Broth Based Mushroom Soup Super Simple Recipes

MUSHROOM BROTH

Mushroom Broth image

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Provided by wsf

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 55m

Yield 5

Number Of Ingredients 9

Ingredients

12 cups water
3 pounds earthy mushrooms
3 stalks celery, roughly chopped
2 large onions, roughly chopped
2 carrots, roughly chopped
1 bouquet garni
3 cloves garlic
2 bay leaves
salt and ground black pepper to taste

Steps:

Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
Strain stock into a jar, discard vegetables, and your stock is good to go.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 20.2 g, Fat 1.2 g, Fiber 6.2 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 104.3 mg, Sugar 8.8 g

MUSHROOM SOUP WITHOUT CREAM

Mushroom Soup Without Cream image

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.

Provided by KitKat

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
½ cup chopped green onion

Steps:

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g

BROTH BASED MUSHROOM SOUP- SUPER SIMPLE!

Broth Based Mushroom Soup- Super Simple! image

This is a great recipe to whip up quickly- quick prep time- and let cook until YOU are ready! The longer you cook the more flavor, but still great if you need a quick, warm meal!

Provided by isdenten

Categories Stocks

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) packet baby portabella mushrooms (about 8-12 small mushrooms)
1 medium onion
3 green onions (optional)
1 tablespoon butter (unsalted or regular)
3 (8 ounce) cans chicken broth
salt & pepper

Steps:

Chop or mince onion and green onion.
Place butter and onions into pan and saute until onions are glazed. (about 5-7 minutes).
While onions are sauteing roughly chop a few mushrooms into small pieces.
Add mushrooms to onions.
Let saute for another 5 minutes or so.
Add chicken broth and stir, scrapping the bottom of the pan to loosen cooked on bits from the saute process.
Add a pinch of salt and pepper (more if you like pepper).
Add remaining mushrooms. Cut some into fourths and others into smaller pieces, as small or large as you want. If you have some really small mushrooms you may even choose to leave them whole.
Let simmer on medium or medium low heat until you are ready to eat.
This is great to start and let simmer while you clean, or get some other work done. The longer it cooks the more flavor it will have, but it still taste great even if you just let it cook long enough to soften mushrooms. There really isn't a set simmer time.

Nutrition Facts : Calories 107.4, Fat 5.4, SaturatedFat 2.8, Cholesterol 10.2, Sodium 796.1, Carbohydrate 8.5, Fiber 1.6, Sugar 3.6, Protein 7.1

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