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
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
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.
(Fancy) cream of mushroom soup | dry + fresh mushrooms
Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: | Home try-ons are offered in the U.S. only.
***RECIPE, MAKES 4 DINNER-SIZE PORTIONS***
1 lb (454g) fresh mushrooms (cremini would be a safe bet)
1 oz (30g) dried mushroom (porcini would be a safe bet)
1 onion
1 cup (237mL) brandy (or whiskey, or white wine, or replace with water and give the soup of splash of vinegar to taste at the end)
4 cups (946mL) water
1 cup (237mL) cream (could use coconut cream instead
3-4 garlic cloves
1/4 cup (30g) flour
2 tablespoons Worcestershire sauce (could use soy sauce or yeast extract instead)
salt
pepper
olive oil
butter (could use more oil instead)
fresh herbs for garnish (I like tarragon and/or thyme and/or parsley)
If you are bothered by the bits of sand sometimes found on dry mushrooms, start by bringing the four cups of water to a boil, take them off the heat, stir in the dry mushrooms and let them steep for half an hour. Pass the resulting mushroom stock through a sieve with a coffee filter in it to get the sand out. Briefly rinse the rehydrated mushroom chunks. If you don't care about the sand, never mind.
Peel and roughly chop the onion. Heat a film of olive oil in a deep pan/pot and sauté the onion 5-10 minutes until it's starting to go soft and brown. Melt in a couple tablespoons of butter (or more olive oil) and stir in the flour to make a roux. Fry the roux a few minutes until it's starting to go brown and smell nutty.
Deglaze the pan with 3/4 of the brandy (reserve the rest for later) — be sure to turn off the heat first if you're using a gas stove (learn from my mistakes in the video). Gradually stir in the water (which may already be mushroom stock, if you did the sand-removing procedure) until smooth. Stir in the dried mushrooms, the Worcestershire sauce, grind in some pepper, cover and let simmer for at least a half hour (an hour is better).
Meanwhile, wash your fresh mushrooms, trim off any woody bits of stem they have and slice them thin. Heat a thick film of olive oil and melted butter (or just use oil) in a wide pan, stir in the mushrooms and give them a pinch of salt and a few grinds of pepper.
Stir the mushrooms until they release a ton of water and start simmering. At that point, you have a few minutes in which you can peel and mince the garlic. Once the water boils out of the mushrooms, you'll need to stir constantly to keep them from burning. Fry them until they've shrunk a lot and are brown. Stir in the garlic and fry it for a few minutes. Deglaze with the remaining brandy (again, off the heat if you're using gas), take if off the heat and reserve until the soup base is done.
When the soup base is done simmering, puree it until smooth. If you want to be extra fancy, pass it through a sieve and discard the fibers. Stir in the fresh mushroom mixture and 3/4 of the cream (you might not want all of it). Gently boil the soup for a few minutes until the cream thickens a bit. Taste and adjust seasoning — it'll probably need more salt. If you didn't use any alcohol, remember to give it a splash of vinegar to taste now. Add more cream if it needs it, and/or reserve the remaining cream for garnish.
Serve the soup hot in bowls, maybe drizzle a little cream on top just for pretty, and maybe let everybody garnish with their choice of fresh herbs at the table.
CREAMY MUSHROOM SOUP | NO WINE | Mia Channel
HOW TO MAKE A HOMEMADE CREAMY MUSHROOM SOUP. This homemade mushroom soup is so Quick and easy to prepare.
mushroom soup made at home
Ingredients :
1 tbsp of olive oil
1 tbsp of butter
1 medium chopped onion
500 g of sliced mushrooms
1 tsp of minced garlic
Salt & black pepper to taste
1 tbsp of flour
200 ml of cooking cream
== for the chicken broth : 2 chicken stock cubes + 800 ml of boiled water
00:00 intro of CREAMY MUSHROOM SOUP
00:11 making MUSHROOM the soup
03:14 Blending MUSHROOM the soup
03:25 Outro of CREAMY MUSHROOM SOUP
#mushroom_soup #homemade_soup #mia_channel #mushroomrecipe #mushroomsoup #creamymushroomsoup #homemadesoup #easyrecipe #easysouprecipes #easysouprecipe #easysoup #quicksouprecipe #quickrecipe
Easy to Make Creamy Mushroom Soup | Chef Jean-Pierre
Hello There Friends! A highly requested video today. I”m going to show you how to make a Creamy Mushroom Soup. Come and join me in making this fantastic soup and try it for yourself! Let me know how you do in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Garlic Olive Oil:
❤️ Porcini Mushroom Salt:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
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!
Subscribe ►
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #CreamofWildMushroomSoup
Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
Cream of mushroom soup (in the style of Auguste Escoffier)
This soup is part of a series of French cuisine roux-based soups called the 'crèmes'. The 'creme' soup uses a light bechamel as a base and is then combined with a vegetable puree. Written recipe:
The result is a creamy and flavorsome vegetable soup that fails to disappoint. In this tutorial I use mushroom but you can play around using a single vegetable or combination of your liking.
to watch the consomme video:
Mushroom cream soup recipe:
INGREDIENTS:
500 grams of button mushrooms (finely chopped)
40 grams of butter
3 medium size shallot (finely chopped)
salt and pepper to season
200 ml of creme fraiche (or heavy whipping cream)
50 ml of milk
For the bechamel base:
40 grams plain butter
40 grams all purpose flour
half an onion pricked with 4 cloves
2 small bay leaves
a pinch of salt and pepper
800 ml of full cream milk (whole milk)
serve with croutons:
chopped parsley
this soup can be further enhanced with 2 table spoon of port wine or sherry wine to be added at the end.
*********************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
????Get the channel T-shirt: ttps://bit.ly/2MdfUHe
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
MICROPHONE:
HANDHELD CAMERA:
DSLR PHOTO CAMERA:
PORTRAIT LENS:
MACRO LENS: