MUSHROOM BOK CHOY SOUP
I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.
Provided by Christopher
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g
HOT AND SOUR SOUP WITH GINGER
Steps:
- Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
- Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.
ASIAN MUSHROOM SOUP
Steps:
- Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams
LEMON-GRASS-GINGER SOUP WITH MUSHROOMS
Provided by Mark Bittman
Categories easy, quick, weekday, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
- When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
- Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1802 milligrams, Sugar 9 grams
GINGER BUTTERNUT SQUASH SOUP WITH SHIITAKE MUSHROOMS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife) Place skin side in a baking dish with a little water and roast in a preheated 350 degree oven for 30 minutes. Remove all skin from squash when cool. Cut squash into two inch square.
- Place squash with fresh garlic and fresh ginger in a large pot with 1/2 cup of chicken stock and sweat over low heat for 10 minutes. Add remaining stock and bring to a boil. Turn down to light simmer and cook until squash is tender approximately 30 minutes. Add remaining ingredients except for shiitake mushrooms. Puree in a food processor until smooth. Remove the stems from the Shiitake mushrooms and slice a 1/4-inch thick. Simmer in squash soup for 2 minutes.
- Ladle six ounces into each serving bowl and garnish with slice basil.
WILD MUSHROOM SOUP WITH SPINACH AND GINGER BROTH
Steps:
- Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and sauté until golden, about 5 minutes. Transfer mushrooms to medium bowl. Heat remaining 1 tablespoon oil in same pot. Add thinly sliced green onions, ginger, and garlic; sauté 1 minute. Add water, broth, and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes. Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 minutes. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.) Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls.
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH
This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
- Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
- Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.
Nutrition Facts : Calories 272 g, Fat 5 g, Fiber 2 g, Protein 11 g, Sodium 832 g
LEMONGRASS-GINGER SOUP WITH MUSHROOMS
Steps:
- Heat the stock over medium heat. Trim two of the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the stock with the ginger and about one-fourth of the minced chiles if you're using them. Simmer for about 15 minutes, longer if you have the time. (You can prepare the recipe in advance up to this point; cover and refrigerate for up to 2 days before proceeding.) Peel all the hard layers off the remaining stalk of lemongrass and mince its tender inner core.
- When you're just about ready to eat the soup, remove the lemongrass and ginger. Add 1 tablespoon of the nam pla and the chopped mushrooms. Taste the broth and add more chiles if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little chile if using, lime leaves or zest, lime juice, cilantro, and minced lemongrass. Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.
MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
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