Creamy Mushroom Vegetable Soup Recipes

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CREAMY MUSHROOM SOUP



Creamy Mushroom Soup image

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Provided by Lori

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH



Hearty Veggie Soup in a Creamy Mushroom Broth image

This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.

Provided by DanaC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

¼ cup margarine
1 cup chopped celery
1 cup chopped carrot
½ onion, chopped
8 slices deli ham, chopped
3 potatoes, peeled and cubed
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
water to cover
2 cups bite-size broccoli florets
2 (10.75 ounce) cans condensed cream of mushroom soup
10 (1 ounce) slices processed cheese food product, Swiss flavor
8 cups 2% milk
1 teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
  • Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 32.4 g, Cholesterol 31.9 mg, Fat 13.2 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 4.8 g, Sodium 1401.1 mg, Sugar 11.5 g

VEGETARIAN CREAM OF MUSHROOM SOUP



Vegetarian Cream of Mushroom Soup image

This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!

Provided by Kiwiwife

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb sliced white mushroom
2 tablespoons butter
1 cup chopped leek (or onion)
2 garlic cloves, minced
4 fresh thyme sprigs or 3 pinches dried thyme
1 tablespoon flour
4 cups water, with
4 vegetable bouillon cubes
3/4 cup 2% low-fat milk
chopped parsley
salt & pepper

Steps:

  • Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
  • Add 1/4 cup of water cover and stew 4-5 minutes.
  • Add mushrooms and cook 4-5 minutes more.
  • Add flour cook 2 minutes stirring frequently.
  • Add bouillon and water; bring to a boil an simmer 20 minutes.
  • Puree with immersion blender till smooth.
  • Add milk and stir. Season to taste.
  • Garnish with parsley and fried mushrooms if desired.

Nutrition Facts : Calories 60.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.5, Sodium 37.4, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 2.9

CREAMY GARLIC & MUSHROOM SOUP



Creamy Garlic & Mushroom Soup image

Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.-Mandy Howison, Glenshaw, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 13 servings (1 cup each).

Number Of Ingredients 15

1 pound medium fresh mushrooms, halved
1 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
7 tablespoons butter
12 garlic cloves, minced
2 green onions, chopped
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
3-1/3 cups 2% milk
1-2/3 cups heavy whipping cream
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

Nutrition Facts : Calories 246 calories, Fat 20g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 539mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

CREAMY MUSHROOM VEGETABLE SOUP



Creamy Mushroom Vegetable Soup image

Make and share this Creamy Mushroom Vegetable Soup recipe from Food.com.

Provided by nanoo

Categories     Lunch/Snacks

Time 25m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 yellow onion, diced
2 stalks celery, diced
1 large carrot, diced
1 lb mushroom, diced
3 cups beef broth, low sodium
370 ml fat-free condensed milk
salt and pepper

Steps:

  • 1. Over medium heat, saute vegetables in butter, till onions are translucent, about 5 minutes.
  • 2. Add beef broth and simmer for 15 minutes, until vegetables are cooked through.
  • 3. Remove from heat and add condensed heat. season to taste, serve.

Nutrition Facts : Calories 110.1, Fat 6.7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 755.5, Carbohydrate 8.7, Fiber 2.4, Sugar 4.6, Protein 6.2

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