5 Star Mushroom Soup Recipe

HEALTHY MUSHROOM SOUP (NO CREAM) The clever …

WebJan 15, 2019 · Slice half of the mushrooms and roughly chop the other half. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add …

Rating: 5/5(34)
1. Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
2. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
3. Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
4. Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.

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Cream of Mushroom Soup Skinnytaste

WebOct 3, 2012 · Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium. Add celery, mushrooms, …

Rating: 4.9/5(23)
1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
2. Add celery, mushrooms, chicken bullion and butter and bring to a boil.
3. Cover and simmer until vegetables are soft, about 20 minutes.
4. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

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Cream of Mushroom Soup The Blond Cook

WebJan 16, 2023 · Instructions. Melt butter in a 6 quart Dutch oven or soup pot over medium high heat. Add mushrooms and onions and sauté for 4 to 5 …

1. Melt butter in a Dutch oven or soup pot over medium high heat. Add mushrooms and onions and saute for 4 to 5 minutes, or until tender.
2. Whisk together flour, salt, pepper, thyme, garlic powder and 2 cups of the chicken broth in a medium bowl until smooth. Pour into mushroom mixture and stir to combine.
3. Add remaining broth and bay leaf and stir to combine. Bring to a boil. Cook, stirring constantly for about 1 to 2 minutes, or until thickened.
4. Reduce heat to maintain a gentle simmer. Add half and half and stir to combine. Simmer (uncovered) for 10 minutes, stirring occasionally. Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.

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