Super Grain Soup With Watercress And Mushrooms Food

SUPER-GRAIN SOUP WITH WATERCRESS AND MUSHROOMS

Super-Grain Soup with Watercress and Mushrooms image

When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms, and nutty quinoa, it'll be just what the doctor ordered.

Provided by Greg Lofts

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces gourmet mushroom blend, thinly sliced (2 cups)
1 cup thinly sliced red onion (from 1 small)
Kosher salt and freshly ground pepper
1 cup super-grain blend or tricolor quinoa
6 cups low-sodium vegetable or chicken broth
1/2 cup grated Pecorino Romano Cheese, plus more for serving
2 tablespoons fresh lemon juice, plus wedges for serving
1 bunch watercress (3 ounces), trimmed and coarsely chopped

Steps:

Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.
Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in Pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.

BUTTER BEAN SOUP WITH WATERCRESS

Butter Bean Soup With Watercress image

Make and share this Butter Bean Soup With Watercress recipe from Food.com.

Provided by Norahs Girl

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 large leeks, washed and sliced
2 medium potatoes, diced
2 (15 ounce) cans butter beans, drained
2 bunches watercress, washed and chopped (about 4 cups packed wt)
4 cups vegetable stock
salt
fresh ground pepper
light cream (to serve)

Steps:

Sauté onion and leeks in a heated oil until soft,about 5 minutes,add potatoes.
Add watercress and stir until wilted,about 3 minutes.
Add stock and beans and reduce heat and simmer for 20 minutes.
Puree soup,season and reheat gently.
Serve with a swirl of cream and a sprinkle of paprika.

Nutrition Facts : Calories 332.8, Fat 7.6, SaturatedFat 1.1, Sodium 557.7, Carbohydrate 56.2, Fiber 11.2, Sugar 3.8, Protein 12

CREAM OF MUSHROOM SOUP- FOR GROWN-UPS!

Cream of Mushroom Soup- for Grown-Ups! image

I've always loved homemade cream of mushroom soup, but until recently, I never had the urge to make it myself. This recipe is very easy, but uses some ingredients that you may not wish to share with the kids who still think the canned stuff is better! Dried porcinis and white truffle oil really give this soup its wonderful flavor and aroma. Add some fresh mushrooms if you'd like, but this is great with just the dried. In my kitchen, I use a combination of dried porcini and dried chantarelle. Prep time includes soaking the mushrooms.

Provided by IngridH

Categories One Dish Meal

Time 30m

Yield 2 main dish servings, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 ounce dried mushroom, a mixture including porcini preferred
1 cup boiling water
6 tablespoons butter
1/2 cup onion, minced
1/3 cup flour
1/2 cup milk
1/2 cup buttermilk
2 cups chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper, fresh ground
1/4 teaspoon white pepper
1 dash cayenne pepper
1/2 teaspoon white truffle oil

Steps:

Combine the boiling water and the dried mushrooms in a heat-proof container (like a glass measuring cup). Make sure all of the mushrooms are covered. Set aside and let the mushrooms soften.
Remove the mushrooms from the water, squeeszing any excess back into the soaking liquid. Roughly chop the mushrooms, and set aside.
Strain the liquid to remove any sand or grit. Set aside.
Melt the butter in a medium saucepan over medium heat. Add the onion, and cook until translucent, but not brown, stirring frequently.
Add the flour, and stir to combine. Cook and stir for 3-4 minutes, being careful not to burn the mixture.
Slowly add the reserved soaking liquid, milk, buttermilk, and chicken stock. Whisk until the flour mixture is completely incorporated.
Brink soup just to a boil, stiring often, until thickened. Remove from heat.
Stir in reserved mushrooms, salt, and peppers. Taste, and reseason as necessary.
Ladle into heated bowls, and drizzle each serving with a few drops of truffle oil. Serve immediately.

Nutrition Facts : Calories 590.9, Fat 40.6, SaturatedFat 24.5, Cholesterol 109.8, Sodium 1621.1, Carbohydrate 45, Fiber 3, Sugar 8.8, Protein 14.4

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