MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
HALIBUT CHOWDER
This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 399mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.
MUSHROOM-BLUE CHEESE QUICHE
Sounds great but I haven't tried it yet. It is adapted from The Galley K.I.S.S. book by Corinne C. Kanter and this is from Norma Henderson aboard "Cera"
Provided by Oolala
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Make or buy a prepared shortbread pastry crust and line a pie tin with it.
- Cook the mushrooms and lemon juice until "dryish".
- Pour this mixture into the pie shell along with the blue cheese, scallions and bacon.
- In a separate bowl, lightly beat the remaining ingredientss and add them to the pie shell.
- Cook at 350 (maybe hotter-recipe says "hot oven") for 45 minutes until browned and puffy.
Nutrition Facts : Calories 304.9, Fat 21.6, SaturatedFat 7.3, Cholesterol 124.2, Sodium 388.1, Carbohydrate 18.2, Fiber 1.2, Sugar 1.2, Protein 9.9
CORN AND CHEDDAR CHEESE CHOWDER
A wonderful, hearty soup, recommended for cold winter nights. This recipe came from one of my favorite cookbooks, The Vegetarian Epicure. In my opinion, using milk instead of cream does not alter the quality (it's how I have always made it). I usually double the recipe for a larger amount. Enjoy!
Provided by averybird
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
- In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
- Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
- Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
- Correct the seasoning if desired and serve. :).
Nutrition Facts : Calories 659.2, Fat 51.1, SaturatedFat 31.7, Cholesterol 169.3, Sodium 372.2, Carbohydrate 35.9, Fiber 4, Sugar 3.8, Protein 16.2
BACON, BLUE CHEESE, CAULIFLOWER CHOWDER
I use this as a low carb meal, using cawliflower. But you can easily substitute diced cooked potatoes. Enjoy.
Provided by Shirl
Categories Chowders
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
- Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
- Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
- Add chicken broth and cook until vegetables are done.
- Add blue cheese and cook until blue cheese melts.
- Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
- I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.
Nutrition Facts : Calories 511.8, Fat 41.2, SaturatedFat 19.4, Cholesterol 88, Sodium 1407.4, Carbohydrate 15.7, Fiber 2.7, Sugar 4.5, Protein 21.2
BLUE CHEESE MUSHROOMS
Make and share this Blue Cheese Mushrooms recipe from Food.com.
Provided by echo echo
Categories Cheese
Time 27m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Remove and chop the mushroom stems.
- Cook the stems with the onions in butter until tender and brown.
- Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
- Fill the mushroom crowns with the mixture.
- Sprinkle all with the 3 Tbs crumbs.
- Place on a baking sheet and bake at 350° 12 minutes.
Nutrition Facts : Calories 74.6, Fat 5, SaturatedFat 3, Cholesterol 12.3, Sodium 111.3, Carbohydrate 5.6, Fiber 0.5, Sugar 0.8, Protein 2.2
BALSAMIC ONION, MUSHROOM & BLUE CHEESE TARTS
These little guys are great to add to appetizer platters for parties and would also be great to pack in a picnic basket. The sticky sweetness of the balsamic onions works well with earthiness of the mushrooms and blue cheese. They are good cold. So, you don't have to worry about cooking them and keeping them warm during your event.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Put a pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter.
- Once the butter starts to froth, put the thinly sliced red onions in and turn the heat down to low.
- Cook, stirring often, until the onions have become translucent. This will take about 10 minutes but keep an eye on them.
- Add the sugar and the balsamic vinegar to the onions and cook on low, stirring often for about 10 minutes until the onion mixture is sticky and the liquid thickened up.
- Set the onions aside to cool.
- Melt the remaining butter in another pan and cook the mushrooms for a few minutes until they have just started to change color.
- Set the mushrooms aside to cool.
- Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick as a pinkie. If your pre-rolled dough is thicker roll it out to the desired thickness.
- Using a round cookie cutter or a glass, cut out 12 rounds of the dough.
- Press each round of dough into a hole of a 12 yield muffin tin. If your pan usually sticks, spray each hole with cooking spray before hand.
- Next, put the egg and sour cream into a bowl with the salt and pepper and beat together.
- Stir through the dried parsley and crumbled blue cheese. Set aside.
- Spoon a bit of the balsamic onions into the base of each tart.
- Top the onions with the mushrooms, trying to cover as much of the surface as possible.
- Spoon the blue cheese mixture over the top of each tart.
- Put tarts in the oven and bake for about 15 minutes until the pastry has gone golden and the cheese mixture has set.
- Take out of the oven and allow to cool before serving so the cheese mixture can firm up a little bit.
Nutrition Facts : Calories 216, Fat 15.8, SaturatedFat 5.1, Cholesterol 31.4, Sodium 290.4, Carbohydrate 15.2, Fiber 0.5, Sugar 2.1, Protein 3.4
BLUE CHEESE STUFFED MUSHROOMS
I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)
Provided by Deadheadie
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
- In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
- Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
- Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).
Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3
MUSHROOM & BLUE CHEESE CHOWDER
This is a wonderful flavoured rich soup - even if you dont eat blue cheese (I dont!) try it - great with crusty dinner rolls - enjoy !!
Provided by Mommabee
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil or butter in large pan- stirfry garlic, onions.
- add mushrooms and cook for few minutes.
- Stir through flour, salt& pepper Pour in chick stock or milk mix and simmer 5 mins.
- Remove from heat& blend at least half of soup with blue cheese& cream or sour cream in blender or food processor.
- Mix this puree back in pan with remainder of soup and serve with sliced mushrooms, chopped parsley and some crubled blue cheese to garnish.
Nutrition Facts : Calories 429.6, Fat 35.7, SaturatedFat 21.8, Cholesterol 90.1, Sodium 765.5, Carbohydrate 15.7, Fiber 1, Sugar 4.8, Protein 13.3
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- Heat the oil in a medium saucepan. Place the celery, carrot and onion in the saucepan. Cook over low heat for 5 minutes or until the vegetables to begin to sweat.
- Add the potatoes and stock. Roughly chop the mushrooms and add to the saucepan. Bring to the boil. Cover and simmer on low heat for 1 hour.
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