Homemade Cream Of Mushroom Soup With Fresh Herbs Recipes

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms., In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth., In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender., Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).

HOMEMADE CREAM OF MUSHROOM SOUP WITH FRESH HERBS

Steps:

• In a small heatproof bowl soak raw cashews in just enough boiling water to cover. Set aside.
• In a large soup pot, heat olive oil over medium high heat. When shimmering, add the diced onion and sauté for about 3 minutes, until starting to soften.
• stirring occasionally, for about 6-8 minutes, until most of the liquid released from the mushrooms has evaporated and the mushrooms begin to stick to the bottom of the pan.
• , and cook for another minute or so, stirring frequently.
• with coconut aminos (or tamari) and scrape up any brown bits stuck to the bottom of the pan. Bring soup to a simmer and cook for about 10-12 minutes - until slightly reduced.
• Add the cashews to the blender along with about 2 cups of the soup, being mindful of how many mushrooms you leave behind (the more mushrooms you blend with the cashews, the more broth based the soup will be. If you want a chunky, mushroom filled soup try to only use the broth to blend with the cashews). Carefully blend on high with a towel over the top of your blender (to reduce hot splatters) until smooth and creamy.
• and bring back to a simmer. Cook, stirring occasionally, for another few minutes to thicken. Season to taste with salt and pepper.

HOMEMADE CREAM OF MUSHROOM SOUP

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!