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.

MOREL MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.

MARVELOUS MINESTRONE SOUP

Steps:

• Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.
• Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.
• When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.

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.

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.