Light Mushroom Soup Recipes

Steps:

• In a 2 1/2-quart souffle dish, melt butter, uncovered at 100 percent power for 1 minute 15 seconds. Meanwhile, finely chop mushrooms in food processor. Add to melted butter, with scallions and celery leaves. Stir to coat with butter. Cook, uncovered, at 100 percent power for 3 minutes or until mushrooms look limp.
• Dissolve cornstarch in chicken broth. Add chicken broth mixture, cream, cumin, dill seed and dried boletus, if used, to mushrooms. Cover tightly with polyvinyl plastic wrap. Cook at 100 percent power for 6 minutes. Pierce plastic to release steam. Season with salt, lemon juice and hot pepper sauce. Serve hot.

Steps:

• Chop celery and onion into small pieces.
• Heat the oil in a large saucepan. Add the oil, onion, celery and mushrooms. Stir often. When the veggies are soft, stir in the flour.
• Lower the heat and then slowly add the milk. Stir often until slightly thickened. Add salt, pepper and soy sauce to taste. Start off with just a bit of soy sauce - too much can overwhelm the soup!

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.