Drunken Mushroom Soup


Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".

Recipe From food.com

Provided by Lizzie-Babette

Time 1h50m

Yield 4-6 serving(s)

Categories Vegetable


  • Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
  • Add mushrooms and saute for about 5 minutes.
  • Stir in flour and stir until smooth.
  • Cook for about 2 minutes, stirring constantly.
  • Add water and stir until it's smooth and well blended.
  • Add the rest of the ingredients and heat until the soup comes to a boil.
  • Reduce heat and simmer uncovered for 10- 15 minutes.
  • NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.

Drunken Mushroom Soup image

Number Of Ingredients: 11


  • 6 tablespoons butter
  • 2 cups finely-minced yellow onions
  • 1/2 teaspoon sugar
  • 1 lb fresh mushrooms (half sliced, half finely chopped)
  • 1/4 cup flour
  • 1 cup water
  • 1 3/4 cups chicken broth (about 1 can is perfect)
  • 1 cup dry vermouth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme


Some mushroom soups seem to have more broth than mushrooms. That's why I love this version brimming with superb "shrooms"!

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 9 servings (about 2 quarts).

Categories Lunch


  • In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.

Marvelous Mushroom Soup image

Number Of Ingredients: 9


  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 2 pounds fresh mushrooms, chopped
  • 2 cups heavy whipping cream
  • 2 cups beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Grated Parmesan cheese and minced fresh parsley, optional


Make and share this Dried Mushroom Soup recipe from Food.com.

Recipe From food.com

Provided by Dancer

Yield 1 batch

Categories Vegetable


  • Saute onion and celery in butter until tender.
  • Crush morels or other mushrooms with rolling pin, set aside.
  • Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes).
  • Add bouillon, milk and seasonings. Heat, but do not boil, and serve.

Dried Mushroom Soup image

Number Of Ingredients: 9


  • 1/4 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup dried morel, crushed (or other mushrooms)
  • 1 tablespoon flour
  • 1 1/2 cups water
  • 3/4 cup canned milk
  • 1 chicken bouillon cube
  • salt & pepper
  • to taste savor salt seasoning


Recipe From foodnetwork.com

Provided by Food Network

Time 55m

Yield 4 servings


  • Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
  • Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
  • Serve in warm bowls. Sprinkle with minced parsley.

Mushroom Soup image

Number Of Ingredients: 12


  • 1 pound firm white mushrooms, cleaned
  • 1 medium lemon
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 1/4 teaspoon dried thyme
  • 1/2 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups heavy cream
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
  • 1 tablespoon minced parsley


This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Recipe From allrecipes.com

Provided by Chef John

Time 1h35m

Yield 6

Categories Soups, Stews and Chili Recipes,Soup Recipes,Cream Soup Recipes,Cream of Mushroom Soup Recipes


  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Chef John's Creamy Mushroom Soup image

Number Of Ingredients: 12


  • ¼ cup unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1 yellow onion, diced
  • 1 ½ tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy whipping cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste


This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Recipe From allrecipes.com

Provided by Lori

Time 25m

Yield 4

Categories Soups, Stews and Chili Recipes,Soup Recipes,Cream Soup Recipes,Cream of Mushroom Soup Recipes


  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Creamy Mushroom Soup image

Number Of Ingredients: 9


  • ¼ cup butter
  • 1 cup chopped shiitake mushrooms
  • 1 cup chopped portobello mushrooms
  • 2 shallots, chopped
  • 2 tablespoons all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 1 cup half-and-half
  • salt and pepper to taste
  • 1 pinch ground cinnamon


My dad loves mushrooms. One of his favorite things to do when he was growing up on the open, rolling farmlands of his home in Poland, was to go "mushroom hunting" in the forest. He still loves to go "mushroom hunting". With his friend, or people from church, he will get up super early at the crack of dawn, and take a drive out...

Recipe From justapinch.com

Provided by Monica H

Time 35m

Categories Sides


  • 1. Heat 1 TBS olive oil in pan. Keep pan on low - low/med heat.
  • 2. Rinse mushrooms well. Chop off ends of the short stems of the oyster mushrooms. Drop them into the pan, and let them sautee without stirring for about 2-3 minutes. Then, stir, and let sautee for another 2-3 minutes (depends on how big your oyster mushrooms are... they can get HUGE, so either cut them in half, or increase the sautee time if they are that big).
  • 3. In the meantime, chop off the hard stems from shittake mushrooms. After oyster mushrooms have been sauteeing for about 5-6 minutes, add the shittake into the pan.
  • 4. Give it a good stir. Add now the other tablespoon of olive oil, the salt and garlic. Stir and let sautee for 3-4 minutes.
  • 5. Now add half of your beer. Stir, and let simmer uncovered for 3-4 minutes.
  • 6. Add the rest of your beer. Stir, cover and let simmer for 7-8 minutes.
  • 7. Uncover and test to see if 'shrooms are tender, and if liquid is mostly gone. If not, then add a splash of water, cover it up and let it simmer on low heat for a few more minutes.
  • 8. At the end, stir in the sugar, and the chopped herbs. Keep it covered until ready to serve. ***** These drunken shrooms have a strong, bitter taste to them and are meant to be served as mixed with some carmelized onions, or as a diced topping on salad. If you can handle the flavor, eat them by themselves along with a good piece of rye bread.

Drunken Mushrooms image

Number Of Ingredients: 11


  • 2 pt oyster mushrooms
  • 1 pt shittake mushrooms
  • 2/3 c beer (i used heineken)
  • 1 Tbsp kosher salt
  • 2 Tbsp olive oil
  • 1 Tbsp garlic
  • 1/2 Tbsp sugar
  • 2-3 fresh celery leaves, chopped
  • 2-3 fresh basil leaves, chopped
  • small handful of fresh parsley, chopped
  • 4-5 chives, chopped


When done right, these baked pork chops are fork-tender. Great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.

Recipe From allrecipes.com

Provided by CANDYLOTUS

Time 1h10m

Yield 4

Categories Main Dish Recipes,Pork,Pork Chop Recipes,Baked


  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
  • Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Baked Pork Chops with Cream of Mushroom Soup image

Number Of Ingredients: 5


  • ½ yellow onion, sliced
  • 4 pork chops
  • 26 ounces condensed cream of mushroom soup
  • ¼ cup water
  • 2 cubes beef bouillon

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