Have you a Recipe for Mushroom soup ?!
Answers:
Now, heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned!.
The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly!.
Sprinkle the flour over the mushrooms, mix well to combine!.
Stir in the flour and mix well, making sure all the mushrooms are well coated!.
Pour in the hot chicken stock and bring to the boil!. Add the bay leaf and simmer for 10 minutes!.
Remove the bay leaf and leave the soup to cool for a few minutes!.
Place the soup in a food processor or if you have a hand blender this is much easier to use!.
Blend well till smooth, it may be necessary to do this in two batches!.
Rinse the saucepan and return to soup, season with salt and pepper and reheat until boiling!.
Stir in the cream!.!.!.!.!.
Then serve and eat
Yummy Yummy! lol ;)Www@FoodAQ@Com
The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly!.
Sprinkle the flour over the mushrooms, mix well to combine!.
Stir in the flour and mix well, making sure all the mushrooms are well coated!.
Pour in the hot chicken stock and bring to the boil!. Add the bay leaf and simmer for 10 minutes!.
Remove the bay leaf and leave the soup to cool for a few minutes!.
Place the soup in a food processor or if you have a hand blender this is much easier to use!.
Blend well till smooth, it may be necessary to do this in two batches!.
Rinse the saucepan and return to soup, season with salt and pepper and reheat until boiling!.
Stir in the cream!.!.!.!.!.
Then serve and eat
Yummy Yummy! lol ;)Www@FoodAQ@Com
Cream of Mushroom Soup II
1 pound fresh mushrooms
1/4 cup margarine
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives
1!. Thinly slice the mushroom caps, discarding the stalks!.
2!. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden!. Add the mushroom and salt and white pepper!. Cook for 3 to 4 minutes, or until the mushroom just softens!. Add flour and cook, stirring for 1 minute!.
3!. Remove from the heat and add the stock, stirring continuously!. Return to the heat and bring to the boil, stirring!. Reduce the heat and simmer gently for 2 minutes, stirring occasionally!.
4!. Whisk the cream into the soup, then reheat gently, stirring!. Do not allow the soup to boil!. Season to taste with salt and pepper, and garnish with the chopped chives and thyme!.Www@FoodAQ@Com
1 pound fresh mushrooms
1/4 cup margarine
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives
1!. Thinly slice the mushroom caps, discarding the stalks!.
2!. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden!. Add the mushroom and salt and white pepper!. Cook for 3 to 4 minutes, or until the mushroom just softens!. Add flour and cook, stirring for 1 minute!.
3!. Remove from the heat and add the stock, stirring continuously!. Return to the heat and bring to the boil, stirring!. Reduce the heat and simmer gently for 2 minutes, stirring occasionally!.
4!. Whisk the cream into the soup, then reheat gently, stirring!. Do not allow the soup to boil!. Season to taste with salt and pepper, and garnish with the chopped chives and thyme!.Www@FoodAQ@Com
Exported from MasterCook *
Mushroom Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup onions -- chopped
1 pound fresh sliced mushrooms
6 cups water
5 teaspoons beef flavored bouillon
2 cups carrots -- sliced 1/4" thick
1/4 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sherry
Cook mushrooms and onions in a little water to keep from sticking in a large saucepan!.
Cook stirring until onions are tender 5-10 minutes!. Reduce heat to low!.
Add remaining ingredients except sherry!. Cover and simmer 1 hour!.
Remove from heat and stir in the sherry!.
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Www@FoodAQ@Com
Mushroom Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup onions -- chopped
1 pound fresh sliced mushrooms
6 cups water
5 teaspoons beef flavored bouillon
2 cups carrots -- sliced 1/4" thick
1/4 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sherry
Cook mushrooms and onions in a little water to keep from sticking in a large saucepan!.
Cook stirring until onions are tender 5-10 minutes!. Reduce heat to low!.
Add remaining ingredients except sherry!. Cover and simmer 1 hour!.
Remove from heat and stir in the sherry!.
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Www@FoodAQ@Com
I have!. It's a bit vague but gorgeous!.
2 packs (3 in each usually) of the big flat field mushrooms
Chicken or vegetable stock (best quality you can afford- about a pint and a half)
1 clove garlic
1 tbsp lemon juice
1 decent sprig of thyme
1 small onion!.
1 TBSP plain flour
Butter
Olive oil
1tbsp flavourless oil (sunflower or groundnut!.)
Single cream (optional)
Heat the oil gently in a large pan!. Finely chop the onion and garlic and add it!. Sweat it off!. You don't want the heat too high for this because you're trying to soften and get the sweetness of the onion without the bitterness that appears when you burn it!. Your onions should be caramel coloured and then you add the flour!. Stir it in well, it's a thickening agent!.
Add the stock, thyme and roughly chopped mushrooms (Keep a few back), bring to the boil and then simmer for about 20 minutes!.
Meantime sautee the remaining mushrooms in olive oil and butter!.
Taste the soup!. Add salt and pepper to taste!.
Remove the thyme and zhuzh the whole thing in a blender, adding the lemon juice at this stage, until it's nice and smooth!. Return to the pan, add the sauteed mushrooms and warm through for a further 5 minutes!. Add cream to taste (not strictly necessary because the soup will be quite rich already) and serve with lovely crusty bread and butterWww@FoodAQ@Com
2 packs (3 in each usually) of the big flat field mushrooms
Chicken or vegetable stock (best quality you can afford- about a pint and a half)
1 clove garlic
1 tbsp lemon juice
1 decent sprig of thyme
1 small onion!.
1 TBSP plain flour
Butter
Olive oil
1tbsp flavourless oil (sunflower or groundnut!.)
Single cream (optional)
Heat the oil gently in a large pan!. Finely chop the onion and garlic and add it!. Sweat it off!. You don't want the heat too high for this because you're trying to soften and get the sweetness of the onion without the bitterness that appears when you burn it!. Your onions should be caramel coloured and then you add the flour!. Stir it in well, it's a thickening agent!.
Add the stock, thyme and roughly chopped mushrooms (Keep a few back), bring to the boil and then simmer for about 20 minutes!.
Meantime sautee the remaining mushrooms in olive oil and butter!.
Taste the soup!. Add salt and pepper to taste!.
Remove the thyme and zhuzh the whole thing in a blender, adding the lemon juice at this stage, until it's nice and smooth!. Return to the pan, add the sauteed mushrooms and warm through for a further 5 minutes!. Add cream to taste (not strictly necessary because the soup will be quite rich already) and serve with lovely crusty bread and butterWww@FoodAQ@Com
Mushroom Soup
5 Tbs!. unsalted butter
1 1/2 lb!. cremini mushrooms, brushed clean
and chopped
2 large shallots, minced
1 tsp!. kosher salt, plus more, to taste
1/8 tsp!. freshly ground pepper, plus more, to
taste
3 Tbs!. all-purpose flour
2 cups milk, warmed, plus more as needed
2 cups chicken stock, warmed
Directions:
In a large pot over medium heat, melt 2 Tbs!. of the butter!. Add the mushrooms and shallots and cook, stirring, for 1 minute!. Reduce the heat to low, cover and cook until the mushrooms are soft, 5 to 7 minutes!. Uncover, increase the heat to medium-high and cook, stirring, until the liquid evaporates, 3 to 5 minutes more!. Stir in the 1 tsp!. salt and the 1/8 tsp!. pepper!. Transfer the mushrooms to a food processor and pulse until finely chopped!. Set aside!.
In the same pot over medium-low heat, melt the remaining 3 Tbs!. butter!. Sprinkle in the flour and stir until no lumps are visible!. Slowly whisk in the 2 cups milk until combined!. Cook, stirring with a wooden spoon, until the mixture is bubbling vigorously and thickened!. While stirring, slowly add the stock!. Bring to a gentle simmer and cook, stirring, for 3 minutes more!. The mixture should be opaque and beige in color!. Stir in the mushroom puree!. Season with salt and pepper and thin with additional milk, if needed!. Ladle the soup into 6 ovenproof bowls!.
Serve immediately!. Serves 6!.
Www@FoodAQ@Com
5 Tbs!. unsalted butter
1 1/2 lb!. cremini mushrooms, brushed clean
and chopped
2 large shallots, minced
1 tsp!. kosher salt, plus more, to taste
1/8 tsp!. freshly ground pepper, plus more, to
taste
3 Tbs!. all-purpose flour
2 cups milk, warmed, plus more as needed
2 cups chicken stock, warmed
Directions:
In a large pot over medium heat, melt 2 Tbs!. of the butter!. Add the mushrooms and shallots and cook, stirring, for 1 minute!. Reduce the heat to low, cover and cook until the mushrooms are soft, 5 to 7 minutes!. Uncover, increase the heat to medium-high and cook, stirring, until the liquid evaporates, 3 to 5 minutes more!. Stir in the 1 tsp!. salt and the 1/8 tsp!. pepper!. Transfer the mushrooms to a food processor and pulse until finely chopped!. Set aside!.
In the same pot over medium-low heat, melt the remaining 3 Tbs!. butter!. Sprinkle in the flour and stir until no lumps are visible!. Slowly whisk in the 2 cups milk until combined!. Cook, stirring with a wooden spoon, until the mixture is bubbling vigorously and thickened!. While stirring, slowly add the stock!. Bring to a gentle simmer and cook, stirring, for 3 minutes more!. The mixture should be opaque and beige in color!. Stir in the mushroom puree!. Season with salt and pepper and thin with additional milk, if needed!. Ladle the soup into 6 ovenproof bowls!.
Serve immediately!. Serves 6!.
Www@FoodAQ@Com
Ingredients
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender
PreparationMethod
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion!. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter!. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color!. Stir in the chicken stock and the parsley and bring to a boil!. Immediately reduce the heat and simmer for about an hour!.
After an hour, remove the parsley and discard!. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth!. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen!?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again!. Add the sherry, mix well, and serve immediately!.
Improvisation
To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed!. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup!. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl!.
And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving!. Why the hell not!? Everybody else is doing it!.Www@FoodAQ@Com
6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment
Medium saucepan
Wooden spoon
Blender
PreparationMethod
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion!. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter!. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color!. Stir in the chicken stock and the parsley and bring to a boil!. Immediately reduce the heat and simmer for about an hour!.
After an hour, remove the parsley and discard!. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth!. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen!?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again!. Add the sherry, mix well, and serve immediately!.
Improvisation
To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed!. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup!. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl!.
And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving!. Why the hell not!? Everybody else is doing it!.Www@FoodAQ@Com
ELEGANT CREAM OF MUSHROOM SOUP
2 cans cream of mushroom soup
1 c!. half and half
1 c!. milk
4 oz!. sour cream
1/2 (4 oz!.) jar process cheese spread
Dash of cayenne pepper
8 oz!. or 3 c!. fresh mushrooms, sliced
2-4 tbsp!. white wine or sherry (optional)
Mix soup, half and half, milk, sour cream, cheese spread and cayenne in large saucepan!. Stir over low heat until cheese melts; stir in mushrooms!. Reduce heat to very low and heat 20-30 minutes to blend flavors, stirring frequently!. (Do not boil!.) Just before serving, stir in wine!. 6 servings!.
OR
MUSHROOM BARLEY SOUP
Boiling water
1 pkg!. dry mushrooms
1 lb!. short ribs or soup meat
1/2 c!. barley
1/2 c!. dry lima beans
2 carrots
2 stalks celery
1 onion
1 tsp!. salt
Pepper
Garlic salt
Pour boiling water over mushrooms, cover and let set for 5 minutes!. Cut mushrooms in small pieces!. Place meat, barley, lima beans and mushrooms in a large kettle with enough water to cover!. Bring to a boil and simmer for 2 hours!. Dice carrots, celery, onion and add with seasoning to soup!. Continue cooking for another half hour!. Meat may be diced before serving!.
OR
LEMONY BASIL MUSHROOM SOUP
1/4 c!. butter
1 1/4 c!. chopped onions
1 lb!. fresh, sliced mushrooms
2 sliced celery stalks
2 sliced carrots
4 minced garlic cloves
6 c!. water
3 cans condensed chicken broth
1 can condensed cream of chicken soup
1/2 c!. fresh chopped basil or tbsp!. dry basil and 1 (10 oz!.) pkg!. frozen
chopped spinach
1 tsp!. lemon juice
1 tsp!. ground pepper
1/2 c!. uncooked wile rice
1/4 c!. uncooked white rice
1 lemon, sliced
Grated Parmesan cheese
In a 6 quart Dutch oven, melt butter!. Saute onions, mushrooms, celery, carrots and garlic in butter about 5 minutes!. Stir in water, broth, soup, basil, pepper, lemon juice and rices!. Cover and simmer over low heat about 40 minutes!. Serve and garnish with a lemon slice and Parmesan cheese!.
OR
CREAM OF MUSHROOM SOUP
1 lb!. fresh mushrooms
2 c!. onions
1 1/2 tsp!. sugar
3 tbsp!. flour
1 c!. cold water
1 can chicken soup
1 c!. all purpose cream
Salt & pepper to taste
2 tbsp!. butter
Grate mushrooms and onions!. Melt butter and saute onions and sugar until brown!. Add mushrooms and saute for 3 minutes!. Stir in flour until smooth!. Add cold water and stir until blended!. Add can of soup and simmer for 15 minutes!. Just before serving, stir in cream!.
JMWww@FoodAQ@Com
2 cans cream of mushroom soup
1 c!. half and half
1 c!. milk
4 oz!. sour cream
1/2 (4 oz!.) jar process cheese spread
Dash of cayenne pepper
8 oz!. or 3 c!. fresh mushrooms, sliced
2-4 tbsp!. white wine or sherry (optional)
Mix soup, half and half, milk, sour cream, cheese spread and cayenne in large saucepan!. Stir over low heat until cheese melts; stir in mushrooms!. Reduce heat to very low and heat 20-30 minutes to blend flavors, stirring frequently!. (Do not boil!.) Just before serving, stir in wine!. 6 servings!.
OR
MUSHROOM BARLEY SOUP
Boiling water
1 pkg!. dry mushrooms
1 lb!. short ribs or soup meat
1/2 c!. barley
1/2 c!. dry lima beans
2 carrots
2 stalks celery
1 onion
1 tsp!. salt
Pepper
Garlic salt
Pour boiling water over mushrooms, cover and let set for 5 minutes!. Cut mushrooms in small pieces!. Place meat, barley, lima beans and mushrooms in a large kettle with enough water to cover!. Bring to a boil and simmer for 2 hours!. Dice carrots, celery, onion and add with seasoning to soup!. Continue cooking for another half hour!. Meat may be diced before serving!.
OR
LEMONY BASIL MUSHROOM SOUP
1/4 c!. butter
1 1/4 c!. chopped onions
1 lb!. fresh, sliced mushrooms
2 sliced celery stalks
2 sliced carrots
4 minced garlic cloves
6 c!. water
3 cans condensed chicken broth
1 can condensed cream of chicken soup
1/2 c!. fresh chopped basil or tbsp!. dry basil and 1 (10 oz!.) pkg!. frozen
chopped spinach
1 tsp!. lemon juice
1 tsp!. ground pepper
1/2 c!. uncooked wile rice
1/4 c!. uncooked white rice
1 lemon, sliced
Grated Parmesan cheese
In a 6 quart Dutch oven, melt butter!. Saute onions, mushrooms, celery, carrots and garlic in butter about 5 minutes!. Stir in water, broth, soup, basil, pepper, lemon juice and rices!. Cover and simmer over low heat about 40 minutes!. Serve and garnish with a lemon slice and Parmesan cheese!.
OR
CREAM OF MUSHROOM SOUP
1 lb!. fresh mushrooms
2 c!. onions
1 1/2 tsp!. sugar
3 tbsp!. flour
1 c!. cold water
1 can chicken soup
1 c!. all purpose cream
Salt & pepper to taste
2 tbsp!. butter
Grate mushrooms and onions!. Melt butter and saute onions and sugar until brown!. Add mushrooms and saute for 3 minutes!. Stir in flour until smooth!. Add cold water and stir until blended!. Add can of soup and simmer for 15 minutes!. Just before serving, stir in cream!.
JMWww@FoodAQ@Com