Best 4 Bobs Cream Of Mushroom Soup Recipes

JULIA CHILD'S CREAM OF MUSHROOM SOUP

Steps:

• Heat 3 tablespoons butter in a 3.5-quart dutch oven or heavy duty pot over medium heat. Add onion and turn to medium-low heat. Cook and stir onion until tender and translucent, about 8 minutes. Do not brown the onion.
• Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
• Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
• Add the parsley, bay leaf, and thyme. Simmer over medium-low heat, partially covered, for 15 to 20 minutes, until the soup reaches the desired thickness.
• While simmering the broth, cook the mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir a few times to mix well. Cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the mushrooms into the soup.
• Combine the egg yolks (if using) and heavy cream in a small bowl and beat until mixed well. Slowly add the cream-yolk mixture into the broth. Adjust the seasoning with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
• Garnish with chopped parsley or croutons. Serve hot.

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.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

MUSHROOM SOUP WITHOUT CREAM

Steps:

• Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
• Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.