MISO MUSHROOM SOUP
from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.
Provided by chia2160
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- combine water and mushrooms in a saucepan, bring to a boil.
- remove from heat, remove mushrooms.
- cut off stems, discard, slice caps thinly.
- return to water, bring back to simmer and cook 15-20 minutes.
- add spinach and tofu, simmer for 1-2 minutes.
- remove from heat.
- in a small bowl combine miso with 2 tbsp of broth and mix well.
- stir into soup.
- sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.
Nutrition Facts : Calories 65.3, Fat 2.4, SaturatedFat 0.4, Sodium 786.9, Carbohydrate 8.9, Fiber 1.9, Sugar 1.5, Protein 3.1
MUSHROOM, SCALLION, AND CHEESE OMELET
I love omelets! So easy and nutritious, with protein and a handful of veggies. This one keeps it simple but still tasty with hearty mushrooms and onions.
Provided by Rosa I
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 19m
Yield 1
Number Of Ingredients 7
Steps:
- Beat eggs together with milk, salt, and pepper in a bowl.
- Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 3.9 g, Cholesterol 336.1 mg, Fat 16 g, Fiber 0.8 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 333.7 mg, Sugar 2.3 g
MUSHROOM AND LEEK SOUP
A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Provided by Ruth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
- Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 19.6 g, Cholesterol 5.9 mg, Fat 8.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 1232.8 mg, Sugar 1.7 g
SPRING ONION SOUP
Spring onion soup or Scallion soup recipe - creamy, thick, smooth and flavorful soup recipe made from spring onions (aka scallions, green onions) and potato.
Provided by Kanan
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a pan on medium heat.
- Once hot add sliced garlic. Saute for a minute or till it gets light brown in color.
- Then add chopped scallions or spring onions. Saute for a minute.
- Add potatoes and salt.
- Pour in the vegetable stock or water. Crank the heat to high and bring it to a boil.
- As it starts boiling, lower the heat to medium-low and let it simmer.
- Simmer it till potatoes are cooked and soft
- Let it cool down a little bit and make smooth puree in grinder or blender. Or use immersion hand blender.
- The soup is thick yet right consistency. If yours is too thick then you can thin it out as per your liking by adding more stock or water.
- Bring it to a boil, so soup will be nice and hot. Mix in freshly crushed black pepper.
- Turn off the stove
- Lastly mix in lemon juice and serve.
Nutrition Facts : Calories 248 kcal, Carbohydrate 28.7 g, Protein 4.1 g, Fat 17.4 g, SaturatedFat 5.1 g, Sodium 1685 mg, Fiber 4.6 g, Sugar 6.5 g, ServingSize 1 serving
TOFU AND SCALLIONS IN MUSHROOM BROTH
Serve this simple broth in small bowls as an appetizer, similar to miso soup.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine mushrooms and the water in a small saucepan, and bring to a boil over high heat. Reduce heat until liquid is at a simmer; cook, partially covered, until broth is a rich brown color, about 25 minutes.
- Strain mixture through a fine sieve into a medium bowl (or large liquid measuring cup), pressing on mushrooms with a wooden spoon to remove as much liquid as possible; discard mushrooms. Stir soy sauce and vinegar into broth; divide evenly among four bowls. Add tofu, and garnish with scallion. Serve immediately.
FRENCH MUSHROOM AND SCALLION SOUP
This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.
Provided by spatchcock
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a large pot over moderate heat.
- Saute the scallions and garlic until tender but not too brown, about 5 minutes.
- Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
- Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
- Simmer covered for 5 minutes.
- Puree in batches using an electric blender or food processor.
- (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
- Reheat and serve garnished with chopped fresh herbs.
- Serve with a crusty loaf of French bread and a glass of wine.
MUSHROOM SPINACH SOUP
Ready in just 30 minutes, mushroom spinach soup combines garlic, onions, and herbs with earthy mushrooms and wilted spinach contrasted with crunchy croutons.
Provided by David & Debbie Spivey
Categories Main Course Soup
Time 30m
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
- Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
- Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heat to simmer for 8 to 10 minutes, stirring occasionally.
- Stir in the spinach until wilted.
- To serve, divide the soup among 4 bowls and top with croutons.
Nutrition Facts : Calories 258 kcal, Carbohydrate 21 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 575 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
MUSHROOM SCALLION SOUP
Steps:
- 1. Melt butter.
- 2. Add onions, salt and pepper.
- 3. Saute 10 minutes, add stock and bring to a boil.
- 4. Cover and simmer for 10 minutes.
- 5. Add half the mushrooms and let soak for 1 minute.
- 6. Puree in blender/food processor until smooth.
- 7. Add 15% cream and heat gently.
- 8. Drop in remaining mushrooms and cook slowly until tender.
- 9. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color.
- 10. Use a warmed bowl.
MUSHROOM SCALLION SOUP
Need a gluten free, primal, and vegetarian soup? Mushroom Scallion Soup could be an outstanding recipe to try. This recipe serves 2 and costs $2.19 per serving. One serving contains 610 calories, 11g of protein, and 58g of fat. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. 1 person were impressed by this recipe. A mixture of 5%% whipping cream, salt, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is not so outstanding. Try Creamy Scallion-Mushroom Soup, Mushroom and Scallion Frittata, and Mushroom, Spinach, And Scallion Tart for similar recipes.
Provided by Foodista.com - The Cooking Encyclopedia Everyone Can Edit
Categories soup
Time 45m
Yield 2
Number Of Ingredients 0
Steps:
- This recipe is one of my favourites. I learned it from a gourmet cooking class I took last year. Melt Butter. Add onions, salt and pepper. Saute 10 minutes, add stock and bring to a boil. Cover and simmer for 10 minutes.Add half the mushrooms and let soak for 1 minute. Puree in blender/food processor until smooth. Add 15%% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color. Use a warmed bowl (of course).
Nutrition Facts :
MUSHROOM SCALLION SOUP
Steps:
- Melt Butter. Add onions, salt and pepper. Sauté 10 minutes, add stock and bring to a boil. Cover and simmer for 10 minutes. Add half the mushrooms and let soak for 1 minute. Purée in blender/food processor until smooth. Add 15% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color. Use a warmed bowl (of course).
Nutrition Facts :
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
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.
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
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- Heat the oil in a large pot over medium heat. Add the onions and sauté with a pinch of salt and pepper until they begin to soften, about 5 minutes.
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