HUNGARIAN MUSHROOM SOUP
My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It's primarily a mushroom soup but derives a lot of its flavor from other ingredients.
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 14.8 g, Cholesterol 32 mg, Fat 13.5 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 828.7 mg, Sugar 5.9 g
RUSSIAN MUSHROOM AND POTATO SOUP
I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!
Provided by DTERESA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g
DILLED LEEK AND MUSHROOM SOUP
There are a few soups that will simply get raves when you serve them. Mushroom Soup is definitely one of them. The use of Leeks and Dill in this new original recipe are the perfect compliment to the earthy flavor of the Mushrooms. This is really an easy soup to prepare. A lot of people are put off by the notion of successfully...
Provided by Garrison Wayne
Categories Vegetable Soup
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. In a large pot, saute the leeks and mushrooms in the unsalted butter over med/hi heat. Stir frequently for 5 - 6 minutes or until the leeks are clear and the mushrooms start to cook well.
- 2. Add the vegetable stock, grated potato, and dill. Bring to a boil over hi heat.
- 3. Reduce heat to low and cover the pot. Simmer, covered for 1 hour.
- 4. Remove lid. Add the cream and diluted cornstarch and heat though just until thickened a bit. Check for salt. Shy away from pepper as it could overwhelm the delicate balance of flavors.
- 5. Serve hot with some crusty bread. Serves 10 as a starter or 6 for a hearty meal.
DILLED MUSHROOM SOUP
Delicious, fine with family lunch or supper or a winning first course when there's company for dinner.
Provided by echo echo
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion in a medium saucepan over medium heat 5 minutes until soft.
- Add the mushrooms through dill.
- Cover and simmer 15 minutes on medium-low heat.
- Add the bouillon and heat through.
- Season with salt to taste.
- Serve in soup cups each topped with 2 Tbs sour cream.
Nutrition Facts : Calories 217.1, Fat 15.8, SaturatedFat 9.5, Cholesterol 35.5, Sodium 1447.6, Carbohydrate 10.2, Fiber 1.4, Sugar 4.6, Protein 5.5
DILL SOUP
This creamy puree can be served hot or cold, so it makes a great summer soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h20m
Yield Serves four
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
- Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
- Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 4 grams
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