Have you ever learned how to make mushroom soup? I have always loved a good soup or anything made with mushrooms. I look forward to every spring when the warm sun comes out to warm the ground and the wild mushrooms pop up out of the ground. I am only sure of the morels (also called sponge) so I stick to that one. There are a lot of different types which are edible but many are poisonous.
For years I tried to learn how to make mushroom soup recipes. The best one that I ever ate was made with a blend of several different types. I love the wild ones in soup but you can also find a great selection of beautiful mushrooms in groceries like the Fresh Market. It is so easy to make a pot of soup with these; simply cook them, process in blender, add cream and seasoning. That is a very simple version!
After I learned how to make mushroom soup, the creamed ones quickly became my favorites but there are many great tasting recipes without cream. Some are in a basic beef or chicken broth; adding other ingredients help to produce great taste. The mild flavor of most mushrooms enables blending many other ingredients with them. Not only do mushrooms have a good flavor but let us not over look the health benefits. Depending on which mushrooms we are talking about, there are quite a few vitamins and minerals to obtain.
Melt butter in a heavy saucepan. Blend in the mushrooms and flour. Gradually add the chicken broth while stirring to blend. Heat to boiling, reduce heat to medium and cook for 5 to 10 minutes stirring until it thickens. Stir in the cream (do not boil) and season with salt and pepper. Ladle into bowls and garnish with chopped parsley. NOTE: Any leftovers should be refrigerated immediately.
Learn how to make mushroom soup without the cream but still tasty.
Sauté onions in ¼ cup butter blend in flour.
Sauté mushrooms in ¼ cup butter.
Add mushrooms, beef broth, Worcestershire, seasonings and sherry to onion mixture.
Simmer 15 minutes.
This mushroom soup is made with a white sauce and is very creamy and delicious.
Sauté mushrooms in butter, add chicken broth, celery, onion and parsley.
Simmer for 20 minutes; drain vegetables and reserve broth.
Blend vegetables in blender.
Make white sauce below.
Pour liquid from vegetables, the blended vegetables and white wine into the white sauce.
Cook just to a boil over low heat.
Garnish with whipped cream and fresh chopped chives.
Preheat oven to 325F degrees
Mix butter with flour slowly stirring in the milk; add seasoning, onion and bay leaf.
Cook in oven for 20 minutes stirring occasionally Remove from oven and remove bay leaf and onion.
Stir fry mushrooms in hot oil until they begin to soften.
Add cabbage and stir fry 2 minutes longer.
Add water, green onions and bouillon; bring to a boil and cook uncovered until cabbage is tender.
Season to taste.
NOTE: You can use dried Chinese mushrooms but they should be soaked in warm water for 30 minutes before using; drain and slice.
Learn how to make mushroom soup with the addition of barley.
Place beef bones, carrot, celery and chicken pieces in a soup pot; add water salt and pepper.
Bring to a boil, reduce heat and simmer 2 to 3 hours.
Sauté HALF of barley in 2 tablespoons of melted shortening until it starts to turn yellow.
Add onion and continue cooking stirring constantly until onion is tender.
Melt remaining shortening in another pan; sauté fresh mushrooms and parsley and set aside.
Strain broth through sieve discarding bones and vegetables.
Add remaining uncooked barley and dried mushrooms; cook for 30 minutes.
Add mushroom parsley mixture and simmer additional 10 minutes.
Cover and let soup set 30 minutes; reheat and serve.
In 6 tablespoons hot bacon fat sauté 2 teaspoons finely chopped onion, 2 teaspoons finely chopped green peppers and 2 teaspoons finely chopped celery.
Add 1 can cream of mushroom soup and 1 can cream of shrimp soup; stir to blend.
Stir in 4 Tablespoons of chopped ripe olives and 1 cup small shrimp or shrimp pieces.
Heat until hot and shrimp is cooked; serve in hot cups and top with avocado slices.
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