CREAM OF MUSHROOM SOUP
1 teaspoon minced garlic
1 medium white onion, chopped
2 tablespoons salted butter
1/4 cup + 2 tablespoons all-purpose flour
3 cups water
2 cups fresh milk
1 cup heavy (or all-purpose) cream
1-2 cans mushrooms
Cream Of Mushroom Soup with Bread bowl Recipe By Food Fusion
Another great new winter soup recipe for you. Now make your Cream of mushroom soup in style with a bread bowl. #HappyCookingToYou
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Cream of Mushrooms
Serves 5-6
Recipe in English:
Ingredients:
-Makhan (Butter) 2-3 tbs
-Pyaz (Onion) chopped 1 medium
-Mushrooms sliced ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Vegetable or Chicken stock ¾ Cup or as required
-Makhan (Butter) 2-3 tbs
-Maida (All-purpose flour) 2-3 tbs
-Doodh (Milk) 3-4 Cups
-Pani (Water) 1 Cup or as required
-Dried oregano ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Chicken boiled & cubes 250 gms (optional)
-Mushrooms chopped ½ Cup
-Fresh parsley chopped
Directions:
-In saucepan,add butter and let it melt.
-Add onion and sauté until translucent.
-Add mushrooms and fry for 1-2 minutes.
-Add black pepper powder,vegetable or chicken stock,mix well and bring it to boil and cook for 4-5 minutes.
-Switch off the flame and blend the whole mixture with the help of the blender & set aside.
-In pot,add butter and let it melt.
-Add all-purpose flour and mix well for 2 minutes.
-Gradually add milk,whisk continuously and cook for 2-3 minutes.
-Add water and mix well.
-Add dried oregano,black pepper powder and mix well.
-Now add blended mushrooms mixture,chicken,mushrooms,mix well and cook on medium flame for 5 minutes.
-Add fresh parsley & serve!
Recipe in Urdu:
Tarkeeb:
-Saucepan mein makhan dal ker melt ker lein.
-Pyaz dal ker translucent huany tak sauté ker lein.
-Mushrooms dal ker 1-2 minutes kliya fry ker lein.
-Kali mirch powder & vegetable or chicken stock dal ker ache tarha mix karein aur ubal anay k bad 4-5 minutes kliya paka lein.
-Chulha bund ker dein aur hand blender ki madad sa ache tarha blend karen & side per rakh dein.
-Pot mein makhan dal ket melt karein.
-Maida dal ker 2 minutes kliya ache tarhan mix ker lein.
-Thora thora ker ka doodh shamil karein aur musalsal whisk kertay rahein aur 2-3 minutes kliya paka lein.
-Pani dal ker ache tarha mix ker lein.
-Dried oregano aur kali mirch powder dal ker ache tarha mix ker lein.
-Ab blended mushrooms mixture,chicken aur mushrooms dal ker ache tarhan mix karein aur darmiyani anch per 5 minutes tak pakayen.
-Fresh parsley dal k serve karein.
Bread Bowl/Soup Bowl
Recipe in English:
Ingredients:
-Khameer (Instant yeast) 2 & ¼ tsp
-Cheeni (Sugar) 1 & ½ tbs
-Neem garam pani (Lukewarm water) 1 & ¼ Cups
-Namak (Salt) 1 tsp
-Olive oil 2 tbs
-Maida (All-purpose flour) sifted 3 Cups
-Dried oregano ½ tsp
-Anday ki safedi (Egg white) 1
Directions:
-In small jug,add instant yeast,sugar,warm water and mix well,cover and let it rest for 10 minutes.
-In mixing machine,add dissolve yeast mixture,salt,olive oil and mix well.
-Gradually add all-purpose flour and knead well.
-Add dried oregano and knead until dough is formed.
-Grease hands with oil and knead the dough,cover and let it prove in a warm place for 1 hour or until double in size.
-Grease hands with oil,knead dough again and divide into two equal parts and shape each into a round ball.
-On baking tray,sprinkle flour and place round ball dough and slightly cut from the top.
-Cover and let it rest for 30 minutes or until double in size (warm place).
-Brush egg white on top and bake in preheated oven at 180 C for 20-25 minutes.
-Let the bread cool down and using a knife to cut a circle out of the top of the bowls.Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup and reserve the bread for dipping.
Recipe in Urdu:
Tarkeeb:
-Chotay jug mein khameer,cheeni aur neem garam pani dal ker ache tarhan mix karein aur dhak ker 10 minutes kliya rakh dein.
-Mixing machine mein dissolve khameer mixture,namak aur olive oil dal ker ache tarhan mix ker lein.
-Thora thora ker k maida shamil kertay jayein aur ache tarhan goond lein.
-Dried oregano dal dein aur ache tarha goond ker dough tayyar ker lein.
-Haathon ko oil se grease karein aur dough ko dubara ghond lein aur dhak ker 1 hour ya size double hunay tak garam jagha per rakh dein.
-Haathon ko oil se grease ker k dough ko dubara ghond lein aur do hisson mein divide ker lein aur dough ko round ball ki shape de dein.
-Baking tray per maida chirak dein aur round dough ball rakh ker upper se slightly cut laga lein.
-Dhak ker 30 minutes ya size double hunay tak garam jagha per rakh dein.
-Brush ki madad sa anday ki safeedi laga lein aur preheated oven mein 180 C per 20-25 minutes kliya bake ker lein.
-Bread ko thanda ker lein aur knife ki madad se bowls k beech mein circle cut ker lein. Bech mein se extra bread ko nikal lein ta k bowl k andir soup dalnay ki jagha ho jaye.
Ina Garten's Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Cream of Wild Mushroom Soup
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
Cream of Mushroom Soup
This Cream of Mushroom Soup is so delicious and comforting. It's loaded with fresh mushrooms, a hint of thyme, and a splash of sherry for extra flavor. ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
???????????????????? INGREDIENTS ????????????????????????
➖6 tbsp unsalted butter
➖2 cloves garlic minced
➖2 medium carrots diced (about 1 cup)
➖2 medium shallots diced (about 1 1/2 cup)
➖24 oz baby Bella mushrooms
➖1/2 cup + 2 tbsp all-purpose flour
➖1 cup dry sherry
➖1/2 tsp dried thyme
➖2 tsp salt
➖1/4 tsp pepper
➖3/4 cup heavy whipping cream
➖6 cups chicken broth
➖1 lb puff pastry optional
➖1 egg + 1 tbsp water for egg wash
???? FULL RECIPE HERE:
????????????MORE COMFORTING RECIPES ????????????
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➖Chicken & Wild Rice Soup-
➖French Onion Soup-
➖Cheddar Broccoli Soup-
➖Chicken Noodle Soup-
➖Chicken Gnocchi Soup-
➖Clam Chowder-
➖Mini Chicken Pot Pies-
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⏱ Time Stamps ⏱
0:00 Intro
0:37 Prep the Vegetables
2:21 Cook the Vegetables
3:10 Add the Spices & Flour
3:41 Add the Liquid Ingredients
4:33 Simmer, Rest, & Serve
4:50 Puff Pastry Top
6:16 Egg Wash
6:34 Bake
6:45 Conclusion
#creamofmushroomsoup #soup #simplyhomecooked
Cream Of Mushroom Soup Recipe | क्रीम ऑफ़ मशरूम सूप | Chef Sanjyot Keer
Written recipe for Cream of mushroom soup
Prep time: 5 mins
Cooking time: 25 mins
Serves: 4
Ingredients:
• Oats ½ cup
• Button mushroom 200 gm
• Butter 1 tbsp + oil 1 tsp
• Garlic 1 tbsp (chopped)
• Onion 2 medium size (finely chopped)
• Salt to taste
• Vegetable stock / water 500 ml
• Black pepper powder a pinch
• Mixed herbs 1 tsp
• Bay leaf 1 no.
• Milk 500 ml
• Fresh cream 3 tbsp
• Fresh parsley 1 tsp (chopped)
Method:
• Grind the oats into fine powder.
• Roughly slice the mushrooms.
• Heat oil and butter in a pan, dd the chopped garlic and sauté for a minute, add the chopped onions and cook until translucent.
• Add the sliced mushrooms and salt to taste, cook until the mushrooms are browned.
• Add 2 tbsp oats flour or you can also use wheat flour of the same quantity, mix and cook for 1-2 minutes.
• Add vegetable stock, black pepper powder, mixed herbs and bay leaf, mix well and keep stirring and bring to a simmer.
• Add milk, mix well and cover and cook for 3-4 minutes.
• Switch of the flame and blend with a blender or you can also cool down the coup and grind into a mixer. Keep the soup little chunky or smooth as per your preference, adjust the consistency of the soup with water or vegetable stock.
• Add fresh cream to the soup and some freshly chopped parsley. Serve hot with freshly toasted garlic bread.
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Hungarian Mushroom Soup Recipe - Chef Tips
This Hungarian Mushroom Soup recipe is inspired by a dish I enjoyed at Old Wives Tale in Portland, way back in 2008. Print the recipe!
I've put my own spin on it, of course, complete with garlic-shallot puree and a gremolata topping. I think this is way better than most cream of mushroom soup recipes, and I hope you'll agree!
Hungarian Mushroom Soup
1 1/2 pounds button mushrooms, sliced
2 tablespoons butter
2 cups diced white onion
1 teaspoon garlic-shallot puree or 1 minced cloves garlic
1 teaspoon kosher salt
2-3 teaspoons dried dill or 3 teaspoons fresh dill
1 tablespoon of Hungarian Paprika
2 teaspoons fresh lemon juice
3 tablespoons all purpose flour.
2 cups chicken broth, mushroom stock or vegetable broth
1 cup heavy cream or milk
1/2 cup sour cream
Fresh cracked pepper to taste
Garnish:
Zest of 1 lemon
Small bunch of Italian parsley.
Heat a large stock pot over medium heat. Add 2 tablespoons butter. Melt down. Stir in 2 cups diced white onion. Cook down for about 5 minutes. After a few minutes, add 1 teaspoon garlic-shallot puree or 1 minced cloves garlic. Stir well.
After 5 minutes, add the sliced mushrooms. Next, add 1 teaspoon kosher salt followed by 2-3 teaspoons dried dill or 3 teaspoons fresh dill. Next, add 1 tablespoon of Hungarian Paprika. Cook down 10-15 minutes. Add 2 teaspoons fresh lemon juice and 3 tablespoons all purpose flour. Cook down and stir for about 5 minutes.
Finally, add 2 cups chicken broth, mushroom stock or vegetable broth.
Stir, reduce heat to medium/low. Cover and cook for about 10 more minutes.
Next, stir in 1 cup heavy cream or milk. Finally, stir in 1/2 cup sour cream and add fresh cracked pepper and more salt if needed.
Serve with garnish of lemon zest and chopped parsley. Enjoy!
#mushroomsoup #mushrooms #cheftips