Edamame Soup With Mushrooms And Spinach Recipes

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

MUSHROOM SPINACH SOUP

Steps:

• Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
• Strain out the vegetables.
• Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

SPINACH AND MUSHROOM SOUP WITH SPAETZLE

Steps:

• Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
• Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
• Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
• Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
• Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.

EDAMAME AND SAUTEED VEGETABLE SOUP

Steps:

• Heat oil in large pot (preferably nonstick) over high heat. Add next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes. Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. Add 6 cups broth, parsley and thyme to pot and bring to boil. Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. Remove from heat; cool slightly.
• Working in batches, puree vegetable-broth mixture in blender. Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid and reserved chopped vegetables to pot. (Can be made 1 day ahead. Cover; chill.)
• Bring soup to boil, thinning with more vegetable broth if necessary. Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes longer. Ladle soup into bowls; top with cheese.

EDAMAME AND SAUTEED VEGETABLE SOUP

Steps:

• Heat oil in large pot (preferably nonstick) over high heat. A.
• dd next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes.
• Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. Add 6 cups broth, parsley and thyme to pot and bring to boil.
• Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. Remove from heat; cool slightly.
• Working in batches, puree vegetable-broth mixture in blender.
• Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible.
• Discard solids in strainer. Return liquid and reserved chopped vegetables to pot. (Can be made 1 day ahead. Cover; chill.).
• Bring soup to boil, thinning with more vegetable broth if necessary.
• Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes longer. Ladle soup into bowls; top with cheese.

MISO NOODLE SOUP WITH EDAMAME

Steps:

• Put noodles in a bowl with water to cover, and set aside.
• Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
• Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
• Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger.
• Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
• Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired.
• Add sesame oil and tamari to taste. Serve hot.

CHINESE-STYLE SPINACH AND MUSHROOM SOUP

Steps:

• Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.