Healthy Mushroom Soup Recipes

Mushroom Soup (Light & Healthy) Slender Kitchen

WEBOct 23, 2019 · Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes …

Rating: 5/5(2)
1. Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
2. Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
3. Add the vegetable stock and bring to a simmer. Cook for 10 minutes. Add the nutmeg and season with salt and pepper to taste. If you want a thicker soup, stir in the corn starch mixed with equal parts cold water at this point.
4. Add the evaporated milk and skim milk. Bring to a simmer. This soup freezes great so consider making extra batches for later.
Rating: 4.9/5(23)
5. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
6. Add celery, mushrooms, chicken bullion and butter and bring to a boil.
7. Cover and simmer until vegetables are soft, about 20 minutes.
8. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

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Healthy Cream of Mushroom Soup EatingWell

WEBApr 25, 2024 · Directions. Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add …

Rating: 4.7/5(10)
1. Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add mushrooms, salt, and pepper; cook, stirring often, until mushrooms are deeply browned and most of the moisture has evaporated, 8 to 10 minutes.
2. Add shallots and scallions; cook, stirring often, until softened, about 4 minutes. Add flour and stir to combine. Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil and cook, stirring occasionally, until broth thickens, about 5 minutes. Remove from heat. Transfer half of mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening and process until almost smooth; return to pot. (Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible.) Stir in parsley and tarragon; serve hot.

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