Mushroom Supreme Soup Recipes

MUSHROOM SUPREME

Steps:

• Heat oven to 350°F.
• Sauté mushrooms in 1 to 2 tablespoons of butter.
• Dissolve beef cubes in hot water.
• Melt 4 tablespoons butter and blend with flour.
• Add cream, salt and pepper, and beef broth.
• Top with mixture of bread crumbs and cheese.
• Bake in buttered casserole for 30 minutes at 350°F.

CHEF JOHN'S CREAMY MUSHROOM SOUP

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.

QUICK MUSHROOM SUPREME

Steps:

• In a large skillet over medium heat, saute the sliced mushrooms in the butter (or oil) for 3 or 4 minutes, till juices are released.
• Add the beef base and stir quickly to dissolve it in the mushroom juices.
• Reduce heat to low and stir in the cream till well combined.
• Sprinkle on the Parmesan and mix gently to coat mushrooms with the cheese.
• Serve at once, with a well-seared medium-rare steak is suggested.
• Serves 6 as a side dish; serves 8 as a garnish.
• To serve with roast chicken, substitute chicken base for the beef base.