Autumn Cream Of Mushroom Soup Recipes

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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

AUTUMN CREAM OF MUSHROOM SOUP



Autumn Cream of Mushroom Soup image

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

Provided by Daymented

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup finely chopped shallot
2 lbs white mushrooms, thinly sliced (we use one of those hard boiled egg slicers)
1 teaspoon fresh thyme leave
salt & freshly ground black pepper
1/3 cup cream sherry
3 tablespoons all-purpose flour
3 1/2 cups vegetable broth or 3 1/2 cups chicken broth, reserving 1/2 cup
1/2 cup milk
1/4 teaspoon ground nutmeg, to taste
1/2 cup sour cream

Steps:

  • In a large saucepan melt butter with the olive oil over moderate heat.
  • Add the shallots and cook until tender, about 2 to 3 minutes.
  • Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
  • Add the Sherry and cook until evaporated.
  • Stir in the flour and cook for 2 to 3 minutes.
  • Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
  • In a blender puree the soup in batches until smooth.
  • Return soup to saucepan, bring to a simmer and whisk in the milk.
  • Add reserved broth to achieve desired consistency.
  • Adjust seasoning with salt, pepper and nutmeg.
  • Lower heat and whisk in the sour cream.
  • Serve warm.

Nutrition Facts : Calories 335.5, Fat 23.1, SaturatedFat 10.6, Cholesterol 42.1, Sodium 56.1, Carbohydrate 21.8, Fiber 2.5, Sugar 7.1, Protein 10.1

SLOW COOKER AUTUMN DELIGHT



Slow Cooker Autumn Delight image

The basic recipe was handed down from a friend. I added the sliced onion and substituted the 3 cans of cream of mushroom soup with 1 can of cream of mushroom soup with garlic and 2 cans of cream of mushroom soup original. I also added the egg noodles which serves the gravy texture wonderfully.

Provided by Silver Moon

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 5h45m

Yield 4

Number Of Ingredients 8

2 (10.75 ounce) cans cream of mushroom soup
1 (10.75 ounce) can cream of mushroom soup with garlic
1 cup water
1 (1 ounce) package dry onion soup mix (such as Lipton®)
2 teaspoons vegetable oil
1 yellow onion, sliced
4 (4 ounce) beef cube steaks
⅔ (12 ounce) package egg noodles

Steps:

  • Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.
  • Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.

Nutrition Facts : Calories 562.3 calories, Carbohydrate 66 g, Cholesterol 78 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26 g, SaturatedFat 5.9 g, Sodium 1944.5 mg, Sugar 7.9 g

HOMEMADE CREAM OF MUSHROOM SOUP



Homemade Cream of Mushroom Soup image

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

Provided by SweetsLady

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

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!

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