Balthazars Cream Of Mushroom Soup Recipes

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MUSHROOM SOUP (BALTHAZAR)



Mushroom Soup (Balthazar) image

Make and share this Mushroom Soup (Balthazar) recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 ounce dried mushroom (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs rosemary
4 sprigs sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon fresh ground white pepper
1 lb white button mushrooms, cleaned and thinly sliced
1 lb shiitake mushroom, stemmed cleaned and thinly sliced
6 cups chicken stock or 6 cups water
1 cup heavy cream
2 tablespoons unsalted butter

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.

CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

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.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

Provided by Merle O'Neal

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

Steps:

  • In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
  • Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
  • Add the flour and stir to coat the mushrooms, until combined.
  • Add the white wine, stir, and cook until combined, about 1 minute.
  • Add the vegetable stock, stir, and simmer for 15 minutes.
  • Add the heavy cream and stir to combine.
  • Blend soup to your desired consistency with an immersion blender or standing blender.
  • Serve hot, garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

Traditional cream of mushroom soup - dinner ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 lb fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whipping (heavy) cream
1 can (14 oz) chicken broth
1 tablespoon dry sherry, if desired
Freshly ground pepper

Steps:

  • Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms.
  • In 3-quart saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
  • Gradually stir in whipping cream and broth; heat until hot. Stir in sherry. Sprinkle with pepper.

Nutrition Facts : Calories 350, Carbohydrate 11 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1 g

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