Hearty Mushroom Soup Recipes

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HEARTY MUSHROOM SOUP



Hearty mushroom soup image

A satisfying and low-fat vegetarian soup that's a good source of folic acid

Provided by Good Food team

Categories     Dinner, Lunch, Soup

Time 1h

Number Of Ingredients 12

25g pack porcini mushrooms
2 tbsp olive oil
1 medium onion , finely diced
2 large carrots , diced
2 garlic cloves , finely chopped
1 tbsp chopped rosemary , or 1 tsp dried
500g fresh mushroom , such as chestnut, finely chopped
1.2l vegetable stock (from a cube is fine)
5 tbsp marsala or dry sherry
2 tbsp tomato purée
100g pearl barley
grated fresh parmesan , to serve (optional)

Steps:

  • Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
  • Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

Nutrition Facts : Calories 245 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.13 milligram of sodium

HEARTY CREAM OF MUSHROOM SOUP



Hearty Cream of Mushroom Soup image

Carolyn Zimmerman of Fairbury, Illinois lets the earthy mushroom flavor shine in this rich and hearty soup. It'll have you arguing over who gets the last serving!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 cups.

Number Of Ingredients 8

1 teaspoon beef bouillon granules
1/4 cup boiling water
3 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
6 ounces cream cheese, cubed

Steps:

  • In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour. , Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through.

Nutrition Facts : Calories 259 calories, Fat 18g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

HEARTY SHIITAKE MUSHROOM AND MISO SOUP



Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

  • In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

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

HEARTY MUSHROOM SOUP



Hearty Mushroom Soup image

Make and share this Hearty Mushroom Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Grains

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

25 g porcini mushrooms
2 tablespoons olive oil
1 medium onion, finely diced
2 large carrots, diced
2 garlic cloves, finely chopped
1 teaspoon dried rosemary
500 g fresh mushrooms, such as chestnut, finely chopped
1200 ml vegetable stock (from a cube is fine)
5 tablespoons marsala or 5 tablespoons dry sherry
2 tablespoons tomato puree
100 g pearl barley
grated fresh parmesan cheese, to serve (optional)

Steps:

  • Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
  • Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
  • Fry for 5 mins on a medium heat until softened.
  • Drain the porcini, saving the liquid, and finely chop.
  • Tip into the pan with the fresh mushrooms.
  • Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
  • Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick.
  • Serve in bowls with Parmesan sprinkled over, if desired.
  • Once cooled can be frozen for up to one month.

Nutrition Facts : Calories 278.4, Fat 7.5, SaturatedFat 1.1, Sodium 39.9, Carbohydrate 32.6, Fiber 6.5, Sugar 5.7, Protein 6.3

HEARTY MUSHROOM SOUP



Hearty Mushroom Soup image

A satisfying and low-fat vegetarian soup. Use red lentils in place of the pearl barley if you wish. Can be frozen for up to one month.

Provided by English_Rose

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 ounce dried funghi porcini
2 tablespoons olive oil
1 onion, finely diced
2 carrots, diced
2 garlic cloves, finely chopped
1 teaspoon dried rosemary
salt and pepper
1 lb mushroom, such as chestnut, finely chopped
5 cups vegetable stock (from a cube is fine)
5 tablespoons marsala or 5 tablespoons dry sherry
2 tablespoons tomato paste
4 ounces pearl barley or 4 ounces red lentils
parmesan cheese, to serve (optional)

Steps:

  • Put the porcini in a bowl with 1 cup boiling water and leave to soak for 25 minutes
  • Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
  • Fry for 5 mins on a medium heat until softened.
  • Drain the porcini, saving the liquid, and finely chop.
  • Tip into the pan with the fresh mushrooms.
  • Fry for another 5 mins, then add the stock, marsala or sherry, tomato paste, barley or lentils and strained porcini liquid.
  • Cook for 45 mins or until barley or lentils are soft, adding more liquid if it becomes too thick.
  • Serve in bowls with parmesan sprinkled over, if desired.

Nutrition Facts : Calories 296.8, Fat 7.7, SaturatedFat 1.1, Sodium 98.7, Carbohydrate 36.4, Fiber 7.3, Sugar 6.4, Protein 7.4

MIXED MUSHROOM SOUP



Mixed Mushroom Soup image

Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h5m

Yield Makes 7 cups

Number Of Ingredients 12

1 ounce dried porcini mushrooms
2 tablespoons olive oil
2 leeks, halved lengthwise, thinly sliced and rinsed
Coarse salt and ground black pepper
1 garlic clove, minced
1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
1/2 teaspoon fennel seeds
2 bay leaves
1 tablespoon tomato paste
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup marsala wine (optional)
4 cups vegetable broth

Steps:

  • Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
  • In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
  • Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

HEARTY MUSHROOM BARLEY SOUP



Hearty Mushroom Barley Soup image

Make and share this Hearty Mushroom Barley Soup recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon extra virgin olive oil
2 cups chopped yellow onions
1 cup thinly sliced carrot
12 ounces sliced mushrooms
28 ounces low-sodium low-fat chicken broth (2 -14 oz. cans)
10 3/4 ounces 98% fat-free cream of mushroom soup
1/2 cup quick-cooking barley
1 teaspoon reduced-sodium Worcestershire sauce
1/2 teaspoon dried thyme
1/4 cup finely chopped green onion
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat dutch oven or large saucepan over medium-high heat until hot.
  • Coat with nonstick cooking spray.
  • Add oil and tilt pan to coat bottom pan.
  • Add yellow onions; cook 8 minutes or until just begining to turn golden.
  • Add carrots and cook 2 minutes.
  • Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat.
  • Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally.
  • Stir in green onions, salt and pepper.

HEARTY MUSHROOM AND POTATO SOUP



Hearty Mushroom and Potato Soup image

Cozy up on a chilly fall evening with a bowl of this Hearty Mushroom and Potato Soup. Featuring porcini mushrooms, red potatoes, carrots and more, this Hearty Mushroom and Potato Soup recipe is a classic for autumn.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 10 servings, 1 cup each

Number Of Ingredients 10

1-1/4 qt. (5 cups) water
1 oz. dried porcini mushrooms
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. red potatoes (about 3), cut into 1/2-inch pieces
1 cup chopped peeled carrots
2 stalks celery, chopped
1 small onion, chopped
1-1/2 lb. fresh cremini mushrooms, stemmed, sliced
1 tsp. dried thyme leaves
2 Tbsp. WYLER'S Instant Bouillon Chicken Flavored Powder

Steps:

  • Bring water and porcini mushrooms to boil in large saucepan. Turn off heat; cover saucepan. Let mushrooms stand in hot water 10 min.
  • Drain soaked porcini in colander, reserving cooking water. Coarsely chop drained porcini.
  • Heat 1/4 cup dressing in same saucepan over medium heat. Add potatoes, carrots, celery and onions; stir. Cook, stirring frequently, 5 min. Add cremini mushrooms, thyme and remaining dressing; stir. Cook, stirring frequently, 12 min.
  • Add porcini, bouillon powder and reserved porcini cooking water; stir. Bring to boil; cover. Simmer over medium-low heat 10 min. or until potatoes are tender.

Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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