Zesty Mushroom Soup Recipes

HUNGARIAN MUSHROOM SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
• In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
• Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

SPICY NOODLE SOUP WITH MUSHROOMS AND HERBS

Steps:

• Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
• Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
• Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
• Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
• To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

ZESTY MUSHROOM SOUP

Steps:

• Melt butter in medium saucepan over medium-high heat.
• Add mushrooms and onion.
• Cook and stir 5 minutes until vegetables are tender.
• Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
• Reduce heat to low; gradually add broth, half-and-half and wine.
• Cook 5- 10 minutes until mixtures thickens slightly.

SPICED MUSHROOM SOUP

Steps:

• Heat oil on low in a pan and add onions and garlic. Cover and leave to sweat over a low heat for 10 minutes. Do not let them brown, they should go transparent and soft.
• Add the Cinnamon, Coriander, Cumin and Bay. Stir until combined. Add the Cardamom Pods and stir VERY gently; do not break the pods up.
• Add your mushrooms and leave to sweat, covered, stirring occasionally. You will find that the mushrooms soak up the oil and water from the pan; don't panic, they will release it plus their own juices when they break down during cooking.
• Once the mushrooms have begun to cook, add the chicken stock and leave covered for 30 minutes. By this time, the mushrooms will be fully cooked, soft, tender and lightly spiced.
• Blitz in a blender or use a stick blender to reduce to a soupy consistency. If you find it is too runny for your taste, continue blending and then put back on the heat to remove some water. Alternatively, add a teaspoon of cornflour to thicken it, however this will require some more heating to cook out the flour.
• Add salt and pepper to taste. It is a naturally dark soup, however cream can be added to lighten it and provide a creamier texture. Serve piping hot.

CREAM OF MUSHROOM SOUP RECIPE BY TASTY

Steps:

• In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
• Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
• Add the flour and stir to coat the mushrooms, until combined.
• Add the white wine, stir, and cook until combined, about 1 minute.
• Add the vegetable stock, stir, and simmer for 15 minutes.
• Add the heavy cream and stir to combine.
• Blend soup to your desired consistency with an immersion blender or standing blender.
• Serve hot, garnished with parsley.
• Enjoy!

SPICY THAI MUSHROOM SOUP RECIPE

Steps:

• Heat 1/4 cup dressing in large saucepan on medium heat. Add vegetables; cook and stir 4 to 5 min. or until onions and peppers are crisp-tender. Add flour; cook and stir 1 min.
• Stir in coconut milk, then Sriracha sauce. Gradually stir in broth; cook 20 min. or until soup is thickened, stirring frequently.
• Mix cream cheese spread, 2% milk, garlic powder and remaining dressing until blended. Add to soup; cook and stir on medium-low heat 2 to 3 min. or until heated through. Serve topped with cilantro.

MUSHROOM POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

SPICY MUSHROOM SOUP

Steps:

• First melt the butter in a medium saucepan. Lower the heat and add the garlic and garam masala. Then lower the heat and add the black pepper, salt, nutmeg, and again lower the heat. Stir for 5-7 minutes. Then remove the mixture from the stove and allow to cool for a bit. Tehn add 3/4 of the mixture into a food processor. Add the water. After that, pour the mixture back into the saucepan over medium heat and add cream. Add the fresh cilantro, red pepper and taste to season.

ZESTY CREAM OF MUSHROOM SOUP

Steps:

• On medium heat, in a large, deep saucepan, saute the shallots in butter.
• Coarsely chop half the mushrooms, and add to shallots, saute until cooked through, about 10 minutes.
• Chop remaining mushrooms in food processor with the juice of one lemon, then add to saute with thyme and bay leaf, saute 5 more minutes.
• Add salt, pepper, chicken broth, half and half, and bring to a boil. Reduce heat and simmer for 20 minutes.
• Add cornstarch and simmer for 10 minutes, stirring constantly. Check seasoning and add the juice of a small lemon, and serve.