Winter Root Vegetable Soup With Mushrooms Recipes

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EASY 30-MINUTE MUSHROOM VEGETABLE SOUP



Easy 30-Minute Mushroom Vegetable Soup image

Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons olive oil
1 medium sweet Vidalia or yellow onion, peeled and diced small
3 garlic cloves, pressed or finely minced
8 cups (64 ounces) reduced sodium vegetable broth
about 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)
2 cups broccoli florets
1 medium/large zucchini, diced into bite-sized pieces
1/4 cup reduced sodium soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 or 3 bay leaves
1 tablespoon rice wine vinegar, optional (brightens up the flavor)
1 tablespoon apple cider vinegar, optional (brightens up the flavor)
1 teaspoon granulated sugar, optional and to taste (balances the acidity from the vinegars)

Steps:

  • To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
  • Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
  • Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
  • Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
  • Remove bay leaves and serve immediately.

Nutrition Facts : Calories 103 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1236 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

WINTER ROOT VEGETABLE SOUP



Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

ROOT VEGETABLE SOUP



Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories     easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

  • Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  • Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  • To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

WINTER VEGETABLE SOUP



Winter Vegetable Soup image

I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup sliced green onions
1 tablespoon canola oil
1 can (14-1/2 ounces) chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
1/4 teaspoon dried thyme
1 cup broccoli florets
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.

Nutrition Facts : Calories 168 calories, Fat 8g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

WINTER HARVEST VEGETABLE SOUP



Winter Harvest Vegetable Soup image

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

Steps:

  • In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY CHESTNUT-MUSHROOM SOUP WITH SAUTEED ROOT VEGETABLES



Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables image

Categories     Soup/Stew     Milk/Cream     Mushroom     Vegetable     Sauté     Root Vegetable     Winter     Chestnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup dried porcini mushrooms (about 1/2 ounce)*
3 cups hot water
2 cups vegetable stock or canned vegetable broth
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), coarsely chopped
1/2 cup whipping cream
2 tablespoons dry Sherry
2 tablespoons (1/4 stick) butter
2 large shallots, finely chopped
1 medium carrot, finely chopped
1 small rutabaga, finely chopped

Steps:

  • Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes.
  • Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl. Add vegetable stock and chestnuts to same saucepan. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Add cream and 1 tablespoon Sherry. Bring soup to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate. Rewarm over medium heat before continuing.)
  • Melt butter in large nonstick skillet over medium heat. Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes. Remove from heat. Stir in 1 tablespoon Sherry. Season with salt and pepper.
  • Ladle soup into bowls. Top with vegetables and serve.
  • *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

SLOW COOKER ROOT VEGGIE WINTER SOUP



Slow Cooker Root Veggie Winter Soup image

Delicious root vegetable soup for those chilly winter days. My daughter wants this for Christmas! Can be served alone, over rice, or with grilled baguettes.

Provided by Tamara A

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h30m

Yield 6

Number Of Ingredients 13

1 (32 ounce) carton low-sodium vegetable broth (such as Imagine™)
1 (10 ounce) can low-sodium chicken broth
1 ¼ cups water
1 teaspoon caraway seeds, divided
¼ teaspoon dried cilantro, or more to taste
1 teaspoon dried tarragon
¼ teaspoon coriander seeds
1 ½ pounds colored carrots, peeled and sliced
1 pound parsnips, peeled and sliced
1 large rutabaga, peeled and cubed
1 large white onion, cut into large wedges
ground white pepper to taste
1 green onion, chopped

Steps:

  • Combine vegetable broth, chicken broth, and water in a slow cooker set on High. Stir in 1/2 teaspoon caraway seeds and dried cilantro.
  • Combine remaining 1/2 teaspoon caraway seeds, tarragon, and coriander seeds in a spice grinder; pulse until finely ground. Stir into the slow cooker.
  • Stir carrots, parsnips, rutabaga, and onion into the slow cooker. Cook on High until liquid is boiling. Reduce to Low and cook until vegetables are tender when pierced with a fork, about 5 hours.
  • Season with white pepper; garnish with green onion.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 30.5 g, Cholesterol 0.8 mg, Fat 0.7 g, Fiber 7.6 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 196.7 mg, Sugar 12.8 g

WINTER ROOT VEGETABLE SOUP WITH MUSHROOMS



Winter Root Vegetable Soup With Mushrooms image

Make and share this Winter Root Vegetable Soup With Mushrooms recipe from Food.com.

Provided by Chef EBT

Categories     Vegetable

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

4 tablespoons canola oil
1 large Spanish onion, peeled and diced
3 garlic cloves, crushed
1 parsnip, peeled and diced
1 small celery root, peeled and diced
1 small turnip, peeled and diced
1 small leek, white part only, halved lengthwise, washed and sliced thin crosswise
1 large yukon gold potato, peeled and diced
4 cups low sodium chicken broth
1 cup sliced mushrooms
1 pinch salt
1 pinch pepper

Steps:

  • Heat 2 Tablespoons canola oil in a 4-quart saucepan or soup pot over medium heat.
  • Add onions and garlic and cook slowly without browning until soft. Add a few drops of water or chicken broth if pan becomes dry.
  • Add parsnip, celery root, turnip, leek and potato and season with salt and pepper.
  • Cook and stir until vegetables begin to get tender, about 10 minutes.
  • Add the stock, bring to a boil, then reduce heat and simmer until vegetables are completely tender, about 10 to 15 minutes.
  • Meanwhile, heat a medium sauté pan over moderately high heat.
  • Add remaining 2 Tablespoons oil and sauté mushrooms, stirring, until golden brown, about 3 minutes.
  • Season with salt and pepper and set aside.
  • Transfer root vegetables and liquid from the saucepan to a blender and puree until smooth. (Puree in two batches, if necessary.)
  • Season to taste with salt and pepper.
  • To serve, divide soup among four bowls, add mushrooms to each and garnish with chives.

Nutrition Facts : Calories 234.8, Fat 15.7, SaturatedFat 1.5, Sodium 129.7, Carbohydrate 19.4, Fiber 2.2, Sugar 4, Protein 7.1

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