Hearty Mushroom Vegetable Soup Recipes

HEARTY MUSHROOM SOUP

A satisfying and low-fat vegetarian soup that's a good source of folic acid

Provided by Good Food team

Categories Dinner, Lunch, Soup

Time 1h

Number Of Ingredients 12

Hearty mushroom soup image

Steps:

Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

Nutrition Facts : Calories 245 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.13 milligram of sodium

Ingredients

25g pack porcini mushrooms
2 tbsp olive oil
1 medium onion , finely diced
2 large carrots , diced
2 garlic cloves , finely chopped
1 tbsp chopped rosemary , or 1 tsp dried
500g fresh mushroom , such as chestnut, finely chopped
1.2l vegetable stock (from a cube is fine)
5 tbsp marsala or dry sherry
2 tbsp tomato purée
100g pearl barley
grated fresh parmesan , to serve (optional)

HEARTY VEGETABLE SOUP

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Hearty Vegetable Soup image

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

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

Time 1h5m

Yield 12

Number Of Ingredients 15

Hearty Veggie Soup in a Creamy Mushroom Broth image

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, Carbohydrate 32.4 g, Cholesterol 31.9 mg, Fat 13.2 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 4.8 g, Sodium 1401.1 mg, Sugar 11.5 g

Ingredients

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
⅛ teaspoon ground black pepper

MUSHROOM BARLEY SOUP

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15

Mushroom Barley Soup image

Steps:

In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley