Chunky Mushroom Soup With Chinese Sausage Recipes

Steps:

• In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
• Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
• Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
• Serve and garnish soup with extra parsley flakes; if desired.
• For vegetarian use vegetable broth.

Steps:

• Soak dry mushroom over night in fridge.
• Pound and grind mushroom in a stone pounder by batch until sticky.
• Do the same with onion into puree.
• Heat a medium ceramic cooking pot. Stir onion until its' liquid dry up.
• Add butter. Continue stirring until it sizzles.
• Put in mushroom.
• In medium low heat, stir the mixture till it lumps up and the bitter taste vanished.(taste it）.
• Bit by bit, pour in milk while stirring. Add more milk when bubble.
• Pour all cooking cream into the soup. Keep stirring and bring it to broil.
• Add salt and pepper to taste.
• Scope out into bowl and garnish with sliced Chinese sausage. Enjoy immediately.

Steps:

• In large skillet on medium, heat oil and fry onions, garlic and carrots until softened, about 5 minutes.
• Stir in mushrooms, thyme, paprika and pepper; cook stirring often until no liquid remains, about 10 minutes.
• Scrape into slow cooker.
• Add 1 cup broth to skillet and bring to a boil, scraping up remaining bits.
• Scrape into slow cooker along with remaining broth and potato. Stir to combine.
• Cover and cook on low until vegetables are tender and liquid is slightly thickened, about 6 hours.
• Stir in cooking wine.

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender.

Steps:

• In a medium saucepan, ,melt butter; add oil.
• Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
• Stir in mushrooms,sauté a few minutes.
• Add chicken both, bay leaf, thyme, salt and pepper.
• Bring to aboil.
• Reduce heat and simmer for 30 minutes.
• Discard bay leaf.
• Stir in cornstarch mixture.
• Using a hand blender process mixture; don't over purée leaving in some chunks.
• At this point you can refrigerate the soup and finish it off the next day.
• Just before serving, reheat soup until very hot.
• Stir in sherry and cream; simmer for 2 minutes.

Steps:

• In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain., Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer., Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Freeze option: Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.