CREAMY MUSHROOM SOUP
Creamy Mushroom Soup with Rosemary and Garlic - a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight dinners! Serve this with crusty bread for a simple hearty meal! GF and Vegan adaptable!
Provided by Sylvia Fountaine
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil or butter in a large, heavy-bottom pot or dutch oven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.
- Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry (do not mistake this for sherry vinegar). Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Optional: Set aside 1/4 cup mushrooms for garnish.
- Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken.
- Stir in the sour cream until fully incorporated.
- Season with pepper and taste for salt.
- If you would like a thinner soup, add a little more broth, readjusting the salt.
- , thinly slice garlic (the long ways). Heat 2 tablespoons oil in a little saute pan over medium heat. Add the garlic slices, not overlapping, sprinkle with a little salt, and turn over when golden, about 3 minutes. Cook other side until golden and crispy. Set on a paper towel. At the same time you could toss in a few more rosemary leaves.
- Ladle in bowls and top with a few slices of mushrooms and garlic chips and a drizzle of truffle oil. Serve with crusty bread.
Nutrition Facts : Calories 351 calories, Sugar 7 g, Sodium 588 mg, Fat 22.9 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 26.2 g, Fiber 2.7 g, Protein 12.8 g, Cholesterol 20.5 mg
ROASTED MUSHROOM SOUP
This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!
Provided by Coffeecrazed
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
- Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
- Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
- Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 10.6 g, Cholesterol 60.7 mg, Fat 28 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 650.7 mg, Sugar 5.2 g
ROSEMARY MUSHROOM CHICKEN
A delicate hint of rosemary lightly seasons the rich, creamy mushroom gravy in this savory dish. Cooking the chicken and gravy together cuts so much time during the dinner rush. Add noodles or rice for a complete supper. -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.
Nutrition Facts : Calories 294 calories, Fat 14 g fat (3 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 1107 mg sodium, Carbohydrate 9 g carbohydrate (1 g sugars, Fiber 1 g fiber), Protein 28 g protein.
MUSHROOM AND LENTIL SOUP
I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.
Provided by rosemere
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 3 quart saucepan over medium heat.
- Saute the onions in the oil til lightly browned, about 12 minutes.
- Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
- Bring to boil.
- Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
- Discard the bay leaf.
Nutrition Facts : Calories 99.5, Fat 2.6, SaturatedFat 0.4, Sodium 11, Carbohydrate 14.3, Fiber 6, Sugar 2.6, Protein 5.7
ROSEMARY MUSHROOM SOUP
Make and share this Rosemary Mushroom Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the mushrooms and garlic in butter until tender.
- Stir in the mushroom soup, cream, rosemary, salt, pepper and paprika; heat through but do not boil.
- Sprinkle with minced chives.
Nutrition Facts : Calories 337.4, Fat 30.8, SaturatedFat 16.9, Cholesterol 70.5, Sodium 799.6, Carbohydrate 12.1, Fiber 0.5, Sugar 2.1, Protein 5.2
CREAMY POTATO WITH ROSEMARY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g
ROSEMARY MUSHROOM SOUP
This recipe comes from an herb farm where I worked for 30 years. Although it starts with canned mushroom soup, it tastes rich and from scratch when it's done.-Sandra Burrows, Coventry, Connecticut
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives.
Nutrition Facts : Calories 335 calories, Fat 28g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 909mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
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5/5 (31)Total Time 30 minsServings 4Calories 304 per serving
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often, until vegetables are tender and browned, 7 to 8 minutes.
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- Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
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4.8/5 (4)Total Time 25 minsCategory Appetizer, Soup, DinnerCalories 330 per serving
- Add half of the olive oil to a large saucepot over medium heat. Add in the mushrooms and half the thyme and rosemary. Sautee mushrooms until golden brown. Remove the mushrooms and place in a bowl or plate.
- Add the rest of the olive oil to the saucepot along with the garlic, onion, parsnips, celery and remaining thyme and rosemary. Saute until the onions start to soften, about 4-5 minutes. Add the white beans, stock, nutritional yeast and half of the mushrooms and cook for 5 minutes.
- Transfer to a food processor or blender and puree until smooth. Season generously with salt and pepper and stir in the remaining mushrooms.
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- Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
- Meanwhile, to prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
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- Prepare the mushrooms. Remove ¾ cup of the mushrooms and finely chop them. Set aside. Roughly chop or slice the remaining mushrooms and set them aside separately.
- Saute the onions, garlic and rosemary. Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat. Add the onions and garlic and cook until the onions are soft and translucent, about 7 minutes. Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
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