MUSHROOM SHRIMP BISQUE
This comforting recipe was born out of my family's love for seafood. For many years I tried to make a restaurant-quality bisque, and I finally got it right. Now it makes an appearance at every holiday. -Deirdre Conley, Yorktown Heights, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer., Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.
Nutrition Facts : Calories 211 calories, Fat 13g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 804mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
CHUNKY MUSHROOM SOUP
This is my absolute favorite mushroom soup! I came up with this recipe after reading a similar recipe in a magazine....I added more stuff...especially mushrooms! there's NO pureeing, so it's really chunky. You can use virtually any combo of mushrooms, but the button and baby bellas have been my favorite so far. Prep time includes chopping all ingredients plus cooking and stirring.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
- Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
- Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
- Serve and garnish soup with extra parsley flakes; if desired.
- For vegetarian use vegetable broth.
CHUNKY MUSHROOM SOUP
This soup can taste different every time you make it depending on your choice of mushrooms. For sure, you will enjoy it.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, ,melt butter; add oil.
- Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
- Stir in mushrooms,sauté a few minutes.
- Add chicken both, bay leaf, thyme, salt and pepper.
- Bring to aboil.
- Reduce heat and simmer for 30 minutes.
- Discard bay leaf.
- Stir in cornstarch mixture.
- Using a hand blender process mixture; don't over purée leaving in some chunks.
- At this point you can refrigerate the soup and finish it off the next day.
- Just before serving, reheat soup until very hot.
- Stir in sherry and cream; simmer for 2 minutes.
Nutrition Facts : Calories 405.6, Fat 25.7, SaturatedFat 11.4, Cholesterol 57.4, Sodium 654.7, Carbohydrate 21.1, Fiber 1.7, Sugar 8.7, Protein 11.1
CHUNKY CHEESE SOUP
A Cheddar cheese soup filled with chunks of vegetables and ham.
Provided by SILVANUS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender.
- Mix the ham into the vegetable mixture.
- In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the Cheddar cheese until melted.
- Mix the melted cheese mixture with the vegetable mixture and serve.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 14.5 g, Cholesterol 57.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 13.1 g, SaturatedFat 11.3 g, Sodium 873.5 mg, Sugar 4 g
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