Best 4 Country Mushroom Soup Recipes

COUNTRY MUSHROOM SOUP

Steps:

• In a 2-qt. 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 the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves.

COUNTRY MUSHROOM SOUP

Steps:

• 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 the celery and onion in oil until tender.
• Add mushrooms, cook and stir until tender.
• Add to broth mixture; bring to a boil.
• Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
• Add cream, heat through.
• Discard bay leaves.

COUNTRY MUSHROOM SOUP

Steps:

• 1. In 2 quart saucepan, melt butter, stir in flour till smooth. Gradually stir in broth till smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirrilng occasionally.
• 2. Meanwhile, in another saucepan saute celery and onion in oil till tender. Add mushrooms, cook and stir till tender. Add to broth mixture, bring to boil.
• 3. Reduce heat, simmer, uncoverd for 15 minutes, stirring occasionally. Add cream, heat through. Discard bay leaves.

COUNTRY MUSHROOM SOUP

Steps:

• 1. Butter and toast the slices of French bread under the broiler. Set aside. Turn broiler OFF, and set your soup bowls in the oven to pre-warm them, while you prepare the soup.
• 2. In a large, heavy saucepan, cook onions and garlic in oil until onion is tender. Don't let the garlic burn! Add mushrooms and cook another 8 - 10 minutes, stirring frequently. Add broth and tomato paste. Bring to a light boil. Remove from heat.
• 3. In a small bowl, combine egg yolks, 1/3 cup Parmesan cheese and parsley, stirring until well-mixed.
• 4. Gradually and slowly add 1 cup of the hot liquid to the egg yolk mix, stirring constantly with a whisk. Then, after the one cup of hot liquid is well-incorporated into the egg yolks, return the egg yolk mixture to the hot soup base mixture, stirring constantly with a whisk. You are doing this so you'll introduce the hot mixture slowly into the egg yolks, and they won't cook instantly and make lumps of hard-boiled yolk. Be sure to stir constantly.
• 5. Stir well, and return it all to the heat. Bring it all up to temp., until it JUST reaches a soft boil. Add the wine, stir just until heated through, and remove from heat.
• 6. Place a piece of the toasted, buttered French bread into the bottom of each pre-heated soup dish. Ladle the hot soup over the toast slices. Sprinkle with additional Parmesan cheese, if desired. Serve hot.