Homemademushroomsoupfortwo Recipes

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CREAM OF MUSHROOM SOUP II



Cream of Mushroom Soup II image

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 pound fresh mushrooms
¼ cup salted butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives

Steps:

  • Thinly slice the mushroom caps, discarding the stalks.
  • Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  • Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  • Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 15.9 g, Cholesterol 70.1 mg, Fat 24.1 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 14.6 g, Sodium 574.3 mg, Sugar 5.4 g

HOMEMADE MUSHROOM SOUP FOR TWO



Homemade Mushroom Soup for Two image

A lovely creamy-mushroomy soup for two. A dash of dry sherry or truffle oil maybe added. Should you like additional mushrooms and a thicker consistency, those may be added. Don't rinse your mushrooms, just wipe them with a damp cloth. With great reviews from: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html.

Provided by gailanng

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

2 cups fresh mushrooms, cleaned and chopped finely (brown or white button, crimini or any mix)
1 tablespoon olive oil
3 garlic cloves, chopped
1 tablespoon butter
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon Worcestershire sauce
1 cup chicken stock
1 tablespoon flour dissolved in 1 tbsp water
kosher salt or sea salt
fresh ground black pepper
1/2 cup heavy cream
1/2 cup milk
1 dash nutmeg
fresh parsley or thyme (to garnish)

Steps:

  • Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
  • Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
  • Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
  • Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
  • Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
  • Garnish with fresh parsley or thyme.

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

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

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

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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