Mushroom Soup With Spinach And Carrots Recipes

Steps:

• In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

Steps:

• Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
• Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
• Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
• Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Steps:

• melt butter in pot,.
• saute garlic and onion until almost golden brown.
• add chopped mushrooms.
• saute for a few minutes
• add the flour and mix well.
• add the veg stock.
• add water.
• add cubed potato.
• add shredded spinach.
• add cubed carrot.
• add milk.
• season with salt and pepper.
• bring to boil.
• reduce heat and simmer for 15-20 minutes or until flavors blend.
• let stand for 5 mins,.
• serve with croutons or fav crackers.
• enjoy.

Steps:

• In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
• Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
• Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
• Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

Steps:

• Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
• Strain out the vegetables.
• Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.

Steps:

• For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
• For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
• When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
• Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
• As an variation you may also add a poached egg or some grated parmesan on top of the soup.