Boursin Mushroom Soup Recipes

Steps:

• Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
• In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
• Pour over sauteed mushrooms and serve.

Steps:

• Melt butter in a large pot over medium heat. Add leaks and cook until soft (3 min.). Add garlic and cook 2 min. Add mushrooms and 1/2 tsp of salt and cook until mushrooms begin to soften (5 min.). Add potato, celery, stock and bring to a boil. Reduce to low and simmer until potatoes are soft, about 30 minutes. 2. Puree in batches. Return to pot and crumble in cheese. Whisk until melted. Stir in Calvados, lemon, chervil, pepper, and remaining 2 tsp salt. 3. Serve or let cool to room temp, cover and refrigerate for up to 2 days.

Steps:

• Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned.
• Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes.
• Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour.
• Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Steps:

• Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
• Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Steps:

• First put the butter in a pan and melt, then add the celery, onions, leeks and garlic. Cook on a medium heat for about 5 minutes, till veg softens.
• Next add salt and pepper to taste, with 500 ml of veg or chicken stock to the pan.
• Now leave to simmer on a low heat for about 20 minutes.
• Finally add the milk and garlic and herb cream cheese, till dissolved.
• Blend soup to the consistancy that you want, (i prefere it a little chunky) and serve. Enjoy.....