BROTH BASED MUSHROOM SOUP- SUPER SIMPLE!
This is a great recipe to whip up quickly- quick prep time- and let cook until YOU are ready! The longer you cook the more flavor, but still great if you need a quick, warm meal!
Provided by isdenten
Categories Stocks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Chop or mince onion and green onion.
- Place butter and onions into pan and saute until onions are glazed. (about 5-7 minutes).
- While onions are sauteing roughly chop a few mushrooms into small pieces.
- Add mushrooms to onions.
- Let saute for another 5 minutes or so.
- Add chicken broth and stir, scrapping the bottom of the pan to loosen cooked on bits from the saute process.
- Add a pinch of salt and pepper (more if you like pepper).
- Add remaining mushrooms. Cut some into fourths and others into smaller pieces, as small or large as you want. If you have some really small mushrooms you may even choose to leave them whole.
- Let simmer on medium or medium low heat until you are ready to eat.
- This is great to start and let simmer while you clean, or get some other work done. The longer it cooks the more flavor it will have, but it still taste great even if you just let it cook long enough to soften mushrooms. There really isn't a set simmer time.
Nutrition Facts : Calories 107.4, Fat 5.4, SaturatedFat 2.8, Cholesterol 10.2, Sodium 796.1, Carbohydrate 8.5, Fiber 1.6, Sugar 3.6, Protein 7.1
MUSHROOM SOUP WITHOUT CREAM
A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.
Provided by KitKat
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
- Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g
CREAMLESS MUSHROOM SOUP
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.
Provided by KateL
Categories Clear Soup
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter over medium-high heat in a large soup pot.
- Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
- Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
- Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
- Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
- Adjust seasonings, and serve in bowls with a sprinkle of parsley.
Nutrition Facts : Calories 183.1, Fat 7.4, SaturatedFat 3.3, Cholesterol 17.4, Sodium 374.9, Carbohydrate 20.3, Fiber 2.9, Sugar 9, Protein 11.5
CLEAR CHICKEN SOUP
Deliciously healthy.
Provided by rohanmohanty
Time 1h15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Put the chicken in the pot with diced carrot, onions, garlic cloves, thyme, lemongrass and water covering the chicken. Simmer for 45 minutes until the chicken is cooked. Remove the chicken from the broth and strain the broth. Keep the vegetables aside. Add the garlic, thyme, peas and corn to the broth and simmer the broth for another 10-15 minutes until reduced. Throw away the thyme and garlic and add the vegetables and soya sauce to the broth.
- Shred the chicken and keep it aside.
- Serving
- Place the shredded chicken and vegetables in the centre of a soup bowl. Pour the broth from the side. Finish it with the garnish on top.
JAPANESE CLEAR ONION & MUSHROOM SOUP
Very simple looking soup with an amazing flavor.
Provided by barbara lentz
Categories Vegetable Soup
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Place the oil in a large pot. Saute the onion until browned. Add the stock or water, celery, carrots, garlic and salt. Bring to a boil and reduce the heat and simmer for 30 to 45 minutes. Strain the broth and discard the solids.
- 2. Place the broth back on the stove and add the mushrooms and green onions. Add the soy sauce taste and adjust for salt.
- 3. Serve with a squirt of Sriracha.
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