From sbrooks@ev1.net Wed Nov 28 13:50:10 2001 Date: 28 Nov 2001 03:36:03 GMT From: Shea Brooks Newsgroups: rec.food.recipes Subject: Mushroom Soup (6) Collection Followup-To: rec.food.cooking, rec.food.recipes Avanzare's Porcini Mushroom Soup Awesome Mushroom Soup Fresh Mushroom Soup Double Rich Cream of Mushroom Soup Cream of Mushroom Soup Country Mushroom Soup * Exported from MasterCook Mac * Avanzare's Porcini Mushroom Soup Recipe By : James Blackwell, Chef, Avanzare, Hyatt Regency Tampa, FL Serving Size : 16 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces melted butter 2 ounces diced white onion 2 ounces diced celery 1/2 teaspoon chopped garlic 2 ounces dried Porcini mushrooms 1 1/2 ounces Madeira Wine 20 Sliced Button Mushrooms 3 large Portobella Mushroom caps -- chopped 4 ounces all-purpose flour 1 tablespoon salt 1/4 teaspoon white pepper 7 cups chicken stock -- hot 8 ounces heavy cream In small kettle, heat the 6oz of butter. Cook off the onions and the celery until translucent. Add the garlic, button mushrooms and portobella mushrooms. After cooking for a few minutes, turn the heat down. Slowly add in the flour. Cook on low heat for about 10 minutes. Slowly add in the chicken stock. Mixture will thicken up. Let cook on low heat. Add the porcini's that have been soaking in Madeira wine. Add the salt and pepper. After cooking for about 15 more minutes, turn off. Add 1 quart of hot heavy cream. Blend the soup until smooth. Source: "http://www.visittampabay.com/ver1/html/visitor/visitor_eat_recipes_porc.asp" - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 20199 0 0 0 4080 4977 5944 0 0 0 0 0 _____ * Exported from MasterCook Mac * Awesome Mushroom Soup Recipe By : Carol Williams Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound mushrooms -- sliced 1 medium onion -- sliced 1 clove garlic -- minced 1/2 teaspoon dried tarragon 1/4 teaspoon nutmeg 3 tablespoons butter 2 tablespoons all-purpose flour 28 1/4 ounces beef broth 1/2 cup cream 12 cups water 1 teaspoon lemon juice 1 dash hot pepper sauce Salt & pepper to taste 1 cup sour cream In a dutch oven or soup pot,add the butter & saute the mushrooms, onion, garlic, tarragon & nutmeg until the vegies are tender. Stir in flour till smooth. Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook & stir until smooth. Stir in cream & water; add lemon juice, hot pepper sauce & S&P. Heat through but DO NOT BOIL as the cream will curdle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Fresh Mushroom Soup Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:20 Categories : Soups Amount Measure Ingredient -- Preparation Method ------- ------------ -------------------------------- 6 tablespoons margarine -- not diet 1 onion -- finely chopped 1 pound chopped mushrooms 3 tablespoons all-purpose flour 4 cups beef stock -- and/or chicken white pepper -- to taste 1 dash ground nutmeg 1 1/2 cups heavy cream 2 tablespoons parsley * Use Italian parsley, basil, dill or your choice of herbs. Melt margarine in large heavy saucepan. Add finely chopped onion and cook over moderate heat until onion is translucent. Add chopped (not sliced) mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until vegetables are well-coated. Add stock or broth slowly; stir constantly. Bring to a boil, reduce heat, and simmer for 5 minutes. Add white pepper and nutmeg. Remove from heat and stir in the cream. Place in serving bowls and garnish with fresh herbs. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Double Rich Cream of Mushroom Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method ------- ------------ -------------------------------- 1/4 cup butter 1/2 pound fresh mushrooms -- sliced 3 cups basic chicken stock or chicken bouillon 3 egg yolks 1 tablespoon finely minced fresh parsley 1 Dash freshly grated nutmeg Salt -- pepper to taste 1/2 cup cream 1/3 cup powdered milk Melt the butter in a saucepan. Add the mushrooms and saute' until cooked, about 5 minutes. Pour all but a few mushrooms into a blender container, add the broth and egg yolks. Blend until smooth. Stir in the parsley and nutmeg and correct the seasoning. Return to the heat, and stir in the cream and powdered milk (or NotStarch.) Heat gently, stirring until thick and hot. Do not boil. Pour into individual soup bowls and garnish with the remaining mushrooms. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Cream of Mushroom Soup Recipe By : NAWK/Internet Serving Size : 6 Preparation Time :10:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 4 oz cans sliced mushrooms -- drained 1 tablespoon margarine 3 cups chicken broth 2 tablespoons onion -- chopped salt and pepper -- to taste 2 tablespoons all-purpose flour 1 cup sour cream 1 cup half and half cream or milk In skillet, saute sliced mushrooms in butter; place in crock pot. Add chicken broth, onion, salt, and pepper; stir well. Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours). About 30 minutes before serving, turn to high setting. Mix flour and sour cream; add to crock pot with half and half cream. Cook until slightly thickened. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Country Mushroom Soup Recipe By : Taste of Home Magazine (October/November 96) Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 2 bay leaves -- (1 to 2) 2/3 cup celery -- finely chopped 1/4 cup onion -- finely chopped 3 tablespoons cooking oil 4 cups sliced fresh mushrooms -- (4 to 5 cups) (1 pound) 2/3 cup milk -- OR 2/3 cup half and half cream In a 2-quart saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Meanwhile, in another saucepan, saute celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves. Yield 4 servings. - - - - - - - - - - - - - - - - - - -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.