Creamy Shiitake Mushroom Soup Recipes

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SHIITAKE MUSHROOM SOUP



Shiitake Mushroom Soup image

Shiitake mushrooms add an earthly flavor to this simple soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-ounce carton)
1 package (3.2 ounces) fresh shiitake mushrooms
1 small bell pepper, chopped (1/2 cup)
1/2 cup snap pea pods
1 teaspoon dried rosemary leaves
1 teaspoon soy sauce
1/2 package (8-ounce size) dried Chinese noodles

Steps:

  • Mix all ingredients except noodles in 2-quart saucepan. Heat to boiling over medium heat; boil 3 minutes.
  • Add noodles. Heat to boiling; reduce heat. Simmer uncovered 3 minutes; stirring occasionally.

Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 520 mg

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

CREAMY SHIITAKE MUSHROOM SOUP



Creamy Shiitake Mushroom Soup image

This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.

Provided by Elizabeth Fullerton

Categories     Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

1 small onion, diced
1 teaspoon olive oil
1 cup sliced shiitake mushroom
2 cups fat free chicken broth
2 teaspoons soy sauce
1/8 teaspoon ginger
1/8 teaspoon Chinese five spice powder
3 tablespoons half-and-half
freshly cracked pepper

Steps:

  • In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
  • Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
  • In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
  • Cook on low for one minute more and then serve with freshly cracked pepper on top.

Nutrition Facts : Calories 72.6, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 836.3, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 2.3

LOW CARB CREAM OF SHIITAKE MUSHROOM SOUP



Low Carb Cream of Shiitake Mushroom Soup image

This recipe is adapted from Dr. Atkin's New Diet Cookbook. Mushrooms in a creamy broth, comfort food at it's finest!

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 lb shiitake mushroom, thinly sliced
1/2 medium onion, sliced
1/4 lb butter
1 quart chicken stock
1 quart beef stock
3 tablespoons toasted sesame seeds, crushed
1/2 teaspoon seasoning salt
1 cup heavy cream
1 tablespoon minced chives (or scallions)
pepper

Steps:

  • Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat.
  • Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil.
  • Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!

Nutrition Facts : Calories 238.8, Fat 21.5, SaturatedFat 12, Cholesterol 59.9, Sodium 587.2, Carbohydrate 7.3, Fiber 1.3, Sugar 2.3, Protein 5.4

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