how do you make mushroom soup with 1lb of fresh mushrooms (without onions)?

Answer 1

2 tablespoons vegetable oil
4 cups fresh sliced mushrooms
1 stalk celery, chopped
5 cups chicken broth
1/4 cup uncooked white rice
3 tablespoons soy sauce
salt and pepper to taste

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DIRECTIONS:
Heat oil in a wok over medium heat, and saute mushrooms, , and celery or carrot in the oil for 10 minutes.
Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
Take mushrooms, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Answer 2

I would saute the mushrooms in butter until they get nice and dark and brown stuff coats the bottom of the pan - that's the natural sugars caramelizing and will give you a great taste. I would add in maybe 1/2 cup of sherry, marsala or white wine for extra flavour and that should loosen all that flavour off the bottom of the pan. Add a few cups of broth or stock even if it is made up from stock cubes or powder, could be chicken or beef or whatever you have. Simmer it for a little bit, season, will probably need quite a bi tof salt and pepper, depending on your stock. You could thicken it a little if you wanted with either a few tablespoons of cornflour or flour stirred into a little bit of COLD WATER first, ONLY add it to the soup once all the lumps are out. Simmer it a bit more to make sure it does't taste foury.
Once you've simmered, you could a bit of cream if you wanted to, but don't boil again or it might split or curdle.
If you can find a proper recipe, that might help
Good luck and enjoy!

Answer 3

MUSHROOM SOUP
1 pounf sliced fresh mushroom
1/2 stick margarine
dash olive oil
garlic powder... to taste
seasones salt. to taste
fresh ground black pepper to taste
1 c 2 % milk
1 c sour cream... divided

cook mushrooms in margarine an olive oil til soft.bout 10 min.. cool some an toss in brender or food processor.... blend til smooth an creamy.... put in soucepan add spices... an milk an 1/2 the sour cream. mix an stir over low heat til hot BUT DO NOT BOIL...... put in servin bowl an top with big spoonful of sour cream..... this is first first course dish or add diced cooked ham to it an make it a hearty dinner meal with hard rolls to go with it...

Answer 4

Creamy Mushroom Soup

Submitted by: Lori
Rated: 4 out of 5 by 44 members Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 25 Minutes
Yields: 4 servings

"This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms."

INGREDIENTS:
1/4 cup butter
1 cup chopped shiitake
mushrooms
1 cup chopped portobello
mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour 1 (14.5 ounce) can chicken
broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon
(optional)

DIRECTIONS:
1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.



Cream of Mushroom Soup III

Submitted by: Colleen
Rated: 4 out of 5 by 13 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 8 servings
"Mushrooms and cream are combined with chicken broth and sherry in this simple, quick soup."

INGREDIENTS:
1/4 cup butter
1 pound fresh mushrooms,
sliced
1/4 cup all-purpose flour
3 (14 ounce) cans chicken broth
1 cube beef bouillon
1/2 cup sherry
1 cup heavy cream

DIRECTIONS:
1. In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

Answer 5

Use "Irina C" recipe, using barley instead of rice. You would have to cook it a little longer, but I think it would taste better.