Mushroom And Endive Soup Recipes

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MUSHROOM AND ENDIVE SOUP



Mushroom and Endive Soup image

A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat.

Provided by HOFFIE125

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 ½ teaspoons olive oil
1 ½ teaspoons butter
½ white onion, chopped
1 cup chopped fresh cilantro, divided
3 cups chopped fresh mushrooms
½ teaspoon salt
½ teaspoon ground black pepper
6 cups chicken broth
5 cups chopped endive
2 cups milk
½ teaspoon cayenne pepper, or to taste
2 cups plain yogurt

Steps:

  • Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.
  • Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
  • Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 10.6 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 2 g, Sodium 231.7 mg, Sugar 8.2 g

ELEGANT MUSHROOM SOUP



Elegant Mushroom Soup image

This easy recipe turns commonplace ingredients into a wonderfully tasty soup. My family is delighted whenever they see it simmering on the stove.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2-3 servings.

Number Of Ingredients 11

1 large onion, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup milk
1 cup chicken broth
1 tablespoon minced fresh parsley
Ground nutmeg, optional
Sour cream

Steps:

  • In a large saucepan, saute onion and mushrooms in butter for 3 minutes or until onion is tender. Stir in the flour, pepper and salt; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley; and nutmeg if desired. , Top individual servings with a dollop of sour cream.

Nutrition Facts : Calories 180 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

MUSHROOM AND ENDIVE SOUP



Mushroom and Endive Soup image

A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat.

Provided by HOFFIE125

Categories     Vegetable Soup

Time 45m

Yield 8

Number Of Ingredients 12

1 ½ teaspoons olive oil
1 ½ teaspoons butter
½ white onion, chopped
1 cup chopped fresh cilantro, divided
3 cups chopped fresh mushrooms
½ teaspoon salt
½ teaspoon ground black pepper
6 cups chicken broth
5 cups chopped endive
2 cups milk
½ teaspoon cayenne pepper, or to taste
2 cups plain yogurt

Steps:

  • Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.
  • Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
  • Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 10.6 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 2 g, Sodium 231.7 mg, Sugar 8.2 g

WHITE BEAN AND ENDIVE SOUP



White Bean And Endive Soup image

Provided by Florence Fabricant

Categories     dinner, weekday, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound endives
Juice of 1/2 lemon
2 cloves garlic, minced
3 1/2 cups chicken stock
1/2 cup cooked white (cannellini) beans
Salt and freshly ground white pepper

Steps:

  • Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
  • Add the chicken stock and simmer for 15 minutes.
  • Puree the soup in a blender or a food processor, then return it to the saucepan.
  • Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 550 milligrams, Sugar 2 grams

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