Best Hearty Mushroom Soup Recipes

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

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.

HEARTY CREAM OF MUSHROOM SOUP

Steps:

• In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour. , Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through.

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

HEARTY MUSHROOM BARLEY SOUP

Steps:

• Heat dutch oven or large saucepan over medium-high heat until hot.
• Coat with nonstick cooking spray.
• Add oil and tilt pan to coat bottom pan.
• Add yellow onions; cook 8 minutes or until just begining to turn golden.
• Add carrots and cook 2 minutes.
• Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
• Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
• Stir in green onions, salt and pepper.

HEARTY MUSHROOM BARLEY SOUP....MADE EASY

Steps:

• 1. RINSE BARLEY N PUT IN A LARGE POT....COVER WITH A CUP OF BEEF BROTH N BRING TO A BOIL THEN PUT ON SIMMER FOR ABOUT A HALF HOUR JUST UNTIL BARLEY BECOMES TENDER.
• 2. IN A SEPERATE PAN MELT BUTTER N BROWN MUSHROOMS A BIT...ONLY TURN ONCE ABOUT 4 MINUTES TOTAL. REMOVE MUSHROOMS N SET ASIDE. NOW PUT ONE TBLSPN OF OLIVE OIL IN PAN N SAUTÉ ONIONS JUST UNTIL SOFTND.
• 3. TO THE SIMMERN BARLEY ADD POTATOES, CELERY, CARROTS, MUSHROOMS N ONIONS. NEXT ADD REMAINN BEEF BROTH COVER N SIMMER FOR 40 MINUTES....ENJOY :)
• 4. BETTER SECOND DAY....IF THERE R ANY LEFTOVERS! IF BROTH HAS BEEN ABSORBD BY BARLEY JUST ADD MORE BROTH N HEAT N EAT ;) ADJUST SEASONN WITH S n P

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Steps:

• 1) In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. 2) Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. 3) Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. 4) Add the bok choy and simmer until it is tender, about 10 minutes. 5) Add the tofu and cook for another 5 minutes. 6) Ladle into bowls and garnish with the reserved green parts of scallions. You can also top it with slices of the Campfire Pan-Roasted Chicken and garnish with the Crisp Soba Noodles.

HEARTY MUSHROOM & VEGETABLE SOUP

Steps:

• 1. Thinly slice the ginger
• 2. Roughly chopped the shitake mushroom.
• 3. Cut each chicken breast in half.
• 4. Heat oil and saute the ginger for 2 minutes or until it releases its aroma
• 5. Add the shitake mushrooms and saute for another 3 minutes.
• 6. Add the vegetable stock, fish sauce and soy sauce and bring it to a boil.
• 7. Carefully add the chicken breast and simmer for 20 minutes.
• 8. Add the rice noodles and cook for another 2 minutes until cooked.
• 9. Season with salt and pepper and taste.
• 10. Add the snow peas and enoki mushrooms at the end.
• 11. Top with fresh cilantro and sliced chili

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
• Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
• Fry for 5 mins on a medium heat until softened.
• Drain the porcini, saving the liquid, and finely chop.
• Tip into the pan with the fresh mushrooms.
• Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick.
• Serve in bowls with Parmesan sprinkled over, if desired.
• Once cooled can be frozen for up to one month.

HEARTY MUSHROOM-BEEF-BARLEY SOUP

Steps:

• Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add mushrooms to drippings in pan; cook on medium-high heat 5 min. or until mushrooms start to release their liquid. Simmer on low heat 15 min. or until mushrooms are golden brown and all liquid is cooked off.
• Add dressing, A.1., beef, onions and carrots; cook and stir 5 min. or until onions are crisp-tender, adding garlic for the last minute.
• Stir in water, broth, barley and bacon. Bring to boil; cover. Simmer on low heat 50 min. or until barley is tender.

HEARTY MUSHROOM AND POTATO SOUP

Steps:

• Bring water and porcini mushrooms to boil in large saucepan. Turn off heat; cover saucepan. Let mushrooms stand in hot water 10 min.
• Drain soaked porcini in colander, reserving cooking water. Coarsely chop drained porcini.
• Heat 1/4 cup dressing in same saucepan over medium heat. Add potatoes, carrots, celery and onions; stir. Cook, stirring frequently, 5 min. Add cremini mushrooms, thyme and remaining dressing; stir. Cook, stirring frequently, 12 min.
• Add porcini, bouillon powder and reserved porcini cooking water; stir. Bring to boil; cover. Simmer over medium-low heat 10 min. or until potatoes are tender.