Best Thick Corn Mushroom Soup Recipes

MUSHROOM CORN CHOWDER

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

THICK & CREAMY HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• 1. In a medium soup kettle, melt 3 TB. butter. Saute sliced mushrooms and onion until soft. Add minced garlic and saute for 1 more minute. Melt last TB. of butter in with mushroom mixture and add 3 TB. flour. Cook, stirring gently to coat, for 1 more minute.
• 2. Add chicken broth, then simmer and stir until bubbly and thickened. Add half & half, parsley (if using) and salt and pepper. Heat on medium-low to heat through. Do not boil once you have added the half & half or it will separate. Check and adjust salt and pepper at end as some broths and stocks are saltier than others.
• 3. Ladle into bowls and add a pinch of freshly grated nutmeg, if desired.
• 4. ~FOR SWISS MUSHROOM SOUP~ Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
• 5. ~FOR MUSHROOM SPINACH SOUP~ Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
• 6. ~FOR BACON MUSHROOM SOUP~` Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.

CREAMY MUSHROOM CORN SOUP

Steps:

• Fry bacon till crispy.
• Remove and drain.
• Fry onion in bacon drippings till tender.
• Stir in corn, soup and milk.
• Heat thoroughly, stirring often.
• Crumble bacon and sprinkle over each bowlful.

CREAMY CORN AND SHIITAKE MUSHROOM SOUP

Steps:

• In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the corn, salt, and water, cover, and cook for about 20 minutes, or until the corn is very tender. Remove from the heat and let cool for at least 10 minutes before proceeding.
• Position a coarse-mesh sieve on top of another saucepan. In batches, purée the soup in a blender or food processor until velvety smooth. Pour each puréed batch through the sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the mushrooms and set the soup aside until ready to serve. (The soup may be made up to 2 days in advance, cooled, and refrigerated.)
• Reheat the soup over medium-low heat, stirring occasionally to prevent scorching. If the soup is too thick, thin it with water. Taste and add extra salt, if necessary. Ladle the soup into a large serving bowl or individual bowls. Sprinkle with the chives and serve immediately.

THICK AND CREAMY MUSHROOM SOUP

Steps:

• Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4-5 minutes, or until soft, stirring frequently.
• Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
• In a small bowl, mix the milk and flour until smooth, gradually add to the soup, stirring constantly, stir in the browning and seaoning sauce and simmer for 5 more minuts, or until thickend.