Best Kennett Square Mushroom Soup Recipes

Kennett Square Mushroom Soup image

Provided by Irish Rose

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

In a 2 quart saucepan, melt butter and stir in flour until smooth.
Gradually stir in broth until smooth. Add salt, pepper and bay leaves.
Simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender.
Add veggies to broth mixture and bring to a boil. Reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
Add cream and heat through. Discard bay leaves and serve.

Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 11.8, Cholesterol 45.4, Sodium 788, Carbohydrate 12, Fiber 1.3, Sugar 2.3, Protein 6.9

Chester County Mushroom Soup image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil
2 pounds washed button mushrooms
1/2 pound washed shiitake mushrooms
1/2 pound washed oyster mushrooms
1 tablespoon fresh chopped tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1-pint heavy cream
2 tablespoons flour

Steps:

Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.