Bobs Cream Of Mushroom Soup Recipes

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.

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.

BOB'S CREAM OF MUSHROOM SOUP

Steps:

• Melt 3 tbls butter in large heavy saucepan over med high heat. Add diced mushrooms, carrots, and onion. Cook until mushrooms have given up their juices and onion is translucent. Add thyme and bay leaves and cook for 30 seconds. Pour Broth into pan. Stir. Bring liquid to a simmer and allow to simmer for 30-45 minutes, stirring occasionally. Strain solids and discard, reserving liquid. Should have about 4 cups. Wipe saucepan clean. Put 8 oz white/crimini 'shrooms in food processor and, using quick pulses, make a coarse duxelle (basically chopped mushrooms - but doesn't "duxelle' sound fancier?) Slice remaining mushrooms into bite size pieces and set aside for now. Melt remaining 3 tbls butter in pan. Add duxelle ,shallot, and remaining 8 oz sliced mushrooms . Cook until mushroom's juices have almost rendered away. Add flour and, stirring constantly, cook until mushroom mixture is thick, gummy, and starting to brown and stick to bottom of pan. Add reserved mushroom gold, ahem, liquid to pan along with cream, nutmeg, and parsley. Cook, stirring constantly, over med high heat until soup thickens. Do not allow soup to boil. Simmer, thicken, remove from heat. Add salt and pepper to taste and serve. Enjoy