Fresh Mushroom And Green Onion Soup Recipes

BROTH BASED MUSHROOM SOUP- SUPER SIMPLE!

Steps:

• Chop or mince onion and green onion.
• Place butter and onions into pan and saute until onions are glazed. (about 5-7 minutes).
• While onions are sauteing roughly chop a few mushrooms into small pieces.
• Add mushrooms to onions.
• Let saute for another 5 minutes or so.
• Add chicken broth and stir, scrapping the bottom of the pan to loosen cooked on bits from the saute process.
• Add a pinch of salt and pepper (more if you like pepper).
• Add remaining mushrooms. Cut some into fourths and others into smaller pieces, as small or large as you want. If you have some really small mushrooms you may even choose to leave them whole.
• Let simmer on medium or medium low heat until you are ready to eat.
• This is great to start and let simmer while you clean, or get some other work done. The longer it cooks the more flavor it will have, but it still taste great even if you just let it cook long enough to soften mushrooms. There really isn't a set simmer time.

MUSHROOM ONION SOUP

Steps:

• Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
• Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
• Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
• Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
• Remove bay leaves and serve immediately.

ROASTED ONION & MUSHROOM SOUP

Steps:

• Preheat oven to 375.
• Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
• Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
• Deglaze onions with wine.
• Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
• Add fresh ground pepper to taste.

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

Steps:

• Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
• Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
• Butter a 3-quart casserole dish (or a little larger).
• Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
• Transfer to the prepared casserole dish.
• Bake in a preheated 350 degrees F oven for 20 minutes.
• Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.