CREAMY SHERRY MUSHROOM SOUP
Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
- Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 9.9 g, Cholesterol 17.6 mg, Fat 6 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 3.6 g, Sodium 266.7 mg, Sugar 4.7 g
CREAM OF MUSHROOM SOUP I
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g
WILD MUSHROOM SOUP WITH SHERRY & THYME
If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini and half shiitakes.
Provided by Jill Hough
Categories First course
Yield Yields about 5-1/2 cups.
Number Of Ingredients 11
Steps:
- Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it's beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes.
- Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.
Nutrition Facts : ServingSize six., Calories 160 kcal, Fat 90 kcal, SaturatedFat 4 g, TransFat 11 g, Carbohydrate 14 g, Fiber 2 g, Protein 5 g, Cholesterol 15 mg, Sodium 370 mg, UnsaturatedFat 6 g
SHERRY CREAM OF MUSHROOM SOUP
Steps:
- In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates. Add the Sherry and cook until evaporated. Remove a ½ cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender purée the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in ¼ cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.
Nutrition Facts :
SLOW-COOKER MUSHROOM SOUP WITH SHERRY
This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.
Provided by Cooking Light
Categories Slow-Cooker & Crock Pot Soup & Stew Recipes
Time 5h
Number Of Ingredients 13
Steps:
- Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
- Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
- Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
- Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
- Heat the oil in a medium-sized nonstick skillet over medium-high.
- Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
- Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
- Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
- Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
- Uncover and cook until slightly thickened, about 20 minutes.
- Transfer 2 cups of the soup to a blender.
- Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
- Place a clean towel over the opening in the blender lid (to avoid splatters).
- Blend until smooth, about 10 seconds.
- Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.
Nutrition Facts : Calories 101 calories, Carbohydrate 11 g, Fat 5 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 173 mg, Sugar 4 g
WILD MUSHROOM SOUP WITH SHERRY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
- Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.
CHICKEN BREASTS WITH SHERRY, CREAM AND MUSHROOM SAUCE
This recipe originally came from a book called Enjoying American Wines issued by the California Culinary Academy in the mid-1980's. My favorite story about it was when making it on a camping trip to Key West. A man walked by our camp site as I was finishing the sauce and said "Something tells me that is not Cream of Mushroom soup!". Boy, was he right. This is a delicious dish that you can serve to anyone with pride. I've doubled the sauce ingredients from the original recipe because we usually serve it with rice (usually jasmine or basmati) and we like to have extra sauce on the rice. I've made this recipe more often than any other single recipe in my repertoire and hope you enjoy it as much as we do.
Provided by KK7707
Categories Chicken Breast
Time 25m
Yield 4 breasts and 1 cup sauce, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F. Trim all bits of fat and membrane from the chicken breasts. In a shallow bowl combine flour, salt and pepper. Dredge breasts in the seasoned flour and shake off the excess. Have a warm, ovenproof plate ready.
- In a large skillet over medium heat, heat the butter and oil. Add chicken breasts and cook just until the thickest part springs back when pressed, 3-5 minutes per side. Remove the chicken to the warm plate and keep warm in the oven while you prepare the sauce. The recipe may be prepared to this point up to 15 minutes ahead of serving time.
- If the butter has browned too much, pour it out and add another 2 tablespoons of butter to the pan. Add mushrooms, garlic and green onion, turn the heat to high and saute until the mushrooms just begin to soften. Add sherry, bring to a boil and reduce by half. Add cream, bring to a boil and reduce to a thick sauce. Taste for seasoning and adjust if necessary.
- Return chicken breasts to pan and turn to coat with sauce. Serve topped with mushrooms and sauce (and rice on the side, if desired).
Nutrition Facts : Calories 610.6, Fat 41.6, SaturatedFat 20.2, Cholesterol 143.2, Sodium 411.2, Carbohydrate 14.5, Fiber 0.9, Sugar 2.3, Protein 19.3
MUSHROOM SOUP WITH SHERRY AND THYME
An easy homemade mushroom soup recipe flavored with sherry and fresh thyme - great as a meal starter or alongside a sandwich.
Provided by Lynne Webb
Categories Soups
Time 1h40m
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a bowl and add the warm water. Allow to stand for a minimum of 30 minutes to rehydrate the mushrooms, then transfer them to a cutting board using a slotted spoon, chop roughly and set aside.
- Add enough broth to the soaking liquid to equal 4 cups, then stir in the sherry and set aside.
- Heat the olive oil over medium heat and add the carrot and celery. Sauté for about 4 minutes until softened, then add the onion.
- Continue cooking until the onion is soft and translucent, 3 minutes longer, then add the garlic and cook until fragrant, 1 minute more.
- Stir in the rehydrated mushrooms and cook for an additional minute. Add the sliced fresh mushrooms (keep a few for garnish), reserved broth mixture, and fresh thyme.
- Simmer slowly for 45 minutes, tasting and seasoning with salt and pepper once or twice during the cooking.
- Using a hand blender (or conventional blender) purée the soup to a smooth consistency.
- Stir in the cream, taste and adjust the seasoning if needed.
- Ladle into bowls and garnish with a mushroom slice and sprig of thyme.
CREAM OF MUSHROOM SOUP WITH SHERRY
Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR
Provided by Tracy K
Categories Vegetable
Time 55m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a Dutch oven over medium high heat.
- Add onion, carrot, and celery; saute 6 minutes or until tender.
- Reduce heat to medium; add mushrooms and garlic.
- Cook 7 minutes or until mushrooms are tender, stirring frequently.
- Add water, sage, salt, pepper, and broth; bring to a simmer.
- Cover and simmer for 25 minutes.
- Remove from heat, cool for 5 minutes.
- Place half of mushroom mixture in a blender or food processor; process until smooth.
- Pour pureed soup into a large bowl.
- Repeat procedure with remaining mushroom mixture.
- (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
- Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
- Sprinkle each serving with minced fresh parsley and/or parmesan cheese.
CREAMY MUSHROOM SHERRY CHICKEN
Creamy mushroom sherry chicken is a lightened recipe combining perfectly tender chicken smothered in an irresistibly creamy mushroom sauce.
Provided by Belly Laugh Living
Categories Dinner Main Course
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat Oven to 350°Place 2 Tablespoons of Olive Oil in a 8 x 12 casserole dish
- Mix together Flour, Garlic Powder, Black Pepper and Salt
- Coat Chicken with Flour Mixture and place Chicken in the casserole dish
- Slice Mushrooms
- Heat 1 Tablespoon Olive Oil in a Sauté Pan
- Add Mushrooms to Sauté Pan
- Cook Mushrooms until they have shrunk and are getting soft.
- Add 1/2 teaspoon Salt and 1 Tablespoon of Sherry, stir until the sherry has evaporated.Remove mushrooms from heat
- Mix together, cream of mushroom soup, milk, 1/3 cup of sherry, salt and pepper
- Place Chicken into preheated oven (350°). Bake for 30 minutes
- Flip Chicken over and bake for 45 minutes
- Pour the sauce (Milk Soup, Sherry mixture) over the chicken
- Add mushroom with chicken and sauce
- Place back in the oven. Bake for additional 20 minutes or until sauce is bubbling
- Serve with Rice or Cauliflower rice. ENJOY!!!!
Nutrition Facts : Calories 338 kcal, Carbohydrate 11 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1312 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
WILD MUSHROOM SOUP WITH SHERRY
Steps:
- Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
- Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
- Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.
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CREAM OF MUSHROOM SOUP WITH SHERRY RECIPE | MYRECIPES
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4/5 (3)Calories 71 per servingServings 12
- Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until tender. Reduce heat to medium; add mushrooms and garlic. Cook 7 minutes or until mushrooms are tender, stirring frequently. Add water, sage, salt, pepper, and broth; bring to a simmer. Cover and simmer 25 minutes. Remove from heat; cool 5 minutes.
- Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 teaspoon parsley.
GLUTEN-FREE CREAM OF MUSHROOM SOUP RECIPE | EATINGWELL
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5/5 (3)Total Time 50 minsCategory Healthy Vegan Vegetable SoupCalories 407 per serving
- Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
- Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
- Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
CREAM OF MUSHROOM SOUP WITH SHERRY - STRIPED SPATULA
From stripedspatula.com
Ratings 33Calories 459 per servingCategory Soup
- In a large heavy bottomed pot or Dutch oven, melt butter until foaming subsides. Add onion and cook until soft but not browned, about 5-8 minutes. Add mushrooms and 1/2 teaspoon each kosher salt and black pepper. Cook over medium heat, stirring often, until mushrooms have released their liquid and are soft, about 10 minutes.
- Add flour and stir to coat the mushroom mixture. Cook for 1 minute. Add sherry and cook for an additional minute, scraping any brown bits from the bottom of the pot.
- Stir in chicken or vegetable broth and thyme leaves. Bring to a boil, stirring. (The soup may look, for the lack of a better term, "gloppy" at this point. This is normal! As you stir and the liquid heats, the roux will dissolve.)
CREAM OF MUSHROOM SOUP | THE COZY APRON
From thecozyapron.com
Reviews 12Category SoupCuisine AmericanTotal Time 45 mins
- Place a large soup pot or Dutch oven over high heat; drizzle in about 3 tablespoons of the olive oil, and once hot, add in about 2/3 of the sliced mushrooms, reserving 1/3 of them for a moment.
- Add in a small sprinkle of salt and black pepper, and saute the mushrooms for about 8-10 minutes, until their liquid evaporates and they are browned; remove these mushrooms from the pot, and reserve them until the end.
- To this same pot add another 2 tablespoons of olive plus the butter, and once melted, add in the diced onion and the remaining 1/3 of raw sliced mushrooms, and saute for about 6-8 minutes until softened and browned, and the liquid has mostly evaporated.
- Add in the garlic, 1 teaspoon of the fresh thyme leaves, the Italian seasoning and the white pepper, and stir to combine; add in the sherry, and allow it to simmer and reduce for about 2 minutes until almost completely gone.
CREAM OF MUSHROOM SOUP - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (1)Total Time 55 minsCategory SoupCalories 483 per serving
- In a heavy-bottomed pot, melt the butter and saute the diced shallots and minced garlic over medium heat until the shallots become translucent.
- Turn the heat down to medium-low and add the flour and cook for 2 minutes to cook out the raw flour taste.
- If you want to make this soup a little fancier, you can cut a circular piece of thawed puff pastry and place it on top of an oven-safe soup bowl. Pinch the sides of the puff pastry around the soup bowl.
EASY CREAM OF MUSHROOM SOUP - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 6Calories 179 per servingCategory Soup
- Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
- Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until dry.
- stir in broth, increase heat to high and bring to a simmer, stirring continuously until the soup has thickened slightly. Add milk and return to a simmer, stirring often.
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