NOT JUST ANOTHER CREAM OF MUSHROOM SOUP
A friend made this and I was thrilled by how wonderful it tasted. I never thought I would like JUST mushroom soup. She served it with fresh hot bead and butter. mmmmmmmmmm
Provided by Paulcm
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice enough mushrooms to measure 1 cup.
- Chop remaining mushrooms.
- Cook and stir sliced mushrooms in 2 Tbls of butter in a 3qt.
- saucepan over low heat until golden brown.
- Remove with slotted spoon.
- Cook and stir chopped mushrooms and onion in remaining butter until onion is tender.
- Stir in flour, Salt and Pepper.
- Cook over low heat stirring constantly, about 1 minute then remove from heat.
- Stir in broth and water.
- Heat to a boil, stirring constantly.
- boil and stir for 1 minute.
- Stir in half-and-half and sliced mushrooms.
- Garnish with parsley (opt).
Nutrition Facts : Calories 173.2, Fat 13.1, SaturatedFat 8, Cholesterol 35.8, Sodium 827.1, Carbohydrate 9.2, Fiber 0.9, Sugar 1.9, Protein 5.8
SWEDISH CREAM OF MUSHROOM SOUP (CHAMPINJONPURE)
Make and share this Swedish Cream of Mushroom Soup (Champinjonpure) recipe from Food.com.
Provided by Wildflour
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).
- Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
- Remove mushrooms and place into blender or food processor.
- Add flour, seasonings and 1/2 cup consomme.
- Puree. You will need to scrape down a couple of times.
- Pour puree back into pan.
- Add remaining liquids and simmer over low heat stirring til smooth.
- Serve with warm crusty bread for dipping.
- Can garnish with chopped fresh parsley if desired.
Nutrition Facts : Calories 350.2, Fat 30.9, SaturatedFat 19.1, Cholesterol 107.5, Sodium 1189.5, Carbohydrate 12.2, Fiber 1.1, Sugar 2, Protein 8.8
JULIA'S CREAM OF MUSHROOM SOUP
I don't think you can beat this recipe for simple, delicious mushroom soup. My hubby would eat this every day if I fixed it for him. It's so good! Please try it, and throw out the canned variety! Don't let the lengthy list and directions stop you. Julia Child was very meticulous and it all goes easily and pretty quickly.
Provided by Yia Yia
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
- Add the flour and stir over moderate heat for about 3 minute without browning.
- Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
- Simmer partially covered for 20 minutes, skimming occasionally.
- Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
- In another saucepan, melt the 2 T butter.
- Add the sliced mushroom caps, salt and lemon juice.
- Cook slowly for about 5 minutes.
- Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
- Simmer for 10 minutes.
- *If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
- Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
- Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
- Correct seasoning.
- Off heat, stir in the remaining butter by spoonfuls, if desired.
FRESH CREAM OF MUSHROOM SOUP
This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.
Provided by PanNan
Categories Vegetable
Time 20m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Lighly saute mushrooms in butter.
- Add flour and stir constantly for about 5 minutes.
- Slowly add stock, stirring until all is incorporated.
- Simmer about 10 minutes.
- Add cream, stir and serve.
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