Chorizo Tomato And Mushroom Soup Recipes
TOMATO MUSHROOM SOUP
This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
SIMPLE AND DELICIOUS CHORIZO AND MUSHROOM RISOTTO
Steps:
- In a large heavy pan or Mince the garlic and onion together and sauté it olive oil on a medium heat for few minutes Add chopped bacon, rosemary, mushroom and chorizo and sauté until mushroom is browned and oil is coming out of the chorizo Set aside In a separate pan heat up olive oil and add the risotto rice...move around the pan constantly for about 3-4 minutes Add wine into rice and stir until most is absorbed Add in the mushroom, bacon, chorizo etc Start adding in stock slowly and keep stirring until stock is finished or rice is cooked but still has a crunch Once finished add cheese and a knob of butter ENJOY!!!
CHORIZO AND MUSHROOM FIDEUA
Provided by David Allen
Categories Mushroom Pasta Tomato Bake Sausage Winter Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.
CHORIZO & MUSHROOMS
Make and share this Chorizo & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
- Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
- Stir in the rosemary and thyme and toss until combined.
- Transfer to a warm serving bowl and serve immediately.
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5/5 (1)Total Time 55 minsCategory LunchCalories 113 per serving
- Add the chopped chorizo pieces; stir them around the pan to release their juices. Remove the chorizo from the pan with a slotted spoon once it begins to brown but before it goes crispy and set it aside.
- Add the diced onion and garlic. Stir and sweat the onion in the chorizo juices. Once the onion and garlic have softened, add the tomatoes and vegetable stock to the pan, bring to the boil, then turn down the heat and simmer for 15 minutes.
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- In a large soup pot, melt the butter. Add three-fourths of the sliced mushrooms, the shallots and garlic and cook over moderately high heat, stirring frequently, until the mushroom liquid has evaporated and the mushrooms are lightly browned, 30 minutes.
- Add the chicken stock, water, thyme and parsley and bring to a boil, scraping up any browned bits stuck to the bottom of the pot. Cover and simmer over moderately low heat for 1 hour. Strain the mushroom broth into a heatproof bowl, pressing hard on the solids with the back of a spoon. Discard the solids and wipe out the soup pot.
- Return the broth to the pot. Add the remaining sliced mushrooms, bring to a boil over high heat and cook them for 2 minutes. Using a slotted spoon, transfer the mushrooms to a blender. Add 1 cup of the broth and puree until smooth. Return the mushroom puree to the soup and stir in the heavy cream, soy sauce and cornstarch mixture and bring to a simmer. Cook just until slightly thickened, about 5 minutes. Season with salt and pepper.
- In a large skillet, cook the chorizo over moderate heat until the fat is rendered, about 5 minutes. Drain the ground chorizo on a paper towel. Wipe out the skillet and melt the butter. Add the quartered mushrooms and cook over high heat until lightly browned, about 6 minutes. Add the scallions and chorizo and cook just until the scallions are softened, about 1 minute. Mound 1/4 cup of the garnish in the center of 10 soup bowls, ladle the soup all around and serve.
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