CREAMY CHICKEN SOUP RECIPES

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CREAMY MUSHROOM SOUP | VEGETABLES RECIPES - JAMIE OLI…



Creamy Mushroom Soup | Vegetables Recipes - Jamie Oli… image

I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 11

600 g mixed mushrooms
1 onion
2 sticks of celery
3 cloves of garlic
a few sprigs of fresh flat-leaf parsley
a few sprigs of fresh thyme
olive oil
1.5 litres organic chicken or vegetable stock
75 ml single cream
6 slices of ciabatta
extra virgin olive oil

Steps:

    1. Brush the mushrooms clean, then finely slice.
    2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
    3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
    4. Spoon out 4 tablespoons of mushrooms, and keep for later.
    5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
    6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
    7. Pour in the cream, bring just back to the boil, then turn off the heat.
    8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
    9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.

Nutrition Facts : Calories 148 calories, FatContent 7.4 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 12.5 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.1 g salt, FiberContent 3.2 g fibre

CREAMY POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Creamy Potato Soup Recipe: How to Make It - Taste of Home image

This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 912mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.
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    1. Brush the mushrooms clean, then finely slice.
    2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
    3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
    4. Spoon out 4 tablespoons of mushrooms, and keep for later.
    5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
    6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
    7. Pour in the cream, bring just back to the boil, then turn off the heat.
    8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
    9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
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    1. Brush the mushrooms clean, then finely slice.
    2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
    3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
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