Drunken Mushroom Soup Recipes

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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.

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
Calories 278 calories
Fat25g fat (15g saturated fat)
Cholesterol86mg cholesterol
Sodium391mg sodium
Carbohydrate11g carbohydrate (6g sugars
Fiber2g fiber)
Protein5g protein.

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.

MUSHROOM SOUP WITH BACON



Mushroom Soup With Bacon image

Make and share this Mushroom Soup With Bacon recipe from Food.com.

Provided by Snezyla21

Categories     < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
kosher salt
1 garlic clove, smashed and finely chopped
1 1/2 lbs mixed mushrooms, stems removed and sliced (recommended ( shiitake, cremini, or oyster)
2 medium yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
Calories263.9
Fat16.2
SaturatedFat8.5
Cholesterol46.7
Sodium330
Carbohydrate19.8
Fiber1.2
Sugar3.9
Protein6.6

Steps:

  • Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
  • To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
  • To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
  • Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
  • Garnish the soup with the chopped fresh 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     Main Dish Recipes     Pork     Pork Chop Recipes

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
Calories275.8 calories
Carbohydrate8.4 g
Cholesterol73.2 mg
Fat11.3 g
Fiber1.2 g
Protein29.4 g
SaturatedFat4.2 g
Sodium420.9 mg
Sugar1.8 g

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.

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