Not Just Another Cream Of Mushroom Soup Recipes

NOT JUST ANOTHER CREAM OF MUSHROOM SOUP

Steps:

• Slice enough mushrooms to measure 1 cup.
• Chop remaining mushrooms.
• Cook and stir sliced mushrooms in 2 Tbls of butter in a 3qt.
• saucepan over low heat until golden brown.
• Remove with slotted spoon.
• Cook and stir chopped mushrooms and onion in remaining butter until onion is tender.
• Stir in flour, Salt and Pepper.
• Cook over low heat stirring constantly, about 1 minute then remove from heat.
• Stir in broth and water.
• Heat to a boil, stirring constantly.
• boil and stir for 1 minute.
• Stir in half-and-half and sliced mushrooms.
• Garnish with parsley (opt).

CREAM OF MUSHROOM SOUP

Steps:

• Heat olive oil in a large soup pot and saute the mushrooms and onions until the onions are translucent and the mushrooms cooked down a little, then add the thyme, rosemary, and garlic.
• Saute another few minutes until the mushrooms are cooked down and the onions are starting to carmelize.
• Add butter to melt and then whisk in the flour, allowing the flour to cook out for a minute or two. Then slowly whisk in the chicken broth until it is all incorporated, then add the cream, and remaining ingredients.
• Bring to a simmer, allowing it to thicken and then serve!

FRESH CREAM OF MUSHROOM SOUP

Steps:

• Lighly saute mushrooms in butter.
• Add flour and stir constantly for about 5 minutes.
• Slowly add stock, stirring until all is incorporated.
• Simmer about 10 minutes.
• Add cream, stir and serve.

CREAM OF MUSHROOM SOUP

Steps:

• Heat the oil in a large pan.
• Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
• Par boil the potatoes for approximately 7 minutes.
• Put the potatoes, leeks and mushrooms into the slow cooker.
• Add the stock and cook on low for approx 7 hours.
• Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
• Liquidise in a blender and check seasoning before serving.

JULIA'S CREAM OF MUSHROOM SOUP

Steps:

• Melt 3 T butter in a saucepan and saute the onions slowly for about 8 - 10 minute Do not brown, just get them tender.
• Add the flour and stir over moderate heat for about 3 minute without browning.
• Off heat, beat in the boiling stock or broth with a wire whisk and blend it thoroughly with the flour. Season to taste. Stir in the mushroom stems.
• Simmer partially covered for 20 minutes, skimming occasionally.
• Strain mixture through a fine sieve, pressing juices out of the mushroom stems. I do this by placing the sieve over a large saucepan, letting the juices collect in the pan. Discard the stems and onions in the sieve.
• In another saucepan, melt the 2 T butter.
• Add the sliced mushroom caps, salt and lemon juice.
• Cook slowly for about 5 minutes.
• Pour the mushrooms and their cooking liquid into the saucepan with the strained soup base.
• Simmer for 10 minutes.
• *If you're not serving this immediately, set aside, uncovered, with a spoonful of cream or milk filming the surface. Reheat to simmer jut before proceeding.
• Beat the 2 egg yolks and 1/2 - 3/4 C cream in a mixing bowl. Add the hot soup by ladle-fuls until a cup has been added. Gradually add this back into the simmering soup.
• Stir soup over moderate heat for a minute or two to poach the eggs, but do not let soup come near a simmer.
• Correct seasoning.
• Off heat, stir in the remaining butter by spoonfuls, if desired.