Pauls World Famous Cream Of Mushroom Soup Recipes

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.

"CREAM" OF MUSHROOM SOUP

Steps:

• Heat a large saucepan over high heat. When the pot is hot, spray it with cooking spray. Add the mushrooms, onion, and garlic. Sauté until the mushrooms have released most of their liquid and are starting to become tender, about 5 minutes.
• Season the mushrooms with salt and pepper to taste. Add the chicken broth and evaporated skim milk. Cover, and bring the soup to a boil. Reduce heat and simmer until the mushrooms are completely tender, about 8 minutes.
• Working in two batches, puree the soup in a blender until smooth. Return the soup to the pot to reheat. Season with salt and pepper to taste, and serve.
• Fat: 46g (before), 0.8g (after)
• Calories: 875 (before), 106 (after)
• Protein: 11g
• Carbohydrates: 16g
• Cholesterol: 5mg
• Fiber: 1g
• Sodium: 534mg

QUICK CREAM OF MUSHROOM SOUP

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.

PAUL'S WORLD FAMOUS CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in large sauce pan
• Gently cook mushrooms for 5 min.
• Stir in flour (making a sort of mushroom roux)
• Gradually stir in chicken stock and milk
• Bring to a boil and then simmer 10 minutes
• Add parsley and lemon juice
• Season with salt and pepper then stir in half/half and reheat gently. Stirring often.
• Note: Add lots more mushrooms (oyster, shitake, portabello). Use chicken or beef broth. Lemon is important ingredient. It gives the soup a slight acidic bite so don't forget it and use fresh squeezed.