Time 1h20m Yield 4 to 6 first course servings ( Number Of Ingredients 15 Steps:
Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms. Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more. Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Stir in rice. Add 31/4 cups chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving.) Ladle soup into 8 bowls. Sprinkle with chives and serve.
Time 1h Yield 4 Number Of Ingredients 7 Steps:
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.
Time 30m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Time 20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 T. flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently. Serve and enjoy!
Time 50m Yield 8 cups Number Of Ingredients 12 Steps:
Combine mushrooms, onion, chicken stock and simmer 20 minutes. In another pot, melt 4 Tbs butter at medium heat, stir in flour. Add milk and cream, cook stirring constantly until thickened and smooth. Add salt and pepper to taste. Stir mushroom-chicken stock mixture into sauce. Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only). Add to soup with wine.
Time 35m Yield 6 servings Number Of Ingredients 13 Steps:
In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute. Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes. Add the flour and stir to coat the mushrooms, until combined. Add the white wine, stir, and cook until combined, about 1 minute. Add the vegetable stock, stir, and simmer for 15 minutes. Add the heavy cream and stir to combine. Blend soup to your desired consistency with an immersion blender or standing blender. Serve hot, garnished with parsley. Enjoy!
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms. In 3-quart saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened. Gradually stir in whipping cream and broth; heat until hot. Stir in sherry. Sprinkle with pepper.
More about “escoffiers cream of mushroom soup recipes”
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.
