French Mushroom And Scallion Soup Recipes

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VEGETARIAN FRENCH ONION SOUP WITH MUSHROOMS



Vegetarian French Onion Soup with Mushrooms image

Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9

3/4 stick unsalted butter
2 large onions, peeled, halved, and thinly sliced (about 4 cups)
2 bunches scallions, white and light-green parts coarsely chopped (about 3/4 cup), dark-green tops thinly sliced
4 sprigs thyme, plus leaves for serving
1 dried bay leaf
12 ounces cremini mushrooms, coarsely chopped
Coarse salt and freshly ground pepper
4 1 1/4-inch-thick slices sourdough bread
1 1/2 cups shredded Gruyere (about 4 ounces)

Steps:

  • Melt butter in a medium pot over medium-high heat. Add onions, chopped scallions, thyme sprigs, and bay leaf. Cook, stirring frequently and gradually lowering heat to prevent scorching, until onions are soft and golden brown, about 20 minutes. Stir in mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping browned bits from bottom of pan, until mushrooms have released most of their moisture, about 15 minutes. Stir in 4 cups water and bring to a boil; reduce heat and simmer 5 minutes. Discard thyme sprigs and bay leaf; season with salt and pepper.
  • Preheat broiler with rack 6 inches from heating element. Divide soup among 4 ovenproof bowls. Top each with a bread slice; sprinkle with cheese. Broil until cheese is melted and golden brown in spots, 2 to 3 minutes. Sprinkle with thyme leaves and scallion tops.

BEST GINGER GARLIC SOUP FOR COLDS



Best Ginger Garlic Soup For Colds image

Learn how to make the best healthy Ginger Garlic Soup for colds. Our easy Chinese noodle recipe features mushrooms, scallions & bok choy.

Provided by Andrew Dobson

Categories     Soup

Time 20m

Number Of Ingredients 16

1 tbsp Sesame oil
1 Spanish onion
2 cups Green onions (chopped, green and white divided)
6 Garlic cloves (minced)
3 tbsp Fresh Ginger (minced)
6 cups Chicken stock
2 tsp Chinese Five Spice
2 tbsp Soy sauce
1 tbsp Hoisin sauce
1 tsp Fish sauce
10 oz Shiitake Mushrooms (sliced)
6 oz Chinese egg noodles
2 cups Bok Choy (roughly chopped)
1 tbsp Roasted sesame seeds
1/2 tsp Red Pepper Flakes
1/4 cup Cilantro (chopped)

Steps:

  • Heat sesame oil in a large pot or Dutch Oven over medium heat.
  • Add onions and stir for 4-5 minutes or until they turn translucent and soften.
  • Add white segment of chopped scallions, garlic and ginger. Reserve chopped green scallion segments for soup garnish.
  • Stir for 2 minutes or until garlic and ginger are fragrant.
  • Pour the chicken broth into the pot and bring to a simmer. Add Chinese 5 Spice, soy sauce, hoisin sauce and fish sauce. Cover and simmer on low heat for 10 minutes.
  • Remove the lid and add sliced mushrooms, uncooked egg noodles, and bok choy to the pot. Simmer for 5-7 minutes, or until noodles and bok choy are tender.
  • Divide soup into bowls and garnish with sesame seeds, green onions, chopped cilantro and red pepper flakes.

Nutrition Facts : Calories 463 kcal, Carbohydrate 88.4 g, Protein 7.7 g, Fat 10.7 g, SaturatedFat 1 g, Sodium 1982 mg, Fiber 4.9 g, Sugar 7.9 g, ServingSize 1 serving

FRENCH MUSHROOM AND SCALLION SOUP



French Mushroom and Scallion Soup image

This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.

Provided by spatchcock

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
12 scallions, green and white parts, sliced thinly
3 garlic cloves, finely chopped (or to taste)
4 tablespoons all-purpose flour
3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
8 ounces mushrooms, coarsely chopped
1/2 cup heavy cream or 1/2 cup half-and-half, if you want to conserve calories
salt & freshly ground black pepper (to taste)
chopped fresh tarragon (to garnish) or chives (to garnish)

Steps:

  • Heat the butter in a large pot over moderate heat.
  • Saute the scallions and garlic until tender but not too brown, about 5 minutes.
  • Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
  • Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
  • Simmer covered for 5 minutes.
  • Puree in batches using an electric blender or food processor.
  • (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
  • Reheat and serve garnished with chopped fresh herbs.
  • Serve with a crusty loaf of French bread and a glass of wine.

MUSHROOM SCALLION SOUP



Mushroom Scallion Soup image

22

Categories     Chicken     Soups     Mushrooms

Time 30m

Yield 4

Number Of Ingredients 18

butter
scallions, spring or green onions
salt
white pepper
chicken broth
mushrooms
cream
whipped cream
cayenne pepper
butter
scallions, spring or green onions
salt
white pepper
chicken broth
mushrooms
cream
whipped cream
cayenne pepper

Steps:

  • Melt Butter. Add onions, salt and pepper. Sauté 10 minutes, add stock and bring to a boil. Cover and simmer for 10 minutes. Add half the mushrooms and let soak for 1 minute. Purée in blender/food processor until smooth. Add 15% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color. Use a warmed bowl (of course).

Nutrition Facts :

FRENCH MERINGUE & MERINGUE MUSHROOM



French Meringue & Meringue Mushroom image

The mushroom-shaped meringue is used to decorate the traditional Christmas cake -- the "Bûche de Noel" or Yule Log. Found this on line.

Provided by Rita1652

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 5

2 large egg whites, at room temperature
1 pinch cream of tartar
1/2 cup sugar
1/4 cup chocolate chips
cocoa powder, for dusting

Steps:

  • In a large bowl with an electric mixer at low speed, beat the egg whites until frothy. Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
  • Place the meringue in a piping bag or large zip-lock bag and push the mixture toward one corner, folding the other corner over, then twisting, allowing you to control the meringue. Cut off just the very tip of the exposed corner so the meringue can exit the bag. Then try it out by dotting four small beads of meringue at the corners of a cookie sheet. Set a sheet of parchment paper over the top; the meringue beads will provide a bond to hold the paper in place.
  • Make the mushroom caps by holding the bag over the parchment paper and push until a 1-inch mound of meringue forms. Wet the tip of your finger with water and gently round off any peaks to make a smooth surface.
  • For mushroom stems, form peaks on smaller mounds of meringue by pulling the bag up and away from the surface as you push.
  • Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
  • Optional:.
  • Melt the chocolate chips in a glass microwave-safe dish in the microwave for about one minute or until melted. Once cool, you can coat the bottom of the mushroom caps with dark chocolate, let them set, and then coat them again with white chocolate. Once the white chocolate is set, you can scratch in the mushroom gills using a toothpick, and attach the stem using a little more white chocolate.
  • Or, if not coating the bottom of the mushroom caps, make a hole smaller than a pea in the bottom of a mushroom cap with a toothpick or skewer. Dip the tip of the stem in the melted chocolate and press into the hole in the cap. Allow the chocolate "glue" to harden (it only takes a minute). Place the mushroom upright on its stem and dust the cap lightly with cocoa powder.

Nutrition Facts : Calories 62.3, Fat 1.3, SaturatedFat 0.8, Sodium 11.4, Carbohydrate 12.7, Fiber 0.2, Sugar 12.3, Protein 0.9

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