CREAMY GARLIC & MUSHROOM SOUP
Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.-Mandy Howison, Glenshaw, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 13 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.
Nutrition Facts : Calories 246 calories, Fat 20g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 539mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
CREAM OF MUSHROOM SOUP WITH PUFF PASTRY
A delightful, flavorful soup to serve as an appetizer for your next dinner party or as a warm side to go with your favorite winter sandwich.
Provided by Karen From Colorado
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Line two baking sheets with parchment paper.
- Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
- Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
- Place the rounds on the prepared pans.
- Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
- Bake until golden brown and puffed, about 15 minutes.
- Remove to a wire rack and allow to cool.
- Bring the stock to a rapid simmer in a large saucepan.
- Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
- Add the shallots and saute until translucent, 2 to 3 minutes.
- Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
- Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes.
- Remove from heat and whisk in the simmering stock.
- Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
- Puree the soup in a blender or food processor in batches until smooth.
- Return soup to the pot and place over low heat; bring to a simmer.
- Stir in the Marsala or brandy and simmer an additional 3 minutes.
- Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
- Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
Nutrition Facts : Calories 638.5, Fat 46.5, SaturatedFat 16.7, Cholesterol 76.6, Sodium 593, Carbohydrate 41.1, Fiber 1, Sugar 4.4, Protein 12.8
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