Hearty Mushroom Vegetable Soup Recipes

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
• Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
• Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
• Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
• Remove bay leaves and serve immediately.

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

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.

COZY MUSHROOM VEGETABLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large stockpot over medium-low heat. Add onion carrots and celery and sauté for 5 minutes, stirring occasionally, until soft and translucent.
• Stir in the garlic and cook for an additional 1minute, stirring occasionally, until fragrant.
• Add in the mushrooms, bay leaf and Italian seasoning. Stir to coat mushrooms with the seasonings.
• Add sweet potatoes and broth, raise the heat to high, cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until sweet potatoes are just getting tender (don't let them get too soft), stirring occasionally.
• Add the coconut milk and kale to the soup and stir to combine. Cook 3-4 minutes until kale is wilted.
• Add pepper and additional salt or Italian seasoning to taste.
• Serve warm.

HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS

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.

HEARTY MUSHROOM & VEGETABLE SOUP

Steps:

• 1. Thinly slice the ginger
• 2. Roughly chopped the shitake mushroom.
• 3. Cut each chicken breast in half.
• 4. Heat oil and saute the ginger for 2 minutes or until it releases its aroma
• 5. Add the shitake mushrooms and saute for another 3 minutes.
• 6. Add the vegetable stock, fish sauce and soy sauce and bring it to a boil.
• 7. Carefully add the chicken breast and simmer for 20 minutes.
• 8. Add the rice noodles and cook for another 2 minutes until cooked.
• 9. Season with salt and pepper and taste.
• 10. Add the snow peas and enoki mushrooms at the end.
• 11. Top with fresh cilantro and sliced chili

MUSHROOM SOUP WITHOUT CREAM

Steps:

• Heat oil in a large pot, sauté the diced onion for 3-4 minutes. Add the crushed garlic and chopped thyme. Stir for an additional 3 minutes.
• Add the sliced mushrooms and sauté for 5-8 minutes until softened and cooked through.
• Add the flour, stir and cook for 3-4 minutes.
• Pour in the vegetable stock, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Remove ½ of the soup and blend in a blender until smooth. Return the blended soup to the pot, add the milk and seasonings, stir through and bring to a simmer.
• Taste the soup for seasoning. Add more salt if needed. Top with one tablespoon of chopped parsley.
• Serve with a sprinkling of cracked pepper.

HEARTY MUSHROOM SOUP

Steps:

• Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
• Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
• Fry for 5 mins on a medium heat until softened.
• Drain the porcini, saving the liquid, and finely chop.
• Tip into the pan with the fresh mushrooms.
• Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
• Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick.
• Serve in bowls with Parmesan sprinkled over, if desired.
• Once cooled can be frozen for up to one month.

MOREL MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
• Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
• Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
• Stir in cream and enough milk to reach desired thickness. Cook until heated through.