TOMATO MUSHROOM SOUP
This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
TOMATO-MUSHROOM SOUP
A wonderful, rich soup that warms up the soul. My husband loves this one.
Provided by Serena Wilgress
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
- Add mushrooms, cooking for 5 minutes.
- Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 9 g, Cholesterol 12 mg, Fat 8.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 528.5 mg, Sugar 4.5 g
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
LENTIL TOMATO & CHORIZO SOUP
A lovely simple soup to make, kids will even eat it if the chorizo is not too spicy, little miss DD is testament to that! From Edgell Australia.
Provided by Mandy
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
- Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
- Serve soup sprinkled with parsley and serve with toasted Turkish bread.
CHORIZO AND MUSHROOM FIDEUA
Provided by David Allen
Categories Mushroom Pasta Tomato Bake Sausage Winter Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.
CHORIZO & MUSHROOMS
Make and share this Chorizo & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
- Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
- Stir in the rosemary and thyme and toss until combined.
- Transfer to a warm serving bowl and serve immediately.
CHORIZO, TOMATO & PEPPER SOUP
A heart warming spicy little number that wonât take you more than 25 minutes to make!
Provided by leighn79
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a large pot heat up some oil (not olive â vegetable, rapeseed or butter)
- Add in the onion, garlic, chorizo, chilli and pepper cook for about 5mins
- Then add in the passata, chicken stock, rice and season well
- Simmer for approx 20-25 mins, stirring occasionally.
- And thatâs it done â you can top with basil and or parmesan if you fancy too, before serving with some tasty crusty bread â enjoy!
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- Heat oil in a large heavy based saucepan. Add onion and cook over low heat for 2-4 minutes, or until soft. Add chorizo and cook for 3-4 minutes, or until browned. Drain off excess oil.
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- In a large soup pot, melt the butter. Add three-fourths of the sliced mushrooms, the shallots and garlic and cook over moderately high heat, stirring frequently, until the mushroom liquid has evaporated and the mushrooms are lightly browned, 30 minutes.
- Add the chicken stock, water, thyme and parsley and bring to a boil, scraping up any browned bits stuck to the bottom of the pot. Cover and simmer over moderately low heat for 1 hour. Strain the mushroom broth into a heatproof bowl, pressing hard on the solids with the back of a spoon. Discard the solids and wipe out the soup pot.
- Return the broth to the pot. Add the remaining sliced mushrooms, bring to a boil over high heat and cook them for 2 minutes. Using a slotted spoon, transfer the mushrooms to a blender. Add 1 cup of the broth and puree until smooth. Return the mushroom puree to the soup and stir in the heavy cream, soy sauce and cornstarch mixture and bring to a simmer. Cook just until slightly thickened, about 5 minutes. Season with salt and pepper.
- In a large skillet, cook the chorizo over moderate heat until the fat is rendered, about 5 minutes. Drain the ground chorizo on a paper towel. Wipe out the skillet and melt the butter. Add the quartered mushrooms and cook over high heat until lightly browned, about 6 minutes. Add the scallions and chorizo and cook just until the scallions are softened, about 1 minute. Mound 1/4 cup of the garnish in the center of 10 soup bowls, ladle the soup all around and serve.
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