Fmd Easy Mushroom Veggie Soup Food

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
• Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
• Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
• Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
• Remove bay leaves and serve immediately.

VEGETARIAN MUSHROOM BARLEY SOUP

Steps:

• Heat oil in a large pot or Dutch oven over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion, garlic and carrots. Sauté until fragrant and onion is soft and tender, about 4 minutes.
• Add mushrooms and continue to sauté for about 3 minutes. You should notice the mushrooms start to brown a little.
• Add barley and water (add enough water to cover 4 inches above the ingredients in the pot, about 5-6 cups). Season the soup with vegetable stock powder, salt and pepper and bring it to a boil, stirring occasionally to prevent the barley from sticking to the bottom of the pot. Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley should be soft but still chewy.
• Transfer sautéed vegetables to the bottom of the slow cooker. Add in water, barley, and seasoning (vegetable stock powder, salt and pepper). Cover and cook on low for 6-7 hours.
• Serve in a bowl and garnish with parsley.

FMD - EASY MUSHROOM VEGGIE SOUP

Steps:

• In a large pot, cook the onion in 2 tablespoons of the broth over medium-high heat for about 4 minutes, stirring occasionally, until the onion begins to soften.
• Add the garlic and sauté for 1 minute, or until fragrant.
• Add the remaining broth and the next 9 ingredients (mushrooms through bay leaves), bring to a boil, reduce the heat, and simmer uncovered for about 10 to 15 minutes or until the mushrooms and vegetables have softened.
• Stir in the vinegar, stevia, and any additional herbs, salt, and pepper, to taste. Remove the bay leaves and serve with your favorite protein or a side of edamame (vegans only).

QUICKIE CHICKEN VEGGIE SOUP

Steps:

• Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well.
• DO NOT ADD SALT, there is enough salt in the two canned ingredients.
• Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp.
• The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.

EASY AUTUMN VEGGIE SOUP

Steps:

• Heat oil in saucepan. Add onion, celery and garlic, till softened. Add broth, bring to boil.
• Add sweet potatoes, edamame, reduce to simmer, cook til tender. Stir in spinach till wilted. Salt and pepper to taste.

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

Steps:

• Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
• Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

I'M CRAZEE FOR BARLEY MUSHROOM VEGGIE SOUP

Steps:

• In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
• In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
• Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
• Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
• Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
• Add sliced porcini mushrooms, along with soaking water to crock-pot.
• Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
• Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
• Ladle soup into bowls. Garnish with parsley and serve. Enjoy!

EASY MUSHROOM VEGGIE BURGERS

Steps:

• Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
• Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
• Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.

MUSHROOM VEGETABLE SOUP

Steps:

• Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
• Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
• Stir in broth, water, tomato paste and seasonings.
• Simmer, covered for 1 hour over low heat.
• Remove bay leaf.
• In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
• At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
• Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
• Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
• Heat gently, stirring often.

EASY CREAMY MUSHROOM SOUP

Steps:

• Dice and chop vegetables.
• Melt butter in a high sided large saute pan. Lightly saute scallions about 3 minutes. Add mushrooms, roasted garlic, thyme, bay leaf and lemon juice and zest; saute over medium heat 10 minutes. Add salt, pepper, cream, whole milk, cream cheese and stock; bring just to a boil. Reduce heat and simmer for about 20 minutes.
• Add cornstarch that has been dissolved in 1 tbls. water to soup, continue to simmer 10 more minutes, stirring continually until soup is desired consistency and mushrooms are tender.
• Adjust seasoning to taste. Remove bay leaf.
• Pour into bowls and sprinkle with chopped parsley.
• If you like, sprinkle a dash of smoked paprika and a splash of sherry into each bowl. Enjoy!