Zesty Mushroom Soup Recipes
ZESTY CREAM OF MUSHROOM SOUP
I got this recipe from my brother, it is divine. Apparently it's Wolfgang Puck's, except made with half and half instead of cream. Yummy! I hear it's great the next day, but we never have leftovers. I'll confess that I've never added the bay leaf or the parsley.
Provided by j-jitterbug
Categories Vegetable
Time 57m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On medium heat, in a large, deep saucepan, saute the shallots in butter.
- Coarsely chop half the mushrooms, and add to shallots, saute until cooked through, about 10 minutes.
- Chop remaining mushrooms in food processor with the juice of one lemon, then add to saute with thyme and bay leaf, saute 5 more minutes.
- Add salt, pepper, chicken broth, half and half, and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add cornstarch and simmer for 10 minutes, stirring constantly. Check seasoning and add the juice of a small lemon, and serve.
Nutrition Facts : Calories 229.6, Fat 17.7, SaturatedFat 10.7, Cholesterol 52.4, Sodium 944.4, Carbohydrate 11.2, Fiber 1.4, Sugar 2.5, Protein 9.1
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
BEST EVER MUSHROOM SOUP
This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.
Provided by AndreaB
Categories Lunch/Snacks
Time 1h3m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
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