Mushroom soup recipes
Our top 3 of 17 Mushroom soup recipes
- Candlebridge Creamy Mushroom Broth with Ciabatta
- Creamy Porcini Mushroom Soup
- Mushroom Soup
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Candlebridge Creamy Mushroom Broth with Ciabatta
by candlebridgebakeryViewed 2119 times
- * PREPARE YOUR MARKET INGREDIENTS:-
- 1. Peel the onion and dice it up small and put to one side.
- 2. Wash and peel the potatoes and dice them up into cubes and par boil them for about 7 minutes and then drain and put to one side.
- 3. Wash and slice the mushroom (remove stalks) but not not thinly, you want a little bite!!
- 4. Use a large cooking pot, and set your dial to 6 (medium heat).
- 5. Sauteed the onions, mushrooms in butter until the onions are golden and the mushrooms are tender in the butter and olive oil. You may notice that there can be a lot of water in the end of your cooking pot, so you will need to use a plastic sieve to drain away the excess water as you don't want to add that to the soup!
- 6. Boil 500mls of cold water and add 2 tablespoons of sifted cornflour and mix it until it dissolves completely. Now add the crumbled chicken stock cubes and stir really well. *Use a dinner fork to stir the cornflour and stock cubes until they are dissolved.
- 7. Add to the sauteed onions and mushrooms and stir really well.
- 8. Now add the par boiled cubed potatoes and stir really well.
- 9. Now it's time to add the salt, pepper, oregano, garlic, parsley and give it a good stir around.
- 10. Bring it to the boil and then remove completely from the heat leave to simmer until the little cubed potato are soft.
- 11. Test a little piece of potato, if it's soft, you are ready to move onto the next stage, if not, set your dial to 6 (medium heat) for another 5-10 minutes and test again.
- 12. Assuming that your little piece of potato is cooked, now is the time to shake the unopened tub of double cream and add it slowly to the soup, stirring as you go along. Now add the greek style yoghurt and stir really well and leave it to settle.
- 13. Preheat your oven and follow the directions on baking the ciabatta bread
- (a) Preheat your oven to 210 degrees celcius
- (b) Grease your baking tray with olive oil
- (c) Using a pastry brush, paint each of the breads with
- olive oil, sprinkle the sesame seeds and water
- (d) Bake for 7-8 inutes or as directed on packet until
- 14. When the bread is ready, now is the time to give the broth a good gentle stir around and make sure you envelope all those lovely flavours and start tasting and deciding if you require extra pepper etc.. Keep stirring and tasting!
- 15. When you're satisfied, it's time to serve up into bowls and serve with a generous dollop of fresh whipped cream with a shake of parsley, black pepper and paprika and enjoy. The beauty of the ciabatta bread is that it's the perfect bread for dunking into a broth! So, settle down and dunk away!
- ** Original recipe by L Shannon, Candlebridge Bakery & Soup Kitchen - January 2010 Collection **
** My Star Tips ** 1. Par boil the cubed potato as some variety of potatoes take a little longer to soften than others! 2. Wash the mushrooms and remove the stalks prior to slicing them. Don't slice too thinly! 3. Have a plastic sieve handy to drain any excess water that the sauteed mushrooms/onions produce in the cooking pot. 4. Sieving the cornflour into the boiled water is a brilliant way to make sure it dissolves better and use a dinner fork to stir it through. 5. Crumbling the stock cubes also assists in quicker dissolving! 6. Always a good idea to give tubs of unopened cream or yoghurt a good shake prior to using.
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- FRESH MARKET INGREDIENTS
- 500g Mushrooms (washed & sliced)
- 1 Large Onion (finely diced)
- 1 Large Potatoe (cubed)
- OIL INGREDIENTS
- 1 Tablespoon Light Olive Oil
- 2oz Butter
- DRY INGREDIENTS
- 2 Tablespoons Sifted Cornflour
- HERBS & SPICES
- 1 Teaspoon Ground Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Oregano
- 2 Shakes Paprika (mild or hot)
- 1 Tablespoon Parsley (dried flat leaves)
- 2 Crumbled Chicken Stock Cubes
- LIQUID INGREDIENTS
- 500mls Fresh Boiled Water
- 250mls Double Cream
- 250mls Natural Greek Styled Yoghurt
- SIDE ORDERS & TOPPINGS
- 1 Packet of 4 Partially Baked Ciabatta Bread
- A Little Olive Oil
- A Little Sprinkling of Water
- Sesame Seeds
- 1 Tub of Freshly Whipped Cream
- 1 Shake Paprika
- 1 Shake Black Pepper
- 1 Shake Parsley to Garnish
Creamy Porcini Mushroom Soup
by Love bakingViewed 1306 times
- Pour the boiling water over the dried porcini and leave to soak for 20 minutes. Remove the soaked mushrooms with a slotted spoon and keep both the mushrooms and the liquid.
- Peel the onion and chop finely. Clean the button mushrooms, chop off the end of the stalk and cut into quarters or slices.
- Melt the butter in a large saucepan, add the onions and cook for 3-4 minutes with the lid on, until they start to soften. Add the mushrooms and cook for a further 2 -3 minutes, then add the flour and cook for a couple more minutes, stirring. Pour in the porcini liquid, wine and double cream whilst stirring. Add the porcini mushrooms, bring to the boil and then turn down the heat and simmer for about 10 minutes. Taste, then season to your liking.
- With a stick blender, or in a liquidiser, blend the soup until smooth. Scatter over the parsley to serve (optional).
This can be made without the button mushrooms. Great served with parmesan shavings instead of the parsley. If you are feeling decadent, swirl a little more cream on the top just before serving. Add a dash of truffle oil if you have any!
- 20 g Dried porcini mushrooms
- 1 litre Boiling water
- 100 g Button mushrooms
- 1 medium Onion
- 20 g Butter
- 20 g Plain flour
- 120 ml Dry white wine
- 200 g Double cream
- Handful Fresh flat leaf parsley (optional)
- To season to taste Salt and pepper (black or white)
by weeman4241Viewed 2689 times
- 1. Melt butter on a low heat until melted then add add onions and chopped garlic and cook until soft.
- 2. Add mushrooms, cook for 3 minutes on a high heat and keep stiring.
- 3. Add 2 Tbs of flour ensuring to cover all the mushrooms.
- 4. Add chicken stock and once boiling simmer on a low heat for 10mins.
- 5. Blend down and add a little bit of salt and pepper.
- 6. Enjoy.
Add a chilli for a little spice.
- 1 ltr Chicken stock
- 1 clove Garlic
- 2 meduim Onions
- 90g butter
- 500g Closed Mushroom
- 2 tbs Plain Flour
Alpro Crème de la Crème Mushroom Soup
by AlproViewed 832 times
- Pour 100ml of boiling water over the porcini mushrooms and leave to soak.
- Heat olive oil in a large heavy-based pan over a medium heat. Add the shallot, garlic, thyme and fresh mushrooms. Continue cooking for 5 minutes until the mushrooms have reduced in volume by about half. Add in the stock and porcini mushrooms along with the soaking liquid.
- Continue cooking for a further 20 minutes before adding in the Alpro soya cream and blitzing with a hand blender.
- Ladle into soup bowls and finish off with a drizzle of cream and a sprinkle of parsley.
- 50g dried Porcini mushrooms
- 1 banana shallot, finely diced
- 2 cloves of garlic, crushed
- 1 sprig of thyme
- 1 tbsp Olive oil
- 450g mixed mushrooms, roughly chopped (chestnut, oyster and button)
- 1½ pints chicken or vegetable stock
- 200ml Alpro Cream alternative (plus a little extra for garnish)
- Handful parsley, chopped