HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
CURRIED SQUASH-MUSHROOM SOUP
This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.
Provided by tbirdupnorth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
- Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
- Stir cream into soup and reheat if necessary.
Nutrition Facts : Calories 326 calories, Carbohydrate 34.9 g, Cholesterol 55 mg, Fat 19.3 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 10.1 g, Sodium 640.4 mg, Sugar 9.5 g
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED MUSHROOM SOUP
Make and share this Curried Mushroom Soup recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak.
- preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
- add the leeks and saute for about 3 minutes, stirring constantly, until translucent.
- add the flour and curry powder.
- stir with a wooden spoon until the leeks are well coated.
- add the milk and bouillon cube.
- raise the heat to high and cook just until bubbles begin to form around the edge.
- lower the heat to low and whisk until all ingredients are thoroughly combined.
- stir in the fresh mushrooms and cook for 5 minutes.
- meanwhile remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop.
- add to the stockpot and cook for 1 minute more.
- stir in the sherry.
Nutrition Facts : Calories 258.9, Fat 1.6, SaturatedFat 0.6, Cholesterol 5, Sodium 352, Carbohydrate 47.2, Fiber 5.3, Sugar 8.9, Protein 15.4
BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CURRIED PUMPKIN AND MUSHROOM SOUP
I had this thick and savoury soup at a dinner party one night. There wasn't a spoonful left by the end of the night!
Provided by Sackville
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
- Add flour and curry powder and blend, stirring for five minutes.
- Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
- Transfer to a blender and purée until smooth.
- Add milk or whipping cream.
- Reheat until hot.
- For Vegetarian use the vegetable stock.
SAUTEED CURRIED MUSHROOMS
quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side
Provided by sonnyu28
Categories Vegetable
Time 11m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
- ad salt and pepper to taste.
- ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
- serve with your favorite protein or on its own with buttered french bread.
Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9
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