CARAMELIZED ONION AND MUSHROOM BISQUE
Tasty skillet soup made using sweet onions and mushrooms makes a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 7
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
- In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.
Nutrition Facts : Calories 222, Carbohydrate 25 g, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 389 mg
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS
Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
EASY CREAM OF MUSHROOM SOUP RECIPE
The best comfort soup ever.....this cream of mushroom soup is simple and amazing!
Provided by Kellie
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large heavy bottom sauce pan over medium heat.
- Add the onion to the pan and cook until softened, approximately 4 to 5 minutes.
- Stir in the mushrooms. Cook until golden and softened, an additional 4 to 5 minutes.
- Add the garlic, thyme and bay leaf. Cook for 1 minute.
- Stir in the chicken broth and bring to a boil.
- Add the half and half and Worcestershire.
Nutrition Facts : Calories 195 kcal, Carbohydrate 9 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 512 mg, Sugar 2 g, ServingSize 1 serving
CREAM OF GARLIC, ONION, AND MUSHROOM SOUP
This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that I make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. I got the original recipe for this from the Epicurious website, but have made several changes and additions.
Provided by Vina7737
Categories Low Protein
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.
Nutrition Facts : Calories 348.3, Fat 19.6, SaturatedFat 8.1, Cholesterol 30.2, Sodium 937.3, Carbohydrate 29.9, Fiber 2.3, Sugar 4.9, Protein 10.9
CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP
This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.
Provided by evelynathens
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
- (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
- Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.
EASY CREAM AND MUSHROOM SOUP
The soup uses dried mushrooms to give the soup a powerful earthy flavour, with potatoes to thicken the soup, and a can of Campbell's Cream of Mushroom soup in replace of table cream.
Provided by Mary Tang
Categories Appetizer Main Course
Time 1h45m
Number Of Ingredients 11
Steps:
- In a large bowl, add the dried mushrooms and the water to cover the mushrooms. Add a dish on top to keep the mushrooms submerged. Soak for an hour or until the mushrooms are completely rehydrated. Pour the mushroom liquid through a sieve to catch any sediments and reserve 2 cups of the liquid. Set the drained mushrooms aside.
- Using an Instant pot, add the steaming trivet, and add enough water until it reaches the top of the trivet. Add the potatoes on top of the trivet. Close the lid and make sure the lid is on "sealing". Press the "steam button" and manually change the timer to 7 minutes. When the timer is up, turn the knob to "venting" and do a quick release. Open the lid and remove the potatoes. If you do not have an Instant Pot, boil the potatoes for about 20 minutes or until the potatoes are soft enough to pierce through easily.
- Peel the potatoes and dice into roughly 2-inch cubes. Set aside.
INSTANT POT CARAMELIZED MUSHROOM ONION SOUP
Steps:
- Slice the onions thinly then cook in the Instant Pot on the saute setting for 7-10 minutes until the onions start to brown.
- While the onions are browning, clean and slice the mushrooms and finely chop/crush the garlic.
- Once the onions are golden brown, add the sugar and cook for another minute or two then add the mushrooms, garlic and thyme.
- Allow to saute for a few minutes then stir in the flour.
- Pour in the wine and Balsamic vinegar and allow to come to a simmer.
- Pour in the beef stock and season generously.
- Cover with the lid (make sure it's in the sealing position) then cook the soup on high pressure for 7 minutes.
- Once the soup has cooked, quick release the pressure. Taste and adjust seasoning if necessary then serve with your bread of your choice.
- I served the soup with cheesy toasts which worked perfectly with the delicious soup.
Nutrition Facts : Calories 142 kcal, Carbohydrate 24 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 874 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
SIMPLE CREAM OF MUSHROOM SOUP
Steps:
- Gather the ingredients.
- In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes.
- Melt butter in another saucepan and blend in flour. Gradually add milk; cook, stirring constantly until thickened.
- Add sauce to mushroom mixture and season to taste with salt and pepper.
- If desired, blend some or all of the soup.
Nutrition Facts : Calories 178 kcal, Carbohydrate 13 g, Cholesterol 33 mg, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, Sodium 349 mg, Sugar 7 g, Fat 12 g, ServingSize 4 to 6 bowls (4 to 6 servings), UnsaturatedFat 0 g
CREAMY FRENCH ONION AND MUSHROOM SOUP.
Everything you love about a warming, cheesy bowl of French onion soup...but better!
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 15
Steps:
- 1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the 3/4 cup of wine and the onions are deeply caramelized.2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and cook another 5-10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil. 4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!
Nutrition Facts : Calories 461 kcal, ServingSize 1 serving
CREAM OF MUSHROOM SOUP
I had an abundance of frozen mushrooms and a can of condensed milk. Cream of Mushroom came to be with a little of this and a little of that. Then I got the "share recipe!" request, haha.
Provided by Tish Young @LYoung85
Categories Cream Soups
Number Of Ingredients 14
Steps:
- Sauté the onion and herbs in one half of the olive oil until onions are soft and slightly caramelized. Add in the garlic.
- Take one half of the mushrooms and sauté them in the other half of the olive oil until fragrant.
- Melt the butter into the mushroom mix and add the flour creating a smooth mix.
- Add the condensed milk to the mix and stir. Add the rest of the mushrooms. Allow this to gently simmer for 20 minutes.
- Add the heavy cream and simmer again gently for 30 minutes. Add the salt and pepper to your liking. Add in water to your liking if too creamy.
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31 DELICIOUS CREAMY SOUP RECIPES – THE KITCHEN COMMUNITY
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Ratings 129Published 2022-01-26
- Beer Cheese Soup. Legend has it that beer cheese soup was created in the great state of Wisconsin. This makes sense since Wisconsin produces some delicious cheese.
- Creamy Cheddar Cheese Soup. Who doesn’t love a good cheddar cheese soup? Cheddar cheese soup is so perfect to serve with crust bread, a baguette, or croutons.
- Creamy Chicken Noodle Soup. Our grandmothers used to tell us that chicken soup could cure many ailments, and while that may or may not be accurate, we know that chicken noodle soup sure seems to make things better.
- Lobster Bisque. When you think of a luxurious and decadent creamy soup recipe, lobster bisque may come to mind. With this lobster bisque recipe, you can have a delicious creamy soup on the table in no time at all.
- Cream of Asparagus Soup. In addition to the asparagus, this recipe calls for extra virgin olive oil, yellow onion, garlic, coarse kosher salt or sea salt, black pepper, chicken broth, heavy cream, fresh chopped chives (or green onions), and shredded Parmigiano-Reggiano cheese (or parmesan cheese).
- New England Clam Chowder. When you’re craving a hearty and thick soup that has seafood as its protein, a classic New England clam chowder is the way to go.
- Chicken Gnocchi Soup. One of the most popular Olive Garden soup recipes is chicken gnocchi soup. The good news is that there are copycat recipes for Olive Garden soups all over the internet, including this exceptional one for chicken gnocchi soup.
- Creamy Reuben Soup. Do you love a delicious Reuben sandwich? Bring all of that yummy flavor into a creamy Reuben soup. For Reuben soup, you need corned beef, sauerkraut, and caraway seeds to get the Reuben flavor.
- Spinach Artichoke Soup. Now you can get spinach and artichoke flavors in a creamy spinach soup. Use frozen spinach for this creamy soup, and be sure to squeeze out all of the water.
- Creamy Roasted Cauliflower Soup. The world has come to love cauliflower, and this creamy roasted cauliflower soup will not disappoint you. Best of all, this cauliflower soup recipe is dairy-free and gets its velvety texture from cashews.
THE BEST VEGAN GREEN BEAN CASSEROLE - THE KITCHEN GIRL
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Ratings 40Calories 222 per servingCategory Christmas, Side Dish, Thanksgiving
- Heat OLIVE OIL in a large skillet on med-high heat. Add sliced ONIONS and sauté a few minutes until slightly tender. Reduce heat to med-low, add GARLIC, and continue sautéing (20-30 min) until onions are caramelized, stirring as needed. (this amount yields 1 cup onions)Note: If you want to skip the longer caramelization, simply sauté onions on med-high heat (about 5 minutes) until tender and browned, stirring frequently.
- While onions are caramelizing, make vegan cream of mushroom soup. It's super simple and cooks in 15 minutes. (Watch out, you might find yourself eating all the soup before it makes it to the casserole...it's that good!)
- Cook GREEN BEANS until slightly tender and plunge into an ice bath * See footnote for green bean cooking options.
- Spray a 10" x 7" casserol dish or 10" iron skillet.Scatter 1/2 of the ONIONS in the dish.Spread the GREEN BEANS in an even layer over the onions.Add the MUSHROOM SOUP in dollops, then spread around and press into some of the beans to coat them.Top with remaining ONIONS.
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