Marjoram Mushroom Soup Recipes
MARJORAM MUSHROOM SOUP
This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.-Michele Odstrcilek, Lemont, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute the potato, leek and onion in oil for 4 minutes. Add mushrooms and cook for 2 minutes. Stir in broth and half of the marjoram. Cover and simmer for 10 minutes or until potato is tender. Cool slightly. , Puree in small batches in a blender; return all to pan. Whisk in sour cream and butter; season with salt and pepper. Heat through but do not boil. Just before serving, sprinkle with remaining marjoram.
Nutrition Facts : Calories 213 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 685mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
BEEF MUSHROOM BARLEY SOUP
This recipe originated from the box of Mother's quick cooking Barley. I have added and changed a few items. My family likes this soup as I can make it from start to serving in about an hour and a half and it always tastes great. *** This photo was not submitted by designerchef, however is a good representation of what this soup actually looks like. Thanks for trying my recipes, and please don't take offense to my comments Acadia.***
Provided by designerchef in Chi
Categories Grains
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, add olive oil, sliced mushrooms, chopped onions and chopped garlic. On a low heat, saute for about 5 minutes, turning and stirring occasionally, until tender.
- Add beef broth and water, soup bone, thyme, marjoram, and bay leaves.
- Stir and simmer on low.
- While this is simmering, trim all fat off of the sirloin steak and cut into small pieces. Add beef to soup and bring to a low boil for about 20 minutes.
- Remove soup bone and any debris from bone. Add barley now and carrots. Continue simmering for another 30 minutes or until carrots are tender. If by chance the soup starts getting too thick, you can add a little more water.
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- In a (dry) high-powered blender*, add the raw cashews, black pepper, salt, and nutritional yeast. Blend until a powder-like consistency, about 20-30 seconds. Leave in the blender for now.
- In a large Dutch oven or pot, add the 1/4 cup unsalted vegetable broth over medium high heat. Then, add the garlic and cook for 30 seconds, stirring. Next add the leeks and mushrooms and cook, uncovered, until the mushrooms are soft, about 5-6 minutes.
- Add the remaining 2 cups vegetable broth, white wine, cauliflower florets, and chopped marjoram. Stir. Bring to a boil, and simmer on a medium boil for 15 minutes, stirring occasionally, until the cauliflower is soft. Note: it doesn't need to fall apart, but just soft enough for the blender to blend it up.
- Remove from heat, and carefully transfer the mixture to the blender (with the cashew cream). Add the unsweetened almond milk and lemon juice. Begin blending on low speed at first, then increasing the speed, until smooth. If the soup is too thick for your liking, add additional almond milk and re-blend. Serve immediately. Add salt and pepper to taste. Makes 4 cups total. Store in an airtight container in the fridge for 4-5 days.
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