Mushroom Blue Cheese Chowder Recipes

MUSHROOM AND POTATO CHOWDER

My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

Mushroom and Potato Chowder image

Steps:

In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup half-and-half cream
1/4 cup grated Parmesan cheese

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories Appetizers and Snacks Vegetable Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

Roasted Portabello Mushrooms with Blue Cheese image

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

Ingredients

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

MUSHROOM & BLUE CHEESE CHOWDER

This is a wonderful flavoured rich soup - even if you dont eat blue cheese (I dont!) try it - great with crusty dinner rolls - enjoy !!

Provided by Mommabee

Categories Chowders

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Mushroom & Blue Cheese Chowder image

Steps:

Heat oil or butter in large pan- stirfry garlic, onions.
add mushrooms and cook for few minutes.
Stir through flour, salt& pepper Pour in chick stock or milk mix and simmer 5 mins.
Remove from heat& blend at least half of soup with blue cheese& cream or sour cream in blender or food processor.
Mix this puree back in pan with remainder of soup and serve with sliced mushrooms, chopped parsley and some crubled blue cheese to garnish.

Nutrition Facts : Calories 429.6, Fat 35.7, SaturatedFat 21.8, Cholesterol 90.1, Sodium 765.5, Carbohydrate 15.7, Fiber 1, Sugar 4.8, Protein 13.3

Ingredients

3 cups chopped mushrooms (approx 300gms)
100 g butter or 1/4 cup olive oil
3 cloves garlic or 2 teaspoons crushed garlic
1/2 cup fine chopped onion
2 tablespoons flour
salt
ground pepper
3 cups chicken stock (or 1/2 chick stock mixed with 1/2 milk)
1/2 cup sour cream or 1/2 cup cream
100 -150 g blue cheese, crumbled (1 - 2 wedges)
fine sliced mushrooms
chopped parsley

MARINATED MUSHROOMS WITH BLUE CHEESE

This is easy, delicious and a huge hit a parties. Everyone always asks for the recipe! Mushrooms are marinated in a zesty oil and vinegar mixture. Adjust the amount of mushrooms so that all are covered in liquid while marinating.

Provided by MICHELLECA

Categories Appetizers and Snacks Vegetable Mushrooms

Time 4h20m

Yield 12

Number Of Ingredients 10

Marinated Mushrooms with Blue Cheese image

Steps:

In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 1.5 g, Cholesterol 2.1 mg, Fat 19.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 193.6 mg, Sugar 0.7 g

Ingredients

¼ cup blue cheese, crumbled
1 cup vegetable oil
2 tablespoons lemon juice
¼ cup white wine vinegar
2 cloves garlic, minced
2 teaspoons seasoning salt
1 teaspoon white sugar
½ teaspoon dry mustard
hot sauce to taste
2 cups fresh mushrooms, stems removed

BACON, BLUE CHEESE, CAULIFLOWER CHOWDER

I use this as a low carb meal, using cawliflower. But you can easily substitute diced cooked potatoes. Enjoy.

Provided by Shirl

Categories Chowders

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

Bacon, Blue Cheese, Cauliflower Chowder image

Steps:

Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
Add chicken broth and cook until vegetables are done.
Add blue cheese and cook until blue cheese melts.
Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.

Nutrition Facts : Calories 511.8, Fat 41.2, SaturatedFat 19.4, Cholesterol 88, Sodium 1407.4, Carbohydrate 15.7, Fiber 2.7, Sugar 4.5, Protein 21.2

Ingredients

1 lb bacon
1 large head cauliflower
1 yellow onion
1 tablespoon garlic powder
1 tablespoon thyme
2 bay leaves
2 leeks
1/4 cup carrot
5 cups mushrooms
60 ounces chicken broth
1 quart half-and-half
10 ounces blue cheese
pepper

BLUE CHEESE MUSHROOMS

Make and share this Blue Cheese Mushrooms recipe from Food.com.

Provided by echo echo

Categories Cheese

Time 27m

Yield 12-14 serving(s)

Number Of Ingredients 7

Blue Cheese Mushrooms image

Steps:

Remove and chop the mushroom stems.
Cook the stems with the onions in butter until tender and brown.
Mix together the 2 Tbs bread crumbs, cheese, salt and pepper; stir in the stems and onions.
Fill the mushroom crowns with the mixture.
Sprinkle all with the 3 Tbs crumbs.
Place on a baking sheet and bake at 350° 12 minutes.

Nutrition Facts : Calories 74.6, Fat 5, SaturatedFat 3, Cholesterol 12.3, Sodium 111.3, Carbohydrate 5.6, Fiber 0.5, Sugar 0.8, Protein 2.2

Ingredients

12 -14 large whole mushrooms
1/4 cup chopped shallot
1/4 cup butter
2 tablespoons dried breadcrumbs
1/4 cup crumbled blue cheese (1 oz)
salt & pepper
3 tablespoons fine dry breadcrumbs

MUSHROOM CORN CHOWDER

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Mushroom Corn Chowder image

Steps:

In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

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