My Cream Of Mushroom Soup Recipes

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QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

HOMEMADE CREAM OF MUSHROOM SOUP



Homemade Cream of Mushroom Soup image

Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can't compare! -Michael Williams, Moreno Valley, California

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

1/2 pound fresh shiitake mushrooms
1/2 pound baby portobello mushrooms
1 medium onion, chopped
1 medium carrot, chopped
1 tablespoon olive oil
1 tablespoon plus 1/2 cup butter, divided
5 cups water
1 fresh thyme sprig
1-1/4 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
2 cups chopped leeks (white portion only)
1/4 cup all-purpose flour
1 cup white wine or chicken broth
1 teaspoon minced fresh thyme
1 cup heavy whipping cream
1 cup half-and-half cream
1/2 cup minced fresh parsley

Steps:

  • Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms., In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth., In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender., Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).

Nutrition Facts : Calories 349 calories, Fat 29g fat (17g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

MY CREAM OF MUSHROOM SOUP



My Cream of Mushroom Soup image

Make and share this My Cream of Mushroom Soup recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 30m

Yield 4 cups

Number Of Ingredients 10

1/2 lb shiitake mushrooms or 1/2 lb cremini mushroom, stemmed
6 tablespoons butter
1 medium onion, finely chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 1/2 cups chicken broth
1/2 cup all-purpose flour
1/8 teaspoon nutmeg
2 1/2 cups heavy cream

Steps:

  • Thinly slice the mushrooms then finely chop the slices.
  • Heat a medium saute pan over high heat. Add 2 tablespoons of the butter; when it starts to foam, add the mushrooms. Cook for 5 to 8 minutes, until the mushrooms begin to take on a golden brown color and all of the moisture has cooked off. (For the best flavor, it's essential to get a good sear and color on the mushrooms. If the mushrooms begin to stick to the pan a little, that's good as long as they don't turn black and burn. If the bottom of the pan starts to get too dark before you are ready for the next step, just add a little of the chicken broth or water and whatever is stuck will come right off the bottom of the pan.).
  • Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan.
  • Transfer the liquid to a medium saucepan. Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool.

Nutrition Facts : Calories 779.9, Fat 73.7, SaturatedFat 45.5, Cholesterol 249.6, Sodium 1844.7, Carbohydrate 23.6, Fiber 2.5, Sugar 3.2, Protein 9.6

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



Cream Of Mushroom Soup image

Make and share this Cream Of Mushroom Soup recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 (14 1/2 ounce) cans chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in butter until tender.
  • Add mushrooms and saute until tender.
  • Combine flour and broth until smooth,stir into the mushroom mixture.
  • Bring to a boil; cook and stir for 2 min.
  • or until thickened.
  • Reduce heat.
  • Stir in the cream,salt and pepper.
  • Simmer, uncovered, for 15 minutes, stirring often.

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