Craving a comforting and flavorful soup that's packed with umami and earthy goodness? Look no further than this Magic CPE Mushroom Soup, a culinary symphony that will tantalize your taste buds and warm your soul. This versatile soup can be easily customized to suit your dietary preferences, making it a perfect choice for vegetarians, vegans, and meat-lovers alike. With its rich, savory broth and an abundance of tender mushrooms, this soup is sure to become a staple in your recipe collection. Whether you're looking for a quick and easy weeknight meal or an impressive dish to serve at your next dinner party, the Magic CPE Mushroom Soup has got you covered. Discover the magic of this extraordinary soup and embark on a culinary journey that will leave you craving for more.
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CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
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.
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
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor. If you can't find fresh mushrooms, you can use dried mushrooms. Just be sure to soak them in hot water for 30 minutes before using.
- Don't overcrowd the pan when cooking the mushrooms. This will cause them to steam instead of brown.
- Use a good quality broth. This will make a big difference in the flavor of your soup. If you don't have any broth on hand, you can use water, but be sure to add some salt and pepper to taste.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld together.
- Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.
Conclusion:
This magic CPE mushroom soup is a delicious and easy-to-make dish that is perfect for a cold winter day. The combination of mushrooms, onions, garlic, and herbs creates a rich and flavorful broth that is sure to warm you up. And the best part is, it's all made in one pot!
So next time you're looking for a quick and easy meal, give this magic CPE mushroom soup a try. You won't be disappointed!
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