Best Big Sams Mushroom And Crab Soup Recipes

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

BIG SAMS MUSHROOM AND CRAB SOUP

Steps:

• In a 4 quart stockpot, over medium-high heat, melt butter; add onion and garlic. Cook stirring occasionally, for 5 minutes.
• Stir in mushrooms, Old Bay, 1 tablespoon parsley flakes, and Worcestershire sauce. Cook 5 minutes.
• Add water and milk; simmer uncovered 15 minutes. Meanwhile, cut tops off rolls and hollow them out to make soup bowls, reserving some of the bread. Break reserved bread into small pieces and stir into soup, 1 cup at a time, until soup is suffiently thick.
• Add crab meat, red bell pepper, and sherry. Adjust seasoning.
• Ladle the soup into bread bowls and top with remaining parsley flakes.

CREAMY CRAB SOUP

Steps:

• In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

CRAB AND MUSHROOM BISQUE

Steps:

• For the lemon blend:.
• Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
• For the bisque:.
• Melt ¼ cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
• Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
• Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
• Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
• Add saved vegetables, stir well and serve immediately.