MUSHROOM SOAP RECIPE RECIPES

BEST EVER MUSHROOM SOUP RECIPE - FOOD.COM

Best Ever Mushroom Soup Recipe - Food.com image

This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.

Total Time 1 hours 3 minutes

Prep Time 35 minutes

Cook Time 28 minutes

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces mixed mushrooms
1 medium onion
1 ounce butter
2 tablespoons sunflower oil
1 pint chicken stock
2 tablespoons flour
1/4 pint whole milk
fresh ground salt & pepper

Steps:

dice onion small.
clean and halve mushrooms.
fry onion in the butter and oil for 2 minutes.
add mushrooms for a further 4 minutes.
sprinkle flour into pan and stir well to remove lumps.
add half of the stock.
stir and scrape cooked flour off bottom until thickening.
add half the milk stirring all the time.
continue to add stock and milk in turn until all added.
adjust seasoning and add plenty of pepper.
simmer very gently for 20 minutes.

Nutrition Facts : Calories 395.9, FatContent 30.1, SaturatedFatContent 11, CholesterolContent 43.8, SodiumContent 473, CarbohydrateContent 22.5, FiberContent 1.1, SugarContent 9.2, ProteinContent 9.5

MUSHROOM SOUP RECIPE - FOOD NETWORK

Mushroom Soup Recipe - Food Network image

Provided by Food Network

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Steps:

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.

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