BEST EVER MUSHROOM SOUP
This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.
Provided by AndreaB
Categories Lunch/Snacks
Time 1h3m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
NORTHWEST MUSHROOM SOUP
Make and share this Northwest Mushroom Soup recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Clean and destem mushrooms and process in a food processor until finely chopped.
- In a saucepan over medium heat, sweat the mushrooms until moisture is released.
- This will take a good 20 minutes.
- Make sure to stir often so not to burn.
- Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
- Reserve one half of the cooked mushrooms.
- Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
- Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
- In a blender puree mixture in small amounts until incorporated and smooth.
- Once all liquid has been pureed, add the reserved mushrooms.
- Heat the heavy cream and whisk into mushroom base to desired consistency.
- Chicken stock can be substituted for cream if preferred.
- Season with salt, pepper and lemon juice.
- Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
- Season with salt and pepper.
- To serve, ladle a generous cup of soup into bowls.
- Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
Nutrition Facts : Calories 282, Fat 13.1, SaturatedFat 5.8, Cholesterol 34.4, Sodium 380.9, Carbohydrate 24.5, Fiber 3.1, Sugar 8.8, Protein 12.3
TRIPLE MUSHROOM SOUP
Steps:
- Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.
DEUTSCHE PILZSUPPE (GERMAN MUSHROOM SOUP)
Make and share this Deutsche Pilzsuppe (German Mushroom Soup) recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and chop mushrooms.
- Melt butter and saute mushrooms for 5 minutes.
- Sprinkle with flour and saute briefly.
- Add water and seasonings and boil gently for 5 minutes.
- Reduce heat, add half-and-half and simmer just until heated.
- Just before serving, add parsley.
Nutrition Facts : Calories 242.1, Fat 19.9, SaturatedFat 12.3, Cholesterol 60, Sodium 95.8, Carbohydrate 11.5, Fiber 0.7, Sugar 1.1, Protein 6
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