MUSHROOM BARLEY SOUP FOR TWO
This is part of my favorite meal, quick and easy to prepare and the perfect amount for two of us. The mushrooms, carrots and barley are a good combination for flavor and color. The recipe is easy to double (or triple!) if you want to make a larger batch. —Aimee Lawrence, Wimberley, Texas
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute mushrooms and garlic in butter for 3 minutes. Stir in the broth, barley and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the carrot, dill, salt and pepper. Cover and simmer until barley and carrot are tender, about 15 minutes.
Nutrition Facts : Calories 230 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 7g fiber), Protein 12g protein.
LEMONY MUSHROOM-ORZO SOUP FOR TWO
Here's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta-and lemon livens up its mild flavor.-Edrie O'Brien, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute mushrooms and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper., Bring to a boil. Stir in the orzo, lemon juice and zest. Cook until pasta is tender, 5-6 minutes.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
CREAMY TWO-MUSHROOM SOUP
Dried and fresh mushrooms unite in this soup enriched with leek, thyme, sherry and a bit of cream.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the broth and 3 cups of water to a boil in a medium saucepot. Remove from the heat, add the dried mushrooms and set aside to steep for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
- Heat the butter in a large pot over medium-high heat. Add the garlic, white mushrooms and three-quarters of the chopped porcini and cook, stirring occasionally, until softened and mostly dry, about 6 minutes. Add the thyme, shallot and leek and cook, covered, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
- Strain the reserved mushroom broth into the pot and bring to a boil, whisking constantly. Add the bay leaf, reduce the heat to maintain a simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and cool slightly.
- Remove and discard the bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch. Strain the soup, return to the pot and reheat over medium heat.
- Whisk in the cream, sherry, 1 teaspoon salt and several grinds of pepper. Ladle into bowls and sprinkle with the remaining chopped porcini mushrooms and the parsley.
JOE'S HOMEMADE MUSHROOM SOUP
This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd.
Provided by Joseph Brojakowski Jr.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 20m
Yield 20
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
- Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. Remove saucepan from heat. Stir parsley and nutmeg into the soup. Ladle soup into bowls and top each with a dollop of sour cream.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 16.5 g, Cholesterol 41.5 mg, Fat 15 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 9.3 g, Sodium 314.8 mg, Sugar 8 g
HOMEMADE MUSHROOM SOUP FOR TWO
A lovely creamy-mushroomy soup for two. A dash of dry sherry or truffle oil maybe added. Should you like additional mushrooms and a thicker consistency, those may be added. Don't rinse your mushrooms, just wipe them with a damp cloth. With great reviews from: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
- Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
- Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
- Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
- Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
- Garnish with fresh parsley or thyme.
HOMEMADE CREAM OF MUSHROOM SOUP
Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.
Provided by SweetsLady
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
- Serve and enjoy!
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
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