How to Make Mushroom Soup - 1 Minute Wild Winter Mushroom Soup Recipe | Minute Meal
How to make mushroom soup. Quick and Easy Mushroom Soup Recipe. Make delicious wild winter mushroom soup in under a minute! It'll warm the cockles of your heart.
The easiest, quickest mushroom soup recipe there ever existed.
★Check out our Food Blog for the full recipe: minute-meal.com
★Subscribe to our YouTube Channel for more quick and easy recipes:
Want to know how to make mushroom soup? This is the quickest mushroom soup recipe!
******************************************************************************
★Check out our Food Blog for more awesome 1 minute recipes: minute-meal.com
★Follow us on Twitter: @minutemeal
★Instagram: @minutemeal
★Facebook: facebook.com/minutemeal
★Subscribe to our YouTube Channel:
Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
#GordonRamsay #Cooking
Pre-order your copy of Ramsay in 10 here -
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Cream of Mushroom Soup
Today’s video is a great recipe for cream of mushroom soup and so much better than a store bought can of soup. You can make this for any recipe that requires a cream of mushroom soup or just enjoy it like it is. Watch us cook.
8 oz. fresh mushrooms
1/2 tsp onion powder
1-2 garlic clove, minced
3 Tb light butter
4-5 Tb flour
1 1/2 cups chicken broth
1 /2 cup fat free half & half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
3 Tb cornstarch mixed with 2 Tb cold water (to thicken for chicken divan)
Wash and dice the mushrooms.
Melt butter in large frying pan. Add in mushrooms and sauce until cooked through. Add in garlic, onion powder and flour, cook for at least 1 minute to cook the flour.
Add in the chicken broth and heat until slightly thickened while stirring frequently.
Stir in half and half, then add the cornstarch and water mix for extra thick soup. Omit the cornstarch if you are using the recipe as a soup. Stir consistently to avoid burning, over medium high heat.
*Not intended for kids or sponsored.*
✨Stay connected with us! ✨
???? Instagram:
???? Pinterest:
⭐️ Facebook:
SM Posting Schedule:
▷ Wednesday’s: DIY Projects
▷ Saturday’s: Recipes
See ya next time!
Michele, Tori, Sarah & Brandon
▷ Music:
Song: A Story
Source: Filmora
Creamy Mushroom Soup: Healthy and Hearty
Hello Foodies,
When the weather turns cold and gray out, cozy up with a bowl of warm, and truly decadent mushroom soup. With crusty bread or a salad on the side, this soup is truly a magnificent meal that warms the heart and soul.
You can make this soup keto by swapping cauliflower for potato.
Ingredients
2 lbs mushroom, dice roughly about 8 cups and the rest in slices for garnish
1 potato, chopped
1 onion, chopped
1.5 tbsp finely chopped ginger
1 tbsp fresh thyme, minced
3-4 cups stock( low sodium vegetable broth)
150- 250 ml half & half
salt to taste
1 tsp black peppercorn
2 tbsp butter and oil each
Music from VN Video Editor
This Truffle-Filled Cream of Mushroom Tastes Like a Million Bucks
Million Dollar Cream of Mushroom:
We might have grown up with cream of mushroom soup from a can, but we have grown up now. So many of us in the Northwest love cooking with wild mushrooms. How can we honor the OG soup of our childhood memories? We can make the most decadent, delicious cream of mushroom soup base of our adult palates and desires.
We love mushrooms here at ChefSteps and it is the season for wild mushrooms. We made this base with a variety of them: porcini, chanterelle, morel, and King oyster. Wild mushrooms are seasonal and at the mercy of the weather, plus the luck of your local forager. During the development of this recipe, we were able to obtain porcini mushrooms, but by the time we filmed the video, we couldn't get any. So, in the recipe, we mention some great substitutes.
Also, the weeks during which we developed this recipe was fresh truffle season, with some beautiful white Alba truffles from Piedmont, Italy showing up at Pike Place Market. They are expensive and heavenly. Since we decided to make the cream of mushroom soup base of our dreams, we included them here.
Of course, we don’t expect that most of you will be able to afford imported white truffles for the soup base. You don’t need them to make this base spectacular. Use the wild mushrooms you like best to make the best cream of mushroom base you have ever tasted.