SMOKED GOUDA AND SHIITAKE MUSHROOM SOUP
compliments of Bogey Country Club
Provided by malinda sargent
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- 1. Melt Butter in a large pot. Add celery, onion, and mushrooms, sauté until cooked, but still firm. Add flour to make a roux, cook for five minutes more while stirring to coat all of the ingredients. Stir in the remaining ingredients and blend well. Be careful not to scorch the soup. Cook until the cheese melts and the consistency is thick and smooth.
SMOKED GOUDA MUSHROOM SOUP
Great smoky taste.
Provided by barbara lentz
Categories Cream Soups
Time 20m
Number Of Ingredients 10
Steps:
- 1. Melt the butter in a large saucepan. Add the flour and whisk until smooth. Add the chicken broth, sherry, and heavy cream. Bring to a boil. Reduce to a simmer. Add the mushrooms and garlic. Cook 5 minutes.
- 2. Add the shredded cheese and stir until cheese is melted. Taste and season with salt and pepper. Serve sprinkled with smoked paprika
VEGETABLE SOUP
Provided by Food Network
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
- In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
VEGETABLE SOUP
Steps:
- In a large saucepan heat the olive oil. When hot, add the onions, leeks, carrots and celery. Cover and simmer for 5 minutes or until tender; if at any time the vegetables begin to stick to the bottom of the pan before they become tender, add some water.
- Add the tomatoes, saffron and water; bring to a boil and simmer uncovered for 15 minutes or until the vegetables are tender. Season to taste with salt and pepper. Divide the soup base into 2 containers and freeze until you are ready to use
- Bring soup base to a simmer (if there does not appear to be enough liquid in which to simmer all of the additional vegetables, then add some water). Add potaotes or white beans, zucchini and pasta, cover and simmer for 10 to 15 minutes or unilt all the ingredients are tender. Serve as is or with pistou or rouille (see below).
- Yield: 4 servings
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- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8 to 10 minutes.
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