WILD MUSHROOM SOUP
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
- Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
- Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
TRIPLE MUSHROOM SOUP
Make and share this Triple Mushroom Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute the bacon in a large skillet over moderate heat until crisp; remove bacon from pan to drain.
- Add onion and sage to the pan and saute until the onion is softened.
- Add in the cremini and shiitake mushrooms and toss until mixture is combined.
- Transfer the contents of the skillet to a 5 to 7-quart slow cooker.
- Add in the porcini mushrooms, soy sauce, broth, and bacon.
- Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours.
- At the end of the cooking time, add the cream and stir to combine.
- Serve the soup garnished with the chives.
Nutrition Facts : Calories 210.2, Fat 15.6, SaturatedFat 8.2, Cholesterol 46.2, Sodium 870.5, Carbohydrate 12.6, Fiber 2.7, Sugar 3.7, Protein 7.7
THREE MUSHROOM SOUP
Make and share this Three Mushroom Soup recipe from Food.com.
Provided by Kim Weimer
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pan.
- Saute the onions and Mushrooms in the Olive Oil.
- Mix the flour with one cup of water and add the water to the pan.
- Bring to a low boil and add the evaporated milk and Nutmeg.
- Simmer until heated through.
- Salt and Pepper to taste.
- Serve with a little Nutmeg sprinkled on top.
Nutrition Facts : Calories 132.8, Fat 10.7, SaturatedFat 1.6, Sodium 12.2, Carbohydrate 8.1, Fiber 1.9, Sugar 3.1, Protein 2.9
TRIPLE-MUSHROOM STROGANOFF
Three types of mushrooms lend flavor and texture to the creamy sauce of this rich and rustic entree. -Cheri Neustifter, Sturtevant, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the mushrooms and shallots in butter for 6-8 minutes or until tender. Add garlic; cook 1 minute longer. , Stir in 1-1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. , Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.
Nutrition Facts : Calories 296 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
TRIO OF MUSHROOM SOUP (CREAM OF MUSHROOM SOUP)
Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.
Provided by Dregun
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 56m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
- Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
- Remove soup from heat and puree with an immersion blender until smooth.
- Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 10.9 g, Cholesterol 55.2 mg, Fat 22.8 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 863.2 mg, Sugar 2.6 g
CREAM OF MUSHROOM SOUP III
This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.6 g, Cholesterol 59.7 mg, Fat 17.4 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.5 g, Sodium 954.7 mg, Sugar 1.9 g
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