andreaindc
Well-known member
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Does anyone have a good recipe for mushroom soup that doesn't have cream or milk in it? TIA.
- Thread starter andreaindc
- Start date
Sure. Here's one (click on link) that's really good. I cut back on the butter and used creminis.
http://www.epicurious.com/recipes/recipe_views/views/231145
http://www.epicurious.com/recipes/recipe_views/views/231145
Here's another fave...Rec: Mushroom and Barley Soup
Have been making this for years...don't recall where the recipe originated.
Mushroom and Barley Soup
2 tbsp butter
1 small onion or 2 leeks, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery rib, chopped
1/2 bell pepper, chopped (optional)
3/4 lb. fresh mushrooms, sliced or coarsely chopped
5-6 cups beef broth (sometimes I use 1/2 chicken broth, 1/2 beef broth or all chicken)
1/3 cup uncooked barley
3 tbsp fresh parsley, chopped
1/2 tsp dried thyme leaves
bay leaf
salt and freshly ground pepper to taste
juice of 1/2 lemon (optional)
In large saucepan or small stockpot melt butter, add onion, garlic, carrot, celery, bell pepper (if using), saute 2 minutes. Add mushrooms, saute 1 to 2 minutes. Add remaining ingredients except lemon juice. Bring to a boil, reduce heat and simmer about 30 minutes until barley is tender. Add lemon juice, if desired.
Pat's note: Can also add any leftover bits of chopped chicken, turkey or roast beef, if desired.
Have been making this for years...don't recall where the recipe originated.
Mushroom and Barley Soup
2 tbsp butter
1 small onion or 2 leeks, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery rib, chopped
1/2 bell pepper, chopped (optional)
3/4 lb. fresh mushrooms, sliced or coarsely chopped
5-6 cups beef broth (sometimes I use 1/2 chicken broth, 1/2 beef broth or all chicken)
1/3 cup uncooked barley
3 tbsp fresh parsley, chopped
1/2 tsp dried thyme leaves
bay leaf
salt and freshly ground pepper to taste
juice of 1/2 lemon (optional)
In large saucepan or small stockpot melt butter, add onion, garlic, carrot, celery, bell pepper (if using), saute 2 minutes. Add mushrooms, saute 1 to 2 minutes. Add remaining ingredients except lemon juice. Bring to a boil, reduce heat and simmer about 30 minutes until barley is tender. Add lemon juice, if desired.
Pat's note: Can also add any leftover bits of chopped chicken, turkey or roast beef, if desired.
This Mushroom and Leek Soup is on the "to try" list (click on link).
http://www.epicurious.com/recipes/recipe_views/views/15758
http://www.epicurious.com/recipes/recipe_views/views/15758
richard-in-cincy
Well-known member
Beef Barley Soup (consists of 1/2 lb. shiitake mushrooms). I've made
this a couple of times and it's awesome.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4477
this a couple of times and it's awesome.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4477
es, but this is a wierd one. I use a leftove lamb leg bone, with only tidbits of meat on it,
and just plunk it into cold water with piles of very finely chopped fresh button mushrooms. I then add lots of chopped dill and simmer for about an hour. Don't even use shallots or onions.
No recipe, sorry.
and just plunk it into cold water with piles of very finely chopped fresh button mushrooms. I then add lots of chopped dill and simmer for about an hour. Don't even use shallots or onions.
No recipe, sorry.
andreaindc
Well-known member
Thanks Pat, Sandy, and Marg - can't wait to try these!
REC: Fresh Mushroom Soup
This is a staple in our house...
* Exported from MasterCook II *
Fresh Mushroom Soup
Recipe By : Lincoln House Country Inn, Maine
Serving Size : 12
Categories : Soups & Stews, Tried & True
Amount Measure Ingredient -- Preparation Method
9 Cups Chicken Stock
1/4 Cup Tamari Soy Sauce
1/4 Cup Red Wine Vinegar
2 Bay Leaves
1 Teaspoon Fresh Parsley -- minced
1/4 Teaspoon Dried Thyme -- crumbled
1/4 Cup Butter
4 Medium Onions -- minced
2 Pounds Mushrooms -- sliced
1/4 Cup All-Purpose Flour
Salt And Freshly Ground Pepper
1/4 Cup Rice
Snipped Fresh Chives
Simmer first 6 ingredients in large saucepan for 30 minutes.
Meanwhile, melt butter in heavy large saucepan over low heat. Add onions and cook until translucent, stirring occasionally, about 10 minutes. Add mushrooms and stir until liquid is released. Add flour and stir 3 minutes.
Strain stock. Slowly stir into mushroom mixture. Season with salt and pepper. Bring soup to boil. Mix in rice. Reduce heat and simmer 25 minutes. (Can be prepared 1 day ahead and refrigerated. Reheat before serving.) Garnish with chives.
- - - - - - - - - - - - - - - - - -
NOTES : Recipe can be halved easily.
This is a staple in our house...
* Exported from MasterCook II *
Fresh Mushroom Soup
Recipe By : Lincoln House Country Inn, Maine
Serving Size : 12
Categories : Soups & Stews, Tried & True
Amount Measure Ingredient -- Preparation Method
9 Cups Chicken Stock
1/4 Cup Tamari Soy Sauce
1/4 Cup Red Wine Vinegar
2 Bay Leaves
1 Teaspoon Fresh Parsley -- minced
1/4 Teaspoon Dried Thyme -- crumbled
1/4 Cup Butter
4 Medium Onions -- minced
2 Pounds Mushrooms -- sliced
1/4 Cup All-Purpose Flour
Salt And Freshly Ground Pepper
1/4 Cup Rice
Snipped Fresh Chives
Simmer first 6 ingredients in large saucepan for 30 minutes.
Meanwhile, melt butter in heavy large saucepan over low heat. Add onions and cook until translucent, stirring occasionally, about 10 minutes. Add mushrooms and stir until liquid is released. Add flour and stir 3 minutes.
Strain stock. Slowly stir into mushroom mixture. Season with salt and pepper. Bring soup to boil. Mix in rice. Reduce heat and simmer 25 minutes. (Can be prepared 1 day ahead and refrigerated. Reheat before serving.) Garnish with chives.
- - - - - - - - - - - - - - - - - -
NOTES : Recipe can be halved easily.
andreaindc
Well-known member
This looks great, too, Judy! Thanks!