Best Decadent Cream Of Mushroom Soup Recipes

Cream of Mushroom Soup image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1 1/2 pounds chopped cremini mushrooms
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
Coarse salt and ground pepper

Steps:

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.
Add flour and cook, stirring, until combined, 1 minute.
Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 211 g, Fat 12 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g

Decadent Cream of Mushroom Soup image

Provided by Spgty21

Categories Vegetable

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

1/2 onion, chopped
1 cup chopped mushroom
1 tablespoon whole wheat flour
1 tablespoon unsalted butter
3/4 cup half-and-half
1/2 teaspoon all-purpose seasoning
1 teaspoon chicken bouillon powder
salt and pepper
sour cream (optional)

Steps:

Saute 3/4 cup of the mushroom, seasonings and the onion in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes). Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).
Meanwhile, saute the rest of the mushrooms in a separate pan until browned.
Add one addition of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.
Place the mixture back on the stove and add the rest of the mushrooms. Serve with sour cream.

Cream of Mushroom Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 4 to 6 first course servings (

Number Of Ingredients 15

1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate 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 button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.