Best Triple Mushroom Soup Recipes

Triple Mushroom Soup image

Provided by Food Network

Time 30m

Number Of Ingredients 15

1 tablespoon butter
1/2 cup chopped onion
2 cups coarsely chopped fresh shiitake mushrooms
1 cup coarsely chopped fresh button mushrooms
1 cup coarsely chopped fresh oyster mushrooms
1 teaspoon fresh minced ginger
3 tablespoons cornstarch
3 cups vegetable broth
1 cup half-and-half
1 1/2 tablespoons vegetable oyster-flavored sauce
1 tablespoon coarsely chopped cilantro
1 teaspoon coarsely chopped green onion
1 teaspoon sesame oil
1/8 teaspoon ground white pepper
Enoki mushrooms, green onion slivers, cilantro leaves

Steps:

Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.

Triple Mushroom Soup image

Provided by ratherbeswimmin

Categories Vegetable

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 10

8 slices bacon, cut into 1/2-inch dice
1 large onion, finely chopped
1 teaspoon dried sage, crushed in the palm of your hand
1 lb cremini mushroom, sliced
1 lb shiitake mushroom, stems removed, caps sliced
1 ounce dried porcini mushrooms
1/4 cup soy sauce
3 cups chicken broth
1 cup heavy cream
1/2 cup snipped chives, for garnish

Steps:

Saute the bacon in a large skillet over moderate heat until crisp; remove bacon from pan to drain.
Add onion and sage to the pan and saute until the onion is softened.
Add in the cremini and shiitake mushrooms and toss until mixture is combined.
Transfer the contents of the skillet to a 5 to 7-quart slow cooker.
Add in the porcini mushrooms, soy sauce, broth, and bacon.
Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours.
At the end of the cooking time, add the cream and stir to combine.
Serve the soup garnished with the chives.

Nutrition Facts : Calories 210.2, Fat 15.6, SaturatedFat 8.2, Cholesterol 46.2, Sodium 870.5, Carbohydrate 12.6, Fiber 2.7, Sugar 3.7, Protein 7.7