UNCLE BILL'S FRENCH MUSHROOM SOUP
The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.
Provided by William Uncle Bill
Categories Onions
Time 42m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse both mushrooms in cold water and immediately pat dry with paper towels.
- Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
- In a large heavy bottom soup pot, melt butter on medium heat.
- Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
- Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
- Add thyme, bay leaf and green onions.
- Reduce heat, cover and simmer for 20 minutes.
- Remove bay leaf and discard.
- In a mixing bowl, whisk together egg yolks and whipping cream.
- Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
- Return mixture to the soup pot, adding slowly and whisking all the time while adding.
- Heat over low heat until hot, about 5 minutes.
- Add white pepper to taste.
- Serve soup sprinkled with minced parsley.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
UNCLE BILL'S BROCCOLI SOUP
A delicious creamy soup and very easy to make. I developed this soup over 20 years ago and it has been a favorite.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium-high heat, melt butter.
- Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
- In a medium size cooking pot, add water and chicken soup base and bring to boil.
- Add precooked onion/carrot/garlic to soup.
- Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
- Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
- In a blender or food processor, puree' soup in batches and return to cooking pot.
- Stir in half and half cream and remaining broccoli florets.
- In a cup, mix together flour and 1/4 cup water to form a thin liquid.
- Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
- Add soy sauce, black pepper and stir well.
- Garnish with chopped parsley when serving.
- You can also use some carrot curls for garnish.
- Serve soup hot or cold.
BILL'S FAVORITE LEMON MUSHROOM CHICKEN WITH HERBS
This is an old favorite of my boyfriend Bill's. It is somewhat like Chicken Francese, with the herbs giving it a great depth of flavor. It is quite easy to prepare, too.
Provided by JackieOhNo
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place eggs in a shallow pie plate. In another pie plate, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Coat chicken with beaten eggs, then dredge chicken in the flour mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts : Calories 613.4, Fat 33, SaturatedFat 17.2, Cholesterol 235.9, Sodium 1953.4, Carbohydrate 37.5, Fiber 4.1, Sugar 3.1, Protein 41.1
UNCLE BILL'S CHICKEN SOUP
This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
- Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
- Add chicken broth, water, bay leaf, thyme and rosemary.
- Bring to boil.
- Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
- Add noodles and bring soup to boil.
- Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
- Remove bay leaf and discard.
- Stir in parsley, salt and pepper.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.
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