Anyone know a great recipe for mushroom soup?

Answer 1

Cream of Mushroom Soup with Sherry:

This soup is an elegant first course. Half-and-half and sherry enrich the soup and infuse it with flavor. Using a blender rather than a food processor gives the soup a silky texture.

2 teaspoons olive oil
2 cups chopped onion
1 cup thinly sliced carrot
2/3 cup chopped celery
8 cups sliced button mushrooms (about 1 1/2 pounds)
4 cups sliced shiitake mushroom caps (about 7 ounces)
2 garlic cloves, minced
1 cup water
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
6 tablespoons half-and-half
1/4 cup dry sherry
1/4 cup chopped fresh parsley

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until tender. Reduce heat to medium; add mushrooms and garlic. Cook 7 minutes or until mushrooms are tender, stirring frequently. Add water, sage, salt, pepper, and broth; bring to a simmer. Cover and simmer 25 minutes. Remove from heat; cool 5 minutes.

Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 teaspoon parsley.

Yield: 12 servings (serving size: 1 cup)

Answer 2

Mushroom Soup

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.

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

Serves 4-6

Answer 3

What it tastes like:
A traditional cream of mushroom soup with a generous amount of sliced mushrooms and a hint of tarragon. Much better than any canned mushroom soup.

What you need:
8 oz. Pkg. sliced fresh mushrooms
1 Med. onion (1/2 cup finely diced)
Butter or margarine (2 Tbsp.)
Milk or plain soy milk (1 cup)
14 oz. Can stock (chicken or veg.) (1 cup)
Flour (2 Tbsp.)

Other details: Prep Time: 5 Min. Servings: 2
Marinate: n/a - Difficulty: Easy
Cook Time: 20 Min. Hotness: Mild
Total Time: 25 Min.

Answer 4

I use this one all the time. Easy and fast. Hope this helps. Cheers,

1 lb fresh mushrooms, sliced thin
salt
pepper
2 tablespoons butter
2 cloves minced garlic
2 cups milk
1 small onion, minced
1 cup half-and-half
4 egg yolks
3/4 cup sweet sherry

Soak mushrooms in milk while sautéing onion in butter.
In saucepan, add half and half, milk, mushrooms, sautéed onions, salt and pepper and simmer for 25 minutes.
Place egg yolks in a bowl and mix with sherry.
Pour egg yolk mixture slowly into ingredients in saucepan stirring constantly.
Serve immediately.

Answer 5

mushrooms for flavor,chop onion and carrot,2 vegtable stock cubes and add them to water.add a bit of cornflower to thicken it to your liking

Answer 6

Yes, use it on top of baked boneless chicken, Its good...

Answer 7

campbell's