Your BEST Cream of Mushroom Soup? Please? (ingredients, chicken, celery)
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My DH hates mushrooms, but I looove them. Googled this, it looks great & easy!
8 ounces fresh mushrooms, cleaned and chopped
6 tablespoons butter
2/3 cup flour
2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
1 cup half-and-half cream or 1 cup milk
Directions:Prep Time: 5 minsTotal Time: 20 mins
1. Lightly saute mushrooms in butter.
2. Add flour and stir constantly for about 5 minutes.
3. Slowly add stock, stirring until all is incorporated.
4. Simmer about 10 minutes.5Add cream, stir and serve.
This is one of my favorites - a little work but the taste is fabulous. You don't need to buy a lot of expensive wild mushrooms (although you get a superior flavor) just use the baby portabellas from the grocery store - the soup is still wonderful. The croutons are delish but not necessary. This is actually a very easy soup to make. I just love brandy with mushroom soup - so much richer tasting with it.
Cream of Wild Mushroom Soup with Cheesy-Garlic Croutons
Recipe courtesy Emeril Lagasse, 2001
.Prep Time:20 minInactive Prep Time:--Cook Time:38 minLevel:
IntermediateServes:
8 servings. Ingredients
•6 tablespoons unsalted butter
•1 cup chopped yellow onions
•1/2 cup chopped celery
•1/4 teaspoon cayenne
•1 1/2 teaspoons minced garlic
•6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
•6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
•8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
•2 teaspoons fresh thyme leaves
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•1/3 cup brandy
•6 cups chicken stock
•1 1/2 cups heavy cream
•1 (8-inch long) thin baguette French bread, cut into 1/2-inch thick slices
•3 cloves peeled, crushed garlic
•2 tablespoons extra virgin olive oil
•3 tablespoons finely grated Parmesan
Directions
In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
Preheat the oven to 400 degrees F.
Rub both sides of the French bread slices with the crushed garlic and place on a baking sheet. With a pastry brush, brush 1 side with the olive oil. Top with a fine sprinkling of the cheese and bake until the cheese is bubbly, about 5 minutes. Remove from the oven.
To serve, ladle the soup into bowls and top each serving with 2 croutons.
An easy one plus one a little more gourmet. The Emeril Lagasse one looks delicious and I haven't seen that recipe before. I wonder if brandy is the "secret" ingredient I've been missing?
You make the very best chicken broth you can with all of your favorite herbs, spices and vegetables. I mean the really best. And, skim it while you make it. Then you buy the best mushrooms you can find and slice one third of them and mince the rest. Saute finely chopped shallots in butter until they are done, add the mushroom mince and cook a little. Add the mushroom slice. Add some flour to make a little roux. Then add your chicken broth. Cook a little more. Finish with heavy cream, season to taste.
Deleted the recipe I posted is not complicated but it is delicious and highly rated by those who have made it and it is very easy. Brandy is the secret ingredient for sure for a good mushroom soup and the Emeril recipe is very simple - you don't need to make the croutons. If you reduce the mushrooms to one kind of mushrooms, there are not that many ingredients. I have made the Emeril recipe and it is very similar to the mushrooms soups that you get at top-notch restaurants. You can buy chicken stock if you don't want to take the time to make the real thing.
I can't dispute the addition of brandy! You can add it to a much simpler recipe too. Saute the mushrooms and deglaze with a couple of tablespoons. I like the addition of thyme. The tiniest bit of nutmeg might give it some character too. I'd also recommend adding bacon fat to the saute oil.
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I have never made mushroom soup in my life, but now I want to. All is know is with a variety of good mushrooms, butter, fresh garlic, a few herbs and cream, how could any recipe be bad?
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I have never made mushroom soup in my life, but now I want to. All is know is with a variety of good mushrooms, butter, fresh garlic, a few herbs and cream, how could any recipe be bad?
Throw in a bit of brandy, white wine, or sherry, and you have heaven in a bowl!
Last edited by Beretta; 09-29-2010 at 07:20 PM..
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