Trio Of Mushroom Soup Cream Of Mushroom Soup Recipes

CREAM OF MUSHROOM SOUP I

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.

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.

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
• Blend in 2 T. flour and stir.
• Add in the chicken broth and heat until slightly thickened while stirring frequently.
• Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
• Serve and enjoy!

TRIO OF MUSHROOM SOUP (CREAM OF MUSHROOM SOUP)

Steps:

• Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
• Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
• Remove soup from heat and puree with an immersion blender until smooth.
• Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

TRIO OF MUSHROOM SOUP RECIPE

Steps:

• Heat ¼ cup of butter and oil in a large pot over medium heat for 1 to 2 minutes until the butter melts. Add the onion, cook and stir for about 5 minutes until soft.
• Add the remaining ¼ cup butter, portobello mushrooms, baby bella mushrooms, oyster mushrooms, and tarragon. Cook and stir for 5 to 7 minutes until tender.
• Stir the chicken broth, potato, thyme, and oregano into the pot. Bring to a boil. Let the soup simmer for 15 o 20 minutes until the potato is tender.
• Remove the soup from the heat and puree with an immersion blender until smooth.
• Return the soup to heat and simmer for about 5 minutes until heated through. Stir in the heavy cream, then season with salt and pepper.
• Serve warm and enjoy!