Time 50m Yield 6 Number Of Ingredients 10 Steps:
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Time 35m Number Of Ingredients 9 Steps:
Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins. Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins. Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Yield makes 3 cups Number Of Ingredients 10 Steps:
In a large pot set over high heat, bring the broth to a boil. Meanwhile, in a large saucepan set over medium-high heat, melt the butter. Add the leek and mushrooms, and cook, without adding color, for 6 minutes. Sprinkle in the flour and thyme, and cook for 3 to 4 minutes. Let the mixture cool slightly. Gradually whisk the hot stock into the leek and mushroom mixture, making sure to break up any lumps. Add the bay leaf and season with salt and pepper. Return the mixture to a boil. Reduce the heat to low, and simmer gently for 30 to 35 minutes, stirring occasionally. Put the soup in batches into a blender and puree. Pass the blended soup through a fine strainer into a large saucepan. Put the soup over medium-high heat, add the cream, and return to a boil. Season to taste with more salt and pepper. This soup can be stored in the refrigerator for up to two days. Cream-based soups do not freeze well, as they tend to separate when being reheated.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Chop mushrooms, leaving 6 tops intact. Add 1 Tbsp butter to pan; melt and add chopped onions and diced mushrooms. Sauté long enough to blend flavors. Add broth, 3 cups light cream, and bay leaf. Simmer for 30 minutes. Add wine, lemon juice, salt and pepper. Melt remaining 6 Tbsp. butter, add flour and make a light roux. Add roux to simmering soup while stirring constantly to avoid lumping. Simmer five minutes. Add heavy cream, freshly chopped parsley. Slice remaining 6 mushroom caps and sauté them slightly. Float a mushroom cap on top of each serving, together with freshly chopped parsley.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth,stir into the mushroom mixture. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat. Stir in the cream,salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Simmer mushrooms, broth, 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 salt and pepper if needed.
