FRESH WILD MUSHROOM SOUP
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Provided by Lynn Brown
Categories Soup/Stew Mushroom Appetizer Sauté Quick & Easy Fall Simmer Bon Appétit Houston Texas Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
FRESH CREAM OF MUSHROOM SOUP
This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.
Provided by PanNan
Categories Vegetable
Time 20m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Lighly saute mushrooms in butter.
- Add flour and stir constantly for about 5 minutes.
- Slowly add stock, stirring until all is incorporated.
- Simmer about 10 minutes.
- Add cream, stir and serve.
FRESH MUSHROOM SOUP WITH TARRAGON
This has such a great mushroom flavor. It seems a little time consuming but most of it is just the chopping. I bring the mushrooms into the living room and force others to help! I like to serve this soup as the beginning of a meal, followed by steak. If cremini aren't available, you can use a mixture of wild and white mushrooms.
Provided by Bakabeth
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
- Add the mushrooms and cook gently for 4 minutes, stirring.
- Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
- Stir in the chopped tarragon, salt and black pepper. Season to taste.
- Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
- Return to the saucepan and reheat slowly on medium low heat.
- Stir in sherry.
- Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
Nutrition Facts : Calories 76, Fat 3, SaturatedFat 1.9, Cholesterol 9.2, Sodium 238, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 2.3
FRESH MUSHROOM SOUP
A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Recipe # 291922 "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.
Provided by KateL
Categories Clear Soup
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine broth and dry milk. Set aside.
- Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
- Uncover and adjust temperature to high. Allow moisture to evaporate.
- Stir in flour.
- With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
- Add sherry, lemon rind, parsley and lemon juice.
- Stir to mix well. Serve hot.
Nutrition Facts : Calories 238.3, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 251.7, Carbohydrate 26.6, Fiber 1.4, Sugar 13.6, Protein 15.2
CREAMY FRESH WILD MUSHROOM SOUP
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and thyme: sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Slowly stir in chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, simmer uncovered about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving and add a dollop of Crème fraise.)
FRESH MUSHROOM & PARSLEY SOUP
Make and share this Fresh Mushroom & Parsley Soup recipe from Food.com.
Provided by mydesigirl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute mushrooms in butter and wine.
- Add parsley and saute 5 more minutes.
- Add broth and half & half.
- Simmer 5-10 minutes.
- Remove from heat.
- Stir in sour cream,salt and pepper.
- Can be reheated but DO NOT boil.
Nutrition Facts : Calories 690.8, Fat 63.7, SaturatedFat 38.3, Cholesterol 158.5, Sodium 1940.9, Carbohydrate 15.7, Fiber 1.9, Sugar 2.6, Protein 17.2
VINTAGE FRESH MUSHROOM SOUP
This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Recipe # 289524 "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything.
Provided by KateL
Categories Vegetable
Time 30m
Yield 1 1/4 quarts, 5 serving(s)
Number Of Ingredients 10
Steps:
- Slice caps and stems of mushrooms in thick pieces.
- Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
- Combine all other ingredients in blender and mix until thick and foamy.
- Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).
- Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.
- Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.
Nutrition Facts : Calories 262.5, Fat 6.2, SaturatedFat 1, Cholesterol 9.6, Sodium 265.6, Carbohydrate 30.1, Fiber 1.1, Sugar 26.8, Protein 20.5
FRESH MUSHROOM SOUP
This soup is very similar to French Onion Soup and is great for a change.
Provided by Marsha Gardner
Categories Soups
Number Of Ingredients 10
Steps:
- 1. Slice 1/3 of the mushrooms. Finely chop remaining mushrooms. Set aside. (You could use food processor for chopped mushrooms)
- 2. Melt butter in Dutch oven; add onion and brown sugar. Cook over medium heat, stirring constantly, 15 minutes or until onion is caramel in color.
- 3. Add all of the mushrooms, and saute for 5 minutes. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- 4. Gradually add chicken broth and vermouth; cook over medium heat until slightly thickened. Reduce heat and simmer 10 minutes. Add salt and pepper.
- 5. Makes 6 cups. If soup is too thick, add water until desired consistency.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #clear-soups #soups-stews #vegetables #american #easy #beginner-cook #diabetic #dinner-party #low-fat #spring #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #inexpensive #mushrooms #low-in-something #presentation #served-hot
You'll also love