MUSHROOM AND SWEET POTATO POTPIE
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
RUSSIAN MUSHROOM AND POTATO SOUP
I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!
Provided by DTERESA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g
PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
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