BROWN-RICE AND MUSHROOM SOUP
Uncooked grains of brown rice are lightly toasted, finely ground, and then added to this cremini-and-shiitake mushroom soup, giving it its thick consistency.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms, and place in a medium saucepan; reserve caps. Add stock; bring to a boil over medium-high heat. Reduce to a simmer, and cook, covered, 15 minutes. Remove pan from heat; set aside. Cut cremini caps into small wedges and shiitake caps into 1/4-inch-thick strips; reserve.
- Cook 1/2 cup brown rice according to the package directions, and set the rice aside.
- Place remaining 1/4 cup brown rice in a saute pan over medium-high heat; cook until grains are lightly toasted and begin to pop, 3 to 5 minutes. Transfer rice to a spice grinder; grind until fine and powdery, and set aside.
- Coat a low-sided 6-quart saucepan with cooking spray, and set over medium heat. Add shallots, and cook, stirring, until translucent. Add tomato paste; stir to combine. Add reserved mushroom caps; saute until tender and mushrooms release some liquid.
- Strain reserved stock into mushroom mixture, and discard solids. Raise heat to medium high; add ground rice and the nutmeg. Cook, stirring occasionally, until soup has slightly thickened, about 15 minutes. Add reserved cooked rice, and stir to combine. Add the pepper; garnish with parsley. Serve hot, or store in an airtight container, refrigerated, up to 3 days; reheat before serving.
Nutrition Facts : Calories 131 g, Fat 1 g, Fiber 3 g, Sodium 486 g
CREAM OF ASPARAGUS AND MUSHROOM SOUP
I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.
Provided by Kristy
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
- Melt butter with drippings in a saucepan over medium heat.
- Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
- Whisk flour into the mixture and cook for 1 minute.
- Whisk in chicken broth and bring to a boil.
- Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
- Reduce heat and simmer for 20 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
- Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
- Garnish soup with crumbled bacon.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g
ASPARAGUS AND MUSHROOM RICE MEDLEY
With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
CREAMY ASPARAGUS SOUP WITH MUSHROOMS
This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
- Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
- Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
- Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
- Continue boiling for 10 minutes, stirring occasionally.
- Add the asparagus. Cook until tender; about 5 minutes.
- Using a hand blender or food processor, puree the soup until smooth.
- Return the soup to the pot and add the reserved mushrooms.
Nutrition Facts : Calories 289.8, Fat 12.3, SaturatedFat 2, Sodium 1967.5, Carbohydrate 36.6, Fiber 6.8, Sugar 8.2, Protein 12.9
ASPARAGUS SOUP
Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.-Betty Jones, Kohler, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 111 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
CREAM OF ASPARAGUS AND MUSHROOM SOUP
We are a soup-eating family and this version was the result of finding asparagus on sale for 99-cents a pound and needing to use some shitake mushrooms while they were still good. My husband says it's his new favorite. I hope you enjoy it, too! Like all recipes, feel free to adjust ingredients to your own taste. This is a fast...
Provided by Julie Jarrell Bailey
Categories Cream Soups
Time 30m
Number Of Ingredients 13
Steps:
- 1. Remove about one-inch bottom of stem then chop the asparagus. Rinse in a colander and allow to drain. Set aside.
- 2. Heat butter and olive oil in heavy pan over medium-high temperature. Add chopped onion and stir for one or two minutes. Reduce heat to medium, stirring for about three-minutes. Add chopped mushroom*, garlic, salt and pepper, continuing to stir for a few more minutes until onion is tender and translucent (five or six minutes total). [*NOTE: I prefer shitake mushrooms because they have a nice, beefy consistency. However, use your favorite.]
- 3. Add the asparagus, lemon juice and one-cup of the chicken stock to the pot. Reduce heat to medium-low setting. Cover pot and continue cooking about 15-minutes until asparagus is tender.
- 4. Add remainder of chicken stock and one-half cup of the heavy cream to the pot. Taste test to determine if you want to add more salt or pepper.
- 5. Insert immersion blender into mixture and mix until all ingredients are creamy-smooth texture. ADD remainder of heavy cream and stir.
- 6. Serve hot. OPTIONAL: Garnish with one or more of the following: Dash of dill weed, dash of basil, teaspoon of sour cream, drizzle of balsamic glaze.
ASPARAGUS AND WILD RICE SOUP
Quick, delicious homemade soup. Discovered this recipe in the Good Start magazine, when I was pregnant. Excellent source of calcium, nutrients and energy. We just love it!
Provided by Dannygirl
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions, set aside.
- Heat oil in large saucepan on medium-high.
- Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
- Add rice, broth, salt and pepper; bring to boil.
- Mix evaporated milk with constarch in small bowl until smooth.
- Add to saucepan.
- Cook 3-5 minutes, stirring occasionally until thickened.
- Stir in parsley.
- For vegetarians use the vegetable stock.
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- In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the mushrooms, 1/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the mushrooms are golden, about 5 minutes. Remove the mushrooms from the pot and set aside. Reduce the heat to moderately low and add another 1 1/2 tablespoons of the oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the water, broth, rice, and the remaining 2 teaspoons of salt to the pot. Bring to a boil. Continue boiling for 10 minutes, stirring occasionally. Add the asparagus. Cook until the asparagus is tender, about 5 minutes.
- In a blender or food processor, puree the soup until completely smooth. Return the soup to the pot and stir in the reserved mushrooms.
- Meanwhile, heat the broiler. Put the bread on a baking sheet and brush both sides of the bread with the remaining 3 tablespoons of oil. Broil the bread until brown, about 2 minutes. Turn and top with the Gruyère. Broil until the cheese melts, about 2 minutes longer.
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