#mushroom soup
Fun fact, I am not a big fan of mushrooms or mushroom soup so I was a bit hesitant with this one. The first recipe I did try out as it is a bit more crafty and allows mincing (smaller chunks) of mushrooms in the soup. For haters of mushrooms, I am with you and I say, give the first recipe a try! Or don’t, it’s all up to you of course.
As with any recipe, please read through before deciding to make if you have any allergies or need to substitute for your dietary needs.
I take no credit for any of these recipes. This is a collection, not my own make.
Original Recipe in Game:any mushroom with Fresh Milk, Rock Salt, and any Herb or vegetable.
CONTAINS MILK, can opt with almond or soy milk if needed
For vegetarian option, use vegetable broth instead of chicken broth or use water with extra spices. For completely Vegan option, use butter made from olive oil and almond or soy milk. Please consider the difference in cooking these when substituting.
RECIPE ONE: Chef John’s Creamy Mushroom Soup
(link comes with pics and video)
- ¼ cup unsalted butter
- 2 pounds sliced fresh mushrooms
- 1 pinch salt
- 1 yellow onion, diced
- 1 ½ tablespoons all-purpose flour
- 6 sprigs fresh thyme
- 2 cloves garlic, peeled
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy whipping cream
- 1 pinch salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves for garnish, or to taste
Instructions:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
- Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
- Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.
- Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
- Remove thyme bundle.Transfer soup to a blender in small batches and puree on high speed until smooth and thick.Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
RECIPE TWO: Mushroom Soup without Cream
- 5 Tbsp butter
- 8 oz tray whole white mushrooms wiped clean and sliced (or start with a similar sized tray of pre-sliced)
- ¼ cup flour
- 2 cups milk at least 2%, whole preferred
- 1 cup chicken broth
- ¼ tsp fresh thyme leaves or 1/8 tsp dried
- Salt and freshly ground pepper
- In a large saucepan, melt butter over medium heat. Add the mushrooms and cook, stirring, until they are cooked and lightly coloured.
- Add flour and cook, stirring, for about 45 seconds (it will be dry in the pan, but just keep them moving so they don’t scorch).
- Add the milk and stir to combine. Add the chicken broth, thyme leaves and some salt and pepper.Cook, stirring regularly, until soup thickens. This will take 8-10 minutes and will be about coincide with when the soup starts to lightly boil.
- Reduce heat to medium low.
- Using an immersion blender, blend the soup very lightly, leaving some larger pieces of mushroom (alternately, remove a cup of the soup with mushrooms and break up in a blender, then return to the pot).Taste soup and add additional salt and pepper, as needed. Garnish with additional fresh thyme leaves.
RECIPE THREE:
Less than prime option but good for quick time:
Buy a Condensed Cream of Mushroom and follow instruction on the can.
Sources:
Recipe One:
https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/
Recipe Two:
https://www.seasonsandsuppers.ca/creamy-mushroom-soup-without-the-cream/
Literary Recipes — * Farmer Maggot’s Mushroom Soup
“I know these fields and this gate!” Pippin said. “This is Bamfurlong, old Farmer Maggot’s land. That’s his farm away there in the trees.”
“One trouble after another!” said Frodo, looking nearly as much alarmed as if Pippin had declared the lane was the slot leading to a dragon’s den. The others looked at him in surprise.
“What’s wrong with old Maggot?” asked Pippin. “He’s a good friend to all the Brandybucks. Of course he’s a terror to trespassers, and keeps ferocious dogs but after all, folk down here are near the border and have to be more on their guard.”
“I know,” said Frodo. “But all the same,” he added with a shamefaced laugh, “I am terrified of him and his dogs. I have avoided his farm for years and years. He caught me several times trespassing after mushrooms, when I was a youngster at Brandy Hall.”
—The Lord of The Rings, by J. R. R. Tolkien.
Incredibly rich and creamy, a little of this soup goes a long way. The beef broth and smoked salt bring out the earthiness of the mushrooms, while the cheese and cream add to the wonderful texture. Consider serving with some crusty white bread to soak up every bit of soup from the bowl.
Ingredients —
- 2 tbs. butter
- 1 large onion, diced
- 4 oz. shitake mushrooms, roughly chopped
- 10 oz. crimini mushrooms, roughly chopped
- 2 cups beef broth
- 1 tsp. smoked salt
- 1 cup cream
- 1 tbs. sherry
- ⅓ cup finely shredded sharp cheddar, plus more for garnish
Directions —
- Melt the butter in a saucepan. Add the onion, then cook until they are softened but not yet brown.
- Add the chopped mushrooms and stir to coat them with the butter. Cover with the broth and cream, then add the salt, and bring to just under a simmer for 30 minutes.
- Using a slotted spoon, scoop out ½ cup of the cooked mushrooms and onions, and set aside as a garnish. Puree the rest of the soup, using either a submersible blender or a food processor. When the texture is smooth and creamy, add the sherry and the grated cheese, then stir to combine.
- Scoop into bowls, garnish with the reserved mushrooms, and shred a little extra cheese over the top.
*It’s interesting to note that in March 1958, Tolkien had attended a “Hobbit Dinner” organised by Voorhoeve en Dietrich, a Rotterdam bookseller, where he was served “maggot-soup.” It was, of course, mushroom soup, named after Farmer Maggot and his renowned mushrooms, not a soup of vermin at all. However, it was quite an embarrassing moment for author and booksellers alike!
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ONE-POT CREAMY MUSHROOM SOUP (VEGAN) - Enjoy a heartwarming bowl of deliciousness with this creamy mushroom soup recipe. You won’t miss the heavy cream in this easy one-pot vegan soup.
Recipe:https://www.yayforfood.com/recipes/one-pot-mushroom-soup/
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Creamy Mushroom & Pearl Couscous Soup
What I cooked during quarantine
- Eggdrop Soup
