MUSHROOM SOUP RECIPE WITH PARMESAN BROTH
Steps:
- Make the broth: place all the ingredients, except salt and mushrooms, in a large pot; bring them to a boil and simmer 25-30 minutes. Meantime clean and chop the mushrooms.
- Drain the broth. Return it to the pot and salt to taste. Bring to a boil, once again, and add the mushrooms. Cook for about 5 minutes or until fork tender.
- Serve hot with a drizzle of chili oil (or olive oil and a pinch of chili) and fresh parsley. I also tried to squeeze some orange in it: delicious.
LIGHT AND TASTY MUSHROOM SOUP
This is a real vegetarian soup - no chicken stock in sight! It is creamy and rich-tasting, but it's lower in fat than many alternatives. Great start to dinner or a wonderful main dish with garlic bread and a salad.Wonderful for holidays. It's from the Deaf Smith Country Cookbook, an old favorite from the 70s. I've made it many, many times. Someone needs to try this with soymilk!
Provided by Patti599
Categories Vegetable
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop celery and onion into small pieces.
- Heat the oil in a large saucepan. Add the oil, onion, celery and mushrooms. Stir often. When the veggies are soft, stir in the flour.
- Lower the heat and then slowly add the milk. Stir often until slightly thickened. Add salt, pepper and soy sauce to taste. Start off with just a bit of soy sauce - too much can overwhelm the soup!
Nutrition Facts : Calories 241.2, Fat 13.8, SaturatedFat 6.2, Cholesterol 34.2, Sodium 145.2, Carbohydrate 19.9, Fiber 1.5, Sugar 2.3, Protein 11.2
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
BEST EVER MUSHROOM SOUP
This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.
Provided by AndreaB
Categories Lunch/Snacks
Time 1h3m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
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
DRUNKEN MUSHROOM SOUP
Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".
Provided by Lizzie-Babette
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
- Add mushrooms and saute for about 5 minutes.
- Stir in flour and stir until smooth.
- Cook for about 2 minutes, stirring constantly.
- Add water and stir until it's smooth and well blended.
- Add the rest of the ingredients and heat until the soup comes to a boil.
- Reduce heat and simmer uncovered for 10- 15 minutes.
- NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
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- Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
- Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
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