MUSHROOM SOUP RECIPE - BBC GOOD FOOD
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage – simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, FatContent 22 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.8 milligram of sodium
QUICK CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Nutrition Facts : Calories 136 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 842mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "recipe mushroom soup recipes"
CREAM OF ASPARAGUS AND MUSHROOM SOUP RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 55 minutes
Category Cream of Mushroom Soup
Calories 155 calories per serving
- Garnish soup with crumbled bacon.
CREAM OF WILD MUSHROOM SOUP RECIPE | INA GARTEN - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category appetizer
Cuisine american
- 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.
CREAMY MUSHROOM SOUP | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
BEST EVER MUSHROOM SOUP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 3 minutes
Calories 395.9 per serving
- simmer very gently for 20 minutes.
HOMEMADE CREAM OF MUSHROOM SOUP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 146.1 per serving
- Serve and enjoy!
MUSHROOM & POTATO SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Soup, Supper
Calories 315 calories per serving
- Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
CREAMY MUSHROOM SOUP | VEGETABLES RECIPES - JAMIE OLI…
From jamieoliver.com
Total Time 45 minutes
Calories 148 calories per serving
- Brush the mushrooms clean, then finely slice.
- Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
- Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
- Spoon out 4 tablespoons of mushrooms, and keep for later.
- Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
- Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
- Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
BEST EVER MUSHROOM SOUP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 3 minutes
Calories 395.9 per serving
- simmer very gently for 20 minutes.
HOMEMADE CREAM OF MUSHROOM SOUP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 146.1 per serving
- Serve and enjoy!
MUSHROOM & POTATO SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Soup, Supper
Calories 315 calories per serving
- Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
GOLDEN GOUDA MUSHROOM SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Lunch
Calories 412 calories per serving
- In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.
CREAM OF MUSHROOM SOUP RECIPE | FOOD NETWORK KITCHE…
Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
- Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
CREAM OF MUSHROOM SOUP RECIPE | FOOD NETWORK KITCHE…
Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
- Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
BEEFY MUSHROOM BARLEY SOUP RECIPE | ALLRECIPES
From allrecipes.com
RUSSIAN DRIED MUSHROOM SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
RUSSIAN DRIED MUSHROOM SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
INA GARTEN MUSHROOM FARRO SOUP RECIPE AND REVIEW | KITC…
From thekitchn.com
POLISH MUSHROOM SOUP (ZUPA GRZYBOWA) RECIPE
From thespruceeats.com
MUSHROOM BARLEY SOUP - COMFORTING DELI-STYLE SOUP RE…
From toriavey.com
HEALTHY CREAM OF MUSHROOM SOUP RECIPE | EATINGWELL
From eatingwell.com
CHINESE STYLE CLEAR MUSHROOM SOUP (VEGAN & GLUTEN FREE)
From vegrecipesofindia.com
CHINESE STYLE CLEAR MUSHROOM SOUP (VEGAN & GLUTEN FREE)
From vegrecipesofindia.com