Decadent Cream Of Mushroom Soup Recipes

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CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

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

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

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

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1 1/2 pounds chopped cremini mushrooms
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 211 g, Fat 12 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g

DECADENT CREAM OF MUSHROOM SOUP



Decadent Cream of Mushroom Soup image

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

Provided by Spgty21

Categories     Vegetable

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

1/2 onion, chopped
1 cup chopped mushroom
1 tablespoon whole wheat flour
1 tablespoon unsalted butter
3/4 cup half-and-half
1/2 teaspoon all-purpose seasoning
1 teaspoon chicken bouillon powder
salt and pepper
sour cream (optional)

Steps:

  • Saute 3/4 cup of the mushroom, seasonings and the onion in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes). Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).
  • Meanwhile, saute the rest of the mushrooms in a separate pan until browned.
  • Add one addition of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.
  • Place the mixture back on the stove and add the rest of the mushrooms. Serve with sour cream.

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 4 to 6 first course servings (

Number Of Ingredients 15

1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper

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.

DECADENT CAULIFLOWER CASSEROLE



Decadent Cauliflower Casserole image

I got the recipe from a friend who said she never has leftovers when she makes this for a party or holiday.

Provided by Toni Boni

Categories     Cauliflower

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 medium head cauliflower or 2 regular packages frozen cauliflower
1 (14 ounce) can cream of mushroom soup
1/8 teaspoon onion powder
1 cup shredded swiss cheese or 1 cup cheddar cheese
1/2 cup sour cream
1 teaspoon parsley flakes
salt and pepper
breadcrumbs

Steps:

  • If using fresh, clean, break into small pieces and cook for 10 minutes. If using frozen just cook for 10 minutes. Drain well.
  • In a greased baking dish, combine sour cream, soup, salt, pepper, parsley, onion powder, & cheese.
  • Gently fold in cauliflower.
  • Top with bread crumbs and bake at 350 degrees for 30 minutes (covered).
  • Option: Can replace cauliflower with broccoli.

Nutrition Facts : Calories 284.9, Fat 19.5, SaturatedFat 10, Cholesterol 37.5, Sodium 751.1, Carbohydrate 17.1, Fiber 3.6, Sugar 5.3, Protein 12.7

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

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