CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
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, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
CREAMY SHIITAKE MUSHROOM SOUP
This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
- Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
- In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
- Cook on low for one minute more and then serve with freshly cracked pepper on top.
Nutrition Facts : Calories 72.6, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 836.3, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 2.3
CREAMY CORN AND SHIITAKE MUSHROOM SOUP
When preparing this Chinese classic, Vietnamese cooks, like their northern neighbors, often rely on canned creamed corn, once considered an exotic foreign import in Asia. The velvety sweet-savory result fuses East and West. Here in the States, fresh corn is plentiful, and making this soup with kernels cut from the cob yields bright flavors that aren't cloying. Neither cornstarch nor egg is needed to create a creamy texture. The natural starch in the corn provides it. Some cooks add a variety of embellishments to the soup, but I prefer to keep it simple, using only sliced shiitake mushrooms for their flavor, texture, and visual appeal. Make sure you use the sweetest corn possible, whether from your local market or farm stand, fresh or frozen.
Yield serves 6 to 8 with 2 or 3 other dishes
Number Of Ingredients 7
Steps:
- In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the corn, salt, and water, cover, and cook for about 20 minutes, or until the corn is very tender. Remove from the heat and let cool for at least 10 minutes before proceeding.
- Position a coarse-mesh sieve on top of another saucepan. In batches, purée the soup in a blender or food processor until velvety smooth. Pour each puréed batch through the sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the mushrooms and set the soup aside until ready to serve. (The soup may be made up to 2 days in advance, cooled, and refrigerated.)
- Reheat the soup over medium-low heat, stirring occasionally to prevent scorching. If the soup is too thick, thin it with water. Taste and add extra salt, if necessary. Ladle the soup into a large serving bowl or individual bowls. Sprinkle with the chives and serve immediately.
LOW CARB CREAM OF SHIITAKE MUSHROOM SOUP
This recipe is adapted from Dr. Atkin's New Diet Cookbook. Mushrooms in a creamy broth, comfort food at it's finest!
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat.
- Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil.
- Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!
Nutrition Facts : Calories 238.8, Fat 21.5, SaturatedFat 12, Cholesterol 59.9, Sodium 587.2, Carbohydrate 7.3, Fiber 1.3, Sugar 2.3, Protein 5.4
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