Best Savory Mushroom Soup Recipes

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SAVORY MUSHROOM-BARLEY SOUP



Savory Mushroom-Barley Soup image

Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 12

4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1-1/2 pounds sliced fresh mushrooms
6 cups reduced-sodium beef broth or vegetable broth
2 cups sliced carrots
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh parsley

Steps:

  • In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 136 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 416mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

SAVORY MUSHROOM BEEF BARLEY SOUP



Savory Mushroom Beef Barley Soup image

This was in the Boston Globe,when I first came across it; and I have prepared it so many times now. It is thick, delicious and so filling; just a fresh baked bread with it is enough for me for supper or for lunch on a bitter cold day. Sometimes I use more fresh thyme or garlic, it all goes together and is nice reheated. I hope...

Provided by Beth M.

Categories     Beef Soups

Time 2h30m

Number Of Ingredients 15

1 1/2 lb beef, stew meat (i like bottom round) cubed
2 Tbsp oil (divided for more than one batch)
salt and pepper, sprinkled on beef before browning
2 c onions, chopped
1 c carrots, diced (use organic,they're sweeter)
1/2 c celery, finely diced
1 lb mushrooms, optional (i used fresh white, 8 oz. package)
1 tsp fresh garlic, minced
1/4 tsp thyme, dried/ or if preferred use fresh minced parsley.
4 c or 4 & 1/2 cups water, enough to make 8 cups liquid total.
1 can(s) beef broth (i prefer low salt, fat free)
1 can(s) chicken broth(i prefer fat free & low salt)
3/4 tsp salt
1/2 tsp ground black pepper
1/2 c pearl barley, uncooked

Steps:

  • 1. Using stew meat is easy, but if you prefer to use meat with the bone-in,first remove meat from the bone and discard the bone.
  • 2. Because I don't care for a salty soup, I use low-sodium canned beef and chicken broth to start, and add the salt and pepper to taste. Water is also added to make 8 cups of broth. The cans are each 14 ounces, I prefer College Inn brand, but any kind will do.
  • 3. Chop meat to 3/4" pieces, sprinkle with salt and pepper. Put 1 TBS. oil in heavy dutch oven or fry pan,cook until browned, it may take two batches, don't crowd the pan. Remove meat and add to a soup pot.
  • 4. Heat the second TBS.oil and saute onions,carrots and celery,stir and saute, then cook covered until tender, about 5 minutes.
  • 5. Stir in the sliced mushrooms,garlic and thyme or fresh minced parsley if preferred, and cook 3 minutes more, covered. Meanwhile combine broths and water to equal 8 cups of liquid, and stir into soup pot with barley and salt and pepper.
  • 6. Add all the vegetables to the pot with the meat, and bring to a boil, then reduce heat and simmer covered until the meat is tender. It takes about one and a half hours. (Adapt to a crockpot,if desired) You would have more knowledge about that than I do!

SAVORY MUSHROOM SOUP



Savory Mushroom Soup image

A quick and savory recipe for two that is sure to please. It is thick and creamy...and the onions let the "nose know" that this is going to be good!

Provided by Lois

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 20m

Yield 2

Number Of Ingredients 6

¼ red onion, minced
1 ½ tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup frozen green peas
3 tablespoons sour cream

Steps:

  • In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 23.3 g, Cholesterol 42.1 mg, Fat 24.7 g, Fiber 1.8 g, Protein 9.4 g, SaturatedFat 12 g, Sodium 1149.3 mg, Sugar 10.6 g

SAVORY MUSHROOM-BARLEY SOUP



Savory Mushroom-barley Soup image

Fresh Mushrooms and barley star in this meatless tasty soup, onions, celery, and carrots make it a hearty favorite throughtout the year. The recipe comes Taste of Home, Light & Tasty.

Provided by Barb G.

Categories     Grains

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 1/2 lbs sliced fresh mushrooms
6 cups vegetable broth or 6 cups beef broth
2 cups sliced carrots
1 (6 ounce) can tomato paste
salt and pepper
1/2 cup minced fresh parsley

Steps:

  • In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
  • Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
  • Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
  • Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.

Nutrition Facts : Calories 154.4, Fat 2.5, SaturatedFat 0.4, Sodium 208.4, Carbohydrate 30.1, Fiber 6.6, Sugar 8, Protein 6.4

SAVORY CREAMY MUSHROOM SOUP



Savory Creamy Mushroom Soup image

I love soups, but they can take time to make, so I came up with this quick and easy Mushroom soup.

Provided by Marilyn Fowler @TheConservativeCook

Categories     Cream Soups

Number Of Ingredients 10

1 tablespoon(s) olive oil
1/2 - yellow onion ( medium) chopped
1 - can of mushroom soup
1 - can of water
3/4 cup(s) broken sliced fresh mushroom pieces
1/2 tablespoon(s) california seasoning blend
1 teaspoon(s) onion powder
1/2 cup(s) dry sherry
1/2 cup(s) heavy cream
1/4 teaspoon(s) black pepper

Steps:

  • In a heavy sauce/soup pan add olive oil over med heat. When nice and hot add in the chopped onion and onion powder, brown onions until sligtly crispy and golden brown. Add in mushroom pieces cook until tender, not mushy. Add in California Seasoning Blend. Stir to blend well.
  • Add in dry sherry. Stir to loosen brown bits on bottom of pan.
  • Add to onion and sherry the can of mushroom soup, 1 can of water, and the cream. Stir genlty until warmed through. Serve and enjoy.

SAVORY MUSHROOM SOUP



SAVORY MUSHROOM SOUP image

Categories     Soup/Stew     Mushroom     Healthy

Yield 6 servings

Number Of Ingredients 15

2 medium onions, chopped
4 stalks , medium celery
6 cloves garlic, minced
4 large carrots, chopped
10 mushrooms shiitake mushrooms, sliced
10 pieces crimini mushrooms, sliced
3 oz miso
3 tablespoons olive oil
3 g bay leaves (three)
1 dash sea salt
1 dash black pepper
1 tbsp dried rosemary
1 tsp dried sage
1 tsp, leaves dried thyme
7 cups chicken broth

Steps:

  • 1. Sauté onions, celery, garlic, herbs over medium heat in a large pot until onion and celery are translucent. 2. Add carrots and mushrooms and sauté for another 3 minutes. 3. Add broth, miso, bay leaves. Reduce heat and simmer for 20-30 minutes. 4. Taste, and season as desired. 5. Note: recipe developed by Dr. Jason.

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