10 Minute Cream Of Mushroom Soup Recipes

10 MINUTE CREAM OF MUSHROOM SOUP

Steps:

• Drain mushroom liquid into a measuring cup, and add water to make 2 cups.
• Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.
• Stir in flour and seasoning salt.
• Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat.
• Add mushrooms and cook until mixture comes to a boil.

CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Stir in rice. Add 31/4 cups chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving.)
• Ladle soup into 8 bowls. Sprinkle with chives and serve.

30 MINUTE CREAM OF MUSHROOM SOUP

Steps:

• Melt the butter in your soup pot over medium heat.
• Add all the vegetables and saute until the onions are opaque and the celery and leek have softened - approximately 5 - 10 minutes.
• add flour and mix well.
• add milk and chicken stock and mix well.
• season with slat and pepper.
• reduce heat to medium low - cover and cook for 25 minutes stirring occasionally.
• use a hand blender or a regular blender to puree the soup.
• serve.