GOLDEN MUSHROOM SOUP
Make and share this Golden Mushroom Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
- Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
- Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
- Add the sliced mushrooms and spices.
- Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
- Add the soy sauce and stock.
- Cover and simmer 10 minutes.
- In a separate pan, mix the olive oil and flour to form a thick paste.
- Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
- Add the milk mixture to the soup.
- Stir in the lemon juice and red wine just before serving.
GOLDEN MUSHROOM SOUP
I make this with Christmas dinner every year. My Polish mother-in-law thought it was as good as the one she remembered her mother making when she was a child. Only difference is that this one is a lot easier.
Provided by Denise in da Kitchen
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute mushrooms and onion in butter until tender.
- Sprinkle with flour, salt and pepper; mix well.
- Gradually stir in milk, chicken broth and bouillon; bring to a boil.
- Cook and stir for 2 minutes.
- Reduce heat.
- Stir in sour cream; heat through (do NOT boil).
- If desired, garnish with a dollop of sour cream or minced parsley.
Nutrition Facts : Calories 354.3, Fat 27.4, SaturatedFat 16.3, Cholesterol 73.3, Sodium 935.8, Carbohydrate 18.7, Fiber 1.8, Sugar 5.9, Protein 11.2
GOLDEN SOUP
I found this soup on the internet on a vegan website. It's vegan, fat free and low in calories. I've modified it a bit. The original recipe included 1/3 cup small pasta and 1 tsp mellow miso. Nutritional yeast is pretty strong so novices should add 1/2 the amount and taste the soup first.
Provided by kit in NO
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
- Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
- Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
- Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
- Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
- Taste and season with salt and freshly ground pepper, as needed.
Nutrition Facts : Calories 127.8, Fat 0.8, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 25.4, Fiber 6.2, Sugar 2.8, Protein 6.9
GOLDEN LENTIL SOUP
This is one of my family's favourite soups....their's 'cause it tastes good, mine 'cause it's so quick n easy and the ingredients are usually always on hand.
Provided by Stardustannie
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingreidients in a large pot and bring to a boil.
- Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.
Nutrition Facts : Calories 217.2, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.6, Sodium 1206.2, Carbohydrate 39.2, Fiber 7.6, Sugar 4, Protein 13.7
GOLDEN CORN SOUP
Make and share this Golden Corn Soup recipe from Food.com.
Provided by Parsley
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
- Add flour, stir constantly until well combined.
- Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
- Cover and simmer for 15 minutes, stirring occasionally.
- Serve with chopped fresh parsley on top.
Nutrition Facts : Calories 290.2, Fat 14.4, SaturatedFat 8.2, Cholesterol 36.9, Sodium 713.5, Carbohydrate 37.3, Fiber 3.1, Sugar 4.1, Protein 6.9
GOLDEN LENTIL SOUP
A yummy, warming lentil soup. The carrots, red lentils and turmeric make it golden--a favorite at home and potlucks. Great with buttery golden crackers.
Provided by riversanctuary
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse lentils and then cover with water in a large saucepan and bring to a boil. (Stir occasionally to prevent burning.) Cook, uncovered, for 9 minutes. Drain and place aside.
- Chop carrots, celery, onion and garlic. (Using a food processor saves time if available).
- In a large stockpot, saute the chopped onions, carrot, celery, garlic, turmeric, and cumin in olive oil until onions are translucent.
- Transfer lentils and broth to the pot. Add coriander and salt and pepper to taste.
- Bring soup to a boil. Lower heat, cover, and simmer for 40 minutes. Serve with crackers.
Nutrition Facts : Calories 226.1, Fat 1, SaturatedFat 0.2, Sodium 29.5, Carbohydrate 41.4, Fiber 17.3, Sugar 6, Protein 14.1
GOLDEN CARROT SOUP
"This is a great-tasting soup to make on a chilly day," observes Aline Winje of Slocan, British Columbia. "It's easy to fix too." The rich-colored soup has a mild chicken flavor with just a hint of garlic.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 126 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 442mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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