SLOW-COOKER MUSHROOM SOUP WITH SHERRY
This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired.
Provided by Cooking Light
Categories Slow-Cooker & Crock Pot Soup & Stew Recipes
Time 5h
Number Of Ingredients 13
Steps:
- Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
- Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
- Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
- Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
- Heat the oil in a medium-sized nonstick skillet over medium-high.
- Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
- Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
- Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
- Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
- Uncover and cook until slightly thickened, about 20 minutes.
- Transfer 2 cups of the soup to a blender.
- Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
- Place a clean towel over the opening in the blender lid (to avoid splatters).
- Blend until smooth, about 10 seconds.
- Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.
Nutrition Facts : Calories 101 calories, Carbohydrate 11 g, Fat 5 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 173 mg, Sugar 4 g
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
SHERRY SEAFOOD CHOWDER
Make and share this Sherry Seafood Chowder recipe from Food.com.
Provided by PalatablePastime
Categories Chowders
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
- Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
- Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
- Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
- Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
- Stir in 1/4 cup parsley.
- Serve with crusty loaves of Italian or French bread and herb butter, if you desire.
CRAB-AND-CORN CHOWDER WITH BACON AND CHANTERELLE MUSHROOMS
Steps:
- Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.
- Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
- Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
- Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
BROCCOLI MUSHROOM CHOWDER
Make and share this Broccoli Mushroom Chowder recipe from Food.com.
Provided by REEVES73
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and cut broccoli into 1/2 inch pieces.
- Steam in 1/2 cup water.
- Do not drain; set aside.
- wash and slice mushrooms.
- Melt butter in saucepan over medium heat.
- Add flour, cook 2 to 4 minutes.
- Add chicken stock, stirring with wire whip and bring to boil.
- Turn heat to low.
- Add broccoli, half and half and spices.
- Heat, but do not boil.
SHERRY MUSHROOM CHOWDER
Make and share this Sherry Mushroom Chowder recipe from Food.com.
Provided by onlyme
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine mushrooms, onions, carrots, celery.
- sherry, thyme salt and pepper in a 3 quart saucepan.
- Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
- Add 2 1/2 cups milk and all of the evaporated milk.
- Cook stirring until the mixture comes to a simmer.
- In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
- Stir into soup continue cooking and stirring until soup thickens and is bubbling.
- Divide into serving bowls top with parmesan cheese.
Nutrition Facts : Calories 253.2, Fat 1.7, SaturatedFat 0.9, Cholesterol 8.4, Sodium 538.2, Carbohydrate 33.4, Fiber 2, Sugar 10.6, Protein 16.8
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