Muffy the Velvet Mushroom Soup & Friend - Longmeadow Farm
photo by breezermom
- Ready In:
- 41mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 ounce dried mushroom, dried (porcini or any mushroom)
- 4 cups chicken stock
- 1⁄4 cup unsalted butter
- 1 yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1⁄8 teaspoon celery seed
- 3⁄4 lb cremini mushroom, sliced (fresh, brushed clean, any fresh mushroom can be used)
- 1⁄4 cup flour
- 1 dash salt
- 1 dash pepper
- 2 teaspoons soy sauce
- 1 dash Tabasco sauce (optional)
- 1 lb boneless skinless chicken breast (skinless, boneless, halved lengthwise, cut into thin strips)
- 1 cup half-and-half
- Italian parsley, finely chopped (for garnish)
directions
- In a saucepan, combine dried mushrooms in stock over medium-high heat simmering for 5 minutes.
- In a larger pot, melt butter. Add onion, saute' for 5 minutes, medium heat.
- Add fresh mushrooms, and cook 2 minutes more.
- Add garlic and stir quickly, 20 seconds.
- Sprinkle onion/mushroom/garlic mixture with flour, salt and pepper.
- Stir this whole flour mixture until incorporated.
- Add soy sauce, and (optional Tabasco sauce if using) to flour mixture.
- Add the mushroom stock, and porcini mushrooms, to larger pot and simmer for 15 minutes until mushrooms are tender.
- Remove pot from heat. Using a hand held blender, or blender, blend all ingredients together until puree' making sure to leave some course bits.
- Combine chicken with mushroom puree' and heat for 10 minutes.
- Stir in half and half and heat until warm.
- Put directly into soup bowls add chopped parsley for garnish.
- Get that spoon and slurp her up now, and take off your shoes and feel the moment.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My family loved this. Even my mushroom hater enjoyed it, because the mushrooms were pureed. The only problem I had with the recipe was that my immersion blender wouldn't pull the re-hydrated dried mushrooms through (they were very large pieces). So I had to put in my regular blender. But other than that, the recipe came together quickly and easily. I added the chicken to make it a hearty meal, and we served with biscuits.
-
Wonderfully decadent! This is the best mushroom soup I've ever eaten. I wasn't going to photograph it because it was so "brown", but after one spoonful I decided it had to be recorded. I used the porcini's, button mushrooms, and I had one big portabella sitting in my refrigerator, so he went in as well. I missed where the celery seed went in, so I just threw them in with the garlic. I used my immersion blender, but left plenty of chunks. This is fabulous! I'm so glad I tagged this in potluck tag....this one is a keeper!
-
Since I loved your other soup recipe so much I had to give this one a try. And much like the other soup recipe this one was excellent. I used some whole wheat flour, skim milk instead of half and half and used a butter sub and this was still very rich and creamy with the addition of cornstarch to thicken it a bit. I used my immersion blender only a tad since I dont like completly smooth soups. Thanks again for posting another awesome soup recipe!
see 1 more reviews
Tweaks
-
Since I loved your other soup recipe so much I had to give this one a try. And much like the other soup recipe this one was excellent. I used some whole wheat flour, skim milk instead of half and half and used a butter sub and this was still very rich and creamy with the addition of cornstarch to thicken it a bit. I used my immersion blender only a tad since I dont like completly smooth soups. Thanks again for posting another awesome soup recipe!
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.