Worlds Best Mushroom Soup Recipe

HEALTHY MUSHROOM SOUP (NO CREAM) The clever …

WEBJan 15, 2019 · Slice half of the mushrooms and roughly chop the other half. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. …

Rating: 5/5(34)
1. Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
2. In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
3. Stir in the second Tbsp of oil, add the flour and cook, stirring constantly for about 30 seconds to a minute. The flour, the oil and part of the mushroom moisture will form a thick paste called roux that will thicken the broth.
4. Add the vegetable broth and stir while returning the mixture to a boil. You want to dissolve all of the flour from the bottom of the pot. After a couple of minutes, as soon as the liquid comes up to a simmer, reduce the heat to medium-low and add the milk.

Preview

See Also:

Show details

Cream of Mushroom Soup (Vegan / Low Fat) Bit of …

WEBFeb 5, 2021 · Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms …

1. Melt the butter in a large saucepan on medium heat. Add the onions and garlic and cook for 4 minutes, or until the onion has started to soften.
2. Slice the mushrooms and add them to the pan, along with the thyme and tarragon. Cook for 5 minutes or so, until the mushrooms have browned and started to release their liquid and shrink. Give them a stir now and then.
3. Whisk the flour and milk together in a jug until smooth, then pour into the saucepan. Add the freshly boiled water, vegetable bouillon power and black pepper. Bring to the boil and stir continuously for 1 minute, until the soup starts to thicken. Reduce the heat to low, partially cover with a lid and gently simmer for 10 minutes. Stir occasionally with a wooden spoon, to prevent the soup from sticking to the bottom of the pan.
4. Remove from the heat and stir in most of the parsley (leave some for a garnish). Taste test and add more freshly ground black pepper, if desired. Leave to cool for a couple of minutes (the soup will thicken as it cools).

Preview

See Also:

Show details

Easy mushroom soup The Slimming Foodie

WEBOct 5, 2022 · Instructions. Spray a non-stick saucepan with low calorie cooking spray and gently cook the onion for 5 minutes, until softened. …

1. Spray a non-stick saucepan with low calorie cooking spray and gently cook the onion for 5 minutes, until softened.
2. Add in the sage and garlic and stir fry for another couple of minutes, then add the sliced mushrooms and stir everything together
3. Pour in the vegetable stock, bring up to a simmer, and simmer for 10 minutes
4. Using a hand blender, blend the soup.

Preview

See Also:

Show details