Best Homemade Mushroom Soup By Season With Spice Recipe 445 Recipes

HOMEMADE CREAM OF MUSHROOM SOUP WITH FRESH HERBS

Steps:

• In a small heatproof bowl soak raw cashews in just enough boiling water to cover. Set aside.
• In a large soup pot, heat olive oil over medium high heat. When shimmering, add the diced onion and sauté for about 3 minutes, until starting to soften.
• stirring occasionally, for about 6-8 minutes, until most of the liquid released from the mushrooms has evaporated and the mushrooms begin to stick to the bottom of the pan.
• , and cook for another minute or so, stirring frequently.
• with coconut aminos (or tamari) and scrape up any brown bits stuck to the bottom of the pan. Bring soup to a simmer and cook for about 10-12 minutes - until slightly reduced.
• Add the cashews to the blender along with about 2 cups of the soup, being mindful of how many mushrooms you leave behind (the more mushrooms you blend with the cashews, the more broth based the soup will be. If you want a chunky, mushroom filled soup try to only use the broth to blend with the cashews). Carefully blend on high with a towel over the top of your blender (to reduce hot splatters) until smooth and creamy.
• and bring back to a simmer. Cook, stirring occasionally, for another few minutes to thicken. Season to taste with salt and pepper.

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached. Serve immediately.

HOMEMADE MUSHROOM SOUP BY SEASON WITH SPICE RECIPE - (4.4/5)

Steps:

• 1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat. 2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears. 3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. 4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning. 5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off. 6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season! Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2C8VUGARZ

CREAM OF MUSHROOM SOUP I

Steps:

• 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.

CHEF JOHN'S CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.