CREAM OF MUSHROOM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 to 6 first course servings (
Number Of Ingredients 15
Steps:
- Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
- Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
- Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
- Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
- Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
CREAM OF MUSHROOM SOUP
Categories Soup/Stew Milk/Cream Mushroom Rice Leek Fall Chive Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Stir in rice. Add 31/4 cups chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving.)
- Ladle soup into 8 bowls. Sprinkle with chives and serve.
CREAMY CHANTERELLE MUSHROOM SOUP
This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
- Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
- Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
- Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 18.8 g, Cholesterol 42.5 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 840.6 mg, Sugar 3.8 g
QUICK CREAM OF MUSHROOM SOUP
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
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.
HOMEMADE CREAM OF MUSHROOM SOUP
Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.
Provided by SweetsLady
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
- Serve and enjoy!
CREAM OF MUSHROOM & ESCARGOT SOUP
Most people will not be aware of the escargot in this soup. They will think it is chopped mushroom. But you will know. I've made this often and everyone likes it!
Provided by Tebo3759
Categories < 60 Mins
Time 50m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Combine mushrooms, onion, chicken stock and simmer 20 minutes.
- In another pot, melt 4 Tbs butter at medium heat, stir in flour.
- Add milk and cream, cook stirring constantly until thickened and smooth.
- Add salt and pepper to taste.
- Stir mushroom-chicken stock mixture into sauce.
- Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
- Add to soup with wine.
Nutrition Facts : Calories 242.7, Fat 17.4, SaturatedFat 10.3, Cholesterol 61.2, Sodium 292.8, Carbohydrate 12.4, Fiber 0.7, Sugar 2.9, Protein 9.7
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
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
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
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
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
CREAM OF MUSHROOM SOUP
Steps:
- In a large pot set over high heat, bring the broth to a boil.
- Meanwhile, in a large saucepan set over medium-high heat, melt the butter. Add the leek and mushrooms, and cook, without adding color, for 6 minutes. Sprinkle in the flour and thyme, and cook for 3 to 4 minutes. Let the mixture cool slightly.
- Gradually whisk the hot stock into the leek and mushroom mixture, making sure to break up any lumps. Add the bay leaf and season with salt and pepper. Return the mixture to a boil. Reduce the heat to low, and simmer gently for 30 to 35 minutes, stirring occasionally.
- Put the soup in batches into a blender and puree. Pass the blended soup through a fine strainer into a large saucepan. Put the soup over medium-high heat, add the cream, and return to a boil. Season to taste with more salt and pepper.
- This soup can be stored in the refrigerator for up to two days. Cream-based soups do not freeze well, as they tend to separate when being reheated.
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