Shiitake Mushroom And Cheddar Soup Recipes

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CREAMY SHIITAKE MUSHROOM SOUP



Creamy Shiitake Mushroom Soup image

This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.

Provided by Elizabeth Fullerton

Categories     Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

1 small onion, diced
1 teaspoon olive oil
1 cup sliced shiitake mushroom
2 cups fat free chicken broth
2 teaspoons soy sauce
1/8 teaspoon ginger
1/8 teaspoon Chinese five spice powder
3 tablespoons half-and-half
freshly cracked pepper

Steps:

  • In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
  • Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
  • In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
  • Cook on low for one minute more and then serve with freshly cracked pepper on top.

Nutrition Facts : Calories 72.6, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 836.3, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 2.3

MUSHROOM AND CHEDDAR CHEESE SOUP



Mushroom and Cheddar Cheese Soup image

Categories     Soup/Stew     Milk/Cream     Mushroom     Lunch     Cheddar     Fall     Spring     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 1/2 ounces dried porcini mushrooms
2 tablespoons (1/4 stick) unsalted butter
6 ounces fresh shiitake mushrooms, stems removed, sliced
1 bunch green onions, chopped
2 tablespoons all purpose flour
2 cups canned chicken broth
2 cups milk
1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar cheese
Minced fresh parsley

Steps:

  • Cover porcini with hot water and soak 30 minutes. Drain.
  • Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.

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