Recipes for "cream of mushroom"

Gather the ingredients.

Whisk condensed soup, milk, soy sauce, parsley, black pepper, Italian seasoning, chili powder, and sugar in a saucepan until smooth.

Bring to a simmer over medium heat. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.

Heat olive oil on medium high heat in a 5 to 6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter.

Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.

Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute.

Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.

Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)

Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

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Gather all ingredients.

Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.

Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.

Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.

Bring soup to a boil and cook, stirring constantly, until thickened.

Stir in sherry. Taste and season with more salt and pepper if needed.

Enjoy!

Thinly slice mushroom caps; discard stalks.

Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.

Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.

1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 2-3 minutes. Add the mushrooms, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, sage, and thyme. Cook, stirring occasionally, until very fragrant, about 2-3 minutes. Stir in the balsamic vinegar. Spoon out a handful of the mushrooms for topping, if desired. Add the 4 cups broth, season with salt and pepper.

2. Transfer about 3/4's of the soup to a blender and pulse until smooth and creamy. Return the soup to the pot with the remaining soup. Stir in the cream and cheese. Season the soup with salt and pepper. Simmer the soup for 5-10 minutes until warmed through, adding the addition 1-2 cups broth as need to thin the soup.

3. Meanwhile, make the bread. Preheat the oven to 425 degrees F. On a baking sheet, toss together the bread, olive oil, oregano, thyme, garlic, and a pinch of salt. Transfer to the oven and bake for 10-15 minutes or until toasted.

4. Ladle the soup into bowls. Top with garlic herb bread and reserved mushrooms.

Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.

Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.

Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.

Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.

Remove soup from heat and puree with an immersion blender until smooth.

Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.

Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.

Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.

Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.

Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.

Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.

Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.

Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.

Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

Rub brown sugar into pork chops. Place chops in a shallow dish. Pour soy sauce over chops. Cover, refrigerate, and let marinate for one hour.

Add cream of mushroom soup to a slow cooker. Remove chops from marinade and add to slow cooker.

Cover, and cook on Low until very tender, 6 to 8 hours.

Gather all ingredients,

Melt butter in a large saucepan over medium heat; stir in evaporated milk, condensed soup, and water. Add onion, salt, and pepper; bring to a boil.

Stir in chicken and simmer until chicken is cooked through, about 15 minutes.

Stir in sliced mushrooms and simmer, stirring often, for 5 minutes more.

Place dried wild mushrooms in a medium bowl and cover with 3 cups of very hot water. Let sit for 30 minutes. Line a sieve with a dampened paper towel or coffee filter.

After 30 minutes strain the mushrooms through the filter, reserving at least one cup of the mushroom liquid. Roughly chop the reconstituted wild mushrooms.

Heat 3 tablespoons butter in a heavy saucepan over medium low heat. Sauté the shallots until softened and translucent, about 7 to 8 minutes. Add the garlic and cook a minute more.

Add the fresh mushrooms, increase the heat to medium high, and cook several minutes more. Add chopped wild mushrooms. Lower the heat, cover and let cook for 10 minutes.

Increase the heat to medium high, uncover and add 1/3 cup dry sherry to the pot.

Add the remaining 3 tablespoons butter to the pot and stir until melted. Add the flour to the pot and stir until the mushrooms are all well coated with the flour, making a roux. Cook for 2 to 3 minutes.

Add one cup of reserved mushroom soaking water and stir until the flour has dissolved into the water, and there are no lumps. Add the chicken stock. Stir until well incorporated.

Add the herbes de provence, the dried thyme, bay leaves, and salt.

Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.

When ready to serve, remove the bay leaves and stir in 1/2 cup heavy whipping cream. Add black pepper and more salt to taste.

Garnish with chopped chives and parsley when serving.

Prepare the croutons. Set aside.

Heat the butter and oil in a soup pot over medium high heat. Add the mushrooms and shallots; sauté for 10 minutes until soft, fragrant, and delicious. Add the garlic; sauté for 1-2 minutes.

Add the flour; stir to coat everything. It will be very thick and dry (see notes). Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring to form a smooth-ish soup.

Add the cream and the salt, pepper, and fresh thyme. Don’t boil it, but if you can give it a little bit of time to just hang out over very low heat (or even off heat), that is ideal – the flavors get better with just a little time to sit. Then again, if you cannot wait (I often can’t), it’s also SO delicious right here, right now, right out of the pot.

Serve with croutons on top.

In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent.

Simply Recipes / Mihaela Kozaric Sebrek

Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.

Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half and half, salt, and pepper.

Simply Recipes / Mihaela Kozaric Sebrek

Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

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Simply Recipes / Mihaela Kozaric Sebrek

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems and set caps aside.

Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes.

Spread mushroom mixture into a bowl to cool completely, about 10 minutes. Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed.

Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.

Bake in the preheated oven until piping hot and liquid starts to form under each cap, about 20 minutes.

Melt butter in the pot of a multi-functional electric pressure cooker (such as Instant Pot) set to Saute mode. Add mushrooms and saute for 3 minutes. Add garlic and stir until fragrant. Slowly pour in chicken stock and bring to a boil while scraping any browned bits off the bottom of the pot.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, mix cream and flour together in a bowl to form a slurry.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour slurry into the soup; stir to combine.

Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.