Rich Mushroom Soup Recipes
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
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.
FAVORITE MARVELOUS MUSHROOM SOUP
Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.
Nutrition Facts : Calories 229 calories, Fat 16g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
RICH BARLEY MUSHROOM SOUP
This is one of the best soups I've ever made and it is even worthy of company. So simple, yet rich in deep, mushroomy flavor. The inspiration was zaar #26877, a delicious Mushroom Rice Casserole. I found I couldn't stop eating the liquid before putting the casserole into the oven and that gave me the idea that the base would make a delicious soup. And it does! Use PLENTY of fresh mushrooms. I buy them when they are marked 1/2 price at the grocery, as this is a good way to use your 'shrooms that are starting to get dark. It is the soy sauce that transforms the broth from ho-hum to YUM. I try to use low sodium or home-made no sodium chicken broth so that I can use the soy for the sodium. There is no sense of "asian" in this soup at all. ( I would not make this without the soy. ) Just a little bit adds the depth of flavor and even color that transforms the soup. Notes: 1. If you want to make it into "cream of" just add some evaporated milk...delicious. 2. Once I broke up a leftover ground sirloin burger into my soup bowl and nuked it...was that ever good. 3. I did do this recipe with sinewy beef scraps cut from a roast once. I browned the beef in the bottom of the pan, added the butter and onions and continued as written. The beef added great color and flavor. In this case, I threw the beef piece away, because it had too much sinew, but it was a great addition! I ended up using less soy. 4. I have eye-ball made this soup with amounts I had in the fridge/cupboard and it was great. So if you don't have that many mushrooms, make it anyway, just keep tasting it until it tastes good to you! 5. I've made it without food-processing the onions, and that worked just as well. Lots of flexibility here! Try it, it might be the best barley mushroom soup you've ever had!
Provided by moramor
Categories Clear Soup
Time 1h
Yield 2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
- Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
- Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
- Add in the chicken broth.
- Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
- Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
- Add black pepper to taste and tweak with more soy, as needed.
- Sour cream and dill are a great garnish, but not necessary.
- Prep and cooking time are estimates, but it shouldn't take longer than that.
- Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.
Nutrition Facts : Calories 203.7, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 749.3, Carbohydrate 16, Fiber 3.9, Sugar 4.3, Protein 8.4
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