Best 5 Mushroom Vegetable Soup Recipes

MUSHROOM VEGETABLE SOUP

Steps:

• Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
• Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
• Stir in broth, water, tomato paste and seasonings.
• Simmer, covered for 1 hour over low heat.
• Remove bay leaf.
• In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
• At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
• Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
• Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
• Heat gently, stirring often.

ASIAN MUSHROOM BARLEY AND VEGETABLE SOUP

Steps:

• Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
• Drain but reserve the liquid.
• Discard mushroom stems and thinly slice the cups.
• Heat a small amount of oil in saucepan.
• Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
• Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
• Boil gently for 30 minutes until the barley is plump.

BEEF, VEGETABLE, AND WILD MUSHROOM SOUP

Steps:

• Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.

HEARTY MUSHROOM & VEGETABLE SOUP

Steps:

• 1. Thinly slice the ginger
• 2. Roughly chopped the shitake mushroom.
• 3. Cut each chicken breast in half.
• 4. Heat oil and saute the ginger for 2 minutes or until it releases its aroma
• 5. Add the shitake mushrooms and saute for another 3 minutes.
• 6. Add the vegetable stock, fish sauce and soy sauce and bring it to a boil.
• 7. Carefully add the chicken breast and simmer for 20 minutes.
• 8. Add the rice noodles and cook for another 2 minutes until cooked.
• 9. Season with salt and pepper and taste.
• 10. Add the snow peas and enoki mushrooms at the end.
• 11. Top with fresh cilantro and sliced chili

MUSHROOM, BARLEY VEGETABLE SOUP

Steps:

• 1. In medium size pot cook barley according to package directions (usually about 45 minutes). While barley is cooking, begin the soup prep.
• 2. In large soup pot on low heat, add olive oil, chopped carrots, onions, celery, garlic and Old Bay Seasoning. Cover and sweat the veggies until soft (8 minutes or so) stirring occasionally. When vegetables are soft, add the chicken broth and water, bring to a boil and add split peas. Bring back to a boil, lower heat and low simmer covered for 45 minutes.
• 3. Add salt, pepper and mushrooms and simmer another 20 minutes more. Add cooked barley, stir and serve. I like to top the soup with a slice of grilled, rosemary-infused Italian bread, but even store-bought croutons are great.