Best Spicy Mushroom Soup Recipes

SPICY MUSHROOM SOUP WITH EGG, BREAD, AND CHEESE

Steps:

• Heat the olive oil in a wide flameproof casserole over medium heat. Add the garlic and sauté until browned, about 3 minutes. Add the red pepper and the mushrooms, then the thyme leaves. Stir well and season with salt and pepper. Cook for 5 minutes. Add the tomatoes, taste and adjust the seasoning, and cook for an additional 5 minutes. Add the stock, raise the heat to high, bring to a boil, then lower the heat and simmer for 20 minutes. Place a slice of bread in each of 4 bowls. Break the eggs carefully into the bowls on top of the bread, then top each egg with 1 tablespoon Parmigiano. Carefully ladle the hot soup over the egg and crouton and serve.

SPICY KIMCHI TOFU MUSHROOM SOUP

Steps:

• Place dashi, kimchi, enoki mushrooms, tofu and gochujang in small pot. Cook on medium heat until hot, about 6-7 minutes. Reduce heat to low; carefully crack egg in pot; cover pot and cook another 3 minutes. Serve.

SPICY MUSHROOM SOUP

Steps:

• First melt the butter in a medium saucepan. Lower the heat and add the garlic and garam masala. Then lower the heat and add the black pepper, salt, nutmeg, and again lower the heat. Stir for 5-7 minutes. Then remove the mixture from the stove and allow to cool for a bit. Tehn add 3/4 of the mixture into a food processor. Add the water. After that, pour the mixture back into the saucepan over medium heat and add cream. Add the fresh cilantro, red pepper and taste to season.

SPICY MUSHROOM SOUP

Steps:

• 1. In large sauce pan, combine all ingredients except mushrooms and bean sprouts, bring to a boil.
• 2. Add remaining ingredients, reduce heat and simmer 10 to 15 minutes.
• 3. Top with chow mein noodles, or other crunchy noodle of your choice.

SPICY TURKEY, KALE, AND MUSHROOM SOUP

Steps:

• Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
• Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.

SPICY THAI MUSHROOM SOUP RECIPE

Steps:

• Heat 1/4 cup dressing in large saucepan on medium heat. Add vegetables; cook and stir 4 to 5 min. or until onions and peppers are crisp-tender. Add flour; cook and stir 1 min.
• Stir in coconut milk, then Sriracha sauce. Gradually stir in broth; cook 20 min. or until soup is thickened, stirring frequently.
• Mix cream cheese spread, 2% milk, garlic powder and remaining dressing until blended. Add to soup; cook and stir on medium-low heat 2 to 3 min. or until heated through. Serve topped with cilantro.