Delicious Golden Mushroom Soup With Beef Broth Dairy Free Recipes

DELICIOUS GOLDEN MUSHROOM SOUP WITH BEEF BROTH DAIRY FREE

Steps:

• Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!

DELICIOUS MUSHROOM SOUP

Steps:

• Heat oil in stock pot over medium heat and saute mushrooms, onion and celery for 10 minutes.
• Add chicken stock, rice and soy sauce. Bring to boil, and then simmer for at least an hour.
• Using a hand-held stick blender, blend soup mixture to the desired consistency.
• Season with salt and pepper.

BEEFY MUSHROOM SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired.

GOLDEN MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender.
• Sprinkle with flour, salt and pepper; mix well.
• Gradually stir in milk, chicken broth and bouillon; bring to a boil.
• Cook and stir for 2 minutes.
• Reduce heat.
• Stir in sour cream; heat through (do NOT boil).
• If desired, garnish with a dollop of sour cream or minced parsley.

GOLDEN MUSHROOM UMAMI SOUP

Steps:

• Heat butter in a large pot and add the onions. Cook over medium heat, stirring often, until the onions are soft and just beginning to brown; about 7-8 minutes.
• Add whit wine to pot. Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock. Cover and simmer about 10 minutes.
• In a separate small pan, mix the 1 tbsp butte and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup; add the lemon juice to the soup. Stir well; serve.