VEGETARIAN RECIPES USING CREAM OF MUSHROOM SOUP RECIPES

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VEGETARIAN CREAM OF MUSHROOM SOUP RECIPE - FOOD.COM



Vegetarian Cream of Mushroom Soup Recipe - Food.com image

This is adapted from Vegetarian Cooking for Everyone by Deborah Maddison. I love the flavor and simplicity of this soup. It originally calls for cream and mushroom stock but I have cut the fat by using 2% milk and veggie bouillon instead. Feel free to use full fat ingredients if calories are not an issue! You can fry a few mushroom slices in butter as a garnish to make it even better!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb sliced white mushroom
2 tablespoons butter
1 cup chopped leek (or onion)
2 garlic cloves, minced
4 fresh thyme sprigs or 3 pinches dried thyme
1 tablespoon flour
4 cups water, with
4 vegetable bouillon cubes
3/4 cup 2% low-fat milk
chopped parsley
salt & pepper

Steps:

  • Melt butter in pot and add garlic, leeks thyme and 1 tsp salt.
  • Add 1/4 cup of water cover and stew 4-5 minutes.
  • Add mushrooms and cook 4-5 minutes more.
  • Add flour cook 2 minutes stirring frequently.
  • Add bouillon and water; bring to a boil an simmer 20 minutes.
  • Puree with immersion blender till smooth.
  • Add milk and stir. Season to taste.
  • Garnish with parsley and fried mushrooms if desired.

Nutrition Facts : Calories 60.9, FatContent 3.6, SaturatedFatContent 2.1, CholesterolContent 9.5, SodiumContent 37.4, CarbohydrateContent 5.5, FiberContent 0.8, SugarContent 2.5, ProteinContent 2.9

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH RECIPE ...



Hearty Veggie Soup in a Creamy Mushroom Broth Recipe ... image

This is one of the most delicious vegetable soups I have ever had. It's not your typical veggie soup. It's very filling and good for you. I have also used frozen peas, asparagus, and cauliflower in this recipe, so play around with it with different vegetables. I haven't had any that I didn't like with this broth. It makes a very large pot, so for a smaller family you may want to halve it. I have a family of 10 and there's usually a little bit left over. I serve it with rolls so all the food groups are covered. The cooking times are approximate and may very depending on your stove -- so pay attention to when your veggies are cooked. Stir often so you don't scorch the broth after adding the milk, cheese, and mushroom soup.

Provided by DanaC

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Cream Soup Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 15

¼ cup margarine
1 cup chopped celery
1 cup chopped carrot
½ onion, chopped
8 slices deli ham, chopped
3 potatoes, peeled and cubed
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
water to cover
2 cups bite-size broccoli florets
2 (10.75 ounce) cans condensed cream of mushroom soup
10 (1 ounce) slices processed cheese food product, Swiss flavor
8 cups 2% milk
1 teaspoon salt
? teaspoon ground black pepper

Steps:

  • Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
  • Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

Nutrition Facts : Calories 315.8 calories, CarbohydrateContent 32.4 g, CholesterolContent 31.9 mg, FatContent 13.2 g, FiberContent 3.5 g, ProteinContent 18.2 g, SaturatedFatContent 4.8 g, SodiumContent 1401.1 mg, SugarContent 11.5 g

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