SOUP MAKER MUSHROOM SOUP
Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well. Serve with crusty bread and freeze any leftovers
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Put the onions, garlic, mushrooms, and stock into the soup maker, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, season well, and stir in the cream. Blend briefly again until the soup is creamy, then serve in bowls topped with the parsley and more cream if you like.
Nutrition Facts : Calories 97 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.08 milligram of sodium
SOUPMAKER CHICKEN & MUSHROOM SOUP
A simple soup made with leftover chicken and mushrooms in the Soupmaler
Provided by angelatempest
Categories Soupmaker Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat pint of water then add both stock pots.
- Add this to soupmaker.
- Add rest of ingredients and cook either creamed or with pieces.
- Add cream after cooking and diced chicken breast.
- Serve with an optional swirl of cream.
Nutrition Facts : Calories 333 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 178 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 321 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SOUP MAKER MUSHROOM SOUP
Learn how to make mushroom soup in a soup maker. Make this creamy yet warming soup in two ways, one of which involves a handy soup maker.
Provided by Michelle Minnaar
Categories Soup
Time 55m
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a frying pan and gently cook the onion until soft and translucent.
- Add the garlic and thyme and cook for 2 minutes.
- Turn up the heat and pour in the wine, letting it sizzle for two minutes.
- Turn off the heat and sprinkle in the flour, stirring vigorously to avoid any lumps from forming.
- Transfer the contents to the Tower Soup Maker and add the rest of the ingredients, except for the cream, seasoning and parsley.
- Hit the Smooth Soup button and let the machine do its magic, which would take 20-25 minutes.
- Stir in the cream, season to taste and garnish with parsley.
- Serve with your favourite crusty bread and white wine. Enjoy!
Nutrition Facts : Calories 16115 calories, Sugar 638.5 g, Sodium 57558.2 mg, Fat 608.3 g, SaturatedFat 205.8 g, TransFat 0.3 g, Carbohydrate 1444 g, Fiber 3.1 g, Protein 1019.4 g, Cholesterol 1529.2 mg
EASY SOUP MAKER ROAST CHICKEN SOUP
Make a comforting roast chicken soup with the help of a soup maker. It's great using leftover chicken from a Sunday roast and it's easy to freeze
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the onion, carrot, thyme, stock, and peas into a soup maker, and press the 'chunky soup' function. Make sure you don't fill the soup maker above the max fill line.
- Once the cycle is complete, stir in the shredded roast chicken, and leave to warm through while you mix the yogurt, garlic and lemon juice together. Season the soup, and pour into bowls. Stir in some of the yogurt and serve.
Nutrition Facts : Calories 155 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.11 milligram of sodium
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
CHICKEN MUSHROOM SOUP
Great and easy recipe by Diana Rattray. make a professional tasty soup at home.
Provided by ahmedtiko
Time 25m
Yield Serves 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned.
- Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.
- Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme.
- Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
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