10 Minute Cream Of Mushroom Soup Recipes

Steps:

• Drain mushroom liquid into a measuring cup, and add water to make 2 cups.
• Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.
• Stir in flour and seasoning salt.
• Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat.
• Add mushrooms and cook until mixture comes to a boil.

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Steps:

• In a medium saucepan, heat 2 tablespoons butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened. Add the whole mushrooms and cook, stirring, for 2 to 3 minutes. Add the white wine and simmer until the liquid is reduced by half.
• Add the chicken stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, about 10 to 15 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the soup to the pan and bring it to a simmer.
• In a small bowl, mash 1 tablespoon butter with the flour. Whisk the flour paste into the simmering soup in increments, until the soup thickens slightly. Continue to simmer the soup, stirring, until no flour taste remains, about 10 minutes. Stir in the cream and return to a simmer. Season with salt and pepper and keep warm.
• In a medium saute pan, heat the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook, stirring, until lightly softened, about 5 to 7 minutes. To serve, divide the soup among warmed soup bowls. Garnish with the sliced mushrooms, chopped chives and croutons. Serve immediately.

Steps:

• Pull the caps away from the mushroom stalks.
• Finely slice the caps and chop the stalks, keeping the 2 piles separate.
• Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
• Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
• Stir in flour and cook for 1 minute.
• Gradually add the stock and milk to make a smooth, thin sauce.
• Add the basil, and season with salt and pepper.
• Bring to the boil and then simmer, partly covered, for 15 minutes.
• Allow to cool slightly and then pour into a food processor or blender and process until smooth.
• Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
• Pour soup into a large clean saucepan and stir in sliced mushrooms.
• Heat until very hot but not boiling and add salt and pepper to taste.
• Add the cream.
• Serve at once garnished with the basil leaves.

Steps:

• Heat butter in saucepan. When hot, add onion, cover and cook 4 minutes over medium heat.
• Add mushrooms, spices and lemon juice: mix well. Cover and cook 4 minutes over medium-high heat.
• Mix in flour and cook 1 minute, uncovered, over low heat.
• Pour in chicken stock and season. Bring to boil. Cook soup, uncovered for 12 minutes over medium heat.
• Puree soup with cream in food processor.
• Sprinkle with paprika and serve with croutons.

Steps:

• Melt the butter in your soup pot over medium heat.
• Add all the vegetables and saute until the onions are opaque and the celery and leek have softened - approximately 5 - 10 minutes.
• add flour and mix well.
• add milk and chicken stock and mix well.
• season with slat and pepper.
• reduce heat to medium low - cover and cook for 25 minutes stirring occasionally.
• use a hand blender or a regular blender to puree the soup.
• serve.