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
MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
DRUNKEN MUSHROOMS
This recipe actually cooks for 3-5 hours. Put it on in the morning and let it simmer most of the morning. TRUST ME ON THIS...everyone will go crazy for these!!!
Provided by The Kissing Cook
Categories Summer
Time 6h
Yield 10 mushrooms, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours.
- Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms.
- Adjust seasonings before serving.
DRUNKEN MUSHROOMS
An impressive topping to any steak without a lot of effort or ingredients. Sweet and garlicy. The concord wine needs to be very sweet for this recipe. Not a wine you would normally drink. I use Manischewitz Concord Grape. The wine will almost carmalize during cooking. You may use canned mushrooms but fresh seem to absorb the flavors better. If you use canned mushies, drain the liquid.
Provided by racrgal
Categories Low Protein
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in medium skillet.
- Add mushrooms and garlic. Cook just until tender.
- Add wine and reduce heat to simmer.
- Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.
MARVELOUS MUSHROOM SOUP
Some mushroom soups seem to have more broth than mushrooms. That's why I love this version brimming with superb "shrooms"!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.
Nutrition Facts : Calories 278 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
QUICK CREAM OF MUSHROOM SOUP
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
DRUNKEN MUSHROOM SOUP
Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".
Provided by Lizzie-Babette
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
- Add mushrooms and saute for about 5 minutes.
- Stir in flour and stir until smooth.
- Cook for about 2 minutes, stirring constantly.
- Add water and stir until it's smooth and well blended.
- Add the rest of the ingredients and heat until the soup comes to a boil.
- Reduce heat and simmer uncovered for 10- 15 minutes.
- NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
More about "drunken mushroom soup recipes"
HOMEMADE CREAM OF MUSHROOM SOUP - DAMN DELICIOUS
From damndelicious.net
MUSHROOM SOUP RECIPES
From allrecipes.com
DRUNKEN MUSHROOM SOUP RECIPES
From tfrecipes.com
DRUNKEN MUSHROOM SOUP – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
WARMING HUNGARIAN MUSHROOM SOUP RECIPE - TASTING TABLE
From tastingtable.com
CREAM OF MUSHROOM SOUP - ONCE UPON A CHEF
From onceuponachef.com
MUSHROOM SOUP | RECIPETIN EATS
From recipetineats.com
"DRUNKEN MUSHROOMS" – RACHAEL RAY
From rachaelray.com
CREAM OF MUSHROOM SOUP - CAFE DELITES
From cafedelites.com
DRUNKEN MUSHROOM SOUP WITH UDON NOODLES AND TOASTED CASHEWS
From mrsplantintexas.com
EASY MUSHROOM SOUP | MUSHROOM RECIPES - MUSHROOM COUNCIL
From mushroomcouncil.com
MUSHROOM SOUP RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
DRUNKEN MUSHROOM SOUP RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
ULTRA-RICH MUSHROOM SOUP RECIPES | TASTE OF HOME
From tasteofhome.com
CREAM OF MUSHROOM SOUP | RICARDO - RICARDO CUISINE
From ricardocuisine.com
DRUNKEN MUSHROOMS (BEER BRAISED MUSHROOMS) - RECIPE
From blackberrybabe.com
MUSHROOM SOUP | DEEPWOKEN WIKI | FANDOM
From deepwoken.fandom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #low-protein #soups-stews #vegetables #dinner-party #holiday-event #stove-top #dietary #christmas #new-years #thanksgiving #low-calorie #low-carb #mushrooms #low-in-something #equipment #4-hours-or-less
You'll also love