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
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.
MUSHROOM SOUP
Steps:
- Method
- In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
- After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
- When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
- Improvisation
- To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.
- And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it.
BEST EVER MUSHROOM SOUP
This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.
Provided by AndreaB
Categories Lunch/Snacks
Time 1h3m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
FRESH WILD MUSHROOM SOUP
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Provided by Lynn Brown
Categories Soup/Stew Mushroom Appetizer Sauté Quick & Easy Fall Simmer Bon Appétit Houston Texas Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
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.
SANDYS GOURMET MUSHROOM SOUP
This was given to me by one of my husbands gym buddies, I did make it and it was indeed very good, although I'm not a great lover of mushrooms. I don't know if it was her own recipe or if she found it somewhere, but here it is, I thought it was worth sharing! She specified brown mushrooms, I used button mushrooms.
Provided by Karen Elizabeth
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and butter in large pan. Add onion and leeks and allow to soften without browning.
- Add rosemary and half the mushrooms. fry gently until soft, then remove the rosemary and stir in the flour.
- When well mixed, add vegetable stock slowly, stirring constantly. Season with salt, pepper and nutmeg.
- Cover and simmer for 15 minutes. Cool for 10 minutes, then puree in blender until smooth.
- Return to saucepan, add remaining mushrooms, milk, soy sauce and sugar.
- Cover and simmer for 10 minutes.
- Add sherry.
- Serve with a swirl of whipped cream.
- A garnish of fried onions is also very good.
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
More about "gourmet mushroom soup recipes"
CREAM OF MUSHROOM SOUP - THE DARING GOURMET
From daringgourmet.com
5/5 (22)Category Main Dish, Side, StarterCuisine All, American, French, ItalianTotal Time 35 mins
- Melt the butter in a stock pot over medium-high heat and cook the onions until soft and translucent but not browned, 4-5 minutes. Add the garlic and cook for another minute. Add the mushrooms, dried porcini, and thyme and cook another 5-6 minutes until the mushrooms have released their juices and are soft. Add the wine and boil for 1 minute.
- Add the flour and cook for a minute. Add the chicken broth, salt and pepper and bring to a boil, stirring constantly until thickened. Reduce the heat to medium, cover, and simmer for 15 minutes. Add the cream and parsley and heat through. Add salt and pepper to taste. Serve hot.
HOME-STYLE CREAMY MUSHROOM SOUP - THE BURNING KITCHEN
From theburningkitchen.com
MUSHROOM SOUP - DIRTY GOURMET
From dirtygourmet.com
MUSHROOM SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHINESE STYLE CLEAR MUSHROOM SOUP (VEGAN & GLUTEN FREE)
From vegrecipesofindia.com
GOURMET CREAM OF MUSHROOM SOUP - OLIVER'S MARKETS
From oliversmarket.com
MUSHROOM SOUP RECIPES - FOOD NETWORK
From foodnetwork.com
CREAM OF MUSHROOM SOUP WITH SHERRY - STRIPED SPATULA
From stripedspatula.com
54 MUSHROOM RECIPES SO GOOD, THEY'RE MAGIC | BON …
From bonappetit.com
GOURMET MUSHROOM SOUP - IDEAL PROTEIN - VITALBODY
From vitalbody.ca
CREAMY ROASTED MUSHROOM SOUP - DAMN DELICIOUS
From damndelicious.net
ULTRA-RICH MUSHROOM SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
EPICURIOUS MUSHROOM SOUP RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CREAMY-ISH MUSHROOM SOUP - GOURMET WITH BLAKELY
From gourmetwithblakely.com
DINNER TONIGHT: BOURDAIN'S MUSHROOM SOUP RECIPE
From seriouseats.com
SIMPLE CREAMY MUSHROOM SOUP RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
HUNGARIAN MUSHROOM SOUP RECIPE - THE DARING GOURMET
From daringgourmet.com
HEALTHY MUSHROOM SOUP (NO CREAM) - THE CLEVER MEAL
From theclevermeal.com
10 BEST VEGAN MUSHROOM SOUP RECIPES | YUMMLY
From yummly.com
VEGAN MUSHROOM SOUP (CREAMY & DELICIOUS) - THE SIMPLE …
From simple-veganista.com
CREAMY-ISH OF MUSHROOM SOUP RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM SOUP – MERCHANT GOURMET
CHEF JAMIE'S WILD MUSHROOM SOUP — MORE THAN GOURMET
From morethangourmet.com
CREAMY MUSHROOM SOUP RECIPE - JESSICA GAVIN
From jessicagavin.com
RECIPES - PHILLIPS GOURMET MUSHROOMS
From phillipsgourmet.com
MUSHROOM SOUP | LUNCH RECIPES | GOODTOKNOW
From goodto.com
SOUP MAKER MUSHROOM SOUP - CREAMY EASY SOUP RECIPE | GREEDY …
From greedygourmet.com
GOURMET CREAM OF MUSHROOM SOUP RECIPE - YOUTUBE
From youtube.com
EPICURIOUS WILD MUSHROOM SOUP RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
HEARTY HEALTHY MUSHROOM SOUP - GOURMET DONE SKINNY
From gourmetdoneskinny.com
HOMEMADE MUSHROOM SOUP | WITH DAIRY-FREE AND INSTANT POT …
From nelliebellie.com
LIGHT AND TASTY ITALIAN MUSHROOM SOUP RECIPE | GOURMET PROJECT
From gourmetproject.net
10 BEST MUSHROOM SOUP RECIPES | YUMMLY
From yummly.com
MUSHROOM SOUP RECIPES | ALLRECIPES
From allrecipes.com
CHERVIL MUSHROOM SOUP - GOURMET GO
From gourmet-go.com
CREAM OF MUSHROOM SOUP - CAFE DELITES
From cafedelites.com
VEGETARIAN CREAMY MUSHROOM SOUP WITH VEGETABLE BALLS
From gardengourmet.com
EVERYDAY GOURMET | MUSHROOM SOUP
From everydaygourmet.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love