VEGAN MUSHROOM BOK CHOY SOUP
Healthy also means delicious in this super easy-to-make Vegan Mushroom Bok Choy Soup. Who knew just a handful of ingredients could taste so good?
Provided by Brand New Vegan
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- Dice the onion and add it to a large soup pan over med-low heat. You can add a tablespoon of water or veg broth to prevent sticking.
- While the onion is cooking, clean and destem the mushrooms and slice them into thin pieces. Add them to the pan and continue to simmer over med-low heat.
- Add 2 tablespoons of low sodium soy sauce, occasionally stirring
- Cut 1/2" to 1" off the end of each Bok Choy plant and rinse them thoroughly. Then slice the leaves into bite-sized pieces and add to the soup pan.
- Add 4 cups (1 qt carton) low sodium vegetable broth and increase heat to high.
- Once soup begins to boil, reduce heat to low and cover.
- Simmer soup for 15-20 minutes, stirring occasionally
- Season with salt, pepper, and 1 tablespoon of white miso before serving. Stir well to ensure the miso dissolves into the soup.
- Garnish with toasted sesame seeds and chopped green onion if desired.
CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
SHIITAKE PORTOBELLO CHOWDER
Make and share this Shiitake Portobello Chowder recipe from Food.com.
Provided by dicentra
Categories Chowders
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combein all ingredients except wine, salt, pepper and cheese in slow cooker.
- Cook on high 4-5 hours.
- Stir in wine; season to taste with salt and pepper.
- Top each bowl with cheese.
Nutrition Facts : Calories 230.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.2, Sodium 31.1, Carbohydrate 47.5, Fiber 5.9, Sugar 5.1, Protein 8.3
FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
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