Velvet Mushroom Soup Recipes

VELVET MUSHROOM SOUP

Steps:

• In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.
• Bring to a boil, stirring constantly. Reduce heat and stir in sour cream until well blended.
• Serve.

MUSHROOM VELVET SOUP

Steps:

• In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
• Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
• In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
• Repeat for remaining soup and sour cream.
• Return soup to pan and cook, stirring, until heated through (do not boil).

MUFFY THE VELVET MUSHROOM SOUP & FRIEND - LONGMEADOW FARM

Steps:

• In a saucepan, combine dried mushrooms in stock over medium-high heat simmering for 5 minutes.
• In a larger pot, melt butter. Add onion, saute' for 5 minutes, medium heat.
• Add fresh mushrooms, and cook 2 minutes more.
• Add garlic and stir quickly, 20 seconds.
• Sprinkle onion/mushroom/garlic mixture with flour, salt and pepper.
• Stir this whole flour mixture until incorporated.
• Add soy sauce, and (optional Tabasco sauce if using) to flour mixture.
• Add the mushroom stock, and porcini mushrooms, to larger pot and simmer for 15 minutes until mushrooms are tender.
• Remove pot from heat. Using a hand held blender, or blender, blend all ingredients together until puree' making sure to leave some course bits.
• Combine chicken with mushroom puree' and heat for 10 minutes.
• Stir in half and half and heat until warm.
• Put directly into soup bowls add chopped parsley for garnish.
• Get that spoon and slurp her up now, and take off your shoes and feel the moment.

GREEN VELVET SOUP

Steps:

• In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
• Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
• Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.