QUICK CREAM OF MUSHROOM SOUP
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
MUSHROOM-MARJORAM CHICKEN POTPIE
Button mushrooms join the chicken in the rich filling of this variation on our Classic Chicken Potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and mushrooms and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and marjoram. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 470 g, Fat 26 g, Fiber 3 g, Protein 22 g, SaturatedFat 16 g
MARJORAM MUSHROOM SOUP
This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.-Michele Odstrcilek, Lemont, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute the potato, leek and onion in oil for 4 minutes. Add mushrooms and cook for 2 minutes. Stir in broth and half of the marjoram. Cover and simmer for 10 minutes or until potato is tender. Cool slightly. , Puree in small batches in a blender; return all to pan. Whisk in sour cream and butter; season with salt and pepper. Heat through but do not boil. Just before serving, sprinkle with remaining marjoram.
Nutrition Facts : Calories 213 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 685mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
MUSHROOM BEEF STROGANOFF
I've had this recipe for more than 25 years and have used it countless times. You can serve it over noodles or rice.-Robin De La Gardelle, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter and oil over medium-high heat. Brown steak; remove with a slotted spoon and keep warm. Add mushrooms; saute until tender. Return steak to pan. Add the soup, sour cream, onions, thyme and marjoram; heat gently (do not boil). Serve with noodles or rice.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 485mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
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CREAMY CREAM OF MUSHROOM SOUP - MY FORKING LIFE
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Ratings 48Calories 307 per servingCategory Soup
- Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
- Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle four over the mixture and stir for about 2 minutes to allow the flour to cook.
- Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
- Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.
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5/5 (2)Total Time 30 minsCategory SoupsCalories 161 per serving
- In a (dry) high-powered blender*, add the raw cashews, black pepper, salt, and nutritional yeast. Blend until a powder-like consistency, about 20-30 seconds. Leave in the blender for now.
- In a large Dutch oven or pot, add the 1/4 cup unsalted vegetable broth over medium high heat. Then, add the garlic and cook for 30 seconds, stirring. Next add the leeks and mushrooms and cook, uncovered, until the mushrooms are soft, about 5-6 minutes.
- Add the remaining 2 cups vegetable broth, white wine, cauliflower florets, and chopped marjoram. Stir. Bring to a boil, and simmer on a medium boil for 15 minutes, stirring occasionally, until the cauliflower is soft. Note: it doesn't need to fall apart, but just soft enough for the blender to blend it up.
- Remove from heat, and carefully transfer the mixture to the blender (with the cashew cream). Add the unsweetened almond milk and lemon juice. Begin blending on low speed at first, then increasing the speed, until smooth. If the soup is too thick for your liking, add additional almond milk and re-blend. Serve immediately. Add salt and pepper to taste. Makes 4 cups total. Store in an airtight container in the fridge for 4-5 days.
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