Best Gourmet Mushroom Soup Recipes

GOURMET CREAM OF WILD MUSHROOM SOUP

Gourmet Cream Of Wild Mushroom Soup image

This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable.

Provided by Only Gluten Free Recipes

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 53m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms, thinly sliced
1 large yellow onion, finely chopped
2 portobello mushrooms, thinly sliced
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
½ teaspoon sea salt
¼ cup dry white wine
3 cups gluten-free chicken broth
1 cup heavy whipping cream
½ cup chopped fresh parsley, divided
1 tablespoon gluten-free all-purpose flour
sea salt and ground white pepper to taste

Steps:

Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 13 g, Cholesterol 85.3 mg, Fat 33.1 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 15.2 g, Sodium 1055.7 mg, Sugar 4.8 g

SANDYS GOURMET MUSHROOM SOUP

Sandys Gourmet Mushroom Soup image

This was given to me by one of my husbands gym buddies, I did make it and it was indeed very good, although I'm not a great lover of mushrooms. I don't know if it was her own recipe or if she found it somewhere, but here it is, I thought it was worth sharing! She specified brown mushrooms, I used button mushrooms.

Provided by Karen Elizabeth

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

25 ml olive oil
15 ml butter
1 medium onion, chopped
2 leeks, sliced
1 sprig fresh rosemary
50 ml flour
300 g mushrooms, thinly sliced
750 ml vegetable stock
1 pinch nutmeg
250 ml milk
15 ml soy sauce
1 pinch sugar
25 ml sherry wine
salt and pepper
50 ml cream, whipped

Steps:

Heat oil and butter in large pan. Add onion and leeks and allow to soften without browning.
Add rosemary and half the mushrooms. fry gently until soft, then remove the rosemary and stir in the flour.
When well mixed, add vegetable stock slowly, stirring constantly. Season with salt, pepper and nutmeg.
Cover and simmer for 15 minutes. Cool for 10 minutes, then puree in blender until smooth.
Return to saucepan, add remaining mushrooms, milk, soy sauce and sugar.
Cover and simmer for 10 minutes.
Add sherry.
Serve with a swirl of whipped cream.
A garnish of fried onions is also very good.

GOURMET MUSHROOM SOUP

GOURMET MUSHROOM SOUP image

Yield 6 bowls

Number Of Ingredients 14

Ingredients

Ingredients -
1/4 cup Butter
1-1/2 pounds Fresh Mushrooms, sliced
1/2 cup minced Shallots
1/2 cup Dry Sherry
2 cups Beef Stock
3 cups Half-and-Half
5 cups Cold Water
2 Bay Leaves
1/2 teaspoon White Pepper
1/2 teaspoon Coarse Salt
1/2 cup Cornstarch mixed with 1/2 cup Cold Water
chopped Fresh Parsley
Garlic Seasoned Croutons

Steps:

Preparation: 1. Add butter to stockpot. Melt over medium heat. 2. Add sliced mushrooms and minced shallots. Sauté until mushrooms have softened. 3. Stir in sherry. Reduce liquid by half. 4. Stir in beef stock, half-and-half, cold water, bay leaves, white pepper and salt. 5. Simmer 15 minutes. Reduce heat to low. Simmer 30 minutes. 6. Stir in cornstarch mixture. Simmer 2 minutes. 7. Serve in individual soup bowls. 8. Garnish with chopped fresh parsley and seasoned croutons.