Creamy Mushroom Garlic Onion Soup Recipes

CREAMY GARLIC & MUSHROOM SOUP

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

CREAMY MUSHROOM GARLIC ONION SOUP

Steps:

• Sauté chopped mushrooms in olive oil over high heat for 2-3 minutes.
• Stir as little as possible so that they brown, not steam.
• Remove from pan and set aside.
• Melt butter over medium-low heat.
• Add onions and garlic.
• Cover and cook for about 10 minutes, stirring occasionally.
• Add the flour and cook, stirring, for 3 minutes.
• Add the broth, sherry, thyme, bay leaf, and cayenne pepper.
• Stir well and bring to a boil.
• Lower heat and cook uncovered for 15 minutes.
• Add the bread pieces, stir well, and simmer for another 5 minutes.
• Discard the bay leaf.
• Add the reserved mushrooms and heat through.
• Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
• Add salt and pepper to taste.

CREAM OF GARLIC, ONION, AND MUSHROOM SOUP

Steps:

• Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
• Stir as little as possible so that they brown, not steam.
• Remove from pan and set aside.
• Melt butter over medium-low heat.
• Add onions and garlic.
• Cover and cook for about 10 minutes, stirring occasionally.
• Add the flour and cook, stirring, for 3 minutes.
• Add the broth, half and half, sherry, thyme, and bay leaf.
• Stir well and bring to a boil.
• Lower heat and cook uncovered for 15 minutes.
• Add the bread pieces, stir well, and simmer for another 5 minutes.
• Discard the bay leaf.
• Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
• (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
• Add salt and pepper to taste.

ROASTED MUSHROOM, ONION, AND GARLIC SOUP

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
• Spread onto a baking sheet.
• Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
• Spread onto another baking sheet.
• Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
• In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
• Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
• Heat and simmer 15 minutes.

CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP

Steps:

• Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
• (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
• Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.