Mushroom Vegetable Soup Recipes

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.

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.

VEGETABLE MUSHROOM SOUP

Steps:

• Place potatoes, carrots, parsley and celery in a soup pot.
• Cover with about 8 cups water.
• Add salt, pepper and mushrooms.
• Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
• When soup is almost done, melt butter in a small frying pan.
• Add onions and sauté until transparent.
• Add flour and stir until flour is brown, 5 minutes.
• Stir into soup and serve.

MUSHROOM VEGETABLE SOUP

Steps:

• Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
• Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
• Stir in broth, water, tomato paste and seasonings.
• Simmer, covered for 1 hour over low heat.
• Remove bay leaf.
• In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
• At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
• Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
• Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
• Heat gently, stirring often.