ZESTY MUSHROOM SOUP
I make this whenever fresh mushrooms are on sale, and I need a comforting soup. This is from one of those little magazines at the checkout line in the grocery store...I'm glad I had to wait in line the day I found this recipe. This can easily be doubled for 4 servings.
Provided by Michelle S.
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium-high heat.
- Add mushrooms and onion.
- Cook and stir 5 minutes until vegetables are tender.
- Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
- Reduce heat to low; gradually add broth, half-and-half and wine.
- Cook 5- 10 minutes until mixtures thickens slightly.
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
SPICY THAI MUSHROOM SOUP RECIPE
Feed your family a hot, savory soup with this Spicy Thai Mushroom Soup Recipe. Three steps is all it takes for this simple, but delicious, Spicy Thai Mushroom Soup Recipe that is ready to serve in just 35 minutes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, about 1 cup each
Number Of Ingredients 12
Steps:
- Heat 1/4 cup dressing in large saucepan on medium heat. Add vegetables; cook and stir 4 to 5 min. or until onions and peppers are crisp-tender. Add flour; cook and stir 1 min.
- Stir in coconut milk, then Sriracha sauce. Gradually stir in broth; cook 20 min. or until soup is thickened, stirring frequently.
- Mix cream cheese spread, 2% milk, garlic powder and remaining dressing until blended. Add to soup; cook and stir on medium-low heat 2 to 3 min. or until heated through. Serve topped with cilantro.
Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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- SAUTE: In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
- WHISK: Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.) Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
- FINISH: Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!
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- Hungarian Mushroom Soup. This soup has the twin virtues of being both delicious and easy to prepare, which is great news for when you’re pressed for time.
- Chef John’s Creamy Mushroom Soup. You might have heard of Chef John and his popular Youtube channel Food Wishes, and you can also find this recipe in video form there if you want (here’s a link).
- Easy Chinese-Style Button Mushroom Soup. This dish went viral on Chinese sections of the internet a while back, with vloggers and netizens loving it. Even if you include water, this soup only has 8 ingredients so you’ll have no trouble making it.
- Spicy Mushroom Soup. A creamy mushroom soup is definitely a wonderful thing, no doubt about it, but if you’re looking for something a little more than that, this recipe should be right up your alley.
- Homemade Tomato-Mushroom Soup. This is a hearty recipe that takes mushroom soup in a more Italian direction. There’s no cream in this one. Instead, we have tomatoes, parmesan cheese and balsamic vinegar.
- Roasted Asparagus, Cauliflower, And Mushroom Soup. This is another great option if you’re in the mood for mushroom soup but you don’t want something with cream in it.
- Wild Rice Mushroom Soup. The delicious mushroom flavors in this soup are joined with a nutty richness that is sure to satisfy. It’s important that you use the right kind of rice here – the basmati or jasmine rice you have in your cupboard will not do!
- Mushroom Chickpea Soup With Veggies And Greens. This is a good soup to make if you need to have a clear out of your fridge and kitchen’s leftovers because you can put more or less anything in it – carrots, cabbage, potatoes, or whatever else you like.
- Gluten Free Keto Cream Of Mushroom Soup. Gluten free and keto friendly, the double whammy! This healthy soup can be whipped up in just half an hour and the rich mushroom flavor will leave you wanting more of it.
- Creamy Roasted Mushroom And Brie Soup. This recipe is based on the idea that if cream of mushroom soup is wonderfully creamy because of the cream that’s in it, it might be even creamier and better if you use brie instead.
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