How do you make thick creamy soup of mushroom flavor? recipe?

whenever i go to classy restaurants, before the main course is served, i get served with a certain thick, creamy, very tasty soup that i like to call cream of mushroom soup though i really am not sure if thats what its called. its usually very tasy and delicious and goes along with tiny buns. i really would like to know the receipe. please help outHow do you make thick creamy soup of mushroom flavor? recipe?
Try this, with cream instead of the milk.





MUSHROOM SOUP





Serves 2





INGREDIENTS





125g of closed cup mushrooms


陆 a potato


陆 an onion


1 tablespoon of oil


350ml of milk


陆 a teaspoon of dried parsley


陆 a teaspoon of dried thyme


Ground pepper to taste





METHOD





Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.





Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is transparent. Stir frequently to stop it sticking.





Add the potato and mushrooms, and cook, stirring all he time, for another 2 minutes. Add the milk and herbs.





Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20 minutes.





If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don鈥檛 have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.





Season with the pepper.





Continue to cook for another couple of minutes.





ADDITIONS %26amp; ALTERNATIVES





You could use button mushrooms instead of closed cup mushrooms, but they are more expensive, You could use open cup mushrooms, but the brown undersides will discolour the soup.





Use oregano instead of thyme.





Remove some of the mushrooms before blending, finely chop them and put them back in afterwards.How do you make thick creamy soup of mushroom flavor? recipe?
This is a great thick and creamy soup, I hope it's what you're looking for. %26lt;3





Country-Style Cream of Mushroom Soup


Andrew Zimmern





Ingredients:





4 T. butter


1/4 c. minced shallots


1 diced fresh leek


3 diced celery stalks


1 T. fresh thyme leaves


1 small white onion, minced


3 lbs. mixed fresh mushrooms (cremini, shiitake, oyster, chanterelle, cepe, porcini), cleaned and sliced


1/3 c. sherry


4 c. chicken stock


2 c. heavy cream


3 T. fresh parsley, minced





Preparation:





Place 2 T. butter in bottom of small soup pot over medium heat. Once butter foams, add shallots, leek, celery, thyme, and onion. Saute until glassy and remove from pan. Add remaining butter and saute mushrooms over medium-high heat until nicely browned. Add sherry and cook briefly to evaporate some of the alcohol. Add shallot mixture back to pan, add stock, and simmer 30 minutes. Add cream and bring to a simmer. Cook for 10鈥?2 minutes until cream has tightened. Season with sea salt and white pepper, garnish with parsley, and serve. For a more homogeneous soup, puree or pulse-puree with an immersion wand. Serves 8.
When I do my Cream of Mushroom Soup, BottledGenie has the closest recipe (Martha Stewart) to my own. Sauteeing a variety of mushrooms and letting them drain and then putting them into the food processor is how I get that wonderful ';flavor'; you so desire. Plus, I also save half of the mushrooms to put into the soup, not pureed. Classic recipe calls for Sherry though, but Cognac is great too and a couple of sprigs of fresh Thyme is a must, in my opinion. Finely diced Chives and those tiny buns might be sourdough mini rolls, they are fabulous to dip into thicker soups! I rarely endorse another answer, but this recipe is one of the best, with my own experiences of making this for decades and OH, how I do love this soup!
Creamy Mushroom Soup -- You can use any mushrooms that you like just make sure you have 2 cups total of them.








.INGREDIENTS


1/4 cup butter


1 cup chopped shiitake mushrooms


1 cup chopped portobello mushrooms


2 shallots, chopped


2 tablespoons all-purpose flour


1 (14.5 ounce) can chicken broth


1 cup half-and-half


salt and pepper to taste


1 pinch ground cinnamon (optional)








..DIRECTIONS


1.Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.





2.Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
They sell canned cream of mushroom soup in the soup isle, but that doesn't taste like home make for sure.


The best in the grocery I have had is in the health food section and not in a can but those sealed boxes. It is a portobello mushroom soup.


years ago I had a mushroom soup that had chunks of tomato in it that was fantastic.


Here are links of three recipes that would be very good.
MARTHA STEWART'S CREAM OF MUSHROOM SOUP


Wine adds sweetness to balance the earthy flavor of this rich soup.





1 ounce each dried porcini, and dried morel mushrooms


4 tablespoons unsalted butter


1 onion, cut into 1/4-inch dice


3 cloves garlic, peeled and minced


1 1/2 pounds button mushrooms, cleaned and coarsely chopped


1/4 cup Madeira wine or cognac


2 tablespoons all-purpose flour


1 tablespoon chopped fresh flat-leaf parsley for garnish


1/2 cup heavy cream


Salt and freshly ground black pepper





Place porcini and morels in a medium bowl, and pour in 6 cups boiling water. Let stand until the mushrooms are softened, about 15 minutes. Remove mushrooms with a slotted spoon, chop, and set aside. Pour the mushroom liquid through a cheesecloth-lined strainer, leaving behind solids and any sand in the bottom; reserve the liquid. Melt butter in a large saucepan over medium heat. Add onion and garlic, and saute until softened, about 5 minutes. Add the button and reserved mushrooms, in two batches if necessary, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add Madeira, and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Sprinkle the mixture with flour, and stir to coat. Stir in reserved mushroom liquid; bring to a boil. Reduce heat, and simmer, stirring occasionally to allow flavors to blend, about 30 minutes. Remove 1 cup mushrooms with a slotted spoon, and toss with parsley; cover with aluminum foil to keep warm. Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.





Serves 6-8.

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