PORTABELLA MUSHROOM SOUP SLOW COOKER
Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free.
Provided by English_Rose
Categories Vegetable
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat the slow cooker on high.
- Melt butter in the cooker then add the onion and the garlic.
- Sweat for 40minutes with the lid on. Then add the mushrooms and stir.
- Continue to cook for a further 10 mins.
- Add the stock, vinegar and pepper.
- Cook with the lid on for 4hrs on high.
- Process 2/3 the contents of the slow cooker and add 2/3 of the sour cream.
- Pour the soup back into the slow cooker and heat till piping hot and ready to use.
- To serve pour into warmed bowls add a dollop of sour cream and a sprinkle of fresh parsley.
Nutrition Facts : Calories 156, Fat 12, SaturatedFat 7.4, Cholesterol 27.9, Sodium 64, Carbohydrate 10.3, Fiber 2.1, Sugar 3.3, Protein 4.2
PORTOBELLO MUSHROOM SOUP (SLOW COOKER)
Make and share this Portobello Mushroom Soup (Slow Cooker) recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
- Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
- Cover and cook on LOW for 4 hours.
- Whisk together evaporated milk and flour; stir into soup.
- Cover and cook on LOW for 30 more minutes.
Nutrition Facts : Calories 258.6, Fat 14.1, SaturatedFat 5.2, Cholesterol 24.7, Sodium 1204.9, Carbohydrate 21, Fiber 2.4, Sugar 5, Protein 11.4
PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
PORTABELLA MUSHROOM SOUP
Published in Bon Appetit magazine, this recipe is from Van Gogh's Restaurant and Bar in Roswell, GA...my favorite hangout when I lived in Atlanta. Delicious!
Provided by Epi Curious
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
- Add mushrooms and saute' 5 minutes.
- Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
- Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
- Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
- Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.
Nutrition Facts : Calories 341.8, Fat 18.8, SaturatedFat 11.1, Cholesterol 53.8, Sodium 226.5, Carbohydrate 27.8, Fiber 2.5, Sugar 7, Protein 8.5
SLOW COOKER BEEF ROAST WITH PORTABELLA MUSHROOMS
This will result in a tender, moist and flavorful roast with it's own gravy to pour over beef or mashed potatoes. The "Meaty" Flavor of Portabella Mushrooms just adds to the Meat and gravy sauce.
Provided by MTpockets
Categories Roast Beef
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mash garlic to a paste and rub evenly over entire roast.
- Place roast in a slow cooker, fat side up.
- Pour the rest of above ingredients in a bowl and blend well.
- Pour above mixture over roast.
- Cover and cook on low 7-10 Hours.
- If meat is not too lean it will add moisture to soup mixture as it cooks. When roast is finished, remove from slow cooker and pour the juices into a seperate container or measuring cup. Let the fat rise to top. Drain off fat and pour juices into a saucepan. For thicker "Gravy", simply Pour juices into large saucepan, mix 2-3 tablespoons of flour(Depending on how much liquid you have to work with) with 2-3 tablespoons of cold water until it has no lumps. Pour flour mixture into meat juices in saucepan and bring to a boil, (whisking constantly) reduce heat and whisk continuously until mixture thickens. About 1 minute. Remove from heat and serve as a gravy or transfer meat to a serving platter, slice meat thin and pour over beef before serving.
Nutrition Facts : Calories 344.2, Fat 12.4, SaturatedFat 4.5, Cholesterol 149.7, Sodium 903.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1.7, Protein 50.8
HEALTHY LENTIL AND PORTOBELLO SOUP IN THE SLOW COOKER
This is a healthy, easy soup for the slow cooker! It's vegan to boot!
Provided by CCMommy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add carrots and onion. Cook and stir until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mixture to a slow cooker.
- Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
- Cover and cook on Low until vegetables are tender, 5 to 6 hours.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 11.6 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 242.9 mg, Sugar 4.1 g
CREAMY MUSHROOM SOUP
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
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
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