Cream Of Mushroom Soup For Grown Ups 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.

CREAM OF MUSHROOM SOUP- FOR GROWN-UPS!

Steps:

• Combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). Make sure all of the mushrooms are covered. Set aside and let the mushrooms soften.
• Remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. Roughly chop the mushrooms, and set aside.
• Strain the liquid to remove any sand or grit. Set aside.
• Melt the butter in a medium saucepan over medium heat. Add the onion, and cook until translucent, but not brown, stirring frequently.
• Add the flour, and stir to combine. Cook and stir for 3-4 minutes, being careful not to burn the mixture.
• Slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. Whisk until the flour mixture is completely incorporated.
• Brink soup just to a boil, stiring often, until thickened. Remove from heat.
• Stir in reserved mushrooms, salt, and peppers. Taste, and reseason as necessary.
• Ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. Serve immediately.

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.