Does anyone have a recipe for mushroom soup?

Question

I have been craving mushroom soup for a week now and I was going to google for a recipe but firstly anyone here have a good one they don't mind sharing?

Answer 1

aahhaha  i know this is a useless answer but i just had to say it

go buy harvest moon MM and make it with two milks and a mushroom

orrr buy some from your local store

Answer 2

MUSHROOM SOUP

1/2 lb. sm. mushrooms

4 tbsp. butter

1 1/2 tbsp. flour

1 qt. milk

1 c. onion

1 c. chicken soup

Salt & pepper

Wash mushrooms and slice (use stems too). Saute in 2 tablespoons butter until well browned. Make a cream sauce with 2 tablespoons butter, flour and milk. Add onion soup, chicken soup and mushrooms. Stir constantly. Season to taste. 5 servings.

Answer 3

Cream of Mushroom Soup :

Fine diced Onion and Celery (about 1/2 cup)

Sliced Mushrooms (8 oz.)

6 Tbl butter

1/2 tsp Thyme

1 cups chicken stock

1 1/2 cup heavy cream

salt and pepper to taste

3 Tbl. Corn Starch in 1/2 cup water

In a saucepan melt butter and saute` onions, celery, mushrooms and Thyme until they sweat. Add chicken stock and heavy cream and bring to boil. Reduce heat to simmer and add enough of the corn starch mixture to thicken the soup. DO NOT OVER THICKEN! If you do then add more chicken broth. Season with salt and pepper

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Creamy Garlic & Mushroom Soup

1 oz dried porcini mushrooms

3 c hot chicken broth

1 1/4 lb fresh mushrooms

1 c chopped onion

1/2 c dry white wine

2 c peeled, russet potatoes

1/4 c chopped parsley, fresh

1/4 ts ground nutmeg

4 c heavy cream

7 oz cheese, prefer garlic jack

-3/4 cup; sherry

3 tb garlic powder

Instructions

1. In a bowl, soak porcini in broth until pliable, about 15 minutes.

Swish porcini to loosen any grit, then lift out.

2. In a 5-6 qt pan over high heat, frequently stir soaked porcini,

fresh mushrooms, onion and 1/4 cup wine unitl mushrooms are dry and

juices stick to pan and turn deep brown, about 10 minutes. Stir in

remaining wine, and repeat browning process, 2-3 minutes. Lift out.

3. To pan, add broth (discard any grit in bottom of bowl), potatoes,

parsley, nutmeg and garlic. Simmer, covered, until mushrooms are very

tender when pierced , about 20 minutes. Add cream - stir until steaming

about 4 minutes. Add black pepper and salt to taste. Vary sherry

amount to control sweetness.

4. In a blender, whirl soup and cheese a portion at a time into a

smooth puree. Ladle into bowls and garnish.

Answer 4

I saute (fry gently) fresh sliced (or diced if you would rather) - mushrooms and one finely chopped Leek - green onions or 1/4 medium regular onion, and a clove of minced garlic in 1/2 cube butter or margarine.  Then gently sprinkle flour - about a half cup over all.  stir til the flour is all in there and dissolved.  No white powder from the flour should be visible.  (you are making a roux)  Add half and half to make the soup.  Salt and pepper to taste.  Cook til it bubbles gently and begins to thicken.  Stir constantly.  Remove from heat.  

Good luck!

Answer 5

Creamy mushroom soup recipe that I cook every winter:

Ingredients (serves 6)

75g butter

2 brown onions, halved, coarsely chopped

2 garlic cloves, crushed

2 tbs coarsely chopped fresh thyme

1kg portobello mushrooms, coarsely chopped

1.5L (6 cups) vegetable stock

250ml (1 cup) thickened cream

Thickened cream, extra, to serve

Ground nutmeg, to dust

Method

Melt half the butter in a saucepan over medium heat until foaming. Add the onion, garlic and thyme and cook, stirring, for 10 minutes or until onion is soft. Add the remaining butter and the mushroom and cook, stirring, for 5 minutes or until the mushroom is soft.

Add stock to the mushroom mixture and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Set aside for 5 minutes to cool.

Place one-third of the mushroom mixture in the jug of a blender and blend until smooth. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining mixture.

Combine the soup and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until heated through. Taste and season with salt and pepper.

Ladle the soup among serving bowls. Drizzle with extra cream and sprinkle with nutmeg. Serve with bread rolls, if desired.

Answer 6

This is a REALLY delicious one;

5 cups sliced fresh 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

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. serves 6.

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Answer 7

You can buy soup mixes at the Bulk Food store, you know.

I have a simple approach that I use:

Put 2 tbsp of oil in a saucepan, on medium heat.

Add a few sliced mushrooms, or a can of pieces, drained.

Add 2 tbsp of flour & stir into oil, until a paste is formed.

Add 1 cup of milk, one cup of water, or stock;

it can be beef, chicken, or vegetable, whatever you like for flavour.

Bring to a simmer, stirring or whisking, to prevent lumps.

When thickened, remove from heat & serve.