Best 9 Cream Of Mushroom Soup Ii Recipes

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"Cream of Mushroom Soup II" is a delectable soup that offers a rich creamy texture and the earthy flavor of mushrooms, presenting a symphony of flavors that will delight your taste buds. This culinary masterpiece is known for its versatility, allowing you to easily customize it to your liking by incorporating various ingredients and techniques. Whether you prefer a classic, straightforward approach or an exploration of culinary creativity, this article will guide you through the journey of creating the perfect Cream of Mushroom Soup II, transforming your kitchen into a culinary haven where flavors dance in harmony. Get ready to embark on a culinary adventure that will leave you craving for more!

Let's cook with our recipes!

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

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.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM OF MUSHROOM SOUP II



Cream of Mushroom Soup II image

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 pound fresh mushrooms
¼ cup salted butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup light cream
salt and pepper to taste
1 sprig fresh thyme leaves
1 tablespoon chopped fresh chives

Steps:

  • Thinly slice the mushroom caps, discarding the stalks.
  • Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  • Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  • Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 15.9 g, Cholesterol 70.1 mg, Fat 24.1 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 14.6 g, Sodium 574.3 mg, Sugar 5.4 g

CREAM OF MUSHROOM SOUP RECIPE BY TASTY



Cream Of Mushroom Soup Recipe by Tasty image

Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.

Provided by Merle O'Neal

Categories     Lunch

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons salted butter
1 cup medium yellow onion, chopped
2 cloves garlic, minced
1 cup white button mushroom, chopped
1 cup cremini mushroom, chopped
1 cup shiitake mushroom, chopped
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
¼ cup white wine
4 cups vegetable stock
⅓ cup heavy cream
1 sprig fresh parsley, for garnish

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!

Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams

HEARTY CREAM OF MUSHROOM SOUP



Hearty Cream of Mushroom Soup image

Carolyn Zimmerman of Fairbury, Illinois lets the earthy mushroom flavor shine in this rich and hearty soup. It'll have you arguing over who gets the last serving!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 cups.

Number Of Ingredients 8

1 teaspoon beef bouillon granules
1/4 cup boiling water
3 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
6 ounces cream cheese, cubed

Steps:

  • In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour. , Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through.

Nutrition Facts : Calories 259 calories, Fat 18g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

HOMEMADE CREAM OF MUSHROOM SOUP



Homemade Cream of Mushroom Soup image

Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.

Provided by SweetsLady

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces fresh mushrooms
2 tablespoons onions, chopped
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

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!

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

This came from blitzing the remainders of a mushroom, leek, potato and blue cheese vegetable dish. I cooked it in a slow cooker but I'm sure it could be sucessfully adapted to be cooked on the hob. This makes a rather thick soup, add more stock after liquidising if you want it thinner. The following day - This was a great creamy consistency for soup as soon as it was cooked, however I've just cooled it overnight and reheated it and I have to say that the consistency is too thick for soup (however would make a great mushroom and blue cheese sauce for steak) so if you intend to chill it in my opinion you will need to reduce it with some more chicken stock.

Provided by Lou van

Categories     Low Protein

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 11

3 leeks, finely sliced and rinsed
1 tablespoon olive oil
4 potatoes, peeled and sliced
500 g chestnut mushrooms, cleaned and sliced
2 garlic cloves
1 teaspoon dried thyme
3 cups chicken stock
salt
pepper
1/2 cup double cream
90 g blue cheese, grated

Steps:

  • Heat the oil in a large pan.
  • Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
  • Par boil the potatoes for approximately 7 minutes.
  • Put the potatoes, leeks and mushrooms into the slow cooker.
  • Add the stock and cook on low for approx 7 hours.
  • Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
  • Liquidise in a blender and check seasoning before serving.

Nutrition Facts : Calories 255.8, Fat 11.9, SaturatedFat 6.1, Cholesterol 31.4, Sodium 306.5, Carbohydrate 29.6, Fiber 3.6, Sugar 4.7, Protein 9.6

CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

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.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

I love to experiment with recipes. I developed this recipe after years of trying many different combinations of ingredients.-Jim Cosgrove, Burlington, Ontario

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16-18 servings (4-3/4 quarts).

Number Of Ingredients 12

2 garlic cloves, minced
1 cup butter, divided
2 medium onions, diced
3 celery ribs, diced
1 small green pepper, diced
2-1/2 pounds fresh mushrooms, sliced
6 cups chicken broth
1 cup all-purpose flour
9 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

  • In a large kettle, saute garlic in 2 tablespoons butter. Add onions, celery and green pepper; saute until tender. Add mushrooms; saute for 5 minutes. Stir in broth and simmer for 20 minutes. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Cook and stir over low heat until mixture comes to a boil; boil for 2 minutes. Add to mushroom mixture; stir in seasonings.

Nutrition Facts :

CREAM OF MUSHROOM SOUP III



Cream of Mushroom Soup III image

This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.

Provided by Sadie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 7

¼ cup butter
1 pound fresh mushrooms, sliced
¼ cup all-purpose flour
3 (14 ounce) cans chicken broth
1 cube beef bouillon
½ cup sherry
1 cup heavy cream

Steps:

  • In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

Nutrition Facts : Calories 208 calories, Carbohydrate 9.6 g, Cholesterol 59.7 mg, Fat 17.4 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.5 g, Sodium 954.7 mg, Sugar 1.9 g

Tips:

  • Use fresh mushrooms. Fresh mushrooms have a better flavor and texture than canned or dried mushrooms.
  • Sauté the mushrooms in butter. This will help to develop their flavor and add a rich, earthy taste to the soup.
  • Use a good quality chicken broth. The chicken broth is the base of the soup, so it's important to use a good quality broth that has a rich flavor.
  • Don't overcook the soup. The mushrooms will continue to cook even after you remove the soup from the heat, so be careful not to overcook them or they will become tough.
  • Season the soup to taste. Add salt, pepper, and any other seasonings to taste before serving.

Conclusion:

Cream of mushroom soup is a delicious and versatile soup that can be enjoyed as a main course or a side dish. It's also a great way to use up leftover mushrooms. With just a few simple ingredients and a little bit of time, you can make a creamy and flavorful cream of mushroom soup that your family and friends will love.

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