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.
PORTOBELLO MUSHROOM ONION SOUP
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 13 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.
Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
ULTRA LIGHT PORTABELLA MUSHROOM SOUP
This soup is all about the mushrooms...there's no mistaking the difference between freshly-made mushroom soup and the stuff in a can! If you're feeling ambitious, make a stock yourself using 5 cups of water, sliced carrots, onions, thyme, and the veins scraped from the portabella mushrooms, stweing for 4 hours on low heat. Strain the vegetables out, and you'll have about 4 cups of stock remaining.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring.
- Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms.
- Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered.
- Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.
Nutrition Facts : Calories 89.7, Fat 5.9, SaturatedFat 3.4, Cholesterol 10.2, Sodium 445.4, Carbohydrate 7.5, Fiber 2.2, Sugar 4.2, Protein 3.8
CREAMY PORTOBELLO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
- Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
- Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.
Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams
PORTABELLA MUSHROOM SOUP
Published in Bon Appetit magazine, this recipe is from Van Gogh's Restaurant and Bar in Roswell, GA...my favorite hangout when I lived in Atlanta. Delicious!
Provided by Epi Curious
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
- Add mushrooms and saute' 5 minutes.
- Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
- Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
- Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
- Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.
Nutrition Facts : Calories 341.8, Fat 18.8, SaturatedFat 11.1, Cholesterol 53.8, Sodium 226.5, Carbohydrate 27.8, Fiber 2.5, Sugar 7, Protein 8.5
LENTIL AND PORTABELLA MUSHROOM SOUP
Make and share this Lentil and Portabella Mushroom Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
- Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
- Stir in the tomatoes, lentils, and broth; bring to a boil.
- Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
- Season to taste w/ salt, stir in parsley, and serve.
Nutrition Facts : Calories 162.2, Fat 2.1, SaturatedFat 0.3, Sodium 61, Carbohydrate 26.8, Fiber 11.7, Sugar 3.9, Protein 10.8
STEAK AND PORTABELLA SOUP
This hearty soup will satisfy your hunger in a big way! Full of steak, portabella mushrooms, and potatoes with just a bit of heat.
Provided by pamela t.
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cut steak into 1" cubes.
- Clean off mushroom caps with a wet paper towel.
- Cut mushrooms into thin slices.
- Saute steak and mushrooms in 2 T. olive oil.
- Meanwhile spray poblano pepper with cooking spray. Bake in oven at 325F on a cookie sheet, turning once until charred on all sides. Remove and place into a paper bag. Let cool. Once cool, remove skin and seeds and dice.
- Dice onions and red pepper. Add onions, red pepper and poblano to sauté pan.
- Saute 4 minutes. Add 2 T red wine to deglaze the pan.
- Remove from heat.
- In a deep saucepan or soup kettle, add the two broths, 2 cups water, steak sauce, worchestershire, finely chopped garlic and chili powder.
- Peel potatoes and cube into small cubes. Add to soup pot.
- Add steak and portabella mixture to soup pot.
- Cook on low heat 20-30 minutes until potatoes are crisp tender.
- Whisk 2 T flour with ¼ C milk in a small bowl until combined. Add slowly to soup to thicken. Add salt and pepper to taste. Serve.
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