Vegetarianmushroomsoup Recipes

Steps:

• In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
• Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
• Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
• Top each serving with dollop of sour cream and sprinkle of green onion.

Steps:

• Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
• Add 1/4 cup of water cover and stew 4-5 minutes.
• Add mushrooms and cook 4-5 minutes more.
• Add flour cook 2 minutes stirring frequently.
• Add bouillon and water; bring to a boil an simmer 20 minutes.
• Puree with immersion blender till smooth.
• Add milk and stir. Season to taste.
• Garnish with parsley and fried mushrooms if desired.

Steps:

• In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.
• Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.
• Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon; whisk until gravy is smooth and no lumps of flour remain.
• Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.

Steps:

• Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
• Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
• This will allow the mushrooms to release their water.
• After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
• Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
• Add sea salt and black pepper to taste. Garnish with fresh herbs and serve.