Who has got a recipe for home made mushroom soup please?

Wild mushroom soup








Serves 4











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


60g/2oz shallots, chopped


50g/2oz butter


pinch of salt


400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)


570ml/1 pintwater


290ml/陆 pint chicken stock


salt and pepper to season


50g/2oz butter to finish





For the garnish:


100g/3陆oz wild mushrooms, prepared and washed


50-100g/2-3陆oz of hazelnuts











Method


1. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.


2. Add the mushrooms and continue to sweat for 5 minutes.


3. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).


4. Bring to the boil and reduce to a simmer. Cook out for 20 minutes.


5. saut茅 the garnish mushrooms and hazelnuts in butter while the soup is simmering.


6. After 20 minutes, pour the soup into a liquidiser and blend until smooth, pass through a fine sieve and place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the saut茅ed mushrooms and hazelnuts.Who has got a recipe for home made mushroom soup please?
1 oz dry mushrooms (porcini, morels, or shitakes) [I used a combination of porcini and shitakes]


1/2 cup olive oil


2 sprigs of rosemary


4 sprigs of sage


1 large yellow onion, peeled and thinly sliced


3 garlic cloves, peeled and thinly sliced


1 1/2 tsps salt


1/4 tsp freshly ground white pepper [I used black pepper and it was fine]


1 lb white button mushrooms, cleaned and thinly sliced [I think the thin slicing is what makes this recipe so effective: the more thin slices, the more surface area gets exposed to heat and therefore the more mushroom flavor.]


1 lb shitake mushrooms stemmed, cleaned and thinly sliced


6 cups Chicken Stock or water [So you can make this soup vegetarian!]


1 cup heavy cream [Mmmm, cream.]


2 Tbs unsalted butter [Oooh, butter.]





So here's basically all the prep work I needed to do before starting:








http://www.amateurgourmet.com/2005/12/ma鈥?/a>Who has got a recipe for home made mushroom soup please?
there r so many different ways.... check it here!!
Yes mushrooms sliced, some milk, cubed bacon bits. Salt and Pepper.


Fry bacon bits until soft. Put sliced mushrooms in pan add milk to cover bring to boil Turn down and simmer, add bacon bits and salt and pepper. Thats it Enjoy
Take a pound of Chestnut mushrooms and slice them.


Take an onion and chop.


Peel a little garlic.


Take the above and fry gently for about 15 mins,or until the onion is softened. Add a pint of vegetable stock and some freshly chopped tarragon. (This adds a delicious aniseed taste) and simmer for 10 mins.


Liquidise the mixture and return to the saucepan and add a quarter to a half pint of cream and bring to the boil and stir for 3 mins. Serve.
Cut chicken breast in blocks and fry in butter with green pepper, garlic and onion add sliced mushrooms and fry for a few minutes add cream and simmer ENJOY
Mushroom soup





Ingredients


50g/1戮oz leeks, chopped


2 cloves garlic, chopped


30g/1录oz butter


75g/2陆 oz mushrooms, sliced


2 sprigs fresh thyme, leaves only


150ml/5fl oz chicken or vegetable stock





Method


1. Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.


2. Add in the mushrooms and thyme and cook on high for 2-3 minutes.


3. Cover with the chicken or vegetable stock and cook for five minutes.


4. Blend in a food processor until smooth.


5. Serve hot with crusty bread.
Southern Mushroom Soup





INGREDIENTS


2 cups chopped fresh mushrooms


1 small onion, chopped


2 cups chicken broth


3 tablespoons butter, melted


3 tablespoons all-purpose flour


1 1/2 cups milk


1/2 cup heavy cream


1 pinch salt and pepper to taste


4 slices white bread, toasted


1 tablespoon softened butter


1 cup shredded sharp Cheddar cheese











DIRECTIONS


In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.


Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.


When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.


Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.











CLASSIC MUSHROOM SOUP


Homemade and home delicious


Cooking time: 90 minutes, 30 hands-on


Time to table: Preferably 24 hours


Makes 4 cups


2 cups chicken broth


4 tablespoons butter


1 small onion, diced small


陆 pound fresh mushrooms


陆 tablespoon flour


1 cup whole milk


陆 cup heavy cream


1 tablespoon dry sherry


Salt %26amp; pepper to taste


Grated nutmeg


Bring broth to a boil in the microwave.





In a large saucepan or Dutch oven, melt the butter on medium. Add the onion and sweat for about 10 minutes. Add mushrooms as they鈥檙e prepped, cook til just beginning to soften. Stir in flour, then slowly add hot broth, stirring the whole time. Bring to a boil, adjust heat to maintain a slow simmer. Let cook for about an hour, til mushrooms are soft. Stir in milk, cream and sherry; heat through but do not boil. Season to taste.





Cool and refrigerate for 24 hours for flavor to develop. Before serving, gently rewarm but don鈥檛 let boil. Ladle into bowls, sprinkle with nutmeg.
2 - 4 stock cubes (mushroom flavour)


Boiling water and chpped up mushroooms.


Add a bit of milk for a creamy taste.


Basil or whatever other spices or herbs you like.





Mix the mushrooms in a blender and put them into a pot with the stock cubes and a little boiling water stir it up until boiling and voila!