SHIITAKE MUSHROOM SOUP RECIPE RECIPES

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CREAMY MUSHROOM SOUP RECIPE | ALLRECIPES



Creamy Mushroom Soup Recipe | Allrecipes image

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Provided by Lori

Categories     Cream of Mushroom Soup

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition Facts : Calories 233.9 calories, CarbohydrateContent 13.3 g, CholesterolContent 52.9 mg, FatContent 18.6 g, FiberContent 1.2 g, ProteinContent 4.4 g, SaturatedFatContent 11.6 g, SodiumContent 119.3 mg, SugarContent 1.8 g

MUSHROOM-FARRO SOUP RECIPE - BON APPéTIT



Mushroom-Farro Soup Recipe - Bon Appétit image

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

Provided by Ali Slagle

Yield 4 Servings

Number Of Ingredients 11

3 garlic cloves, coarsely chopped
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large shallot, coarsely chopped
1 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut into bite-size pieces
Kosher salt, freshly ground pepper
1 oz. Parmesan, finely grated (about 1 cup), plus rind
⅔ cup semi-pearled farro
3 Tbsp. (or more) low-sodium soy sauce
4 celery stalks, thinly sliced, plus any leaves coarsely chopped
1 Tbsp. fresh lemon juice
Crusty bread (for serving)

Steps:

  • Heat garlic and 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium until oil around garlic is sizzling, about 1 minute. Add shallot and mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are browned, 10–15 minutes. (Initially, pot will look dry, then very wet before mushrooms start to brown.)
  • Add Parmesan rind, farro, soy sauce, and 6 cups water to pot. Scrape up any browned bits stuck to bottom of pot, season with salt and pepper, and bring to a boil over medium-high. Reduce heat and simmer until farro is al dente, 15–20 minutes.
  • Add sliced celery to pot and simmer until slightly softened and bright green, about 3 minutes. Remove pot from heat; add lemon juice. Taste and season with salt and/or more soy sauce if needed.
  • Divide soup among bowls and top with finely grated Parmesan and celery leaves. Season with more pepper and drizzle with oil. Serve with bread alongside.

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CREAM OF MUSHROOM SOUP - SKINNYTASTE
A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Soup
Cuisine American
Calories 65 kcal per serving
  • Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.
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MUSHROOM-FARRO SOUP RECIPE - BON APPéTIT
This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
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Reviews 4.7
  • Divide soup among bowls and top with finely grated Parmesan and celery leaves. Season with more pepper and drizzle with oil. Serve with bread alongside.
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HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES
This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 107 calories per serving
    1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
    2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
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CREAM OF MUSHROOM SOUP II RECIPE | ALLRECIPES
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CREAM OF MUSHROOM & BARLEY SOUP RECIPE - EATINGWELL
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SIMPLE POTATO MUSHROOM SOUP RECIPE - THE SPRUCE EATS
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