Hearty Zucchini And Mushroom Soup Food

WONTON SOUP WITH MUSHROOM-ZUCCHINI "MEATBALLS"

Steps:

• Pulse ginger, garlic, and miso in a food processor, scraping down sides of bowl, until smooth. Transfer half of mixture (about 2 Tbsp.) to a small bowl; set aside. Add three-quarters of zucchini and cremini mushrooms to food processor and pulse until uniform and finely chopped, about 45 seconds; transfer to a medium bowl. Pulse remaining zucchini and cremini mushrooms until combined, about 10 seconds; transfer to same medium bowl.
• Heat 1 Tbsp. coconut oil in a large nonstick skillet over medium. Add zucchini mixture and 1 1/2 tsp. salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes. Transfer to a large bowl. Add egg, breadcrumbs, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 2 Tbsp. chopped cilantro and toss to combine.
• Heat 1 Tbsp. coconut oil in a large saucepan over low. Add reserved ginger mixture and cook, stirring occasionally, until fragrant and beginning to brown, about 2 minutes. Add broth and simmer until ready to use.
• Meanwhile, grease a rimmed baking sheet or large plate with coconut oil. Roll heaping tablespoonfuls of zucchini mixture into balls with your hands (you should have about 25). Transfer balls to prepared sheet.
• Add remaining 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1/2 tsp. salt to broth. Gently add meatballs with a slotted spoon, cover, and cook until meatballs are puffed and cooked through, about 5 minutes. Uncover, add bok choy, and cook until crisp-tender, about 3 minutes. Add snow peas and beech mushrooms, then drop in wonton wrappers one at a time. Cook, tilting pot back and forth to evenly cook meatballs and vegetables (do not stir to avoid breaking up meatballs), until vegetables are crisp-tender and wontons are cooked through, about 2 minutes.
• Divide soup among bowls, top with scallions and 1 Tbsp. cilantro leaves, and serve.
• Do Ahead
• Soup can be made 3 days ahead; cover and chill.

CREAMY ZUCCHINI AND MUSHROOM SOUP RECIPE

Steps:

• Melt the ghee in a large saucepan placed over a medium heat and cook the onion and garlic until softened, about 5 minutes. Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes. Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes). Add the stock to the saucepan and bring to a boil; then reduce the heat and simmer for 5 minutes. Remove the thyme sprigs (if you used them) and bay leaves from the soup. Add the coconut milk and let the soup simmer for another 5 minutes, stirring frequently. Puree the soup with an immersion blender (or in batches with a regular blender) until smooth. Serve warm.

HEARTY ZUCCHINI AND MUSHROOM SOUP

Steps:

• Heat oil in a large pot over medium heat.
• Add onions and one teaspoon salt. Sauté for about five minutes, until softened. Add mushrooms, garlic, zucchini, two teaspoons salt, basil, and parsley. Sauté for another 10 minutes, until softened and fragrant.
• Place bones in a net bag and add to pot. Add remaining tablespoon of salt and enough water to generously cover everything. Cover pot and bring to a boil, then uncover and simmer for four to five hours (the longer the better).
• Remove bag with bones from soup and set aside until cool enough to handle. Remove the meat from the bones and put back into soup. (Discard the rest.) Use an immersion blender to purée soup well, for about two to three minutes, until very creamy.

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.

GARDEN VEGGIE ZUCCHINI SOUP

Steps:

• Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
• Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS

Steps:

• In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
• Close lid and lock.
• Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
• Reduce pressure with quick release method by placing cooker in sink under cold running water.
• Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
• Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
• Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 1 cup boiling water and leave to soak for 25 minutes
• Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
• Fry for 5 mins on a medium heat until softened.
• Drain the porcini, saving the liquid, and finely chop.
• Tip into the pan with the fresh mushrooms.
• Fry for another 5 mins, then add the stock, marsala or sherry, tomato paste, barley or lentils and strained porcini liquid.
• Cook for 45 mins or until barley or lentils are soft, adding more liquid if it becomes too thick.
• Serve in bowls with parmesan sprinkled over, if desired.

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
• Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
• Fry for 5 mins on a medium heat until softened.
• Drain the porcini, saving the liquid, and finely chop.
• Tip into the pan with the fresh mushrooms.
• Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick.
• Serve in bowls with Parmesan sprinkled over, if desired.
• Once cooled can be frozen for up to one month.