MUSHROOM ONION SOUP
Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters-20, 19 and 16.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (about 1-1/2 quarts).
Number Of Ingredients 10
Steps:
- Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
ROASTED ONION & MUSHROOM SOUP
This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.
Provided by Katzen
Categories Lunch/Snacks
Time 1h35m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
- Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
- Deglaze onions with wine.
- Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
- Add fresh ground pepper to taste.
Nutrition Facts : Calories 87.3, Fat 5.2, SaturatedFat 1.9, Cholesterol 6.1, Sodium 232.7, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 2.5
MUSHROOM ONION SOUP
Most mushroom soups have a cream or beef base. I decided to create a vegan version that was just as delicious
Provided by VivianNP
Categories Onions
Time 45m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Put the sesame oil in large dutch oven or stock pot. Put pot on large burner over medium high heat. Add the onion and shallots brown them over the heat, stirring as needed until they are lightly browned and translucent.
- Add 3 cups of water and the vegetable bullion to the pot. Turn the heat to medium. Add the mushrooms, carrot, celery and sea salt.
- While the soup is cooking, in a blender, add one cup water, the vanilla soy milk, cornstarch, tamari,corn starch, chili pepper, cloves of garlic, and parsley blend on high until well blended.
- When the carrots and celery are well cooked in the soup, turn the temp down to medium low, add the mixture in the blender. Then add the last cup of water to the blender, swish it around to clean the rest of the mixture in the blender and pour it in to the stock pot as well. Continue cooking over low heat until the soup starts to thicken a bit. Then serve and enjoy!
Nutrition Facts : Calories 140.9, Fat 8.4, SaturatedFat 1.2, Sodium 1352.2, Carbohydrate 13.7, Fiber 1.8, Sugar 2.9, Protein 4.2
FRENCH ONION SOUP STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories appetizer
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.
MUSHROOM ONION BARLEY SOUP
After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It's a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.
Nutrition Facts : Calories 101 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 746mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
CARAMELIZED ONION AND MUSHROOM SOUP
Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables and beef stock, orzo is toasted in a skillet, giving the pasta a nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Place porcini in a bowl. Cover with 2 cups boiling water; let sit until softened, about 20 minutes. Remove from liquid. Finely chop, and set aside. Strain liquid through fine cheesecloth or a coffee filter, discarding grit; set aside.
- Place orzo in a large skillet over medium-low heat. Toast, stirring continuously, until light golden, about 6 minutes. Remove from heat; set aside.
- Bring a pot of water to a boil; add toasted orzo; cook until al dente, 3 to 4 minutes. Drain, and set aside.
- Warm olive oil in a stockpot over low heat. Add Vidalia onion, yellow onion, shallot, and thyme; cook, stirring occasionally, until onions are very soft and golden brown, 45 to 50 minutes. Increase heat to medium; add cremini mushrooms; saute, stirring frequently, until mushrooms have softened and browned, about 8 minutes. Add Madeira; cook 1 minute more. Add reserved porcini, reserved strained liquid, beef stock, salt, and pepper; bring to a simmer. Add reserved pasta; continue to cook until pasta is heated through, about 2 minutes more. Serve immediately, garnished with chopped parsley.
Nutrition Facts : Calories 139 g, Fat 2 g, Fiber 3 g, Protein 4 g, Sodium 877 g
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
- Spread onto a baking sheet.
- Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
- Spread onto another baking sheet.
- Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
- In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
- Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
- Heat and simmer 15 minutes.
MUSHROOM BOK CHOY SOUP
I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.
Provided by Christopher
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g
CREAM OF GARLIC, ONION, AND MUSHROOM SOUP
This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that I make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. I got the original recipe for this from the Epicurious website, but have made several changes and additions.
Provided by Vina7737
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
- Stir as little as possible so that they brown, not steam.
- Remove from pan and set aside.
- Melt butter over medium-low heat.
- Add onions and garlic.
- Cover and cook for about 10 minutes, stirring occasionally.
- Add the flour and cook, stirring, for 3 minutes.
- Add the broth, half and half, sherry, thyme, and bay leaf.
- Stir well and bring to a boil.
- Lower heat and cook uncovered for 15 minutes.
- Add the bread pieces, stir well, and simmer for another 5 minutes.
- Discard the bay leaf.
- Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
- (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 348.3, Fat 19.6, SaturatedFat 8.1, Cholesterol 30.2, Sodium 937.3, Carbohydrate 29.9, Fiber 2.3, Sugar 4.9, Protein 10.9
MUSHROOM ONION RICE
Easy, flavorful rice side dish using canned mushrooms and French onion soup. I grew up eating this once a week.
Provided by Jeff
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 47 g, Cholesterol 2.9 mg, Fat 6.9 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 825.8 mg, Sugar 3.6 g
PORTOBELLO MUSHROOM ONION SOUP
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 13 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.
Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
FRENCH ONION AND WILD MUSHROOM SOUP
Make and share this French Onion and Wild Mushroom Soup recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 52m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
- Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
- Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
- Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
Nutrition Facts : Calories 567.3, Fat 38.2, SaturatedFat 19.4, Cholesterol 92.9, Sodium 1046.5, Carbohydrate 20.5, Fiber 2.6, Sugar 7.9, Protein 23.7
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