Marvelous Mushroom Soup Food

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MARVELOUS MUSHROOM SOUP



Marvelous Mushroom Soup image

Some mushroom soups seem to have more broth than mushrooms. That's why I love this version brimming with superb "shrooms"!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 9

3 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter
2 pounds fresh mushrooms, chopped
2 cups heavy whipping cream
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan cheese and minced fresh parsley, optional

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.

Nutrition Facts : Calories 278 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

FAVORITE MARVELOUS MUSHROOM SOUP



Favorite Marvelous Mushroom Soup image

Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) beef or vegetable broth
1 cup sour cream
1/2 cup half-and-half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and pepper to taste

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.

Nutrition Facts : Calories 229 calories, Fat 16g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

MEGAN'S MARVELOUS MUSHROOMS



Megan's Marvelous Mushrooms image

Megan's stuffed mushrooms.

Provided by djjachens509

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 10

Number Of Ingredients 8

1 (16 ounce) package baby portobello mushrooms
½ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
3 green onions, finely chopped
1 tablespoon olive oil
1 clove garlic, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 3 g, Cholesterol 5.7 mg, Fat 3.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 198.6 mg, Sugar 1 g

MUSHROOM SOUP



Mushroom Soup image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

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



Marvelous Mushrooms image

Make and share this Marvelous Mushrooms recipe from Food.com.

Provided by Kate in Ontario

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb button mushrooms, halved or 1/2 lb portabella mushroom, sliced
2 tablespoons olive oil
1/4 cup water
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 -2 tablespoon lemon juice

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



Mac's Meatloaf image

Make and share this Mac's Meatloaf recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground beef
1/2 cup minced onion
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced green pepper
1 (10 1/2 ounce) can condensed golden mushroom soup
1 cup seasoned stuffing mix, i use pepperidge farms
1/4 cup evaporated milk

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



Asian Mushroom Soup image

Provided by Dave Lieberman

Categories     side-dish

Yield 8 to 10 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce, optional
2 portobello mushrooms, caps peeled, cleaned and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil

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.

Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams

CREAMY CHESTNUT MUSHROOM SOUP



Creamy Chestnut Mushroom Soup image

Look no further than this Creamy Chestnut Mushroom Soup to jazz up your holiday table. It's a vegetarian and gluten-free soup that everyone will love.

Provided by Ariane Resnick

Categories     Lunch     Dinner     Side Dish     Soup

Time 40m

Yield 8

Number Of Ingredients 11

1 1/2 tablespoons butter or oil
1/2 yellow onion, diced
1 large clove garlic, minced
1 pound cremini mushrooms, cut into 1/2-inch pieces
5 ounces prepared chestnuts, quartered
3-4 sprigs fresh thyme
48 ounces (6 cups) vegetable broth
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup heavy whipping cream
Thyme leaves, for garnish

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.

Nutrition Facts : Calories 118 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 704 mg, Sugar 4 g, Fat 6 g, UnsaturatedFat 0 g

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