Portobello Mushroom And Sweet Potato Soup Recipes

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PORTABELLA MUSHROOM SOUP



Portabella Mushroom Soup image

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

4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large onion, chopped
3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme leaves
1 bay leaf
6 cups low sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 cup heavy cream
1/4 cup chopped fresh parsley

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.

PORTOBELLO MUSHROOM AND SWEET POTATO SOUP



Portobello Mushroom and Sweet Potato Soup image

Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)

Provided by TheRecycleChef

Categories     Sweet Potato Soup

Time 35m

Yield 8

Number Of Ingredients 11

3 tablespoons margarine
¼ onion, chopped
2 large portobello mushroom caps, diced
2 (14 ounce) cans chicken broth, divided
1 large sweet potato, peeled and diced
2 tablespoons bacon bits
2 teaspoons garlic salt
½ teaspoon dried thyme
1 bay leaf
¼ cup half-and-half
4 ounces shredded Gouda cheese

Steps:

  • Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
  • Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
  • Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 19.2 g, Cholesterol 22.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 1181.3 mg, Sugar 5.6 g

PORTOBELLO MUSHROOM AND SWEET POTATO SOUP



Portobello Mushroom and Sweet Potato Soup image

Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)

Provided by TheRecycleChef

Categories     Sweet Potato Soup

Time 35m

Yield 8

Number Of Ingredients 11

3 tablespoons margarine
¼ onion, chopped
2 large portobello mushroom caps, diced
2 (14 ounce) cans chicken broth, divided
1 large sweet potato, peeled and diced
2 tablespoons bacon bits
2 teaspoons garlic salt
½ teaspoon dried thyme
1 bay leaf
¼ cup half-and-half
4 ounces shredded Gouda cheese

Steps:

  • Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
  • Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
  • Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 19.2 g, Cholesterol 22.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 1181.3 mg, Sugar 5.6 g

MUSHROOM AND SWEET POTATO POTPIE



Mushroom and Sweet Potato Potpie image

The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

1/3 cup olive oil, divided
1 pound sliced fresh shiitake mushrooms
1 pound sliced baby portobello mushrooms
2 large onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary, plus more for topping
1 bottle (12 ounces) porter or stout beer
1-1/2 cups mushroom broth or vegetable broth, divided
2 bay leaves
1 tablespoon balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1/4 cup cornstarch
3 to 4 small sweet potatoes, peeled and thinly sliced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.

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