recepie of mushroom soup?

Question

creamy mushroom soup with chicken broth

Answer 1

Cream Of Mushroom Soup
Yield: 6 Servings

Ingredients

6 tb butter
1 md onion, finely chopped
1/2 lb fresh mushrooms, finely
-chopped
3 tb flour
3 c chicken stock
1 bay leaf
1/8 ts freshly ground pepper
3/4 c half-and-half

Instructions

1. Melt the butter in a heavy pan. Add the onions and stir over moderate
heat until onions are transparent. Add the mushrooms and cook, stirring,
another 4 minutes.

2. Remove the mixture from the heat and blend in the flour. Add the stock
slowly, stirring constantly. Add the bay leaf and pepper.

3. Bring the mixture to a boil, reduce heat and simmer 5 minutes. Remove
the bay leaf and stir in the cream. If desired, garnish with croutons just
before serving.

Answer 2

INGREDIENTS
1. Ingredients
• 6 tbsp/75 g butter
• 1 small onion, thinly sliced
• 12 ounces/340 g button mushrooms
• 4 cups/900 ml light chicken stock or broth
• 1 sprig of flat parsley
• Salt and pepper
• N/A freshly ground black pepper
• 2 ounces/56 ml high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
2. Equipment
• Medium saucepan
• Wooden spoon
• Blender
PREPARATION
1. Method
1. In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
2. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
3. When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Answer 3

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 4

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 5

Home Made Fresh Cream of Mushroom Soup
1/2 lb fresh mushrooms washed & chopped
2 tsp chopped onion
1/4 cup butter
1/3 cup flour
3 1/2 cup chicken broth
1/2 cup water
salt and pepper to taste
1 cup half and half (or 1/2 C half and half and
1/2 C heavy cream, I like mine this way)

Saute mushrooms and onions in butter for 3-4 minutes, stir occasionally. Stir in flour and cook until bubbly. Add broth, water, salt and pepper and cook, stirring constantly, until mixture thickens. Add half and half and slowly heat through stirring constantly. Do not let boil. 5-6 servings

Answer 6

Barley-Mushroom Soup:

Sautéing the barley toasts it to yield a light, nutty flavor.

1 1/2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1/2 cup uncooked pearl barley
4 3/4 cups Rich Turkey Stock
1/3 cup finely chopped celery
1/2 teaspoon salt
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme

Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

Yield: 4 servings (serving size: 1 1/2 cups)

Answer 7

Ingredients
600 g mixed mushrooms
1 onion
2 sticks of celery
3 cloves of garlic
a few sprigs of fresh flat-leaf parsley
a few sprigs of fresh thyme
olive oil
1.5 litres organic chicken or vegetable stock
75 ml single cream
6 slices of ciabatta
extra virgin olive oil

Method
Brush the mushrooms clean, then finely slice.
Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
Spoon out 4 tablespoons of mushrooms, and keep for later.
Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
Pour in the cream, bring just back to the boil, then turn off the heat.
Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.

Answer 8

CREAMY MUSHROOM SOUP

6 tbsp. butter
1 med. onion, finely chopped
1/2 lb. sliced mushrooms
3 tbsp. flour
1/2 tsp. beef stock
3 c. boiling water
1 tbsp. instant beef bouillon
1 bay leaf
1/2 tsp. black pepper
3/4 c. light cream (optional)

Melt butter. Add onions and stir until transparent. Add mushrooms. Cook until wilted, about 4 minutes. Remove from heat. Blend in flour and meat concentrate.
Mix water and bouillon. Add stock slowly to mixture. Add bay leaf, pepper and cream. Bring to a boil. Reduce heat and simmer 5 minutes. Serves 6.