Portobello Mushroom Soup

 

We all have our own ideas as to what constitutes comfort food. Generally speaking, outside of a cheeseburger, comfort food is always something served in a bowl. It can be pasta, it can be stew, but more often than not, it’s a creamy bowl of mushroom soup. Last week I made portobello mushroom broth that, while delicious on its own, provided a wonderful base for this creamy, beefy, tremendously delicious soup. This is one that is hard to stop eating.Portobello Mushroom Soup

4 T. unsalted butter

1 6-oz.pkg. Melissa’s cleaned and sliced leeks

2 large Melissa’s shallots, chopped

3 large Melissa’s portobello mushrooms, gills removed, chopped

3 T. flour

¼ t. dried thyme leaves

1 bay leaf

4 c. portobello mushroom broth

1 t. kosher salt

1⁄4 t. freshly ground black pepper

1½ c. heavy cream

2 T. dry sherry

 Melt butter in a large pot over medium heat. Add leeks and shallots, and sauté, stirring constantly, until tender, 2-3 minutes.
Lower heat, add the mushrooms, and cook, covered, 10 minutes longer.

Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, stock, salt, and pepper.Simmer, partially covered, for 10 minutes.

Cool slightly, discard the bay leaf, and, using an immersion blender, puree the soup until creamy. Stir in cream and sherry. Heat through, and serve. 

As an Amazon Associate I earn from qualifying purchases.

Curry Mushroom Soup with Spinach

This post contains affiliate links.

Periodically I will wax nostalgic and get out of all of my mother’s recipes. When she passed away, I made sure that I took every box, binder, and envelope containing her recipes because it represented such a large part of my life. In going through them I see handwritten recipes of friends and relatives who have since passed away, so it’s like spending time with old friends.

Mother had a lot of clippings from various books and magazines as well, one of which sounded interesting on a number of levels. It was a recipe for Curry Mushroom Soup. What puzzled me about her having this is that I don’t believe she cared much for curry, nor did she like cream soups. (“Too many calories!” she would say, eyes cast toward my thighs.) I, on the other hand absolutely love curry, and a soup can’t be too rich for me.

This morning, I satisfied my curiosity about this soup; it is without a doubt one of the most delicious mushroom soups that I have ever eaten. This, my friends, is restaurant quality. Because my mother cut this recipe out of a magazine, I have no idea as to the source. I do know that the name is a bit of a misnomer because there is a lot of spinach in the soup; so I’m going to take it upon myself rename it to reflect just that. The recipe directs topping it with bacon. I think the soup is plenty rich on its own, but have at it if you’d like.

Curry Mushroom Soup with Spinach

¾ c. butter, divided
4 c. sliced fresh mushrooms (about 12 oz.)
1 c. finely chopped Melissa’s shallots (about 3)
⅓ c. flour
3 T. curry powder
2 t. garlic powder
2 t. kosher salt
½ t. freshly ground black pepper
4 c. whole milk
2 c. heavy cream
1 10-oz. pkg. frozen chopped spinach, thawed and drained
6 slices bacon, cooked, drained, and crumbled (for garnish)

In a large skillet, melt ¼ cup butter over medium heat. Add mushrooms and onion; cook until tender. Remove from heat. In a Dutch oven, melt remaining ½ cup butter over medium heat. Stir in flour, curry powder, garlic powder, salt, and pepper. Cook two minutes. Whisking constantly, gradually add milk and cream, and cook until thickened. Stir in mushroom mixture and spinach. Cook until heated through.

To serve, ladle soup into bowls and sprinkle bacon over top.

Yield: 8 generous one-cup servings.

Exotic Mushroom Soup

I’ll admit it, I used to be afraid of dried mushrooms.  I’d see those little packages all lined up in an attractive display in the produce section of the local market, would eye them curiously and walk away.  There was just no way, I told myself, that those dried up things could ever rehydrate and again resemble a REAL mushroom, and they just couldn’t have much taste, could they?  Boy, was I wrong.  This was years ago, of course, in my pre-O-P days.  Now I keep a constant supply of them in my cabinets and panic when I get down to just one or two packages.  Dried mushrooms have helped me out of many a mushroom emergency when the fresh ones wrinkled up and abandoned me when I needed them the most.  As far as taste, once rehydrated the taste is intense and earthy, nutty and woodsy, and they can greatly enhance any recipe in which fresh mushrooms are to be used.  Case in point, this delicious mushroom soup that I put together in preparation for taking another dinner to dad. Is the soup good?  Well, let me put it to you this way, I sent him two meals and two appetizer servings of soup.  All of the soup was consumed with the first meal and I received an enthusiastic request for more.

Exotic Mushroom Soup

3 tablespoons butter
1 cup finely chopped onions
6 ounces crimini (baby bella) mushrooms, chopped
1 1/2–ounce package Melissa’s Dried Exotic Mushroom Medley

2-1/2 cups very warm water

2 teaspoons chopped fresh thyme, plus more for garnish
2 tablespoons brandy
1 tablespoon flour
2 teaspoons Jamison’s beef flavored soup base

¼ teaspoon Steak Seasoning (I used McCormick’s Montreal Steak Grill Mates)

Empty entire package of exotic mushrooms into a medium-sized bowl.   Cover with 2-1/2 cups of warm water.   Set aside and allow to rehydrate for 30-60 minutes.   

Strain mushrooms through a sieve lined with cheesecloth into a medium bowl.   Measure out 2 cups of the mushroom liquid; set aside.   Roughly chop the hydrated mushrooms; set aside.   Melt butter in medium pot over medium-high heat.  Add onions; sauté until golden, about 5 minutes.   Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 6 minutes.   Add brandy; stir 30 seconds, then mix in flour and soup base.  Slowly stir in mushroom water; bring soup to boil.   Reduce heat; simmer uncovered 10 minutes.   Season with steak seasoning.  Ladle into small cups or ramekins.   Makes 4 appetizer servings.   Recipe may be doubled.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party

Food on Friday

Monterey Mushroom Soup

I wonder just how many of us pay any attention to the packaging when we open up a product.  More often than not, there is a recipe on that packaging and, since the goal is to sell more of that particular product, the recipe is generally very good.  I put this theory to the test this evening and made a bowl of mushroom soup using the recipe on the back of the Monterey dried mushroom package.  After his second bowlful, my husband decreed that it was the best mushroom soup he’d ever eaten.  I had to agree.  It is earthy and delicious, with a complex taste uncommon to most mushroom soups.  Give this recipe a try, and be sure to look carefully at the packaging on products that you buy before tossing it away, you may be in for a very pleasant surprise.

This post is linked to:

Totally Tasty Tuesdays

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party

Cast Party Wednesday

Hungarian Mushroom Soup

It’s National Soup Month, and I’m doing my part by making a big pot of soup as often as I can.  A sale on mushrooms at the local market came just at the right time, giving me an opportunity to try a recipe for Hungarian Mushroom Soup, just one of the many luscious recipes in The Moosewood Cookbook.  It gets its rich color and smoky taste from a good dousing of Hungarian paprika, something that we should all try to increase in our diets as it is high in antioxidants and contains more vitamin C by weight than lemon juice.

This soup is rich and hearty, so a little goes a long way. It does warm up both body and soul, something much needed during the month of January.

Hungarian Mushroom Soup

12 ounces mushrooms, sliced

2 cups onions, chopped

2 tablespoons butter

3 tablespoons flour

1 cup milk

2 teaspoons fresh dill weed

1 tablespoon Hungarian paprika

1 tablespoon soy sauce

3/4 teaspoon salt

2 cups stock (I used homemade chicken stock)

2 teaspoons freshly squeezed lemon juice

1/4 cup parsley, chopped

Freshly ground black pepper, to taste

1/2 cup sour cream (optional – I skipped it)

Sauté onions in 2 Tbsp. stock until transparent; salt lightly. Add mushrooms, 1 tsp. dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook for 1-2 minutes. Add milk and cook, stirring frequently, over low heat until thickened, 5-8 minutes. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp.). Serve garnished with parsley.

This post is linked to:

Seasonal Sunday

Totally Tasty Tuesdays

Tasty Tuesday

What's Cooking Wednesday

& Foodie Friday