CREAMY GARLIC & MUSHROOM SOUP
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
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.
GARLIC MUSHROOM SOUP
In this recipe, I use approximately 20-25 cloves of garlic. I use the cloves whole, but you can mince or slice them to your preference. Don't be afraid to try garlic soup if you've never had it. It isn't nearly as intense as you'd think. The soup can be served many ways: I served mine over tri-flavored pasta, butter beans and topped it with cheese while my boyfriend ate his with sesame seeds, lemon juice, soy sauce, and Thai basil.
Provided by Wheres Mine
Categories Clear Soup
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and sauté mushrooms until soft.
- Add all of the remaining ingredients and boil over medium-high heat for 30 minutes.
- If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary.
- Add salt to taste. And serve to your preference.
Nutrition Facts : Calories 246.7, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.2, Sodium 540.5, Carbohydrate 19.9, Fiber 3.7, Sugar 5.7, Protein 4.5
CREAMY GARLIC MUSHROOM CHICKEN
Chicken breasts with garlic mushroom soup, corn, sour cream and Parmesan cheese.
Provided by Allie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
- Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.
Nutrition Facts : Calories 612 calories, Carbohydrate 25.3 g, Cholesterol 79.7 mg, Fat 44.3 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 10.7 g, Sodium 1432.9 mg, Sugar 3.6 g
CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS
Surprise Christmas dinner guests with puff pastry "packages" that blanket bowls of Creamy Garlic & Mushroom Soup. Our Test Kitchen also stirred in a bit of sherry to heighten the soup's wonderful flavor.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
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, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 574 calories, Fat 38g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 6g fiber), Protein 12g protein.
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
ROASTED MUSHROOM SOUP
This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!
Provided by Coffeecrazed
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
- Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
- Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.
- Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 10.6 g, Cholesterol 60.7 mg, Fat 28 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 650.7 mg, Sugar 5.2 g
3 ONION, MUSHROOM AND GARLIC SOUP
This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.
Provided by Rita1652
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and olive oil in a large pot.
- Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
- Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
- Bring to a boil lower heat to a simmer and cook for 20 more minutes.
- If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
- For vegetarian use only the vegetable base.
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