Vegetable Mushroom Soup Recipes

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

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.

MUSHROOM VEGETABLE SOUP

Steps:

• Combine all ingredients except wine in crockpot.
• Cook on low for 5-8 hours.
• Stir in red wine 15 minutes before serving.
• Remove bay leaf.

VEGETABLE MUSHROOM SOUP

Steps:

• Place potatoes, carrots, parsley and celery in a soup pot.
• Cover with about 8 cups water.
• Add salt, pepper and mushrooms.
• Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
• When soup is almost done, melt butter in a small frying pan.
• Add onions and sauté until transparent.
• Add flour and stir until flour is brown, 5 minutes.
• Stir into soup and serve.

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.

MUSHROOM SOUP WITHOUT CREAM

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.

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.