Time 25m Yield 4 Number Of Ingredients 9 Steps:
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.
Time 45m Yield 13 servings (1 cup each). Number Of Ingredients 15 Steps:
In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.
Time 55m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Sauté chopped mushrooms in olive oil over high heat for 2-3 minutes. Stir as little as possible so that they brown, not steam. Remove from pan and set aside. Melt butter over medium-low heat. Add onions and garlic. Cover and cook for about 10 minutes, stirring occasionally. Add the flour and cook, stirring, for 3 minutes. Add the broth, sherry, thyme, bay leaf, and cayenne pepper. Stir well and bring to a boil. Lower heat and cook uncovered for 15 minutes. Add the bread pieces, stir well, and simmer for another 5 minutes. Discard the bay leaf. Add the reserved mushrooms and heat through. Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth. Add salt and pepper to taste.
Time 45m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Saute chopped mushrooms in olive oil over high heat for 2-3 minutes. Stir as little as possible so that they brown, not steam. Remove from pan and set aside. Melt butter over medium-low heat. Add onions and garlic. Cover and cook for about 10 minutes, stirring occasionally. Add the flour and cook, stirring, for 3 minutes. Add the broth, half and half, sherry, thyme, and bay leaf. Stir well and bring to a boil. Lower heat and cook uncovered for 15 minutes. Add the bread pieces, stir well, and simmer for another 5 minutes. Discard the bay leaf. Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth. (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through. Add salt and pepper to taste.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
Time 1h25m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.
