Fmd Easy Mushroom Veggie Soup Recipes

EASY MUSHROOM SOUP

Steps:

• Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
• Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
• Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
• Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
• Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
• Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
• Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
• Remove bay leaves and serve immediately.

MUSHROOM VEGETABLE SOUP

Steps:

• Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
• Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
• Stir in broth, water, tomato paste and seasonings.
• Simmer, covered for 1 hour over low heat.
• Remove bay leaf.
• In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
• At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
• Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
• Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
• Heat gently, stirring often.

EASY MUSHROOM VEGGIE BURGERS

Steps:

• Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
• Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
• Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.

VEGETARIAN MUSHROOM SOUP

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.

BEEF BARLEY VEGGIE SOUP

Steps:

• Saute onion and garlic in oil.
• Add to blender with tomatoes and blend.
• Saute ground beef over medium high heat until brown, then drain off fat.
• Add celery, tomatoes, broth, water and barley.
• Bring to a boil, then turn down to simmer and cook for 1 hour, stirring occasionally.
• Add vegetables and simmer another 15 minutes.
• Add salt and pepper to taste.
• If it becomes too thick, add 1 more 15oz can beef broth.

I'M CRAZEE FOR BARLEY MUSHROOM VEGGIE SOUP

Steps:

• In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
• In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
• Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
• Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
• Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
• Add sliced porcini mushrooms, along with soaking water to crock-pot.
• Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
• Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
• Ladle soup into bowls. Garnish with parsley and serve. Enjoy!

EASY SLOW COOKER BEEF VEGGIE SOUP

Steps:

• In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt slow cooker.
• Add the remaining ingredients.
• Cover and cook on low for about 4 hours or until vegetables are tender.
• Discard bay leaf before serving.

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

Steps:

• Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
• Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

FMD - EASY MUSHROOM VEGGIE SOUP

Steps:

• In a large pot, cook the onion in 2 tablespoons of the broth over medium-high heat for about 4 minutes, stirring occasionally, until the onion begins to soften.
• Add the garlic and sauté for 1 minute, or until fragrant.
• Add the remaining broth and the next 9 ingredients (mushrooms through bay leaves), bring to a boil, reduce the heat, and simmer uncovered for about 10 to 15 minutes or until the mushrooms and vegetables have softened.
• Stir in the vinegar, stevia, and any additional herbs, salt, and pepper, to taste. Remove the bay leaves and serve with your favorite protein or a side of edamame (vegans only).