Gribnoi Sup Mushroom Soup Recipes
GRIBNOI SUP (MUSHROOM SOUP)
Make and share this Gribnoi Sup (Mushroom Soup) recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and soak the dried mushrooms overnight.
- Use the water they soaked in and mix with the stock.
- Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the bay leaves until soft.
- Take the mushrooms out of the stock. Chop them and fry with the remaining chopped onions in a little butter. When onions are clear, sprinkle with the flour and stir.
- At the same time, cook the well-washed barley in a little water. When cooked, beat until the barley is creamy and white.
- Dice the potatoes and add these to the original stock.
- Add the mushroom mixture and the creamed barley to the stock.
- Boil for 20 minutes until the potatoes are cooked. Season to taste.
Nutrition Facts : Calories 376.2, Fat 13, SaturatedFat 7.8, Cholesterol 30.5, Sodium 889.4, Carbohydrate 58.2, Fiber 10.2, Sugar 8.4, Protein 10.6
MUSHROOM FLORENTINE SOUP
Steps:
- Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
- Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
- Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.
Nutrition Facts : Calories 319 calorie, Fat 30 grams, SaturatedFat 18 grams, Carbohydrate 8 grams, Fiber 1.5 grams
CREAMY CHICKEN MUSHROOM SOUP
Make and share this Creamy Chicken Mushroom Soup recipe from Food.com.
Provided by Candace Michelle
Categories Chicken
Time 35m
Yield 2 3/4 quarts, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
- Stir in flour until blended. Add broth and seasonings, mix well.
- Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
- Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.
Nutrition Facts : Calories 206.3, Fat 13.5, SaturatedFat 7.5, Cholesterol 54.4, Sodium 529.7, Carbohydrate 8.6, Fiber 0.6, Sugar 1.1, Protein 12.6
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