Savory Mushroom Soup Recipes

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SAVORY MUSHROOM SOUP



Savory Mushroom Soup image

A quick and savory recipe for two that is sure to please. It is thick and creamy...and the onions let the "nose know" that this is going to be good!

Provided by Lois

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 20m

Yield 2

Number Of Ingredients 6

¼ red onion, minced
1 ½ tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup frozen green peas
3 tablespoons sour cream

Steps:

  • In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 23.3 g, Cholesterol 42.1 mg, Fat 24.7 g, Fiber 1.8 g, Protein 9.4 g, SaturatedFat 12 g, Sodium 1149.3 mg, Sugar 10.6 g

SAVORY CREAMY MUSHROOM SOUP



Savory Creamy Mushroom Soup image

Yield 6

Number Of Ingredients 8

5 cans CAMPBELL'S® Condensed Cream of Mushroom Soup
2 cans CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
4 cups 1 L Fresh mushrooms chopped
1 1/2 cups 375 mL Chicken Stock
2 tsp 10 mL Summer Savory
1 cup 250 mL heavy cream
1 tbsp 15 mL oil
1 tbsp 15 mL butter

Steps:

  • In a non-stick skillet on high heat, saute the quartered mushrooms in the butter and oil until lightly browned (3 - 5 minutes).
  • Add chicken stock to mushrooms and simmer on low heat 3 - 5 minutes. Drain mushrooms and return to pan. Withhold 1/2 cup of stock and discard extra stock.
  • Return mushrooms to low heat and add stock and salt and pepper. Stir in cream and summer savory and simmer 10 minutes on low heat, stirring frequently.
  • In a large heavy bottomed pot put all cans of soup. Add mushrooms and cream mixture and bring to a slow simmer.
  • Simmer 30 minutes on low heat, stirring occasionally. Serve with warm bread or rolls.

SAVORY MUSHROOM DRESSING



Savory Mushroom Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 14

8 slices white bread, cut into 1/2-inch pieces
1 1/2 pounds mixed mushrooms, such as cremini and shiitake
2 to 3 tablespoons unsalted butter, plus more for the pan
2 tablespoons extra-virgin olive oil
6 shallots, sliced
4 cloves chopped garlic
1 tablespoon minced fresh rosemary
1/4 cup Cognac, or other brandy
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup heavy cream
3 large eggs, beaten
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
  • Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
  • Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.

SAVORY MUSHROOM-BARLEY SOUP



Savory Mushroom-Barley Soup image

Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 12

4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1-1/2 pounds sliced fresh mushrooms
6 cups reduced-sodium beef broth or vegetable broth
2 cups sliced carrots
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh parsley

Steps:

  • In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 136 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 416mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

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