• Add to onions.
• Fit food processor with slicing disk.
• Carefully place remaining mushrooms in feed tube and gently push through to obtain even slices.
• Add to onions with 2 tbsps.
• butter; saute about 5 minutes.
• Add tomato paste and chicken stock, mixing well.
• Add seasonings, lemon juice and wine, and simmer 10 minutes.

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

DRUNKEN MUSHROOM SOUP

Steps:

• Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
• Add mushrooms and saute for about 5 minutes.
• Stir in flour and stir until smooth.
• Cook for about 2 minutes, stirring constantly.
• Add water and stir until it's smooth and well blended.
• Add the rest of the ingredients and heat until the soup comes to a boil.
• Reduce heat and simmer uncovered for 10- 15 minutes.
• NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.

QUICK CREAM OF MUSHROOM SOUP

Steps:

• MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender.
• Remove from heat. Stir in flour, seasoned salt, parsley and white pepper; return to heat.
• Stir in, evaporated milk and mushrooms with juice. Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Serve hot.