CREAM OF MUSHROOM SAUCE
The sauce is cream of mushroom soup and other common ingredients. Great served with meatballs over egg noodles. Super easy.
Provided by food friend
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk the cream of mushroom soup, soy sauce, parsley, black pepper, Italian seasoning, chili powder, sugar, and milk together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 9.8 g, Cholesterol 3 mg, Fat 5.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 854.2 mg, Sugar 4.1 g
GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
CREAMY MUSHROOM PEAS
This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.
Provided by CHEETO
Categories Side Dish Vegetables Green Peas
Yield 4
Number Of Ingredients 9
Steps:
- Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g
MUSHROOM AND SPLIT PEA SOUP
This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it 'til done. If you have leftovers it freezes and reheats well too for totable lunches.
Provided by Mary Jenny
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.
CREAM OF PEA SOUP
Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 11
Steps:
- Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.
Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 694mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
PEAS AND MUSHROOMS IN CREAM
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If fresh peas are used, there should be about 1 1/2 cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
- Meanwhile, cut the mushrooms into quarters.
- Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 552 milligrams, Sugar 4 grams, TransFat 0 grams
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CREAM OF PEA SOUP - BROOKLYN FARM GIRL
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- Melt the butter in a large soup pot over medium high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don't burn, about 5 minutes.
- Add vegetable broth, peas, salt and pepper. Bring to a boil and then cover and simmer until the peas are soft, about 15-20 minutes.
- Using a immersion blender, blend the soup until creamy. Alternatively you could use a blender. If using a blender, carefully put soup in blender in batches, and pulse until creamy, being careful as the soup is very hot. Put soup back in pot if using a blender.
- Add in heavy cream and stir to thicken up. Season with salt and pepper to taste and serve. Optional - add some fresh parsley or mint on top before serving.
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