HOME > Chowhound > Home Cooking >

the best cream of mushroom soup --- please

foxy fairy Sep 24, 2008 03:00 PM

Your favorites, please. I will be making this for a special friend to bring to work for lunches or to heat up for dinners, in an ultra-busy week for her. Thanks! This past week I made her a stunning roasted butternut squash soup... so I'd like it to be equally special.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. MMRuth RE: foxy fairy Sep 24, 2008 03:04 PM

    This was wonderful:

    http://chowhound.chow.com/topics/4572...

    1 Reply
    1. re: MMRuth
      steinpilz RE: MMRuth Sep 26, 2008 03:57 PM

      In addition to using sherry and thyme, one thing I've been successful with is grinding a mix of dried mushrooms (chanterelles and boletes for instance) to a powder and adding this to boost flavour and thicken the soup.

    2. WendyBinCT RE: foxy fairy Sep 24, 2008 03:32 PM

      This version achieves creaminess without cream, thanks to the addition of potato.

      Wendy’s Mushroom Soup

      1/2 cup dried mushrooms (about 1/2 ounce)
      2 cups boiling water
      1 Tbsp. oil
      1 Tbsp. butter
      1 1/2 cups sliced cremini mushrooms (about 12 ounces)
      1/2 cup chopped shallots or onion
      2 garlic cloves, grated or minced
      1 cup diced peeled baking potato or leftover mashed potato
      3 cups fat-free, less-sodium chicken broth
      1/4 teaspoon dried thyme
      Salt and pepper to taste
      2 tablespoons sherry

      Optional garnish:
      Minced parsley or sliced chives or sliced scallion
      A few drops of truffle oil

      Combine the dried mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Lift rehydrated mushrooms from the liquid; rinse, chop and set aside. Strain soaking liquid through cheesecloth or a coffee filter to remove any grit; set aside.
      Heat oil and butter in a large saucepan over medium-high heat. Add cremini mushrooms and shallots; sauté 6 minutes or until tender. Add garlic and sauté, stirring, 30 seconds. Stir in the rehydrated mushrooms, reserved liquid, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potato is tender.
      In a blender, puree soup in batches.
      Return soup to the saucepan. Stir in sherry.
      Garnish as desired and serve.

      Yield: 4 servings

      1. g
        gordeaux RE: foxy fairy Sep 24, 2008 05:03 PM

        Not a recipe, but a suggestion.
        If you own Marjoram, throw some in whatever recipe you choose.

        1 Reply
        1. re: gordeaux
          s
          smartie RE: gordeaux Sep 24, 2008 06:43 PM

          I love chervil or tarragon in mine.

          I make a mushroom sauce having fried mushrooms in butter until soft then making a roux, then adding enough milk and cream till I get the consistency I want. Lots of salt and black pepper and then either chervil or tarragon, a pinch of thyme and some nutmeg.

        2. mlukan RE: foxy fairy Sep 24, 2008 09:04 PM

          This is by far the best ive ever made. My fave mushroom soup. You can read reviews to confirm how good it is.
          http://www.foodnetwork.com/recipes/in...

          1 Reply
          1. re: mlukan
            g
            greenstate RE: mlukan Sep 26, 2008 08:59 AM

            Lordy, that ought to be the best tasting cream of mushroom soup. With all that butter and cream I'll bet it's delicious!

          2. soultender RE: foxy fairy Sep 25, 2008 06:15 AM

            It's really awesome of yo to make soup for a friend for lunches, etc. Kudos!

            1. s
              SSqwerty RE: foxy fairy Sep 26, 2008 12:22 PM

              My favorite mushroom soup is the
              /CREAMY-ROASTED-MUSHROOM-SOUP on Epicurious.
              Easy to do because you can roast the mushrooms the day before and finish the soup the day you serve it. I use chicken stock instead of vegetable stock.

              1. c
                chowess RE: foxy fairy Sep 26, 2008 12:29 PM

                Would you mind sharing your recipe for the stunning roasted butternut squash soup? I am always looking out for different variations of this to keep my family happy. Many thanks

                1. d
                  Diane in Bexley RE: foxy fairy Sep 26, 2008 12:44 PM

                  My "secret ingredient" for mushroom soup is nutmeg. Just a little nutmeg will bring out the "je ne sais quoi" that everyone will be asking for. Also, garnish with fresh snipped chives.

                  1. gmm RE: foxy fairy Sep 26, 2008 01:29 PM

                    Just wanted to add my vote for the Ina Garten recipe on the Food Network site. It's very rich and delicious.

                    1. clamscasino RE: foxy fairy Sep 27, 2008 07:55 AM

                      This thread brought on a serious craving for the Hungarian mushroom soup in Molly Katzen's Moosewood Cookbook....so I made it the other night (hadn't done so in many, many years) and it was as stunningly delicious as I remembered.

                      1. s
                        shivani RE: foxy fairy Sep 28, 2008 09:18 AM

                        i usually make this one, from ruth reichl's comfort me with apples.

                        http://www.slashfood.com/2007/09/11/r...

                        Show Hidden Posts