Best Balthazar Cream Of Mushroom Soup Recipes

MUSHROOM SOUP (BALTHAZAR)

Mushroom Soup (Balthazar) image

Make and share this Mushroom Soup (Balthazar) recipe from Food.com.

Provided by Brookelynne26

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 ounce dried mushroom (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs rosemary
4 sprigs sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon fresh ground white pepper
1 lb white button mushrooms, cleaned and thinly sliced
1 lb shiitake mushroom, stemmed cleaned and thinly sliced
6 cups chicken stock or 6 cups water
1 cup heavy cream
2 tablespoons unsalted butter

Steps:

Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.
Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.
Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.
Turn the flame to high and add the white mushrooms and shitakes.
Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.
Add the chicken stock and the dried mushrooms along with the soaking water.
Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

QUICK CREAM OF MUSHROOM SOUP

Quick Cream of Mushroom Soup image

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

Ingredients

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

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.