PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
CREAMY PORTOBELLO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
- Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
- Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.
Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS
Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
PORTOBELLO MUSHROOM ONION SOUP
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 13 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.
Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
TUSCAN PORTOBELLO STEW
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.
Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP
Categories Soup/Stew Milk/Cream Blender Mushroom Onion Vegetarian Quick & Easy Lunch Sherry Winter Simmer Gourmet
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.
PORTOBELLO MUSHROOM SOUP (SLOW COOKER)
Make and share this Portobello Mushroom Soup (Slow Cooker) recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
- Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
- Cover and cook on LOW for 4 hours.
- Whisk together evaporated milk and flour; stir into soup.
- Cover and cook on LOW for 30 more minutes.
Nutrition Facts : Calories 258.6, Fat 14.1, SaturatedFat 5.2, Cholesterol 24.7, Sodium 1204.9, Carbohydrate 21, Fiber 2.4, Sugar 5, Protein 11.4
More about "portobello mushroom soup recipes"
BEST PORTOBELLO MUSHROOM SOUP RECIPE - HOW TO MAKE CREAMY
From food52.com
Cuisine AmericanCategory AppetizerServings 4
CREAM OF PORTOBELLO MUSHROOM SOUP - NOOB COOK RECIPES
From noobcook.com
PORTOBELLO MUSHROOM SOUP - PRETTYFOOD
From prettyfood.com
HEALTHY PORTOBELLO MUSHROOM SOUP - MAYA KITCHENETTE
From mayakitchenette.com
20 SATISFYING PORTOBELLO MUSHROOM RECIPES - PALEO GRUBS
From paleogrubs.com
FRENCH ONION SOUP WITH PORTOBELLO CHEESE "TOAST" - EATINGWELL
From eatingwell.com
SMOKY PORTOBELLO MUSHROOM SOUP {ARTIST POINT} - THE RECIPES OF …
From recipesofdisney.com
CREAM OF PORTOBELLO MUSHROOM SOUP RECIPE - DELICIOUS OBSESSIONS
From deliciousobsessions.com
CREAM OF PORTABELLA SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
PORTOBELLO MUSHROOM & BARLEY SOUP - JL FIELDS
From jlgoesvegan.com
CREAMY PORTOBELLO MUSHROOM SOUP - IMAGINE® FOODS
From imaginefoods.com
10 BEST PORTOBELLO MUSHROOM SOUP RECIPES | YUMMLY
From yummly.com
PORTOBELLO MUSHROOM SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 117 per servingTotal Time 34 mins
- Melt butter in a Dutch oven over medium-high heat. Add mushrooms, and cook, stirring constantly, 3 to 5 minutes or until tender. Add green onions, and cook 2 minutes.
- Whisk together flour, broth, salt, and pepper in a medium bowl; add to mushroom mixture, stirring well to combine. Bring to a boil, and cook, uncovered, 1 minute. Remove from heat.
- Combine sour cream and half-and-half in a small bowl, stirring until well blended. Stir into mushroom mixture, and cook, uncovered, over low heat, stirring often, 12 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup)
MUSHROOM RECIPES: FOR PORTOBELLO MUSHROOM RECIPES, MUSHROOM …
From amazon.ca
Reviews 1Format Kindle EditionAuthor Elisabetta Parisi
PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
11 HEARTY PORTOBELLO MUSHROOM RECIPES - CLEAN EATING
From cleaneatingmag.com
RECIPE: RUSTIC PORTOBELLO MUSHROOM SOUP - BEST HEALTH MAGAZINE …
From besthealthmag.ca
CREAM OF PORTOBELLO MUSHROOM SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
PORTOBELLO MUSHROOM SOUP RECIPES - THERESCIPES.INFO
From therecipes.info
PORTOBELLO MUSHROOM SOUP - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
SCALLOPED PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
PORTOBELLO MUSHROOM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY PORTOBELLO MUSHROOM SOUP RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
15+ BEST PORTOBELLO MUSHROOM RECIPES - FOOD NETWORK
From foodnetwork.com
BEST PORTOBELLO MUSHROOM RECIPES | MARTHA STEWART
From marthastewart.com
10 BEST HEALTHY PORTOBELLO MUSHROOM SOUP RECIPES | YUMMLY
From yummly.com
IMAGINE - PORTOBELLO MUSHROOM CREAMY SOUP CALORIES, CARBS
From androidconfig.myfitnesspal.com
EASY PORTOBELLO MUSHROOM SOUP RECIPE
From mushroom-appreciation.com
PORTOBELLO MUSHROOM AND APPLE SOUP RECIPE - COUNTRYFILE.COM
From countryfile.com
DELICIOUS PORTOBELLO MUSHROOM RECIPES - FAMILYSTYLE FOOD
From familystylefood.com
PORTOBELLO MUSHROOM & WILD RICE SOUP | EATING FOR YOUR HEALTH
From eatingforyourhealth.org
46 BEST PORTOBELLO MUSHROOM RECIPES - PARADE.COM
From parade.com
PORTOBELLO MUSHROOM & SAUSAGE SOUP CRAVEWORTHY - URBAN …
From urbancottagelife.com
10 BEST PORTOBELLO MUSHROOM SOUP RECIPES | YUMMLY
From yummly.co.uk
15+ VEGETARIAN PORTOBELLO MUSHROOM RECIPES | EATINGWELL
From eatingwell.com
12 EASY PORTOBELLO MUSHROOM RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
PORTOBELLO MUSHROOM SOUP RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
17 EASY MOREL MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 PORTOBELLO MUSHROOM RECIPES TO TRY NOW - A COUPLE COOKS
From acouplecooks.com
You'll also love