MUSHROOM SOUP COOKING LIGHT RECIPES

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LIGHT MUSHROOM SOUP RECIPE - NYT COOKING



Light Mushroom Soup Recipe - NYT Cooking image

Provided by Barbara Kafka

Total Time 16 minutes

Yield 4 cups

Number Of Ingredients 13

1 1/2 tablespoons unsalted butter
1/2 pound fresh mushrooms, quartered
1 scallion, thinly sliced, equal parts green and white
1 tablespoon finely chopped celery leaves (optional)
1 tablespoon cornstarch
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon ground cumin
Pinch dill seed
1 tablespoon dried boletus, crumbled (optional)
2 teaspoons coarse kosher salt
2 teaspoons fresh lemon juice
4 drops hot pepper sauce

Steps:

  • In a 2 1/2-quart souffle dish, melt butter, uncovered at 100 percent power for 1 minute 15 seconds. Meanwhile, finely chop mushrooms in food processor. Add to melted butter, with scallions and celery leaves. Stir to coat with butter. Cook, uncovered, at 100 percent power for 3 minutes or until mushrooms look limp.
  • Dissolve cornstarch in chicken broth. Add chicken broth mixture, cream, cumin, dill seed and dried boletus, if used, to mushrooms. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent power for 6 minutes. Pierce plastic to release steam. Season with salt, lemon juice and hot pepper sauce. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 206, UnsaturatedFatContent 6 grams, CarbohydrateContent 7 grams, FatContent 19 grams, FiberContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 11 grams, SodiumContent 388 milligrams, SugarContent 3 grams, TransFatContent 0 grams

SUPER IMMUNITY MUSHROOM BARLEY SOUP RECIPE | COOKING LIGHT



Super Immunity Mushroom Barley Soup Recipe | Cooking Light image

If you are a friend of fungi, you will be happy to hear that mushrooms have been praised for their immune-boosting qualities for centuries. This soup combines the healing powers of mushrooms with fiber-rich barley and Vitamin C-rich kale to help defend against germs and bad bacteria.

Provided by Rachel Johnson

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

2 teaspoons extra virgin olive oil
1 large sweet onion, sliced into half moons
4 cloves garlic, minced
3 cups chopped mixed mushrooms
1 tablespoon low sodium soy sauce
4 cups unsalted beef broth
1/4 cup quick cooking barley
1 cup chopped fresh red kale
1 teaspoon fresh chopped thyme

Steps:

  • In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Sweat onions until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms, stirring frequently, cooking until vegetables are caramelized and fragrant. Stir in soy sauce. Cover with stock and bring to a simmer. Add barley, cover and cook 20 minutes. Remove soup from heat. Stir in kale and thyme leaves. Divide into bowls and serve.

Nutrition Facts : Calories 121, CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 2.8 g, FiberContent 3.4 g, ProteinContent 7 g, SaturatedFatContent 0.4 g, SodiumContent 276 mg, SugarContent 5.4 g

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