CAN YOU BOIL MUSHROOMS IN SOUP RECIPES

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MUSHROOM VEGETABLE SOUP RECIPE - FOOD.COM



Mushroom Vegetable Soup Recipe - Food.com image

This soup tastes unbelievably rich! It is diabetic friendly having 2 vegetable exchanges and 1 fat exchange per serving. It is also low carb! For a different texture leave the sliced mushrooms out of the pureeing step and add them in with the sherry at the end.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 13

1 lb whole mushroom
2 tablespoons butter or 2 tablespoons margarine, divided
1 cup carrot, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
2 garlic cloves, minced
1 (14 ounce) can beef broth
2 cups water
1/4 cup tomato paste
2 teaspoons parsley flakes
1 bay leaf
1/2 teaspoon fresh ground black pepper
2 tablespoons dry sherry

Steps:

  • Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
  • Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
  • Stir in broth, water, tomato paste and seasonings.
  • Simmer, covered for 1 hour over low heat.
  • Remove bay leaf.
  • In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
  • At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
  • Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
  • Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
  • Heat gently, stirring often.

Nutrition Facts : Calories 115.6, FatContent 4.9, SaturatedFatContent 2.5, CholesterolContent 10.8, SodiumContent 660.4, CarbohydrateContent 10.7, FiberContent 2.5, SugarContent 5.1, ProteinContent 5.2

OLD-FASHIONED BEEF STEW WITH MUSHROOMS RECIPE | FOOD NETWORK



Old-Fashioned Beef Stew with Mushrooms Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 10 minutes

Prep Time 20 minutes

Cook Time 2 hours 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

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