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.
PARSLEY SOUP WITH MIXED MUSHROOMS
Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 1h15m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Wash the parsley in a bowl; separate the stems and tops and tie the stems into a bundle.
- In a casserole, melt 1 1/2 tablespoons butter over medium heat. Stir in the onion, leek, parsnip and a pinch of salt. Cook until the onion becomes translucent, about 10 minutes; do not allow the vegetables to brown. Add the parsley stems and pepper to taste and stir again.
- Add 2 1/2 cups water and the broth and stir. Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.
- Meanwhile, wash and trim the mushrooms (add undamaged stalks to the soup). Chop the caps. Heat the remaining 1 1/2 tablespoons butter in a skillet over medium-high heat and add the mushrooms and shallot. Season with salt and pepper and cook, stirring occasionally, until the mushrooms have given up their water and are tender, about 10 minutes.
- When the vegetables are soft, remove the parsley stems, add the remaining parsley and cook for another minute. Let the soup cool slightly, if possible. Then place the soup, in batches if necessary, in a blender and purée until as smooth as possible. Taste the soup and adjust the seasoning. If it seems fibrous, pass it quickly through a coarse strainer. Reheat.
- Place a portion of the mushrooms at the bottom of each of 4 bowls and top with a ladleful of hot soup.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 643 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
FRESH MUSHROOM SOUP
A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Recipe # 291922 "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.
Provided by KateL
Categories Clear Soup
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine broth and dry milk. Set aside.
- Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
- Uncover and adjust temperature to high. Allow moisture to evaporate.
- Stir in flour.
- With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
- Add sherry, lemon rind, parsley and lemon juice.
- Stir to mix well. Serve hot.
Nutrition Facts : Calories 238.3, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 251.7, Carbohydrate 26.6, Fiber 1.4, Sugar 13.6, Protein 15.2
FRESH MUSHROOM & PARSLEY SOUP
Make and share this Fresh Mushroom & Parsley Soup recipe from Food.com.
Provided by mydesigirl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute mushrooms in butter and wine.
- Add parsley and saute 5 more minutes.
- Add broth and half & half.
- Simmer 5-10 minutes.
- Remove from heat.
- Stir in sour cream,salt and pepper.
- Can be reheated but DO NOT boil.
Nutrition Facts : Calories 690.8, Fat 63.7, SaturatedFat 38.3, Cholesterol 158.5, Sodium 1940.9, Carbohydrate 15.7, Fiber 1.9, Sugar 2.6, Protein 17.2
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