Does anyone have the recipe for mushroom soup?

Answer 1

umm mushrooms and broth...

Answer 2

here is an amazing recipe

Cream of Portabella Mushroom Soup

10 tablespoons butter
6 tablespoons flour
2 medium onion, diced
4 large portabella mushroom caps, cut into 1” chunks
4 cups heavy cream
4 cups milk
1/2 teaspoon freshly ground pepper
salt to taste
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped or
1 teaspoon dried parsley flakes
4 tablespoons semi dry wine

In a small saucepan, melt 6 tablespoons butter over medium heat. Add the flour and stir constantly until a roux forms. Continue to stir and cook for 1 minute until the flour is cooked. Remove from heat and set aside.
In a large saucepan, heat the remaining butter and saute the onions until golden. Add 1/4 cup water to the pan and add the mushrooms. Salt lightly, reduce heat and cover pan. Cook for 10 minutes. Add milk, cream, pepper, parsley and thyme. Increase heat and bring almost to a boil with tiny bubbles forming around edge of the pan. While stirring, add the roux to the pan. Add the wine and stir until soup thickens , approximately 3-4 minutes. Adjust salt and seasoning. Serve immediately.
To reheat: DO NOT let soup boil. The cream will curdle.

Answer 3

Mushrooms, a mix of dried (which are soaked in boiling water while you prepare the rest) roughly chopped
Onion
Garlic
Celery (optional)
Beef Bovril
Mixed Herbs
Mushroom ketchup - now available from most good supermarkets.
Smoked paprika which gives a lovely smokey flavour!

Fry onion and garlic until soft, but not coloured. Add mushrooms and celery if using.
Add everything else
Put the lid on and simmer for about 40 minutes or longer until soft and flavours well developed.

Cool slightly and whiz in a blender for a smoother finish - though this is not entirely necessary. Depends how you like your soup.

Return to the clean pan and check for seasoning. Add double cream or similar, or for more traditional way of serving, Smetana (availabe all over the place now!) and serve with thick crusty bread and butter. Enjoy

Answer 4

2 mushroom soup

Ingredients :
500g mushrooms
10g Porcini mushrooms
2 shallots
50g creme fraiche
20g butter
25g rice cream
1l chicken stock
25cl dry white wine
1 tablespoon olive oil
Salt & pepper

Recipe :
Pour wine and stock into a larger pan and add Porcini mushrooms, roughly chopped.
Bring to the boil, and leave to reduce about a third.
Wipe mushrooms and chop.
Peel and chop shallots, brown in a little oil, then add mushrooms.
Season, and cook until liquid has evaporated.
Add stock mixture.
Cook over a low heat for another twenty minutes, then blend.
Soften butter and rice cream together with a fork, then add to soup.
Serve with a dollop of creme fraiche, croutons and snipped chives



Advice :
90 calories per person

Answer 5

Chicken stock, drop a couple eggs in when it comes to a boil, then add the mushrooms.

Answer 6

fry the mushrooms in a little bit of virgin olive oil just cut them in half then add them to a big stew pot add some stock you fancy like a chicken or vegetable stock cube boil for 10 minutes then add carefully creme fresh so it dosent seperate then stil it in and boil no more and salt and pepper if you wish

Answer 7

Creamy Mushroom Soup

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

READY IN 25 Min


INGREDIENTS
1/4 cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon (optional)


DIRECTIONS
Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Answer 8

I am a lazy badonk, I open a can of Cambell's and add water and heat it up!

Answer 9

Mushroom Soup

12 to 16 oz. fresh mushrooms, sliced
a few portabellas
2 cups onion, chopped
4 tablespoons butter
1 cup can milk or cream
1 1/2 tablespoon dill weed
1 tablespoon paprika
1 tablespoon soy sauce
1 teaspoon salt,opt
1/4 cup white wine,or less
2 cup chicken broth
1/2 cup sour cream

Cook onions in 2 tablespoons butter until golden; add mushrooms, dill, 1/2 cup broth, soy sauce, and paprika. Simmer for about 10 minutes.
Make a white sauce: Melt remaining 2 tablespoons butter in large saucepan; whisk in flour and cook for several minutes. Gradually add milk and cook over low heat until mixture thickens. Stir in mushrrom mixture and remaining broth and simmer for about 10 minutes. When ready to serve, add salt and pepper to taste, lemon juice, and sour cream.

Answer 10

Here's some I found:
http://www.cookingforengineers.com/recipe/194/Cream-of-Mushroom-Soup
http://www.recipezaar.com/71660
And this site has a bunch to choose from:
http://www.grouprecipes.com/s/cream-of-mushroom-soup/recipe/1/relevancy
I love mushroom soup and never had it homemade. I should try it too! The first one caught my eye (& has photos!!!)

Answer 11

I'm not sure if you mean something for a bowl of soup or something to cook with. I love this recipe and keep a container of it in the pantry all the time:

Homemade Cream of Soup Mix
2 C powdered milk
3/4 C cornstarch
1/4 C chicken, beef, vegetable bouillon granules
2 T dried onion flakes or 1 tsp onion powder
1 tsp dried thyme, crushed
1 tsp dried basil or marjoram, crushed
1/2 tsp black or white pepper

Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year. This recipe makes 3 cups and is enough for 9 cans of soup.

To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes, stirring occasionally.

This can also be used as a quick fat free gravy, thin to the consistency you prefer. Add a can of chopped mushrooms for cream of mushroom, add diced celery for cream of celery. It's so good and much cheaper than canned soups.