Chorizo Tomato And Mushroom Soup Food

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

TOMATO-MUSHROOM SOUP

Steps:

• Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
• Add mushrooms, cooking for 5 minutes.
• Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

MEXICAN CHORIZO AND CORN SOUP

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

CHORIZO AND MUSHROOM RISOTTO RECIPE

Steps:

• Heat olive oil in a casserole on high heat.
• Add onion and salt and cook for 2 minutes.d images, links and recipe headings. Find out how..
• Add the chorizo and cook for another 2 minutes.
• When the onion becomes translucent, add the rice.
• Turn the heat down to low.
• Add the garlic and cook until the rice starts to change color.
• Turn the heat to high heat and pour in the wine.
• Leave to cook until the rice absorbs all of the wine.
• Add a ladle of hot vegetable stock and stir until the stock is absorbed by the rice. Repeat until the rice becomes as soft as you like. (We prefer our risotto al dente.)
• Add the Parmesan and turn the heat off. Stir and cover.
• Serve with on a bed of raw baby spinach. Top with vinaigrette and raw mushrooms.

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP

Steps:

• Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
• Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

ROASTED TOMATO, RED PEPPER AND CHORIZO SOUP

Steps:

• Pre-heat the oven to 170⁰C.
• Put all the vegetables and whole garlic cloves in a bowl and mix well with the oil and a good seasoning of salt.
• Place on a baking tray and roast for approximately 45mins - 50 mins turning half way through until roasted but not charred.
• Meanwhile fry the chorizo in a drop of oil for a minute or two until crispy - drain and set aside.
• Once the vegetables are roasted remove the garlic, half the peppers and a good handful of the cherry sized tomatoes.
• Cut the pepper strips into chunks and set aside with the reserved cherry tomatoes.
• Put the remaining vegetables and juices in a large saucepan and then cut and squeeze the garlic cloves in there, discarding the skin.
• Add the stock, tomato puree, lemon juice, sugar and seasoning to taste and bring to a simmer.
• Add the basil leaves and blend with a stick blender.
• Return the reserved vegetables and fried chorizo to the pan (holding some back for garnishing), check seasoning and gently heat through before serving.
• Garnish with the reserved vegetables, chorizo and basil.
• Serve with warm crusty bread.

CHORIZO AND MUSHROOM FIDEUA

Steps:

• Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

CHORIZO, TOMATO, AND MUSHROOM SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until browned, about 4 minutes. Add mushrooms, red and green bell peppers, and garlic and cook, stirring occasionally, until vegetables are soft, 6 to 8 minutes. Stir in tomatoes with juices, chicken stock, marjoram, basil, salt, and red pepper flakes; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

CHORIZO, TOMATO & PEPPER SOUP

Steps:

• In a large pot heat up some oil (not olive – vegetable, rapeseed or butter)
• Add in the onion, garlic, chorizo, chilli and pepper cook for about 5mins
• Then add in the passata, chicken stock, rice and season well
• Simmer for approx 20-25 mins, stirring occasionally.
• And that’s it done – you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread – enjoy!