Drunken Mushroom Soup Recipes

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CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

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

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

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

DRUNKEN MUSHROOMS



Drunken Mushrooms image

This recipe actually cooks for 3-5 hours. Put it on in the morning and let it simmer most of the morning. TRUST ME ON THIS...everyone will go crazy for these!!!

Provided by The Kissing Cook

Categories     Summer

Time 6h

Yield 10 mushrooms, 10 serving(s)

Number Of Ingredients 10

3 beef bouillon cubes
3 chicken bouillon cubes
3 vegetable bouillon cubes
4 -5 lbs fresh whole mushrooms, stems trimmed
4 tablespoons butter
1 quart Burgundy wine
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried dill weed
1 teaspoon ground pepper
1 teaspoon garlic powder or 1 garlic clove, minced

Steps:

  • In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours.
  • Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms.
  • Adjust seasonings before serving.

DRUNKEN MUSHROOM SOUP



Drunken Mushroom Soup image

Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".

Provided by Lizzie-Babette

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 tablespoons butter
2 cups finely-minced yellow onions
1/2 teaspoon sugar
1 lb fresh mushrooms (half sliced, half finely chopped)
1/4 cup flour
1 cup water
1 3/4 cups chicken broth (about 1 can is perfect)
1 cup dry vermouth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme

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.

MUSHROOM SOUP



Mushroom Soup image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Steps:

  • Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
  • Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
  • Serve in warm bowls. Sprinkle with minced parsley.

CREAMY DRUNKEN MUSHROOM PORK CHOPS



Creamy Drunken Mushroom Pork Chops image

This is a fantastic, easy weeknight dish that tastes like it took hours to prepare. Serve it with the extra gravy on top. I also cook and mash cauliflower and use the extra gravy on top of that, yummy!

Provided by Candice Fillingim

Categories     Pork Chops

Time 6h10m

Yield 4

Number Of Ingredients 6

4 thick cut bone-in pork chops
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup
1 (3 ounce) can chopped mushrooms, drained
⅓ cup red wine
2 cloves garlic, minced
ground black pepper to taste

Steps:

  • Place the pork chops in the bottom of a slow cooker. Stir the mushroom soup, mushrooms, red wine, garlic, and pepper together in a bowl; pour over the pork chops. Cover and cook on Low 6 to 8 hours.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 8.4 g, Cholesterol 73.2 mg, Fat 11.3 g, Fiber 1.2 g, Protein 29.4 g, SaturatedFat 4.2 g, Sodium 420.9 mg, Sugar 1.8 g

STEAK AND DRUNKEN MUSHROOM



Steak and Drunken Mushroom image

From Rachael Ray's mag. This is so good with some mashed potatoes to soak up the "beer gravy", as I call it.

Provided by Brisket in Roses

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
32 ounces sirloin steaks, pounded 1/2 inch thick
salt and pepper
8 ounces mushrooms, sliced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 cup beer, preferably Bass Ale
1 dash Worcestershire sauce

Steps:

  • In a large heavy skillet and melt 1 tbsp butter over medium high heat.
  • Season steaks with salt and pepper and add to pan weighing down with another heavy skillet.
  • Cook until browned on both sides, about 1-1/2 minutes on each side. Transfer to a large platter and cover loosely with foil.
  • In same skillet, add mushrooms, shallots and garlic. Cook stirring frequently until mushrooms are soft and shallots are translucent.
  • Reduce heat to medium, add beer and simmer until liquid is reduced by half, about 3 minutes.
  • Remove from heat and beat in remaining butter and the Worcestershire sauce. Top steak with mushroom mixture.

Nutrition Facts : Calories 861.7, Fat 60.6, SaturatedFat 25.7, Cholesterol 245, Sodium 227.3, Carbohydrate 5.9, Fiber 0.6, Sugar 1, Protein 66.1

MARVELOUS MUSHROOM SOUP



Marvelous Mushroom Soup image

Some mushroom soups seem to have more broth than mushrooms. That's why I love this version brimming with superb "shrooms"!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 9

3 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter
2 pounds fresh mushrooms, chopped
2 cups heavy whipping cream
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese and minced fresh parsley, optional

Steps:

  • In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.

Nutrition Facts : Calories 278 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

DRUNKEN CHICKEN



Drunken Chicken image

An easy to prepare poultry dish that is fancy enough for company and easy enough for family! You can substitute any poultry (turkey, duck, grouse, etc) for the chicken and it will be equally tasty! Enjoy!

Provided by Wrennie

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
6 slices cheddar cheese or 6 slices American cheese
1 (6 ounce) box chicken stuffing mix
2 cups white wine

Steps:

  • Spray 9x13 baking dish (a cake pan is fine) with non-stick cooking spray.
  • Spread Cream of Mushroom soup on bottom of pan.
  • Place chicken breasts in single layer on top of soup.
  • Place a slice of cheese on each breast.
  • Next, place a scoop of Cream of Chicken soup on top of the cheese.
  • Mix Stove Top and wine in a bowl until stuffing is moistened.
  • Using your hand, gently press a scoop of the moistened stuffing onto each of the chicken breast.
  • Cover the pan with foil.
  • Bake at 350 degrees for 60 minutes.
  • Remove foil and bake another 15 minutes or until stuffing gets crisp on top.
  • Use a spatula to remove breasts from the baking dish onto plates.
  • Enjoy!

Nutrition Facts : Calories 497.9, Fat 16.2, SaturatedFat 7.1, Cholesterol 98.2, Sodium 1143.3, Carbohydrate 32.2, Fiber 4, Sugar 3.5, Protein 39.7

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