how to make tasty home cook mushroom soup?

Answer 1

Mushroom Soup.. yuMMy!

2 Quarts mushroom stock with butter
2 cups Mushrooms
2 large carrots
2 stalks celery
1 onion
4 large potatoes
1 bunch parsley
1 bunch green onions
basil, thyme, oregano, salt & pepper to taste

Clean and slice mushrooms, carrots, celery, onion, and potatoes and cook in mushroom stock (from “Mushroom Stew” recipe) until tender. If starting without mushroom stock, use 2 qt. water and cook 3 cups mushrooms with 1/4 stick of butter until tender, then add other ingredients. Add parsley, green onions, basil, a dash of thyme and oregano. Cook a few more minutes. Salt and pepper to taste. Also makes good noodle soup. Just add 1 cup egg noodles with parsley and green onions.

Serves 4-6

Bon Appetit :] !!

Answer 2

here is a step by step recipe with pictures
http://www.amateurgourmet.com/the_amateur_gourmet/2005/12/make_room_for_m.html
I tried it last Fall and it was fantastic
Cream of Mushroom Soup
The canned version comes in handy for casseroles, but for a stand-alone cream of mushroom soup, go for the real thing with lots of mushrooms.
INGREDIENTS:
4 Tablespoons butter, divided use
8 ounces mushrooms
1 teaspoon salt
1 medium sweet onion, chopped
1/4 cup flour
1/4 teaspoon white pepper, or to taste
2 cans (10-3/4 ounces each) chicken broth
1/8 tsp ground nutmeg
1 cup heavy cream
Chopped parsley for garnish
PREPARATION:
Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.

Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

Yield: 2 entree servings or 4 smaller appetizer servings

Answer 3

6-8 ozs fresh mushrooms[your choice]-sliced or chunked
1 small bunch of celery-diced...[about 2 cups]
1 medium onion-diced
2 large carrots-diced
2 slices of smoked bacon-diced
2 garlic cloves minced
1 tsp black pepper
1 tsp salt----salt is up to you-it needs more but im watching my blood pressure
1 stick of real butter
1 quart of heavy cream
1 quart of milk

put the bacon in a soup pot
cook until it starts to carmelize
[dont burn it]
add the butter -melt
then add the veggies
cook until translucent
just starting to tender up
if your veggy mix is kind of thick add a little water to finish them off
when veggys are cooked add the milk
simmer 10 minutes
add salt and pepper
add cream last and simmer till it starts to thicken
sometimes i add a couple of red potatoes diced to the veggy mixx---gives it a nice texture
the mushrooms are everything
criminis are nice
but u can use any kind you like

Answer 4

go to a store and get Heinz or Campbell soup in a can. Delicious

Answer 5

go to allrecipes.com!

Answer 6

Creamy Mushroom Soup

1/4 cup onions, Chopped
2 tablespoons parsley, Snipped
1 tablespoon butter or margarine
1 1/2 cups mushrooms, Fresh Sliced
1 1/2 teaspoons cornstarch
1 teaspoon beef bouillon
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
1 dash pepper, Freshly Ground
2/3 cup water
1/2 cup sour cream
parsley, Snipped (optional


In a 4-cup measure microwave the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown.
Stir in the sliced fresh mushrooms.
Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once.
Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.
Add water; mix well.
Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.
Combine hot mushroom mixture and dairy sour cream in a blender container.
Cover and blend till mixture is nearly smooth.
Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.
DO NOT BOIL!
Garnish with additional snipped parsley, if desired.
NOTE:
After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender.
Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent.
Replace the lid and run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it's base.


Hungarian Mushroom Soup

1 lb butter, plus 2 pounds for roux
6 cups chopped yellow onions
10 lbs mushrooms
1 cup dill, chopped
1 cup paprika
2 cups tamari
2 gallons water
2 lbs butter
6 cups flour
1 gallon milk
1 3/4 gallons sour cream
1 tablespoon salt
1 tablespoon pepper

Melt 1 pound of butter.
Add onion, and saute until wilted.
Add mushrooms, saute until juices are released.
Add dill, paprika, and mix well.
Add tamari, water, bring to a boil and reduce to a simmer.
In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes.
Drain some water from soup and beat into roux in stockpot until smooth.
IMPORTANT- you will get flour lumps if you try to skip this step!
Add water-smoothed roux to kettle.
Add milk and simmer until it thickens again, coating back of spoon.
Turn off heat, beat in sour cream until well blended, then beat in salt and pepper


Curried Mushroom Soup

2 cups boiling water
1 cup dried oysters
1 cup morels
1 cup porcini mushrooms
1 1/2 cups chopped leeks, white part only
2 tablespoons flour
1 tablespoon curry powder
4 cups skim milk
1 chicken bouillon cube
2 cups chopped fresh portabello mushrooms
4 cups chopped fresh shiitake mushrooms
1 tablespoon dry sherry
1 tablespoon chopped fresh chervil

POUR THE BOILING WATER, THE OYSTERS AND DRIED MUSHROOMS IN A BOWL AND SET ASIDE TO SOAK.
PREHEAT A HEAVY STOCKPOT OVER MEDIUM HEAT FOR ABOUT 1 MINUTE, THEN SPRAY IT TWICE WITH THE VEGETABLE OIL.
ADD THE LEEKS AND SAUTE FOR ABOUT 3 MINUTES, STIRRING CONSTANTLY, UNTIL TRANSLUCENT.
ADD THE FLOUR AND CURRY POWDER.
STIR WITH A WOODEN SPOON UNTIL THE LEEKS ARE WELL COATED.
ADD THE MILK AND BOUILLON CUBE.
RAISE THE HEAT TO HIGH AND COOK JUST UNTIL BUBBLES BEGIN TO FORM AROUND THE EDGE.
LOWER THE HEAT TO LOW AND WHISK UNTIL ALL INGREDIENTS ARE THOROUGHLY COMBINED.
STIR IN THE FRESH MUSHROOMS AND COOK FOR 5 MINUTES.
MEANWHILE REMOVE THE RECONSTITUTED MUSHROOMS FROM THEIR SOAKING LIQUID, STRAIN, SQUEEZE OUT EXCESS MOISTURE, AND ROUGHLY CHOP.
ADD TO THE STOCKPOT AND COOK FOR 1 MINUTE MORE.
STIR IN THE SHERRY.


Double Mushroom Soup Recipe

Ingredients:
1/2 cup dried mushrooms
1 cup warm water
3 cups vegetable stock
2 tablespoons butter or margarine
1 small onion, coarsely chopped
1 clove garlic, minced or pressed
1/2 pound fresh mushrooms, sliced
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon thyme leaves
Salt
1/3 cup plain yogurt or sour cream


Directions:

Cover dried mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mush­ rooms and set aside. Measure soak­ ing water (discarding any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid; reserve.

In a 3-quart pan over medium­ high heat, melt butter. Add onion, garlic, and fresh mushrooms; cook,stirring occasionally, until vege­ tables are golden and pan juices have evaporated. Stir in flour, pap­ rika, and thyme. Add reserved stock mixture and dried mush­ rooms. Cook, stirring, until soup thickens slightly. Reduce heat; cover and simmer for 30 minutes.

In a blender or food processor, puree soup, a portion at a time, until smooth. Add salt to taste. Garnish each serving with a spoon­ ful of yogurt or sour cream.

Per serving: 3 grams protein, 12 grams carbohydrate, 26 milligrams choles­terol, 146 calories.



Forest Mushroom Soup Recipe

Ingredients:
***Stock***
3 pounds chicken parts, such as wings, necks, backs, ribs, and breastbones
1 green onion, cut into pieces
2 slices fresh gingerroot, each about the size of a quarter
***Soup***
2 fresh or dried shiitake mushrooms
6 cups chicken stock
2 tablespoons reduced-sodium soy sauce
1 teaspoon fragrant toasted sesame oil
3 tablespoons dry sherry (optional)
3 tablespoons cornstarch (optional)
3 tablespoons water (optional)
3 drops chili oil
8 fresh medium mushrooms, any variety, sliced
2 green onions, thinly sliced diagonally


Directions:

Rinse the chicken parts and pat dry with paper towels. To prepare the stock, place the chicken parts in a large stockpot and add water to cover.

Add the green onion pieces and the gingerroot. Bring to a simmer over medium heat, then reduce heat to maintain the simmer. Skim off and discard the foam that rises to the top in the next few minutes. When the foam thins and lightens in color, partially cover the pot, leaving a small vent. Adjust the heat to maintain the barest simmer. Cook for about 4 hours. Remove the stock from the heat. Strain the stock over a large bowl without pressing on the chicken parts. (Pressing on them causes the stock to be very cloudy.) Discard the chicken parts and chill the broth, tightly covered, overnight. By morning, all the fat will have risen to the top of the jellied broth. Remove and discard the fat.

To assemble the soup, soak dried shiitake mushrooms, if using, in a small amount of boiling water for about 15 minutes, or until soft. Drain. Cut off the woody stems and slice the caps very thinly. Meanwhile, heat 6 cups stock in a large saucepan over medium heat. Add the shiitake mushrooms, soy sauce, and sesame oil, and the sherry, if using. Simmer gently for 5 minutes. If you want a slightly thicker soup, place cornstarch in a small bowl. Stir in water. Add cornstarch-water mixture to the simmering soup.

Stir constantly until it reaches the desired thickness. Add the chili oil a drop at a time, tasting after each addition. Add the fresh mushrooms and sliced green onions. Stir once and serve.

This recipe for Forest Mushroom Soup serves/makes 6