Best Microwave Cream Of Mushroom Soup For Recipes

15 MINUTE MICROWAVE MUSHROOM SOUP

Steps:

• Pour the rice in a microwave proof bowl or dish and also add the vegetable stock.
• Cover the rice with a microwave resistant lid or microwave cling film and put it in the microwave for 7 minutes at 800W. In the meantime prep the other ingredients. Brush and trim the white mushrooms. Slice them up. Grate the cheese is that hasn't been done yet. Chop up the fresh sage. After the 7 minutes remove the rice from the microwave. Watch out, it's hot. The rice should be softer by now but not tender yet.
• Stir the rice and season with a pinch of pepper, salt and garlic powder. Also add the fresh chopped sage.
• Then add the sliced white mushrooms.
• Stir well, cover the bowl or dish again and place it back into the microwave for 3 minutes. After that, stir the rice again and check the tenderness.
• Put it back in the microwave for an extra minute or so until tender. Then add the cream to the hot rice, the unsalted butter, the freshly chopped parsley and the grated cheddar cheese.
• Stir well. Check the seasoning and add extra pepper, salt or garlic powder to taste if necessary. Add more cream if you want the soup to be runnier. Then scoop the rice and mushrooms into a clean bowl and serve.

MICROWAVE CREAM OF MUSHROOM SOUP FOR 2

Steps:

• In 2-quart casserole combine mushrooms, onion and butter.
• Microwave at High 3 to 4 minutes, or until onion is tender, stirring after half the time to coast with butter.
• Blend in flour.
• Stir in water and bouillon granules.
• Microwave at High 5 to 6 minutes, or until slightly thickened, stirring 2 or 3 times during cooking.
• Blend in cheese, white pepper, half and half and wine.
• Microwave at High 2 to 3 minutes, or until heated and cheese melts.

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

QUICK CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

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.

CREAM OF MUSHROOM SOUP

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.