Marvelous Mushroom Soup Food

MARVELOUS MUSHROOM SOUP

Steps:

• In a large saucepan, cook onions and garlic in butter over medium-low heat until tender. Reduce heat to low; add the mushrooms. Cook for 8-10 minutes or until tender, stirring occasionally. , Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan cheese and parsley if desired.

FAVORITE MARVELOUS MUSHROOM SOUP

Steps:

• In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

MEGAN'S MARVELOUS MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
• Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
• Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

MUSHROOM SOUP

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

MARVELOUS MUSHROOMS

Steps:

• Heat oil in large skillet over medium heat.
• Add mushrooms and cook for about 5 minutes or until brown.
• Combine water, vinegar and mustard and add to skillet.
• Simmer until liquid is reduced by half.
• Remove from heat and add lemon juice.

MAC'S MEATLOAF

Steps:

• Mix ALL ingredients well.
• Place in sprayed loaf pan.
• Bake at 350* for 1-1/2 hours, or until done.
• Tent with foil if necessary to prevent overbrowning.

ASIAN MUSHROOM SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

CREAMY CHESTNUT MUSHROOM SOUP

Steps:

• Simmer the soup: Reduce the heat to medium low to allow the soup to simmer, with small bubbles only, uncovered, about 20 minutes, until chestnuts are a bit softened. Using tongs, carefully remove the thyme stems and discard.
• Blend the soup in a blender: Turn off the stove and let the soup cool for about five minutes. You'll only be blending half of the soup for this recipe. Remove half the soup with a ladle or a glass liquid measuring cup and carefully pour it into a blender carafe. If the soup still feels very hot when you place it in the blender, remove the center cap of the blender's lid and place a clean dish towel over it, so steam can escape as you blend the soup. If using a low-power blender, blend on medium, about 15 seconds or if using a high-speed blender, about five seconds, until the soup is creamy. The half batch of soup should fit in a standard sized blender well below the "fill to" line. If you have a small blender, though, you may wish to do this in two batches.
• Serve: Ladle the soup into bowls. Top with additional salt and pepper, to taste, and a few thyme leaves. Serve.