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
CREAMY MUSHROOM SOUP
Creamy Mushroom Soup with Rosemary and Garlic - a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight dinners! Serve this with crusty bread for a simple hearty meal! GF and Vegan adaptable!
Provided by Sylvia Fountaine
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil or butter in a large, heavy-bottom pot or dutch oven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.
- Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry (do not mistake this for sherry vinegar). Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Optional: Set aside 1/4 cup mushrooms for garnish.
- Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken.
- Stir in the sour cream until fully incorporated.
- Season with pepper and taste for salt.
- If you would like a thinner soup, add a little more broth, readjusting the salt.
- , thinly slice garlic (the long ways). Heat 2 tablespoons oil in a little saute pan over medium heat. Add the garlic slices, not overlapping, sprinkle with a little salt, and turn over when golden, about 3 minutes. Cook other side until golden and crispy. Set on a paper towel. At the same time you could toss in a few more rosemary leaves.
- Ladle in bowls and top with a few slices of mushrooms and garlic chips and a drizzle of truffle oil. Serve with crusty bread.
Nutrition Facts : Calories 351 calories, Sugar 7 g, Sodium 588 mg, Fat 22.9 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 26.2 g, Fiber 2.7 g, Protein 12.8 g, Cholesterol 20.5 mg
CREAMY TWO-MUSHROOM SOUP
Dried and fresh mushrooms unite in this soup enriched with leek, thyme, sherry and a bit of cream.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the broth and 3 cups of water to a boil in a medium saucepot. Remove from the heat, add the dried mushrooms and set aside to steep for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
- Heat the butter in a large pot over medium-high heat. Add the garlic, white mushrooms and three-quarters of the chopped porcini and cook, stirring occasionally, until softened and mostly dry, about 6 minutes. Add the thyme, shallot and leek and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
- Strain the reserved mushroom broth into the pot and bring to a boil, whisking constantly. Add the bay leaf, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and cool slightly.
- Remove and discard the bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch. Strain the soup, return to the pot and reheat over medium heat.
- Whisk in the cream, sherry, 1 teaspoon salt and several grinds of pepper. Ladle into bowls and sprinkle with the remaining chopped porcini mushrooms and the parsley.
TWO-INGREDIENT CREAMY MUSHROOM SOUP
Easy two-ingredient soup.
Provided by Vellys Stardust
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Place mushrooms in a pot and add enough goat milk to cover; bring to a boil. Lower heat to medium-low and simmer until desired consistency is reached, 15 to 20 minutes.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 7.3 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 63.8 mg, Sugar 6.4 g
QUICK CREAM OF MUSHROOM SOUP
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
HOMEMADE MUSHROOM SOUP FOR TWO
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
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.
EASY CREAMY MUSHROOM SOUP
This recipe uses canned mushrooms to speed up the cooking time. Make sure the can is 16 oz DRY weight of mushroom pieces. If you can't find those large cans, just by small ones to equal 16 oz DRY weight.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan. Add the onions, garlic, parsley and thyme; sautee until very soft but NOT brown.
- Stir in the flour until blended and bubbly.
- Stir in the chicken broth and stir until well mixed and thickened.
- Stir in the drained mushrooms and milk. Stir in the half and half and pepper.
- Bring to a light simmer; reduce heat and lightly simmer for about 10 minutes, stirring occasionally.
- Salt to taste, if needed.
Nutrition Facts : Calories 183.3, Fat 11.5, SaturatedFat 7.1, Cholesterol 34.3, Sodium 418.4, Carbohydrate 15.5, Fiber 2.2, Sugar 6.6, Protein 6.2
TWO-INGREDIENT DOUGH BREAD BOWLS FOR SOUP
Two ingredients are all you need to whip up the dough for these bread bowls. I make them for soup but they make great bowls for cold dips too. Recipe can easily be doubled to feed four.
Provided by Soup Loving Nicole
Categories Quick Bread
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, about 5 minutes.
- Divide mixture in half and roll each half into a ball. Place each ball on the baking sheet. Using your hand, flatten each ball to 1 inch thickness. It should look like a burger patty.
- Whisk egg and water together. Brush egg wash over the dough patties. Sprinkle everything bagel seasoning over the top and sides.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the outside is nicely browned, about 40 minutes.
- Remove baking sheet from oven. Using a knife, cut a circle out of the top of each bowl. Pinch out some of the bread inside to make room for your soup. Ladle soup of choice inside bowl and serve immediately.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 36.9 g, Cholesterol 80.1 mg, Fat 7.3 g, Fiber 1.3 g, Protein 10 g, SaturatedFat 3.2 g, Sodium 1133.9 mg
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