How To make Mushroom Vegetable Soup
1 lb Mushrooms; fresh
2 tb Margarine, divided
1 c Carrot; finely chopped
1 c Celery; finely chopped
1 c Onion; finely chopped
1 Garlic; clove minced
13 3/4 oz Can condensed beef broth;
2 c Water
1/4 c Tomato paste;
2 ts Parsley flakes or
1/4 c Fresh parsley; minced
1 Bay leaf;
1/2 ts Ground pepper; freshly
2 tb Dry sherry
Wash mushrooms; slice half of them and set aside. Chop remaining mushrooms and saute them in 1 tb margarine in a large pot. Add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often. Stir in all other ingredients except the mushrooms, the remaining margarine, and the sherry. Simmer, covered, for 1 hour. Puree soup in the blender or food proscessor fitted with steel blade. Saute the sliced mushrooms in the remaining 1 tb of margarine. Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat over moderate heat, stirring. Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108; Low-sodium diets: Omit salt. Substitute unsalted beef broth and unsalted margarine. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master
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This HEARTY Cream of Mushroom Soup Recipe won't leave MUSH-ROOM FOR DESSERT
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LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell's cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today!
Ingredients:
1/2lb mushrooms (cremini)
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
Directions:
1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
*soak the cashews overnight to soften them if not using a high powered blender
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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.
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
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Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
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???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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Mushroom Soup | How to make Mushroom Soup
Mushroom Soup | How to make Mushroom Soup | veg soup | Soup Recipes
#MushroomSoup #SoupRecipes #VegSoup
Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase
Ingredients
Mushroom - 500 Gms
Unsalted Butter - 50 Gms (Buy:
Garlic - 5 Cloves Thinly Sliced
Onion - 2 Nos Thinly sliced
Salt - 1 Tsp (Buy:
Pepper (Buy:
Water
Method
Heat some butter in a pan, add onions, garlic and saute them
Add mushrooms and saute
Add salt and pepper and mix well
Once the mushrooms are cooked add water and mix well
Cook for 10 mins
Let it cool
Transfer it to a mixer jar and grind it to a smooth paste
Transfer the blended mushrooms to the kadai
Add water and mix well
Brind the soup to a boil
The Mushroom soup is ready to be served now
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RECIPE@thatdudecancook
2 TBSP EVOO
1/2 TBSP salt
2-3 cloves garlic
1 yellow onion
1/2 TBSP Curry powder
7-8 medium carrots
8-10 cups chicken stock
chives to finish
creme fraiche to finish.
In a pot over medium heat, add onions, and cook for 4 minutes, then add your garlic and curry powder cook for 1 minute.
Then add carrots, chicken broth, salt, and pepper. Bring to a boil Drop to a simmer and cook until everything is soft. then blend your soup until smooth. Season to taste with salt and pepper, and serve with chives and sour cream.
Enjoy!