Puree 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

CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

4 tablespoons salted butter
1 1/2 pounds mushrooms, sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 stalks celery, thinly sliced
2 sprigs fresh thyme, leaves picked
1 medium onion, diced
2 tablespoons all-purpose flour
3/4 cup sherry
4 cups vegetable stock
1/2 cup heavy cream
2 teaspoons balsamic vinegar
Roughly torn fresh parsley, for serving
Crusty bread, for serving

Steps:

  • Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
  • In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
  • Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
  • Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
  • Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

PURéED MUSHROOM SOUP



Puréed Mushroom Soup image

Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h45m

Yield 16 shots or 6 to 8 bowls

Number Of Ingredients 15

1/2 ounce dried porcinis
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, cut in half lengthwise, cleaned thoroughly and sliced or chopped
Salt to taste
2 garlic cloves, minced (to taste, optional)
1 1/2 pounds mushrooms (white or cremini) sliced or coarsely chopped
1/3 cup medium grain rice
About 4 1/2 cups water, chicken stock or vegetable stock, or as needed
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley and an optional Parmesan rind
Freshly ground pepper to taste
1 tablespoon soy sauce (more to taste)
1 to 2 tablespoons dry sherry, to taste (optional)
1/2 cup milk or additional stock
Chopped fresh parsley or torn leaves for garnish

Steps:

  • Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
  • Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
  • In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram

PUREED MUSHROOM SOUP



Pureed Mushroom Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
20 ounces button mushrooms, trimmed and quartered
1 baking potato, peeled and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

Steps:

  • In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.
  • Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

PUREE OF MUSHROOM SOUP



PUREE OF MUSHROOM SOUP image

Categories     Soup/Stew     Mushroom     Vegetarian

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds white or cremini mushrooms
1/2 ounce dried mushrooms, any kind
Salt to taste
2 tablespoons extra virgin olive oil, or 1 tablespoon olive oil and 1 tablespoon butter
1/2 cup finely chopped shallot or onion
3 or 4 garlic cloves, green shoots removed, minced
3 tablespoons dry sherry
2 teaspoons low-sodium soy sauce (optional)
A bouquet garni made with a bay leaf and few sprigs each parsley and thyme
2 medium potatoes (5 or 6 ounces total), preferably on the starchy side (such as Yukon gold), peeled and diced
Freshly ground pepper
1/2 teaspoon fresh lemon juice
Chopped flat-leaf parsley or slivered fresh sage leaves for garnish

Steps:

  • 1. Set aside 4 medium mushrooms for garnish. Stem the remaining mushrooms, and cut the caps into quarters. Set aside the caps, and combine the stems with the dried mushrooms in a large saucepan. Add 1 1/2 quarts water and bring to a simmer. Cover, reduce the heat and simmer 30 minutes. Set a strainer lined with cheesecloth, a coffee filter, or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the tasty liquid remaining in them. Season the broth to taste with salt. Discard the dried mushrooms and stems. 2. Heat the olive oil (or olive oil and butter) over medium heat in a large, heavy soup pot, and add the shallots or onions. Cook, stirring, until tender -- about three minutes for shallots, five for onions. Add the garlic, and stir together for about 30 seconds. Add the quartered mushrooms and a generous pinch of salt. Cook, stirring often, until the mushrooms are tender and have released a lot of juice, about 10 minutes. Add 2 tablespoons of the sherry and the soy sauce, and cook, stirring, for a few minutes. Add the mushroom broth, the bouquet garni and the potatoes. Bring to a simmer, cover and simmer 1 hour. Remove the bouquet garni, and discard. 3. Working in small batches and covering the top of your blender tightly with a kitchen towel, puree the soup. Alternatively, use a hand blender to puree the soup in the pot. (You'll get a smoother, more velvety texture if you use a blender.) Return to the pot, and heat through. Season to taste with salt and pepper. If you wish, stir in another tablespoon of sherry. 4. Trim the mushrooms you set aside, and slice paper-thin. Toss with the lemon juice. Serve the soup, and garnish each bowl with chopped parsley or slivered sage and sliced fresh mushrooms.

DELMONICO'S PUREE OF PORTABELLA MUSHROOM SOUP



Delmonico's Puree of Portabella Mushroom Soup image

A delicious creamy - yet non-dairy - soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.

Provided by Julesong

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 tablespoon butter (optional)
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leek
1 lb portabella mushroom, gills removed, trimmed and diced
1/2 teaspoon chopped garlic, to taste
1/4 teaspoon chopped fresh thyme leave
1/2 cup dry sherry
6 cups vegetable stock
salt & freshly ground black pepper
1/2 cup freshly grated parmesan cheese

Steps:

  • In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
  • Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
  • Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
  • Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
  • Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
  • Return soup to saucepan and make sure it's all heated through.
  • Garnish servings with Parmesan cheese, and enjoy!
  • Source: LA Times, Jan 26, 2005.

MUSHROOM PUREE



Mushroom Puree image

Make and share this Mushroom Puree recipe from Food.com.

Provided by Claudia Wey

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup Spanish onion, chopped
2 teaspoons garlic, chopped
1/4 cup red wine
4 portabella mushroom caps, chopped
1/2 cup mushroom, button chopped
1/4 cup dried porcini mushrooms, reconstituted and chopped
1 teaspoon fresh rosemary leaf, chopped
1/2 cup heavy cream
kosher salt, as needed

Steps:

  • Place oil in hot pan. Saute onion and garlic until translucent.
  • Deglaze with wine.
  • Add mushrooms and cook until soft.
  • Add rosemary, cream and salt and reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds.

Nutrition Facts : Calories 358.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 36.6, Carbohydrate 16.6, Fiber 3.4, Sugar 5.3, Protein 6.5

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