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
DRUNKEN MUSHROOMS
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
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
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
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
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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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