Recipes for "mushroom soup"

Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon bacon drippings in a small bowl. Set aside the skillet.

Melt butter with drippings in a large saucepan over medium heat.

Cook and stir celery and onion in hot butter-drippings until onion is translucent, about 4 minutes. Whisk in flour and cook for 1 minute. Whisk in chicken broth and bring to a boil. Add potato and asparagus, reserving asparagus tips for later. Season with salt and ground black pepper. Reduce heat and simmer soup for 20 minutes.

Pour soup into a blender, filling the pitcher no more than halfway. Holding down the lid of the blender with a folded kitchen towel, start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and purée soup right in the cooking pot.

Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms release their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.

Stir mushrooms, asparagus tips, and half-and-half cream into puréed soup. Cook until thoroughly heated.

Portion soup into bowls and garnish with crumbled bacon.

Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.

Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.

Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.

Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

Preheat the oven to 400 degrees F (200 degrees C).

Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.

Roast mushrooms in the preheated oven until golden brown, about 15 minutes.

Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.

Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and salt and sauté until nearly translucent, about 3 minutes. Add the mushrooms and continue to cook until all of the liquid from the mushrooms has started to cook off and the mushrooms themselves have shrunk by about a third, around 10 minutes.

Add the dill, thyme, and sweet paprika and stir to combine. Let cook for a minute before adding the vegetable stock. Turn the heat up to medium-high. Once boiling, reduce the heat to low and let simmer for at least 10 minutes.

Add the flour and milk to a small bowl and whisk to combine, then add to the pot. Let cook over low heat, stirring occasionally, until thickened, about 10 more minutes.

Do not let the soup boil again, otherwise, the milk could curdle; this won’t affect taste or texture, but is less visually appealing.

To make this soup vegan, substitute the milk with a dairy-free alternative.

Remove from the heat and stir in the sour cream. Season to taste with more salt and freshly ground black pepper before serving with a little more sour cream, sweet paprika, and fresh dill over each bowl.

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Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.

Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.

Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.

Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

Melt butter in your largest stockpot over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 5 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate.

Bring the liquid to a boil; cook at a boil until thickened, 5 to 10 minutes. Remove saucepan from heat. Stir parsley and nutmeg into the soup. Ladle soup into bowls and top each with a dollop of sour cream.

Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.

Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.

Select the Sauté function again and bring soup to a light simmer.

Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.

Melt butter in a Dutch oven over medium-high heat. Add chicken; sauté until lightly browned, about 3 minutes. Add onion and garlic; sauté until softened, about 5 minutes. Stir in mushrooms; sauté until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.

Stir cream into soup; cook until heated through but not boiling. Serve soup with pepper and remaining tarragon on top.

Gather the ingredients.

Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.

Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.

Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.

Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.

Ladle into bowls; serve with green onions sprinkled on top.

Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.

Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.

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.

Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.

Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

Heat oil and butter in a medium saucepan until hot. Add onion and garlic and cook until translucent, about 5 minutes. Add mushrooms and sauté until soft, about 5 minutes.

Pour in broth, water, and wine. Add tomato paste and season with pepper. Cook until heated through, 6 to 10 minutes.

Ladle into bowls and garnish with Parmesan and parsley.

1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the 3/4 cup of wine and the onions are deeply caramelized.

2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and cook another 5-10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.

3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.

4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!

Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.

Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.

Pour beef stock into the pot.

Stir pearl barley into the stock.

Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.

Stir mushrooms through the soup; cook 1 hour more.

Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.

Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.

Season with salt and pepper before serving.

In a bowl, combine the porcini or other dried mushrooms and the 2 cups hot water. Set aside for 30 minutes to soak.

With a slotted spoon, lift the mushrooms out of the bowl and transfer to a cutting board. Coarsely chop them. Strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.

Whip any dirt from the mushrooms with a damp paper towel. Remove the stems from all except the button mushrooms. Coarsely chop the large mushrooms and thinly slice the small mushrooms. Set aside.

In a large stock pot over medium heat, heat the oil. Add the garlic, onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, for 10 minutes until the vegetables have softened.

Add the mushrooms, stir well, and continue cooking, stirring occasionally, for another 10 minutes. Add the potato and barley and cook, stirring, for 1 minute more.

Stir in the reserved mushroom soaking liquid, water, soy sauce, vinegar, bay leaf, half the parsley, and half the dill.

Bring to a boil, then lower the heat. Partially cover and simmer for 45 to 50 minutes, or until the barley and potatoes are both tender. If the mixture seems too thick at any point, add more water, 1/2 cup at a time.

Add the spinach and stir well. Cover the pot and let the spinach wilt for 2 minutes. Stir the soup and taste for seasoning. Add more salt, soy sauce, or balsamic vinegar, if you like. Sprinkle with the remaining parsley and dill. Ladle into bowls.

Leftovers will keep refrigerated for up to a week, or frozen for up to 3 months.

Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.

In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.

Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.