Best Bills Favorite Mushroom Soup Recipes

FAVORITE MARVELOUS MUSHROOM SOUP

Steps:

• In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

CHEF JOHN'S CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

UNCLE BILL'S PORK CHOPS IN MUSHROOM SOUP

Steps:

• Preheat oven to 400°F.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
• In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
• Transfer the pork chops to the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
• Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
• Layer the julienned sweet red pepper over the top.
• Cover tightly with aluminum foil.
• Bake in preheated 400 F oven for 30 minutes.
• Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
• Serve over cooked rice if desired.
• You can double this recipe but will require a larger casserole dish.

UNCLE BILL'S FRENCH MUSHROOM SOUP

Steps:

• Rinse both mushrooms in cold water and immediately pat dry with paper towels.
• Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
• In a large heavy bottom soup pot, melt butter on medium heat.
• Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
• Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
• Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
• Add thyme, bay leaf and green onions.
• Reduce heat, cover and simmer for 20 minutes.
• Remove bay leaf and discard.
• In a mixing bowl, whisk together egg yolks and whipping cream.
• Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
• Return mixture to the soup pot, adding slowly and whisking all the time while adding.
• Heat over low heat until hot, about 5 minutes.
• Add white pepper to taste.
• Serve soup sprinkled with minced parsley.