Hearty Veggie Soup In A Creamy Mushroom Broth Food
HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH
This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.
Provided by DanaC
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 32.4 g, Cholesterol 31.9 mg, Fat 13.2 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 4.8 g, Sodium 1401.1 mg, Sugar 11.5 g
VEGETARIAN CREAM OF MUSHROOM SOUP
This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!
Provided by Kiwiwife
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
- Add 1/4 cup of water cover and stew 4-5 minutes.
- Add mushrooms and cook 4-5 minutes more.
- Add flour cook 2 minutes stirring frequently.
- Add bouillon and water; bring to a boil an simmer 20 minutes.
- Puree with immersion blender till smooth.
- Add milk and stir. Season to taste.
- Garnish with parsley and fried mushrooms if desired.
Nutrition Facts : Calories 60.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.5, Sodium 37.4, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 2.9
'CREAMY' MUSHROOM-BARLEY SOUP
This hearty soup uses only a few simple ingredients and tastes much richer than it actually is. Make this vegetarian by swapping the beef broth out for your favorite vegetable broth, and change up the kinds of mushrooms you use to find your favorite combo. Reconstituted dry mushrooms can be used for a portion of the fresh, as well.
Provided by Elle_mnop
Categories Grains
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over medium heat in a large pot and add carrots and mushrooms, stirring occasionally until they soften and begin to brown.
- Sprinkle mushrooms and carrots with flour, and cook for a minute or two to cook off the raw flour taste before adding the barley and cooking another 1-2 minutes.
- Add bay leaf, thyme, broth and milk and bring to a boil. Reduce heat and simmer partially covered for 20 to 30 minutes, until barley is very tender.
- Mix cornstarch with just enough cold water to dissolve it and add it to the pot along with the soy sauce and lots of black pepper. Taste and add salt, if needed. Remove bay leaf.
- Serve hot with crusty bread and a sprinkle of parmesan.
Nutrition Facts : Calories 368, Fat 8.6, SaturatedFat 1.2, Cholesterol 3.2, Sodium 931.4, Carbohydrate 60.8, Fiber 10, Sugar 10.8, Protein 15.2
HEARTY CREAM OF MUSHROOM SOUP
Carolyn Zimmerman of Fairbury, Illinois lets the earthy mushroom flavor shine in this rich and hearty soup. It'll have you arguing over who gets the last serving!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour. , Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through.
Nutrition Facts : Calories 259 calories, Fat 18g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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