Mushroom Soup With Port Recipes

BAKED CREAM OF MUSHROOM PORK CHOPS

Steps:

• Preheat your oven to 350 °F.
• Season the pork chops with salt and pepper on each side.
• Melt the butter in a large oven safe skillet over medium heat. Add in the butter and then the onions. Fry the onions until they are tender and translucent. Add in the garlic and fry for 1 minute.
• Push the onions to the side and saute the pork chops in the butter for 3-4 minutes per side, until they are browned nicely.
• In a glass measuring cup, combine the milk and soup until smooth. pour the soup mixture over the chops.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.

MUSHROOM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

MUSHROOM SOUP WITH PORT

Steps:

• In a saucepan, combine the dried mushrooms and broth; bring to a boil.
• Cover and simmer for 5 minutes; lift the mushrooms out of the pan.
• Strain the broth into a bowl and add the mushrooms to the broth; set aside.
• In a soup pot, melt the butter over medium heat.
• Add in the onion; saute/stir for 3 minutes, or until soft.
• Add in the cremini mushrooms; stir/saute for another 3 minutes, until softened.
• Sprinkle with the flour, salt, and pepper.
• Stir for 1 minute to cook the flour and coat the mushrooms.
• Whisk in the strained broth, with the mushrooms; add in the soy sauce; simmer for 15 minutes, partially covered.
• With a hand blender, blend the soup until it is roughly pureed, with some texture remaining.
• Add in half-and-half and port; bring to a simmer; simmer for 2 minutes, or until the alcohol has burned off; taste for seasoning.
• To serve, ladle into soup bowls; garnish with chopped parsley.

MUSHROOM SOUP

Steps:

• Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
• Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
• Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

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.

WILD MUSHROOM SOUP WITH PORT WINE

Steps:

• 1. Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
• 2. Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
• 3. Add port wine and reduce liquid again until most of the liquid is gone. Add in 1/2 cup of flour. Stir well to avoid lumps. Add saved mushroom liquid, cook for 1/2 hour at low simmer.
• 4. Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste. Sprinkle with fresh chopped parsley and enjoy.

EASY PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
• Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
• Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
• Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
• Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.