CREAMY MUSHROOM SOUP WITH LITTLE WHITE BEANS
This is a great healthy soup recipe that can easily be vegan - just use veggie broth and skip the dairy! You can use plain old button mushrooms but I really enjoyed this with oyster and baby portobello mushrooms. I also chose sherry and evaporated milk and it turned out great. This is a modified version of a recipe that I got from our health region's magazine. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms. Slice half of them and finely chop the other half.
- In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
- Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
- Turn the heat off and stir in milk or cream. Salt and pepper to taste.
Nutrition Facts : Calories 240.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.4, Sodium 1019.6, Carbohydrate 29.5, Fiber 8.7, Sugar 6.5, Protein 11.7
SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
CREAMY MUSHROOM SOUP
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
- Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
- Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
CREAMY MUSHROOM SOUP
Make and share this Creamy Mushroom Soup recipe from Food.com.
Provided by Mrs.Muffins
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat oil. Sauté onion until soft. Add garlic, sauté another minute.
- Add vegetable broth to onion and garlic. Bring to a boil and then turn down to simmer.
- Meanwhile, in a large pot, melt the stick of butter over medium-high heat. Mix in sliced mushrooms and sauté for about ten minutes, until mushrooms are soft.
- Slowly add in flour, mixing until mushrooms are all covered and liquid is absorbed.
- Pour in white wine, stirring for about a minute.
- Season with salt, pepper, and thyme.
- Add broth mixture to mushroom mixture and bring to a boil.
- Reduce heat to medium low and allow to simmer for 15 minutes.
- Stir in cream and milk. Stir just until evenly heated, making sure soup does not boil.
- Enjoy!
Nutrition Facts : Calories 705.8, Fat 64.3, SaturatedFat 36.7, Cholesterol 186.3, Sodium 550.5, Carbohydrate 18.4, Fiber 1.9, Sugar 5.7, Protein 7.8
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