Golden Cream Of Mushroom Soup With Crispy Shallots Recipe 435

GOLDEN CREAM OF MUSHROOM SOUP WITH CRISPY SHALLOTS RECIPE - (4.3/5)

Steps:

• To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Remove when almost golden brown-they will carry over. Set aside to drain on a paper towel. SOUP: In a Dutch Oven, heat a little bit of olive oil and butter, just enough for a thin coating. Cook the mushrooms for about 3 to 5 minutes, until golden. Set aside. Using the same pot, add a little more olive oil and sauté the sliced shallots until tender. Add the garlic and cook for about 1 minute. Season with a little kosher salt, pepper and dried thyme. Add the flour, stir and cook for about one minute. Return the mushrooms to the cooked shallots, add tomato paste, the sherry or wine (if using) and about 1 cup of the chicken stock. Stir to combine. All the remaining chicken stock and simmer for about 10 minutes. Purée the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler! Purée to your liking, I leave small chunks of mushroom. Add the heavy cream/half-and-half. Serve with a dollop of creme fraîche and the crispy shallots on top.

GOLDEN STATE MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Gradually stir in the milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Sprinkle with parsley if desired.

GOLDEN MUSHROOM SOUP

Steps:

• To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
• Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
• Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
• Add the sliced mushrooms and spices.
• Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock.
• Cover and simmer 10 minutes.
• In a separate pan, mix the olive oil and flour to form a thick paste.
• Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup.
• Stir in the lemon juice and red wine just before serving.

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

GOLDEN GOUDA MUSHROOM SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

GOLDEN MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender.
• Sprinkle with flour, salt and pepper; mix well.
• Gradually stir in milk, chicken broth and bouillon; bring to a boil.
• Cook and stir for 2 minutes.
• Reduce heat.
• Stir in sour cream; heat through (do NOT boil).
• If desired, garnish with a dollop of sour cream or minced parsley.