EASY 30-MINUTE MUSHROOM VEGETABLE SOUP
Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 103 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1236 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGAN MUSHROOM SOUP
From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!
Provided by Julie | The Simple Veganista
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
- and stir in the parsley. Season with salt and pepper.
- Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
- Serves 4 - 6
- Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.
Nutrition Facts : Calories 205 calories, Sugar 4.4 g, Sodium 249.1 mg, Fat 16.9 g, SaturatedFat 11.4 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 1.6 g, Protein 5.4 g, Cholesterol 0 mg
MUSHROOM SOUP WITHOUT CREAM
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
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
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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