Posts Tagged ‘Soup’

Egg Drop Soup

This classic Egg Drop Soup is easy and tastes even better than the restaurant version.

Yield: 12 servings

Ingredients

132 oz. (1 gal.) chicken broth
Approx. 14 oz.* egg whites (12)
Salt and pepper, to taste
6 oz. (2 cups) trimmed and sliced shiitake mushrooms
2 oz. (1/2 cup) chopped green onions
1/4 cup chopped cilantro
*If using frozen or liquid egg white product.

Directions

In stock pot over medium heat, bring chicken broth to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Heat through until whites are thoroughly cooked.

To serve, portion about 1/2 ounce shiitakes, 2 teaspoons green onions and 1 teaspoon cilantro into a soup bowl. Pour 1-1/2 cups eggs and broth into each bowl. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

Ingredients:
1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed 1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

Method:
• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Yield: Makes 1 gallon

Ingredients:
8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish shredded
Parmesan for garnish

Procedures:
1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Vegetable Noodle Bowl with Mushrooms

Vegetable Noodle Bowl with Mushrooms is a quick mix of sauce, set the noodles to boil and a saute later and you’ve got yourself an inexpensive and filling lunch or light dinner!

Yield: 4
Cook Time: 10 – 15 minutes
Prep Time: 5 minutes

Ingredients:

1/4 cup soy sauce
2 teaspoons oyster sauce
2 teaspoons packed brown sugar
1 teaspoon fresh grated ginger
1 clove garlic – minced
2 teaspoons sesame oil
3 packages Ramen noodles (discard seasoning packets)
2 tablespoons vegetable oil
1/2 onion – minced
4 – 6 ounces fresh mushrooms – sliced
6 ounces broccoli slaw (carrot, broccoli and cabbage mixture)
green onion – sliced thinly for garnish, optional

Directions:

Into a small bowl whisk together: soy sauce, oyster sauce, sugar, ginger, garlic and sesame oil. Set aside.

Cook ramen according to package directions (note: do not use included seasoning packet). Drain.

WHILE ramen is cooking, into a large saute pan heat vegetable oil over medium heat. Add onion and saute until softened. Add mushrooms and cook until just softened. Add broccoli slaw and cook until softened. Stirring as necessary.

Add sauce to pan and toss to combine. Add cooked ramen, toss to combine. Garnish with green onion.

Thai-Style Coconut Chicken Soup

Ingredients

1 tsp vegetable oil
3 tbsp Lemongrass Stir-In Paste
3 large shallots, chopped
1/2 cup Lightly Dried Cilantro , divided
4 cups chicken stock
2 cans (14 oz) full fat coconut milk, well shaken
8 ounces Sliced Mushrooms
1 whole breast of rotisserie chicken, shredded
3 tbsp lime juice
2 tbsp Lightly Dried Chili Pepper divided
2 Green onions, thinly sliced
1 lime, cut into wedges

Method

1. Heat oil in large saucepan. Add lemongrass, shallots, 2 Tbsp. cilantro; cook until shallots are softened, 3-4 minutes.
2. Add chicken broth and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes. (For a smoother soup pour broth through a fine mesh strainer and discard solids. Rinse saucepan and return strained broth to pan.)
3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.
4. Stir lime juice and 1 tbsp chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.

Thai-Coconut-Chicken-Soup-Seasonings

Mushroom and Pea Gazpacho Soup

Gazpacho soup is refreshingly cold on hot summer days. This version of the classic cold tomato soup utilizes spring peas and mushrooms to create an sweet, healthy snack.

2 cups of cooked peas
1 cup of diced cooked portobello mushroom
2 tsps balsamic vinegar
1 tbsp olive oil
1 cup of chopped cucumber
2 tsps Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 lime juiced
1/2 cup chopped red onion
1 garlic clove minced

As simple as adding all of the ingredients to a food processor and pulsing until smooth.

Cover and chill for 2 hours or up to overnight for the best and most flavorful results.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Asian Mushroom Matzoh Ball Soup

Matzo ball soup is a traditional Passover dish made with a rich stock, tons of vegetables and hearty matzo dumplings, with a little mushroom love

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 6

Ingredients

10 cups stock
3 eggs
1 cup matzo meal
¼ cup green onions, plus more for garnish
¼ cup shiitake mushrooms, minced
¼ cup cilantro, minced, plus more for garnish
¼ teaspoon black pepper, plus more to taste
¼ teaspoon salt, plus more to taste
3 tablespoons olive oil
1 teaspoon fresh ginger, minced
2 teaspoons balsamic vinegar
½ cup carrots, julienne
½ cup shitake mushrooms, sliced
2 jalapenos, sliced
6 lime wedges

Direction

First, make your matzo balls. In a medium bowl, whisk ½ cup of stock with eggs. Then mix in matzo meal, green onions, minced shitake mushrooms, minced cilantro, garlic, olive oil, salt and pepper. Since the dough will be sticky, refrigerate it for 30 minutes.

When you are ready to cook, form matzo meal concoction into about 14 1-inch balls.

Now, make your soup. Bring a large stockpot of water to a boil. Lower to a simmer and add matzo balls. Cover and cook for 20-30 minutes until matzo balls puff up and are cooked through.

In a separate stockpot, add remaining broth, ginger, balsamic vinegar, carrots and mushrooms and simmer for 10-15 minutes until flavors meld and carrots and mushrooms are cooked. Add matzo balls to the soup and serve with jalapeno, cilantro, green onions and lime as garnish!

Oyster Mushroom and Lentil Soup

Adrianna from A Cozy Kitchen shares a recipe for Oyster Mushroom Lentil Soup that is perfect for using up all of your pantry ingredients.

Serves: 4

Ingredients

2 Tablespoons olive oil
1 shallot, minced
2 carrots, diced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1/2 pound oyster mushrooms (about 14-16), sliced
1 pound lentils, picked and rinsed
1/2 teaspoon ground ras al hanout OR 1 Tbsp. ground cumin +2 tsps. of ground coriander
1/2 teaspoon dried fresh thyme
1 (14-ounce) can diced tomatoes
2 1/2 quarts chicken or veggie broth
Salt
1/2 lemon

Directions

In a medium pot, heat the olive oil over medium heat. When the oil is warm, add the shallot, carrots and celery; cook until the shallot becomes translucent and the carrots and celery have softened, about 3-5 minutes. Mix in the garlic cloves, oyster mushrooms, lentils, ras al hanout and dried thyme. Cook for about a minute, just enough time for the lentils to lightly toast.

Pour in the diced tomatoes and chicken (or veggie broth, if using) and bring the soup to a simmer. Place a lid on the pot and cook the soup on medium-low for 30 minutes, until the lentils are tender. Salt to taste (I added about 1 teaspoon).

Divide the soup between bowls. Garnish each soup with a squeeze of lemon, a sprinkling of Italian parsley and serve with a side of crusty bread, if you like.

Creamy Three Bean Mushroom Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 11

Ingredients:

16 ounces Fresh Mushrooms, sliced
1 small yellow onion, diced
1 stalk celery, diced
1/4 cup butter, cubed
1/2 cup all-purpose flour
48 ounces chicken broth (or vegetable broth)
1 teaspoon pepper
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/2 to 1 teaspoon Siracha
1 16 ounce can Bush’s Mayocoba beans, drained and washed
1 16 ounce can Bush’s Pinto Beans, drained and washed
1 16 ounce can Bush’s Kidney Beans, drained and washed
3 cups half-and-half cream
1 pinch salt

Instructions:

  1. In a large stock pot, sauté the mushrooms, onion and celery in butter until tender. Stir in flour until blended. Gradually add the broth and seasoning and Siracha. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Stir in the beans and simmer for 10 minutes. Slowly add the cream and a pinch of salt; heat through but do not boil.

Mushroom and Kale Miso Soup

Kale and mushrooms come together with chewy udon noodles in a light miso broth for a savory, satisfying soup.

Yield: 4 servings

Serving: 2-3 cups

Ingredients:

1 tablespoon oil
2 cups chopped kale
5 scallions, diced
4 cups water
1 ½ teaspoons dashi granules
1 cup baby portabella mushrooms, thinly sliced
12 ounces fresh udon noodles
3 tablespoons white miso paste

Directions:

Heat oil in a saucepan over medium heat. Add in kale and scallions and sauté lightly, just until the kale starts to wilt. Add the water and dashi and bring to a simmer over medium-high heat. Add in mushrooms and udon. Simmer for 5 minutes or just until the mushrooms are transparent. Turn the heat off and whisk in the miso paste until combined. Serve immediately.

Nutrition Facts:

Calories: 390; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Protein: 17g; Total Carbohydrate: 70g; Dietary Fiber: 8g

Chocolate Chili (Foodservice portion)

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 24 servings

Serving size: 1 1/4 cup

Ingredients

1 1/2 pounds white button mushrooms
1 1/2 pounds cremini mushrooms
8 teaspoons canola oil
2 pounds 93% lean ground beef
16 cloves garlic, peeled and chopped (about 1/3 cup)
4 medium onions, peeled and chopped
4 green or red bell peppers, seeded and chopped
2 teaspoons freshly ground black pepper
4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
2 teaspoons ground cumin
1/4 cup unsweetened cocoa (optional)

Directions

1. Chop mushrooms into ¼-inch pieces

2. Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3. Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Chocolate Chili

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 6 servings

Serving Size: 1 1/4 cup

Ingredients

  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 8 ounces 93% lean ground beef
  • 2 teaspoons canola oil
  • 4 cloves garlic, peeled and diced
  • 1 medium sweet onion, peeled and chopped
  • 1 green or red bell pepper, seeded and chopped
  • 1 16-ounce can reduced-sodium black beans, drained and rinsed
  • 1 16-ounce can reduce red kidney beans, drained and rinsed
  • 1 28-ounce no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon ground cumin
  • 1 tablespoon unsweetened cocoa (optional)
  • freshly ground black pepper, to taste

Directions

1. Chop mushrooms into ¼-inch pieces. Reserve.

2. Place a large saucepan over medium-high heat. Add the meat and cook, breaking meat into very small bits.  Drain. Season with freshly ground black pepper. Remove meat from pan. Reserve

3. Heat canola oil in saucepan over medium heat. Add mushrooms, garlic, onion, and pepper.  Saute until onions are translucent, about 4 to 5 minutes.

4. Add the meat back to the pan, and stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling, then reduce heat and simmer, uncovered, for 10 to 15 minutes.

Tips: Adjust seasonings to taste. This can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Foodservice portion