Best Chunky Mushroom Soup With Chinese Sausage Recipes

Chunky Mushroom Soup image

Provided by Parsley

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup chopped sweet onion
3 garlic cloves, minced
2/3 cup shredded carrot
1 1/2 lbs fresh button mushrooms, sliced
1 lb fesh baby portabella mushrooms, chopped (or shitakes)
5 cups beef broth or 5 cups vegetable broth
1 cup light cream
2 cups evaporated 2% milk
1/2 cup shredded fresh parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon tarragon
1 tablespoon parsley (plus extra for garnish, if desired)

Steps:

In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
Serve and garnish soup with extra parsley flakes; if desired.
For vegetarian use vegetable broth.

Chunky Mushroom Soup image

Provided by Sageca

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
4 cups fresh mushrooms, coarsely chopped
5 cups chicken stock
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch, in
1 tablespoon water
1/4 cup sherry wine
1/2 cup cream

Steps:

In a medium saucepan, ,melt butter; add oil.
Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
Stir in mushrooms,sauté a few minutes.
Add chicken both, bay leaf, thyme, salt and pepper.
Bring to aboil.
Reduce heat and simmer for 30 minutes.
Discard bay leaf.
Stir in cornstarch mixture.
Using a hand blender process mixture; don't over purée leaving in some chunks.
At this point you can refrigerate the soup and finish it off the next day.
Just before serving, reheat soup until very hot.
Stir in sherry and cream; simmer for 2 minutes.

Nutrition Facts : Calories 405.6, Fat 25.7, SaturatedFat 11.4, Cholesterol 57.4, Sodium 654.7, Carbohydrate 21.1, Fiber 1.7, Sugar 8.7, Protein 11.1

Chunky Mushroom Soup (Slow Cooker) image

Provided by queenbeatrice

Time 6h20m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
4 cups oyster mushrooms, sliced
3 cups button mushrooms, sliced
1/2 teaspoon thyme
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
5 cups chicken broth
1 potato, peeled and sliced thin
2 tablespoons red wine

Steps:

In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
Scrape into slow cooker.
Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
Scrape into slow cooker along with remaining broth and potato. Stir to combine.
Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
Stir in cooking wine.