Portobello Mushroom Onion Soup Recipes

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TUSCAN PORTOBELLO STEW



Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

  • In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

PORTABELLA MUSHROOM SOUP



Portabella Mushroom Soup image

Make and share this Portabella Mushroom Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large onion, chopped
3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme leaves
1 bay leaf
6 cups low sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 cup heavy cream
1/4 cup chopped fresh parsley

Steps:

  • Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
  • Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
  • Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
  • Simmer, partially covered, for about 10 minutes.
  • Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
  • Return the pureed soup to the pan and add the cream.
  • Cook over low heat until just heated through, but do not boil.
  • Adjust seasonings if necessary, and serve garnished with parsley.

PORTOBELLO MUSHROOM SOUP (SLOW COOKER)



Portobello Mushroom Soup (Slow Cooker) image

Make and share this Portobello Mushroom Soup (Slow Cooker) recipe from Food.com.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 lb baby portabella mushrooms, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
2 (14 ounce) cans beef broth
1/4 cup dry sherry
1 tablespoon tomato paste
1 tablespoon fresh thyme, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1 (12 ounce) can evaporated milk
2 tablespoons all-purpose flour

Steps:

  • Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
  • Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
  • Cover and cook on LOW for 4 hours.
  • Whisk together evaporated milk and flour; stir into soup.
  • Cover and cook on LOW for 30 more minutes.

Nutrition Facts : Calories 258.6, Fat 14.1, SaturatedFat 5.2, Cholesterol 24.7, Sodium 1204.9, Carbohydrate 21, Fiber 2.4, Sugar 5, Protein 11.4

MUSHROOM ONION SOUP



Mushroom Onion Soup image

Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters-20, 19 and 16.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (about 1-1/2 quarts).

Number Of Ingredients 10

2 cups (8 ounces) fresh mushrooms
3 tablespoons butter
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1/2 teaspoon salt, optional
Dash pepper
1/3 cup uncooked long grain rice
1 bay leaf
2 tablespoons chopped fresh parsley

Steps:

  • Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

SHERRIED CREAM OF PORTOBELLO MUSHROOM SOUP



Sherried Cream of Portobello Mushroom Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Mushroom     Onion     Vegetarian     Quick & Easy     Lunch     Sherry     Winter     Simmer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

3/4 pound portobello mushrooms
1 small onion
1 tablespoon unsalted butter
1 1/2 cups water
1/2 cup heavy cream
2 tablespoons medium-dry Sherry
2 tablespoons thinly sliced fresh chives

Steps:

  • Quarter and thinly slice mushrooms and chop onion. In a heavy saucepan cook mushrooms and onion in butter over moderate heat, stirring occasionally, until softened and any liquid mushrooms give off is evaporated. Add water and cream and simmer 15 minutes. In a blender purée half of mixture (use caution when blending hot liquids) and stir purée, Sherry, and salt and pepper to taste into mixture remaining in pan. Heat soup until hot and stir in chives.

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP



Caramelized Onion and Portobello Mushroom Soup image

From Bon Appetit. Serve this delicious soup with Goat Cheese Croutons - recipe included. Sounds absolutely wonderful!

Provided by DailyInspiration

Categories     Onions

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 1/2 lbs onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 lbs portabella mushrooms, stemmed, caps halved and cut crosswise into 1/4 inch thick strips
3 tablespoons cognac (or brandy)
3 garlic cloves, minced
8 cups vegetable broth (canned)
1 cup dry white wine
18 slices French baguettes, toasted (1 inch thick slices)
8 ounces soft fresh goat cheese, room temperature

Steps:

  • Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
  • Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

CREAMY PORTOBELLO SOUP



Creamy Portobello Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
1 8-ounce ham steak, diced
4 leeks (white and light green parts only), thinly sliced
Kosher salt and freshly ground pepper
2 5-inch portobello mushroom caps, stemmed and chopped
3 tablespoons all-purpose flour
3 tablespoons dry sherry or madeira wine (optional)
2 cups low-sodium chicken broth
1 cup half-and-half
Crusty bread, for serving (optional)

Steps:

  • Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
  • Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
  • Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.

Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams

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