Unclebillsfrenchmushroomsoup Food

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FRENCH MUSHROOM AND SCALLION SOUP



French Mushroom and Scallion Soup image

This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.

Provided by spatchcock

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
12 scallions, green and white parts, sliced thinly
3 garlic cloves, finely chopped (or to taste)
4 tablespoons all-purpose flour
3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
8 ounces mushrooms, coarsely chopped
1/2 cup heavy cream or 1/2 cup half-and-half, if you want to conserve calories
salt & freshly ground black pepper (to taste)
chopped fresh tarragon (to garnish) or chives (to garnish)

Steps:

  • Heat the butter in a large pot over moderate heat.
  • Saute the scallions and garlic until tender but not too brown, about 5 minutes.
  • Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
  • Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
  • Simmer covered for 5 minutes.
  • Puree in batches using an electric blender or food processor.
  • (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
  • Reheat and serve garnished with chopped fresh herbs.
  • Serve with a crusty loaf of French bread and a glass of wine.

FRENCH MUSHROOM SOUP



French Mushroom Soup image

This recipe is adapted from Martha's first book, Entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1/2 cup minced onion
1/2 cup unsalted butter, divided
6 tablespoons all-purpose flour
12 cups homemade chicken stock or low-sodium canned chicken broth
2 sprigs flat-leaf parsley leaves, plus more for garnish
1 small dried bay leaf
Pinch of dried thyme
3 pounds mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced
Coarse salt
Juice of 1/2 lemon
4 large egg yolks
1 cup heavy cream

Steps:

  • Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
  • In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
  • Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.

VELVET MUSHROOM SOUP



Velvet Mushroom Soup image

Make and share this Velvet Mushroom Soup recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/4 cups mushrooms, sliced (about 8 oz.)
1/2 cup onion, chopped
1 cup fresh parsley, chopped
1/4 cup butter
1 tablespoon flour
1 2/3 cups beef broth
1 cup sour cream

Steps:

  • In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.
  • Bring to a boil, stirring constantly. Reduce heat and stir in sour cream until well blended.
  • Serve.

Nutrition Facts : Calories 259.9, Fat 24.2, SaturatedFat 14.8, Cholesterol 56.1, Sodium 362, Carbohydrate 8.2, Fiber 1.2, Sugar 1.7, Protein 4.8

FRENCH ONION SOUP STUFFED MUSHROOMS



French Onion Soup Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     appetizer

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

UNCLE BILL'S CHICKEN SOUP



Uncle Bill's Chicken Soup image

This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.

Provided by William Uncle Bill

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 large onion, coarsely chopped
1 large leek, cleaned and chopped, use white part only
1 large carrot, peeled and sliced
1 large celery rib, chopped
4 garlic cloves, finely chopped
30 fluid ounces chicken broth
2 1/2 cups water
1 large bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
12 ounces boneless skinless chicken breasts
1 cup diced mushroom
2 cups uncooked noodles (Ramon noodles are okay)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
  • Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
  • Add chicken broth, water, bay leaf, thyme and rosemary.
  • Bring to boil.
  • Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
  • Add noodles and bring soup to boil.
  • Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
  • Remove bay leaf and discard.
  • Stir in parsley, salt and pepper.
  • Adjust seasonings to taste.
  • Serve soup hot.
  • Refrigerate any unused portions.
  • NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

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