What's a good recipe for mushroom soup?

Question

Doesn't have to be strictly mushroom just one in which mushrooms is a major ingredient. And I prefer fresh mushrooms, not canned.

Answer 1

DRIED WILD MUSHROOM SOUP

2 cups of various dried wild mushrooms
1 tbsp butter
1/2 tbsp flour
1 tbsp vegeta
1 cube of mushroom broth
ground black pepper
1/4 cup of sour cream
noodles (wide, short egg noodles or home-made noodles

Soak mushrooms for at least an hour. Can substitute regular white dried mushrooms, however the taste will not be the same.

Boil quickly in the same water. Discard water if using wild mushrooms other than Porcini, King Boletus or chantarellas. Add new water and bring to a boil. Add mushroom broth cube and Vegeta to taste. Simmer on low for at least 1/2 hour.

In a small sauce pan, melt the butter and add flour, stirring until smooth. Remove from heat and mix with soup stirring so that it won't crumble. Pour it back to the soup and stir. Take the soup off the burner and add sour cream.

Serve hot with noodles and ground black pepper.

Answer 2

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 3

This soup is unique and very tasty!

* 4 tablespoons unsalted butter
* 2 cups chopped onions
* 1 pound fresh mushrooms, sliced
* 2 teaspoons dried dill weed
* 1 tablespoon paprika
* 1 tablespoon soy sauce
* 2 cups chicken broth
* 1 cup milk
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* ground black pepper to taste
* 2 teaspoons lemon juice
* 1/4 cup chopped fresh parsley
* 1/2 cup sour cream

1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Answer 4

Tomato-Mushroom Soup
INGREDIENTS
1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 1/2 cups beef broth
1 cup water
1/4 cup red wine
1/4 cup tomato paste
ground black pepper to taste
1/4 cup Parmesan cheese
2 tablespoons chopped fresh parsley

DIRECTIONS
Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
Add mushrooms, cooking for 5 minutes.
Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Answer 5

Wild Mushroom Soup with Chestnuts and Roasted Fennel Recipe courtesy Tyler Florence





6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish


Preheat the oven to 400 degrees F.
Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.

In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.

Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.

To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

Answer 6

Boil chicken bone to use for soup part.

Answer 7

chicken al king