recipe for mushroom soup ..please....i come here for lifes answers?

Answer 1

Sautee your favorite mushrooms till done in some butter. Remove the mushrooms and add some flour to thicken the butter and make a roue. Add some vegetable broth and cook till it thicken some. Add some cream and bring to a boil. Put the mushrooms back in the cream soup mixture.
Cream of mushroom soup. This also works for broccoli, cauliflower, and chicken just substitute chicken broth for the veggie broth and add cooked chicken .
W/o the mushrooms it is a good base for any cream based soup; potato, squash, ham and cheese etc.

Answer 2

Creamy Mushroom Barley Soup

Ingredients

(4 servings)

4 c Water
1 1/2 ts Beef Bouillon Granules
1/4 c Barley Uncooked
1 ts Olive Oil
1/2 c Chopped Onion
2 cl Minced Garlic
5 c Sliced Mushrooms
2 tb Dry Vermouth
1 c Evaporated Skim Milk
1/4 c Sliced Green Onions
1/4 ts Pepper
1/8 ts Salt


Instructions

Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5 Min. Remove From Heat. in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat.Stir in Remaining Ingredients. Serve Warm.

Answer 3

Milwaukee Grill Cream of Mushroom Soup

1 cup (2 sticks) butter
1 cup flour
4 slices of bacon, chopped
1 large yellow onion, chopped
1/4 cup of good quality Chardonnay
8 ounces sliced fresh mushrooms (more if desired)
1/2 cup whipping cream
1/2 cup sour cream
8 cups water
2 tablespoons mushroom base

Prepare roux first: Melt butter in medium saucepan. Slowly add flour, whisking to combine. Simmer over low heat about 10 to 12 minutes to cook off starch. Remove from heat and set aside.

To hot stock pot, add bacon and cook until browned. Add onions and wine. Saute 10 minutes. Add mushrooms and saute 10 minutes. Add cream, sour cream, water and base. Bring to boil. Reduce heat and simmer 30 minutes.

Add roux in batches, whisking each in and cooking to thicken. Soup should heavily coat back of spoon. Makes 6 to 8 servings.