Best 4 Chester County Mushroom Soup Recipes
**Chester County Mushroom Soup: A Creamy Culinary Delight to Warm Your Soul**
Originating from the heart of Pennsylvania's Chester County, the renowned Chester County Mushroom Soup is a culinary masterpiece that has captivated taste buds for generations. This creamy and flavorful soup is a testament to the region's rich agricultural heritage, showcasing the finest mushrooms grown in the area. As you embark on this culinary journey, you'll be introduced to a symphony of flavors, textures, and aromas that will leave you craving for more. Discover the art of crafting this dish with two exceptional recipes that cater to various dietary preferences.
**1. Classic Chester County Mushroom Soup:**
- Immerse yourself in the traditional rendition of Chester County Mushroom Soup.
- This classic recipe starts with a medley of fresh mushrooms, sautéed to perfection.
- A velvety broth made from chicken or vegetable stock adds depth and richness.
- A blend of aromatic herbs and spices, such as thyme, rosemary, and nutmeg, creates a symphony of flavors.
- Finish with a touch of cream for an irresistibly smooth and creamy texture.
**2. Vegan Chester County Mushroom Soup:**
- Embark on a plant-based culinary adventure with this vegan interpretation of the classic soup.
- Savor the hearty goodness of meaty mushrooms, carefully sautéed to mimic the texture of meat.
- A savory and flavorful broth made from vegetable stock forms the base of this delectable soup.
- Aromatic herbs and spices, such as thyme, rosemary, and paprika, dance together to create a harmonious blend of flavors.
- A combination of coconut milk and cashew cream lends a rich and creamy texture, satisfying even the most discerning vegan palates.
Prepare to be captivated by the culinary charm of Chester County Mushroom Soup, a dish that celebrates the beauty of simplicity and the abundance of nature's bounty. Whether you choose the classic or vegan version, this soup will warm your soul and leave you craving for more.
KENNETT SQUARE MUSHROOM SOUP
We use to live near the mushroom capital of the world, Kennett Square, PA and this is my favorite mushroom soup recipe.
Provided by Irish Rose
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, melt butter and stir in flour until smooth.
- Gradually stir in broth until smooth. Add salt, pepper and bay leaves.
- Simmer, uncovered, for 15 minutes, stirring occasionally.
- Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender.
- Add veggies to broth mixture and bring to a boil. Reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
- Add cream and heat through. Discard bay leaves and serve.
Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 11.8, Cholesterol 45.4, Sodium 788, Carbohydrate 12, Fiber 1.3, Sugar 2.3, Protein 6.9
RUSSIAN MUSHROOM SOUP
Steps:
- Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
WILD MUSHROOM SOUP WITH SHERRY
Steps:
- Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
- Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
- Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.
Tips:
- Choose fresh, flavorful mushrooms for the best results. Look for mushrooms that are firm and have a deep, earthy aroma.
- Don't overcrowd the mushrooms in the pan when sautéing them. This will prevent them from getting crispy and will result in a mushy soup.
- Be patient when simmering the soup. The longer it simmers, the more flavorful it will be. At least 30 minutes is ideal.
- Season the soup to taste with salt, pepper, and other herbs and spices. You can also add a splash of lemon juice or white wine for a bit of brightness.
- Serve the soup hot with a sprinkling of chopped fresh parsley or chives.
Conclusion:
Chester County Mushroom Soup is a delicious and comforting soup that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. With its rich, creamy flavor and earthy undertones, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.
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