Vegetable Mushroom Soup Recipes

MUSHROOM SOUP WITHOUT CREAM

A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.

Provided by KitKat

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Mushroom Soup Without Cream image

Steps:

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g

Ingredients

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
½ cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
½ cup chopped green onion

MUSHROOM VEGETABLE SOUP

This soup tastes unbelievably rich! It is diabetic friendly having 2 vegetable exchanges and 1 fat exchange per serving. It is also low carb! For a different texture leave the sliced mushrooms out of the pureeing step and add them in with the sherry at the end.

Provided by Michelle S.

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

Mushroom Vegetable Soup image

Steps:

Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
Stir in broth, water, tomato paste and seasonings.
Simmer, covered for 1 hour over low heat.
Remove bay leaf.
In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
Heat gently, stirring often.

Ingredients

1 lb whole mushroom
2 tablespoons butter or 2 tablespoons margarine, divided
1 cup carrot, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
2 garlic cloves, minced
1 (14 ounce) can beef broth
2 cups water
1/4 cup tomato paste
2 teaspoons parsley flakes
1 bay leaf
1/2 teaspoon fresh ground black pepper
2 tablespoons dry sherry

VEGETABLE MUSHROOM SOUP

from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms.

Provided by chia2160

Categories Potato

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Vegetable Mushroom Soup image

Steps:

Place potatoes, carrots, parsley and celery in a soup pot.
Cover with about 8 cups water.
Add salt, pepper and mushrooms.
Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
When soup is almost done, melt butter in a small frying pan.
Add onions and sauté until transparent.
Add flour and stir until flour is brown, 5 minutes.
Stir into soup and serve.

Nutrition Facts : Calories 172.7, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 463.5, Carbohydrate 35.2, Fiber 5.2, Sugar 3.8, Protein 4.3

Ingredients

4 potatoes, peeled and diced
3 carrots, peeled and diced
1/2 cup chopped parsley
3 stalks celery, diced
8 cups water
1 teaspoon salt
1/4 teaspoon fresh ground pepper, to taste
8 -10 fresh chanterelle mushrooms or 8 -10 shiitake mushrooms
1 tablespoon butter
1 medium onion, diced
3 tablespoons flour

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

VERY EASY MUSHROOM BARLEY SOUP

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

Provided by SANDI149

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

Very Easy Mushroom Barley Soup image

Steps:

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

Ingredients

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS

Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done!

Provided by Molly53

Categories Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

Hearty Beef and Vegetable Soup With Mushrooms image

Steps:

In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
Close lid and lock.
Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
Reduce pressure with quick release method by placing cooker in sink under cold running water.
Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.

Nutrition Facts : Calories 1051.1, Fat 60.3, SaturatedFat 23.4, Cholesterol 237.1, Sodium 1867.7, Carbohydrate 50.1, Fiber 8.7, Sugar 9.8, Protein 71.8

Ingredients

1 large onion, chopped
2 carrots, peeled and sliced 1/4-inch thick
3 garlic cloves, mashed
2 stalks celery, sliced
1/4 cup chopped fresh parsley
3 -4 russet potatoes, peeled and cut into 1-inch chunks
2 lbs boneless beef stew meat, any cut, trimmed and cut in 1-inch cubes
1 (14 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can beef broth
1 (12 ounce) bottle dark beer
1/2 lb fresh spinach
1/2 lb sliced fresh mushrooms
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

MUSHROOM VEGETABLE SOUP

Make and share this Mushroom Vegetable Soup recipe from Food.com.

Provided by Vicki in CT

Categories Lunch/Snacks

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 11

Mushroom Vegetable Soup image

Steps:

Combine all ingredients except wine in crockpot.
Cook on low for 5-8 hours.
Stir in red wine 15 minutes before serving.
Remove bay leaf.

Nutrition Facts : Calories 63.3, Fat 0.4, SaturatedFat 0.1, Sodium 364.9, Carbohydrate 10.6, Fiber 2.5, Sugar 5, Protein 5.5

Ingredients

1 lb sliced mushrooms
1 cup carrot, finely chopped
1 cup celery, finely chopped
1 cup onion, finely chopped
1 garlic clove, minced
1 (10 ounce) can condensed beef broth
2 cups water
1/4 cup tomato paste
1 bay leaf
1/2 teaspoon black pepper
2 tablespoons red wine

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Vegetable Mushroom Soup Recipes

MUSHROOM SOUP WITHOUT CREAM

MUSHROOM VEGETABLE SOUP

This soup tastes unbelievably rich! It is diabetic friendly having 2 vegetable exchanges and 1 fat exchange per serving. It is also low carb! For a different texture leave the sliced mushrooms out of the pureeing step and add them in with the sherry at the end.

VEGETABLE MUSHROOM SOUP

from the NY Times, this is very similar to the vegetable soup my own grandmother used to make. she always used dry mushrooms.

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

VERY EASY MUSHROOM BARLEY SOUP

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS

Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done!

MUSHROOM VEGETABLE SOUP

Make and share this Mushroom Vegetable Soup recipe from Food.com.

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