Professor's House

Homemade Mushroom Soup

Mushroom soup is versatile. It’s a good accompaniment to a lunch sandwich, a great first course to many six-course meals, and a great before bed snack. If you’ve ever tired of Campbell’s Mushroom soup, it’s time to learn how to make your own homemade mushroom soup.

And why not have three different recipes? In very little time at all, you will be able to make the soup from scratch, Add your own new twist here and there for variety.

CREAMY HOMEMADE MUSHROOM SOUP

  • 1 pound mushrooms
  • 1/4 cup chopped white onion
  • 6 tablespoons butter
  • 1 cup chicken broth
  • 4 cups water
  • 2 tablespoons lemon juice
  • 1 1/2 cups milk
  • 2 tablespoons parsley (finely chopped)
  • 2 tablespoons chopped chives
  • Ground black pepper
  • Salt

Rinse the mushroom and drain on paper towels. Pat away excess moisture. Slice thinly and set aside in a medium sized bowl.

Place a large saucepan over medium-low heat. Melt the butter.

Add the onion and cook until transparent, stirring often. Add the mushrooms and cook for about 10 minutes, stirring frequently.

Stir in flour and cook until light golden brown. Remove from heat and gradually add the water and the chicken broth. Return to heat and bring to a boil, stirring constantly until mixture has thickened.

Stir in lemon juice and milk, cover and simmer for about 20 minutes. Season with salt and pepper; stir in parsley and chives. Garnish with chopped parsley.

ORIENTAL MUSHROOM SOUP

Serves 4-8 people.

  • 8 ounces mushrooms
  • 4 cups chicken broth
  • One one-inch slice ginger root (crushed)
  • 1 tablespoon sherry
  • 1/2 teaspoon sesame oil
  • Salt
  • Ground black pepper

Wash mushrooms, drain and cut into quarters. Cut scallions into 1-inch segments. Combine chicken broth and ginger.

Place a large cooking pot over medium-low heat. Add chicken stock and ginger and bring to a boil. Add mushrooms and scallions.

Reduce the heat and simmer for 10 minutes. Add the sherry and sesame oil. Simmer for 5 minutes and serve.

CREAMY BEEFY MUSHROOM SOUP

  • 1 pound chuck steak or top sirloin
  • 8-ounce package mushrooms
  • 1 small onion
  • 3 tablespoons sesame oil
  • 3 tablespoons flour
  • 1-1/2 cups water
  • 1 cup chicken stock or broth
  • 1 teaspoon lemon juice
  • 3/4 cup milk
  • 1/4 cup chopped scallions\
  • 1 tablespoon chopped parsley
  • Ground black pepper
  • Salt

Chill the steak in the freezer for 10 minutes. Remove from freezer; cut into small squares, about 1/4 inches thick. Set aside.

Rinse the mushrooms and pat dry with a paper towel. Chop the mushrooms into medium size pieces. Set aside peel and chop onion and put in a small dish.

Place a large cooking pot on a medium-low burner. Pour in the sesame oil, add the onion and cook until transparent. Add the meat and cook for 15 minutes, stirring often to brown all sides.

Add the mushrooms and cook for 5 more minutes, stirring often.

Stir in flour and cook until lightly brown. Remove from burner.

Stir in water and chicken stock or broth. Return to burner and raise the heat setting to medium-high. Bring the mixture to a boil, stirring constantly until soup has thickened.

Stir in lemon juice and milk, cover and simmer on low heat for 15 minutes. Stir in chives, parsley, salt and pepper, garnish with parsley and serve.

Your guests are sure to love the flavor and texture of this hearty mushroom soup. Remember, you can always make extra by simply doubling the ingredients in the recipe. Freeze the leftovers for another day.

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