Mushroomvegetablesoup Recipes

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.

COZY MUSHROOM VEGETABLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large stockpot over medium-low heat. Add onion carrots and celery and sauté for 5 minutes, stirring occasionally, until soft and translucent.
• Stir in the garlic and cook for an additional 1minute, stirring occasionally, until fragrant.
• Add in the mushrooms, bay leaf and Italian seasoning. Stir to coat mushrooms with the seasonings.
• Add sweet potatoes and broth, raise the heat to high, cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until sweet potatoes are just getting tender (don't let them get too soft), stirring occasionally.
• Add the coconut milk and kale to the soup and stir to combine. Cook 3-4 minutes until kale is wilted.
• Add pepper and additional salt or Italian seasoning to taste.
• Serve warm.

VEGETABLE MUSHROOM SOUP

Steps:

• Place potatoes, carrots, parsley and celery in a soup pot.
• Cover with about 8 cups water.
• Add salt, pepper and mushrooms.
• Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
• When soup is almost done, melt butter in a small frying pan.
• Add onions and sauté until transparent.
• Add flour and stir until flour is brown, 5 minutes.
• Stir into soup and serve.

MUSHROOM VEGETABLE SOUP

Steps:

• Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
• Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
• Stir in broth, water, tomato paste and seasonings.
• Simmer, covered for 1 hour over low heat.
• Remove bay leaf.
• In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
• At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
• Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
• Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
• Heat gently, stirring often.

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

Steps:

• Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
• Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

MUSHROOM SOUP

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.