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
ELEGANT MUSHROOM SOUP
This easy recipe turns commonplace ingredients into a wonderfully tasty soup. My family is delighted whenever they see it simmering on the stove.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and mushrooms in butter for 3 minutes or until onion is tender. Stir in the flour, pepper and salt; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley; and nutmeg if desired. , Top individual servings with a dollop of sour cream.
Nutrition Facts : Calories 180 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
FLAVORFUL MUSHROOM SOUP
I came up with this idea one day, when I wanted to make cream of mushroom soup that was very flavorful.
Provided by Andtototoo
Categories Low Protein
Time 1h15m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot put 4 Tablespoons butter and heat over medium-low heat. When the butter has melted, add the onion and celery, and cook about 30 minutes, stirring every 5 minutes or so. You can cook this faster by rising the temperature, but I find that soups turn out better if you don't rush them.
- Once the the onion and celery are very tender, add the canned mushrooms, along with their liquid. Cook until the liquid evaporates. Add 1/2 cup flour and cook 2 more minutes so that the flour can loose its raw taste.
- Put the ingredients into a food processor along with about 1 cup water and puree, adding more water if the mixture is too thick. Set aside.
- In the same soup pot put the rest of the butter (4 Tablespoons) and the sliced fresh mushrooms. Cook over medium heat until the liquid evaporates and the mushrooms have started to lightly brown.
- Add the pureed ingredients, and the chicken broth and bring the mixture to a low boil. Boil for 2-3 minutes. If the soup is too runny, add a bit more flour or cornstarch (mixed in water). If it is too thick, add more chicken broth (or water if you want a vegetarian soup).
- Remove from heat and let the soup cool for about 3 minutes. Add the cream, and garlic powder, salt and black ground pepper to taste. Mix well. More or less cream can be added, depending on how creamy you want the soup (or how many calories you want to add).
Nutrition Facts : Calories 312.2, Fat 24.6, SaturatedFat 14.8, Cholesterol 67.9, Sodium 1057.6, Carbohydrate 14.7, Fiber 2.2, Sugar 2.6, Protein 9.6
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
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