Robin Quivers Cream Of Mushroom Soup Recipes

ROBIN QUIVERS' CREAM OF MUSHROOM SOUP

Steps:

• In a large pot, heat the oil over medium-high heat
• Add the mushrooms, leeks, garlic, fennel seeds, coriander seeds, thyme and bay leaf, and sauté until the mushrooms become soft, about 5 minutes
• Add the cashews, water or stock, salt and black pepper
• Bring to a boil, reduce to a simmer, and cook for 15 minutes
• Discard the thyme stems and bay leaf
• Purée the soup in a blender, in batches if necessary, adjusting the consistency with more water or stock if desired
• Prep time: 15 min
• Cook Time: 25 Min

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.

QUICK CREAM OF MUSHROOM SOUP

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.