Bills Favorite Mushroom Soup Recipes

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MUSHROOM BOK CHOY SOUP



Mushroom Bok Choy Soup image

I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.

Provided by Christopher

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 22m

Yield 6

Number Of Ingredients 9

¼ cup unsalted butter
1 head bok choy, chopped
1 pound white and crimini mushrooms, cut into quarters
4 green onions, sliced
2 tablespoons minced garlic, or more to taste
8 slices fresh ginger, quartered
¼ cup lime juice
7 cups chicken broth
½ cup chopped fresh cilantro

Steps:

  • Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g

UNCLE BILL'S FRENCH MUSHROOM SOUP



Uncle Bill's French Mushroom Soup image

The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.

Provided by William Uncle Bill

Categories     Onions

Time 42m

Yield 8 serving(s)

Number Of Ingredients 14

10 ounces fresh button mushrooms, thinly sliced
6 ounces fresh cremini mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
4 cups chicken broth
3 cups water
3 tablespoons chicken soup base or 3 chicken bouillon cubes
1/2 teaspoon dried thyme leaves
1 large bay leaf
1/4 cup scallion, finely chopped
2 large egg yolks
1/2 cup whipping cream, 35%
1/2 teaspoon white pepper
4 tablespoons minced fresh parsley (to garnish)

Steps:

  • Rinse both mushrooms in cold water and immediately pat dry with paper towels.
  • Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
  • In a large heavy bottom soup pot, melt butter on medium heat.
  • Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
  • Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
  • Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
  • Add thyme, bay leaf and green onions.
  • Reduce heat, cover and simmer for 20 minutes.
  • Remove bay leaf and discard.
  • In a mixing bowl, whisk together egg yolks and whipping cream.
  • Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
  • Return mixture to the soup pot, adding slowly and whisking all the time while adding.
  • Heat over low heat until hot, about 5 minutes.
  • Add white pepper to taste.
  • Serve soup sprinkled with minced parsley.

FAVORITE MARVELOUS MUSHROOM SOUP



Favorite Marvelous Mushroom Soup image

Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) beef or vegetable broth
1 cup sour cream
1/2 cup half-and-half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and pepper to taste

Steps:

  • In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

Nutrition Facts : Calories 229 calories, Fat 16g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

BILL'S FAVORITE LEMON MUSHROOM CHICKEN WITH HERBS



Bill's Favorite Lemon Mushroom Chicken With Herbs image

This is an old favorite of my boyfriend Bill's. It is somewhat like Chicken Francese, with the herbs giving it a great depth of flavor. It is quite easy to prepare, too.

Provided by JackieOhNo

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 eggs, beaten
1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless skinless chicken breast halves
1/2 cup butter
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
8 ounces sliced mushrooms
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest

Steps:

  • Place eggs in a shallow pie plate. In another pie plate, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Coat chicken with beaten eggs, then dredge chicken in the flour mixture to coat, patting off any excess flour.
  • Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms; pour over chicken.
  • Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

Nutrition Facts : Calories 613.4, Fat 33, SaturatedFat 17.2, Cholesterol 235.9, Sodium 1953.4, Carbohydrate 37.5, Fiber 4.1, Sugar 3.1, Protein 41.1

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