Best 4 Autumn Cream Of Mushroom Soup Recipes

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

QUICK CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

AUTUMN CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan melt butter with the olive oil over moderate heat.
• Add the shallots and cook until tender, about 2 to 3 minutes.
• Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
• Add the Sherry and cook until evaporated.
• Stir in the flour and cook for 2 to 3 minutes.
• Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
• In a blender puree the soup in batches until smooth.
• Return soup to saucepan, bring to a simmer and whisk in the milk.
• Add reserved broth to achieve desired consistency.
• Adjust seasoning with salt, pepper and nutmeg.
• Lower heat and whisk in the sour cream.
• Serve warm.

CREAM OF MUSHROOM SOUP

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Season with salt and pepper. Thin with broth or water, if desired.