Who has got a recipe for home made mushroom soup please?

Answer 1

Wild mushroom soup


Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins







Ingredients
60g/2oz shallots, chopped
50g/2oz butter
pinch of salt
400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)
570ml/1 pintwater
290ml/½ pint chicken stock
salt and pepper to season
50g/2oz butter to finish

For the garnish:
100g/3½oz wild mushrooms, prepared and washed
50-100g/2-3½oz of hazelnuts



Method
1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.
2. Add the mushrooms and continue to sweat for 5 minutes.
3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).
4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
5. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.
6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.

Answer 2

Take a pound of Chestnut mushrooms and slice them.
Take an onion and chop.
Peel a little garlic.
Take the above and fry gently for about 15 mins,or until the onion is softened. Add a pint of vegetable stock and some freshly chopped tarragon. (This adds a delicious aniseed taste) and simmer for 10 mins.
Liquidise the mixture and return to the saucepan and add a quarter to a half pint of cream and bring to the boil and stir for 3 mins. Serve.

Answer 3

Mushroom soup

Ingredients
50g/1¾oz leeks, chopped
2 cloves garlic, chopped
30g/1¼oz butter
75g/2½ oz mushrooms, sliced
2 sprigs fresh thyme, leaves only
150ml/5fl oz chicken or vegetable stock

Method
1. Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.
2. Add in the mushrooms and thyme and cook on high for 2-3 minutes.
3. Cover with the chicken or vegetable stock and cook for five minutes.
4. Blend in a food processor until smooth.
5. Serve hot with crusty bread.

Answer 4

Southern Mushroom Soup

INGREDIENTS
2 cups chopped fresh mushrooms
1 small onion, chopped
2 cups chicken broth
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 pinch salt and pepper to taste
4 slices white bread, toasted
1 tablespoon softened butter
1 cup shredded sharp Cheddar cheese



DIRECTIONS
In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.
When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.



CLASSIC MUSHROOM SOUP
Homemade and home delicious
Cooking time: 90 minutes, 30 hands-on
Time to table: Preferably 24 hours
Makes 4 cups
2 cups chicken broth
4 tablespoons butter
1 small onion, diced small
½ pound fresh mushrooms
½ tablespoon flour
1 cup whole milk
½ cup heavy cream
1 tablespoon dry sherry
Salt & pepper to taste
Grated nutmeg
Bring broth to a boil in the microwave.

In a large saucepan or Dutch oven, melt the butter on medium. Add the onion and sweat for about 10 minutes. Add mushrooms as they’re prepped, cook til just beginning to soften. Stir in flour, then slowly add hot broth, stirring the whole time. Bring to a boil, adjust heat to maintain a slow simmer. Let cook for about an hour, til mushrooms are soft. Stir in milk, cream and sherry; heat through but do not boil. Season to taste.

Cool and refrigerate for 24 hours for flavor to develop. Before serving, gently rewarm but don’t let boil. Ladle into bowls, sprinkle with nutmeg.

Answer 5

1 oz dry mushrooms (porcini, morels, or shitakes) [I used a combination of porcini and shitakes]
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 tsps salt
1/4 tsp freshly ground white pepper [I used black pepper and it was fine]
1 lb white button mushrooms, cleaned and thinly sliced [I think the thin slicing is what makes this recipe so effective: the more thin slices, the more surface area gets exposed to heat and therefore the more mushroom flavor.]
1 lb shitake mushrooms stemmed, cleaned and thinly sliced
6 cups Chicken Stock or water [So you can make this soup vegetarian!]
1 cup heavy cream [Mmmm, cream.]
2 Tbs unsalted butter [Oooh, butter.]

So here's basically all the prep work I needed to do before starting:


http://www.amateurgourmet.com/2005/12/make_room_for_m.html

Answer 6

Yes mushrooms sliced, some milk, cubed bacon bits. Salt and Pepper.
Fry bacon bits until soft. Put sliced mushrooms in pan add milk to cover bring to boil Turn down and simmer, add bacon bits and salt and pepper. Thats it Enjoy

Answer 7

Italian Meat Loaf Recipe NGREDIENTS: * 4 great eggs * a million/2 cup breadcrumbs * 6 tablespoons grated Parmesan cheese * 3 tablespoons olive oil * a million/4 cup chopped clean parsley * a million/4 cup minced onion * 3 great garlic cloves, minced * a million teaspoon each salt and pepper * a million-a million/2 kilos floor chuck beef * a million/2 pound floor beef * a million small can (8 oz.) tomato sauce coaching: Preheat oven to 375 tiers F. combine eggs, breadcrumbs, Parmesan cheese, olive oil, parsley, onion, garlic, salt, and pepper. upload floor beef and beef and combine thoroughly. become a loaf pan. disguise meatloaf with tomato sauce. Bake a million hour and quarter-hour or until performed. permit relax quarter-hour previously serving. Yield: 6 to eight servings

Answer 8

Cut chicken breast in blocks and fry in butter with green pepper, garlic and onion add sliced mushrooms and fry for a few minutes add cream and simmer ENJOY

Answer 9

2 - 4 stock cubes (mushroom flavour)
Boiling water and chpped up mushroooms.
Add a bit of milk for a creamy taste.
Basil or whatever other spices or herbs you like.

Mix the mushrooms in a blender and put them into a pot with the stock cubes and a little boiling water stir it up until boiling and voila!