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.
CREAMY MUSHROOM SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
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.
TRIPLE MUSHROOM SOUP
Make and share this Triple Mushroom Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute the bacon in a large skillet over moderate heat until crisp; remove bacon from pan to drain.
- Add onion and sage to the pan and saute until the onion is softened.
- Add in the cremini and shiitake mushrooms and toss until mixture is combined.
- Transfer the contents of the skillet to a 5 to 7-quart slow cooker.
- Add in the porcini mushrooms, soy sauce, broth, and bacon.
- Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours.
- At the end of the cooking time, add the cream and stir to combine.
- Serve the soup garnished with the chives.
Nutrition Facts : Calories 210.2, Fat 15.6, SaturatedFat 8.2, Cholesterol 46.2, Sodium 870.5, Carbohydrate 12.6, Fiber 2.7, Sugar 3.7, Protein 7.7
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
TRIO OF MUSHROOM SOUP (CREAM OF MUSHROOM SOUP)
Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.
Provided by Dregun
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 56m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
- Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
- Remove soup from heat and puree with an immersion blender until smooth.
- Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 10.9 g, Cholesterol 55.2 mg, Fat 22.8 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 863.2 mg, Sugar 2.6 g
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