Best Rich Mushroom Soup Recipes

RICH BARLEY MUSHROOM SOUP

Steps:

• In a soup pot on med heat, melt 1 stick of butter and add celery and onions to sweat until translucent. (I use the food processor for my onions because I don't actually want the onion pieces -- I pulse it until it's a rough puree (just past finely chopped).
• Add in the barley (I didn't use quick barley, but I'm sure you could). Stir a few minutes.
• Add in all of your mushrooms and cook until the mushrooms have gotten dark and given up a lot of their liquid.
• Add in the chicken broth.
• Add the soy sauce and taste. If it's not salty enough, add soy sauce 1 tsp at a time until you like it. (A little goes a long way. Taste soup before and after adding the soy -- you won't believe the difference!).
• Simmer on stove until barley has totally expanded. I think the soup may even be better the next day, but it's certainly a quick soup that could be made and served within 45 minutes. Probably less if you use Quick Barley.
• Add black pepper to taste and tweak with more soy, as needed.
• Sour cream and dill are a great garnish, but not necessary.
• Prep and cooking time are estimates, but it shouldn't take longer than that.
• Soup can thicken a lot overnight to almost a stew like consistency. I usually add more broth (or water) and check soy and pepper before serving.

RICH AND CREAMY MUSHROOM SOUP

Steps:

• In a large pot, melt butter. Saute onion in butter until transparent and golden. Add sliced mushrooms and thyme and cook until soft. Add chicken broth, bring to a boil then reduce heat and simmer 5 - 10 minutes. Reserve 1.5 cups of sliced mushrooms and set aside. Puree mixture in blender in batches or with blending stick. Return to simmer and add cream. Add cornstarch to adjust consistency, whisk or blend to remove lumps. Add reserved mushrooms back to soup and serve.

RICH MUSHROOM SOUP (COOKING LIGHT)

Steps:

• Place flour in small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer to a small plate. Combine boiling water and porcini in a bowl; cover and let steep 20 min. Strain through a sieve over a bowl, reserving the soaking liquid. Chop the porcini. Melt butter in a Duth oven over med-high heat. Add onion; saute 5 minutes or until tender. Add garlic, thyme, salt and pepper; saute 30 seconds. Add shitake, cook 3 min. Add button mushrooms;, cook 3 min, stirring constantly. Add chopped porcini and broth. Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk. Add to pan. Bring to a boil; reduce heat and simmer, uncovered, for 15 min. Add milk; simmer 10 min, stirring frequently. Remove from heat; stir in half-and-half. Remove 2 cups mushrooms with slotted spoon. Puree soup with immersible hand blender. Return mushrooms to pan. Add sherry. Reheat. Divide soup among 10 bowls, sprinkle with parsley, if desired.

RICH MUSHROOM SOUP

Steps:

• 1. Melt butter in small skillet. Roughly chop mushrooms and add to skillet. Slowly saute mushrooms until tender, about 5 minutes.
• 2. Lightly beat the egg yolks, and add them to the chicken stock. Pour into pan with mushrooms, and heat to medium.
• 3. Slowly add cream to mushroom mixture, stirring and heating gently until thickened. Add salt and pepper to taste and serve, sprinkled with chopped parsley, if desired.

RICH MUSHROOM SOUP

Steps:

• 1. Place flour in a small skillet over medium-high heat; cook 2 min or until flour thurns light brown, stirring constantly. Transfer to a small plate; cool. 2. Combine boiling water and porcini mushrooms in a bowl;cover and let steep 20 min. Strain through a sieve, reserving liquid. Chop the mushrooms. 3. Melt butter in a Dutch oven over med-high heat. Add onion, saute 5 min or until tender. Add grlic, thyme, salt and pepper; saute 30 sec. Add shitake; cook 3 min, stirring frequently. Remove from heat; stir in half-and-half and sherry. 5. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 min or until thoroughly heated.