Best 7 Rosemary Mushroom Soup Recipes

ROASTED MUSHROOM SOUP

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
• Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
• Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
• Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

ROSEMARY MUSHROOM CHICKEN

Steps:

• Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.

ROSEMARY MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives.

ROSEMARY MUSHROOM SOUP

Steps:

• In a large saucepan, saute the mushrooms and garlic in butter until tender.
• Stir in the mushroom soup, cream, rosemary, salt, pepper and paprika; heat through but do not boil.
• Sprinkle with minced chives.

CREAMY POTATO WITH ROSEMARY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

SAUTEED ROSEMARY MUSHROOMS

Steps:

• Heat in a medium skillet olive oil and butter on medium heat.
• Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
• Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
• Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
• Remove rosemary twigs and serve as a side dish.
• Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.

ROSEMARY MUSHROOM SOUP RECIPE

Steps:

• In a sauce pan, saute mushrooms and garlic in butter. Stir in soup, cream, rosemary, paprika. Heat but do not boil. Sprinkle with chives.