Balthazar Cream Of Mushroom Soup Recipes

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
• Blend in 2 T. flour and stir.
• Add in the chicken broth and heat until slightly thickened while stirring frequently.
• Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
• Serve and enjoy!

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

MUSHROOM SOUP (BALTHAZAR)

Steps:

• Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.
• Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.
• Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
• Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.
• Turn the flame to high and add the white mushrooms and shitakes.
• Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.
• Add the chicken stock and the dried mushrooms along with the soaking water.
• Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

BALTHAZAR CREAM OF MUSHROOM SOUP

Steps:

• 1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump. 2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed. 3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil. 4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown. 5. Turn the flame to high and add the white mushrooms and shitakes. 6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally. 7. Add the chicken stock and the dried mushrooms along with the soaking water. 8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth