Cream of Mushroom soup recipe?

Question

I'm a fan of Cream of Mushroom soup. I know I can easily pop out to the store and get Campbell's Cream of Mushroom but I want to make my own. Does anyone have a good recipe to share? Thank you!

Answer 1

CONDENSED CREAM OF MUSHROOMSOUP MIX ~ WOW this thickens up considerably

2 cups powdered milk powder

3/4 cup cornstarch

1/4 cup chicken bouillon granules

1/2 tsp thyme leaves

1/2 tsp basil leaves

1/4 tsp white pepper

Wisk all ingredients until blended. Store mix in an airtight container.

To prepare as a substitute for one can of condensed soup in recipes, stir together 1/3 cup dry mix,1-1/4 cup water and in a saucepan. Add one small can mushrooms, drained.

Answer 2

this is a very quick and easy recipe...I am not sure where I got it .but,Ive made it a lot throughout the last 20 years...using this same recipe I also make cream of celery,&cream of chicken soup.using celery or chicken in place of the mushroom.

1 T butter

1/2 cup  finely diced onions

1 cup chopped or sliced fresh mushrooms

3 cups chicken broth

2 T butter

2 T flour

a pinch of nutmeg

melt butter  over low heat in med sized pot,,,add onions and let cook until translucent.add mushrooms and cook until they are limp.add broth,,,turn up heat and let simmer for 10 mins...in the meantime melt butter in another pan over low heat...add flour and nutmeg and cook for 1 min ..then add the mushrooms& broth...stir and let heat through and thicken a bit...if to thick add milk.season to taste with s&p

Answer 3

8 to 12oz of shredded sharp cheddar cheese

1 can of Campbell's Cream of Mushroom Soup

2 Tbsp Margarine

1 Box of Chicken Flavor Rice A Roni

1 boiled chicken breast

Boil meat till done, set aside.

Follow instructions on the Rice A Roni box exactly.

When meat has cooled, pull it from the bone and chop.

Mix Rice A Roni, Mushroom Soup and chicken in a pyrex dish. Top it with cheese.  Pop it in the oven on 350 for about 10 minutes, check it to make sure the cheese has started to become bubbled.

Remove from oven and allow to cool for 5 minutes before serving, it is hot!  Serves 4 hungry people!

Answer 4

This the recipe I found and we love it.....

CREAM OF MUSHROOM SOUP

INGREDIENTS.............

5 cups sliced fresh mushrooms (i prefer portabella mushrooms)

1 1/2 cups chicken broth

1/2 cup chopped onion

1/8 teaspoon dried thyme

3 tablespoons butter

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup half-and-half

1 tablespoon sherry (optional)

DIRECTIONS

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

I slice extra portabella mushrooms to garnish on top... and at times we also garnish with a little shredded velveta cheese... so good..

Good Eating...............     :)

Answer 5

Cream of Portobello Mushroom Soup with Puff Pastry Tops Recipe adapted from Gourmet Magazine

Show:  Sara's Secrets  

Episode:  Spectacular Serving  











2 tablespoons unsalted butter

2 onions, chopped

1 1/2 pounds portobello mushrooms, stemmed

Kosher salt and pepper

3 cups chicken broth

1 cup heavy cream

2 to 3 tablespoons medium-dry Sherry, or to taste

1/4 cup thinly sliced fresh chives

1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed

1 large egg, beaten

Quarter and thinly slice the mushrooms. Heat the butter in a heavy saucepan over medium-high heat. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and any liquid mushrooms give off has evaporated. Add broth and cream and simmer 15 minutes. In a blender, puree half of mixture (use caution when blending hot liquids). Stir puree and Sherry into the soup remaining in pan. Heat soup until hot, season with salt and pepper, and set aside to cool.

Divide the soup among 4 (1 1/2- to 2-cup) deep, oven-safe bowls about 5 to 6 inches in diameter, and stir some of the chives into each.

Using a pizza cutter, cut out discs from the puff pastry about 1/2-inch larger in diameter than the width of the soup bowls. Brush the inner edges of the pastry disks with some of the beaten egg. Invert the pastry discs (egg washed-side down) over the soup bowls and press the edges onto the sides to seal. Brush the tops with some of the beaten egg. Refrigerate for 1 hour or up to a day in advance.

When ready to serve: Preheat the oven to 400 degrees F. Put the soup bowls on a baking sheet and bake until golden brown, puffed, and steaming, about 30 minutes. Serve.



Cream of Wild Mushroom Soup 2006, Barefoot Contessa at Home, All Rights Reserved  

See this recipe on air Thursday Aug. 28 at 5:00 PM ET/PT.



Show:  Barefoot Contessa  

Episode:  Mystery Guest  









  



5 ounces fresh shiitake mushrooms

5 ounces fresh portobello mushrooms

5 ounces fresh cremini (or porcini) mushrooms

1 tablespoon good olive oil

1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided

1 cup chopped yellow onion

1 carrot, chopped

1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided

Kosher salt

Freshly ground black pepper

2 cups chopped leeks, white and light green parts (2 leeks)

1/4 cup all-purpose flour

1 cup dry white wine

1 cup half-and-half

1 cup heavy cream

1/2 cup minced fresh flat-leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Seems like maybe too much work just to have soup though...