VELVET MUSHROOM SOUP
Make and share this Velvet Mushroom Soup recipe from Food.com.
Provided by JackieOhNo
Yield 4 serving(s)
Number Of Ingredients 7
- In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.
- Bring to a boil, stirring constantly. Reduce heat and stir in sour cream until well blended.
Nutrition Facts : Calories 259.9, Fat 24.2, SaturatedFat 14.8, Cholesterol 56.1, Sodium 362, Carbohydrate 8.2, Fiber 1.2, Sugar 1.7, Protein 4.8
MUSHROOM VELVET SOUP
This soup is real comfort food for us on cold winter days. You can refrigerate this after the whirl in the blender step and reheat the next day.
Provided by Hey Jude
Yield 4-6 serving(s)
Number Of Ingredients 7
- In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
- Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
- In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
- Repeat for remaining soup and sour cream.
- Return soup to pan and cook, stirring, until heated through (do not boil).
MUFFY THE VELVET MUSHROOM SOUP & FRIEND - LONGMEADOW FARM
"The Valley" below our town used to house a mushroom farm for many years. We would all assemble on a early Saturday morning and go quietly and cultivate these mushrooms. Mushrooms are sweet aren't they? I don't mean sweet as in sugary, I mean sweet as in adorable. No matter the mushroom, the size, the build, the color, they are plain cute. Which brings up the reason for the thoughtful little name of this homey soup. "Muffy" is the name we called mushrooms when we picked them. The little button "Muffy" is a succulent, just swell sorta mushroom. People just don't want to admit it, do they? During the cooling fall when leaves curl and fall, is the best time to pick these little delicacies....as well as using them in this homemade; but easy velvet soup. I do often have dried porcini's in the cupboard, sitting there silently waiting just to be used. I add thinly sliced chicken breast towards the end of cooking time if I am so inclined. Sometimes, I would rather just curl up next to Dennis on our couch, throw a big piece of wood in the woodstove and watch the fall progress with a sip of soup and "Muffy The Mushroom".
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 15
- In a saucepan, combine dried mushrooms in stock over medium-high heat simmering for 5 minutes.
- In a larger pot, melt butter. Add onion, saute' for 5 minutes, medium heat.
- Add fresh mushrooms, and cook 2 minutes more.
- Add garlic and stir quickly, 20 seconds.
- Sprinkle onion/mushroom/garlic mixture with flour, salt and pepper.
- Stir this whole flour mixture until incorporated.
- Add soy sauce, and (optional Tabasco sauce if using) to flour mixture.
- Add the mushroom stock, and porcini mushrooms, to larger pot and simmer for 15 minutes until mushrooms are tender.
- Remove pot from heat. Using a hand held blender, or blender, blend all ingredients together until puree' making sure to leave some course bits.
- Combine chicken with mushroom puree' and heat for 10 minutes.
- Stir in half and half and heat until warm.
- Put directly into soup bowls add chopped parsley for garnish.
- Get that spoon and slurp her up now, and take off your shoes and feel the moment.
Nutrition Facts : Calories 476.5, Fat 23, SaturatedFat 12.8, Cholesterol 125.9, Sodium 657.2, Carbohydrate 29.6, Fiber 2, Sugar 8.2, Protein 38.5
GREEN VELVET SOUP
A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.
Provided by ASTROPHE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Number Of Ingredients 12
- In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
- Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Number Of Ingredients 6
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
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