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Home > MAKE SOUP > Soup Recipes > Mushroom
Mushroom Soup Recipes
American Club Mushroom and Wild Rice Soup Recipe Beef and Pasta Mushroom Soup Chicken and Mushroom Soup Cream of Chanterelle Mushroom Soup
Cream of Morel Mushroom Soup Cream of Portobello Mushroom and Barley Soup Cream of Shiitake Mushroom Soup Cucumber Mushroom Soup
Exotic Mushroom Soup Five Mushroom Soup Garlic Mushroom Soup Hungarian Mushroom and Potato Soup
Miso Mushroom Soup Mushroom and Parsley Mushroom and Wild Rice Mushroom Dill Soup
Mushroom Meatball Soup Mushroom Mustard Soup Mushroom Onion Soup Mushroom Soup with Ham and Rice
Mushroom Spinach Soup Mushroom Vegetable Soup Pumpkin Portobello Mushroom Soup Shrimp and Mushroom Soup
Sour Cream Mushroom Soup Tahini Mushroom Soup Wild Forrest Mushroom soup with Port Cream Zucchini Mushroom Soup

American Club Mushroom and Wild Rice Soup Recipe

  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 small carrot, diced
  • 2 ribs celery, diced
  • 6 cloves fresh garlic, minced
  • 3/4 cup flour
  • 1 1/2 cup Marsala wine (divided)
  • 1/2 gallon chicken stock (divided), about
  • 1 tablespoon finely chopped fresh thyme
  • Salt to taste
  • 1/4 teaspoon cayenne pepper
  • 3 cups sliced mushrooms
  • 1 cup cooked wild rice
  • ***Crisp leeks***
  • 1 medium leek
  • 3 cups vegetable oil
  • 1 cup flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder

In a large soup pot, melt butter. Add onion, carrot, celery and garlic. Sauté over high heat until tender, 3 to 5 minutes. Gradually add flour to make a light roux; let cook 5 minutes. Push roux and vegetables to one side of the pan and add 1 cup of the Marsala. Over medium heat let Marsala reduce to about one-fourth of original volume. This will take about 5 minutes. Add half of the stock and the thyme. Season with salt. Add cayenne pepper. Bring to a simmer. Reduce until mixture thickens enough to coat the back of a spoon. Strain and discard vegetables. Add mushrooms, rice and remaining Marsala wine. Return to a slow simmer. Add remaining stock as needed to adjust consistency. Soup should be thick enough to coat the back of a spoon. Adjust seasonings if necessary. Top each serving with a portion of crisp leeks. Crisp leeks: Clean leek, removing green top and root portion of bottom with a knife. Cut leek into 2- to 3-inch sections. Cut each section in half lengthwise. With flat part of leek facing down, cut leek lengthwise into thin julienne strips. Wash in cold water and shake off excess moisture. Heat vegetable oil in saucepan to 350 degrees. Combine flour and seasonings until well mixed. Dredge leeks in flour mixture and shake off excess flour. Fry leeks in hot oil 2 to 4 minutes until crisp.
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Beef and Pasta Mushroom Soup

  • 1 pound lean ground beef
  • 1 medium chopped onion
  • 6 cups hot water
  • 1 package Hamburger Helper® beef pasta
  • 1/2 teaspoon dried basil leaves, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 medium cloves garlic, crushed
  • 1 can (4 ounce size) mushroom pieces and stems, drained
  • 2 tablespoons dry red wine, if desired
  • 2 tablespoons chopped fresh parsley

Cook beef and onion in Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover and cook 10 minutes longer. Stir in parsley.
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Chicken and Mushroom Soup

  • 1/2 pound boneless chicken breast
  • 4 tablespoons Sesame oil
  • 2 cups chicken stock
  • 2 tablespoons Sherry
  • 1 cup fresh mushrooms, quartered
  • 2 tablespoons fresh parsley, chopped

Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add the salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.
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Cream of Chanterelle Mushroom Soup

  • 4 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 pound fresh chanterelle mushrooms, cleaned and coarsely chopped
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons Madeira
  • 1/4 cup chopped fresh parsley

Melt butter in a heavy saucepan set over medium heat. When foam from butter subsides, add onion and saute for 2 minutes. Add mushrooms and saute 5 minutes, stirring often. Add flour and cook 1 minute, stirring constantly to coat onions and mushrooms with flour. Add broth, immediately bring to a boil and boil for 1 minute, stirring constantly. Reduce heat and simmer 5 minutes. Add half-and-half, salt and pepper and heat on low--just below a simmer--for 10 minutes. Add Madeira, stir and serve sprinkled with parsley.
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Cream of Morel Mushroom Soup

  • 2 cups water
  • 1 1/2 ounce morel mushrooms -- dried
  • 4 ounces butter
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup light cream
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sweet basil
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon tarragon
  • 3 tablespoons sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon Tabasco

Bring the water to a near boil and add the dried mushrooms. Remove from heat and allow to soak for 2 hours. After soaking, remove the mushrooms from the liquid. RESERVE THE LIQUID. Cut the mushrooms into pieces the size of your thumb nail, provided you do not wear those long fake ones, and set aside. Strain the liquid through a clean paper towel to remove any particles from the mushrooms and set it aside. In a 2 quart pot make a roux by melting the butter and adding the flour to it. Stir the roux, while cooking for about 5 minutes until the roux has become lightly browned and has a nutty aroma. At this point add the mushroom liquid, stock, and cream and bring to a boil, stirring constantly to remove any lumps. Add the seasonings and the sherry wine to the soup and simmer for 10 minutes. The soup should be thick enough to coat the back of a spoon. If your soup is too thick just add a little more stock. Add the Tabasco and the cut mushrooms. Stir in until blended. Garnish with fresh chopped parsley or chives. Serve only to those who deserve it !!
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Cream of Portobello Mushroom and Barley Soup

  • 6 ounces portobello mushrooms -- chopped into 1/2" cubes
  • 1 medium onion -- minced
  • 1 teaspoon margarine -- tub style
  • 2 cans (14 oz. size) fat-free beef broth
  • 1/4 cup dry sherry
  • 1/4 cup barley
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1 can (12 oz. size) evaporated skimmed milk
  • fresh snipped parsley for garnish

Saute the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 minutes. Transfer the vegetables to an electric slow cooker. Stir in the broth, sherry, barley, sage, garlic and pepper. Cover and cook on LOW until the barley is tender, 6-8 hours (on HIGH, 4-6 hours). Stir in the milk and cook until hot, 15-30 minutes. Divide the soup among bowls and garnish each serving with the parsley.
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Cream of Shiitake Mushroom Soup

  • 2 pounds fresh Shiitake mushrooms, stemmed and sliced
  • extra virgin olive oil as needed
  • salt and ground black pepper to taste
  • 2 cloves garlic, peeled and finely diced
  • 2 shallots, peeled and finely diced
  • 24 ounces chicken stock
  • 1 large onion, diced
  • 4 shallots, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 2 cups heavy cream

Heat a heavy pan, cast iron if possible, and add 1/4 inch olive oil. Add mushrooms; cook for 15 seconds. salt and pepper to taste while they are cooking. Add garlic and shallots, but keep stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute, add stock. Remove from heat; puree mushrooms in a blender. When ready to serve, combine mushrooms and cream base. Heat thoroughly, but do not boil. Serve immediately. Cream Base: cook onion and 4 shallots with a bit of oil until they are clear. Add white wine; reduce until almost dry. Add chicken stock; reduce until almost dry. Add cream and reduce slowly for 10 minutes. Strain.
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Oregon Lakes Wild Rice & Mushroom Soup Mix Quick & Easy

Oregon Lakes Wild Rice & Mushroom Soup Mix

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Cucumber Mushroom Soup

  • 5 cups chicken broth
  • 3 cucumbers
  • 1/3 pound mushrooms, washed and thinly sliced
  • 5 green onions, diced
  • Salt and pepper
  • Fresh parsley for garnish

Bring broth to a boil in a large saucepan. Cut cucumbers in half lengthwise. Peel and seed cucumbers and then cut into 1/2-inch strips. Cook cucumbers and mushrooms in broth for about 10 minutes, or just until cucumbers are crisp-tender. Add green onions, salt, and pepper, cook for another minute or so and then pour soup into bowls. Garnish with a little fresh parsley.
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Exotic Mushroom Soup

  • 3 tablespoons butter, divided (no substitutes)
  • 1 cup chopped onions
  • 1/4 cup chopped shallots
  • 2 medium celery ribs, peeled and chopped
  • 1 medium carrot, chopped
  • 2 pounds assorted mushrooms (such as shiitake, crimini, portobello or white mushrooms), stems trimmed and sliced
  • 1/4 cup white wine
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 3 cans (14-ounce size) chicken broth
  • 1/8 teaspoon salt
  • 1/2 pound chanterelle or trumpet mushrooms, stems trimmed and sliced
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon freshly ground pepper

Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes. Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat. Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt. Divide soup among serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles.
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Five Mushroom Soup

  • 2 tablespoons unsalted butter
  • 1 cup shallots, minced
  • 1/3 cup minced garlic
  • 3/4 cup hazelnuts, toasted, skins removed and chopped
  • 1 pound domestic mushrooms, roughly chopped
  • 4 ounces oyster mushrooms, roughly chopped
  • 4 ounces shiitake mushrooms, roughly chopped
  • 1/4 ounce dry porcini mushrooms, washed, soaked, drained and chopped (save liquid)
  • 1/4 ounce dry morels, (same as porcini)
  • 1 cup medium dry sherry or Madeira, (good quality)
  • 6 cups chicken stock, divided use
  • 1/4 cup cornstarch, (made into a slurry with chicken stock)
  • 1 cup chicken stock, (use with cornstarch)
  • 2 cups heavy cream
  • 1 sprig fresh tarragon, chopped or 1 teaspoon dried tarragon
  • ***Cognac-Hazelnut Creme Fraiche***
  • 6 ounces Creme Fraiche or sour cream
  • 1 teaspoon fine cognac
  • 1/4 teaspoon hazelnut liqueur

In a large heavy pot melt the butter. Sauté hazelnuts in butter until lightly browned. Turn down the heat and sweat the shallots and garlic for 5 minutes. Add all the mushrooms, cover and cook over low heat for 5 minutes. Turn the heat up. Add the sherry or Madeira and reduce liquid by half. Add 5 cups of the chicken stock, thyme and reserved mushroom soaking liquids. Bring to a simmer and whisk in the cornstarch mixture. When thickened, stir in cream. Simmer 30 minutes over low heat. Add tarragon, salt, black ground pepper and white pepper to taste. Serve in large soup plates with a dollop of Cognac-Hazelnut Crème Fraiche*, if desired. Makes 12 servings. Cognac-Hazelnut Crème Fraîche: Combine all ingredients in a small bowl. Serve on top of favorite soup or try our recipe for Five Mushroom Hazelnut Soup. Top with chopped hazelnuts, if desired. Refrigerate any leftover crème fraîche.
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Garlic Mushroom Soup

  • 1 medium onion, chopped
  • 2 cloves garlic, peeled & smashed
  • 2 sprigs fresh thyme
  • 4 teaspoons white wine
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • fresh ground black pepper
  • 1 pound assorted mushrooms, See note
  • ***Broth***
  • 4 cups low-sodium canned chicken broth
  • 1 cup water
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon olive oil
  • 4 heads garlic

Assorted Mushrooms: creminis & portobellos are cheap and work well, mix in some chanterelles, oysters or other "wild" mushrooms if you have them. Preheat the oven to 375F. Clean any dirt off the mushrooms with brush or damp towel. Trim and discard the ends of the stems. Cut the mushrooms into bite-size pieces (quarters, cubes, etc.) but do not slice thin (you want them to have shape after cooking). Combine the mushrooms, onions, garlic, and thyme in a shallow casserole. In a small bowl combine the olive oil and white wine. Toss the mushrooms with the mixture. Sprinkle with salt and pepper to taste. Toss again before cooking (covered) for 35 minutes. After 35 minutes, bake for 10 minutes more uncovered. Broth: Remove the papery skin from the garlic heads and roughly break apart or spread the cloves (so they get exposure to the broth). There's no need to peel the garlic, just throw it in the pot with the rest of the ingredients. Simmer all broth ingredients together for 35 to 40 minutes. When done, remove as much of the garlic and other solid ingredients as you can from the broth with a slotted spoon; then strain it to remove the rest. Use a slotted spoon to transfer the mushrooms and onion (not the thyme or garlic) into the broth. Add salt and pepper to taste. Serve & savor every drop!
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Hungarian Mushroom and Potato Soup

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 pound mushrooms, sliced (use portobellos and shiitakes if they are available, or white mushrooms if not)
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 medium potatoes, peeled and diced
  • 6 cups vegetable broth
  • 2 teaspoons fresh dill or 3/4 teaspoon dried dill
  • 1/2 cup chopped fresh parsley
  • 1/4 cup sherry or Madeira
  • 2 bay leaves
  • 1/2 cup low-fat sour cream, plus additional for garnish
  • Salt and freshly-ground black pepper, to taste

In a soup pot over medium-high heat, melt the butter, then sauté the onions, mushrooms, and paprika 5-10 minutes, or until the onions are translucent. Lower the heat, add the flour, and cook, stirring occasionally, 2-3 minutes. Add the potatoes, broth, dill, parsley, sherry or Madeira, and bay leaves. Over high heat, bring the mixture to a boil. Lower the heat, partially cover, and simmer gently 30-45 minutes. Remove soup from heat and add sour cream, whisking well to make sure that it is blended. Season with salt and pepper. Serve hot, garnished with a dollop of additional sour cream, if desired.
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Miso Mushroom Soup

  • 2 dried shiitake mushrooms, rinsed
  • 3 cups cold water
  • 1/2 cup baby spinach leaves
  • 1/2 cup medium-diced silken tofu
  • 2 1/2 tablespoons miso (preferably red or brown)
  • 2 tablespoons thinly sliced green-onion tops
  • 1/2 teaspoon toasted sesame oil

In a medium saucepan, combine the mushrooms with cold water. Bring to a boil over medium heat. Remove from heat and use a fork or tongs to transfer mushrooms to a cutting board. As soon as the mushrooms are cool enough to handle, trim off and discard the stems and slice the caps very thinly. Return sliced mushrooms to pan. Bring back to a simmer, then reduce to low. Let mushrooms steep 15 minutes (the water needn't be simmering, but it's fine if it does). If you like their texture, leave the mushrooms in; otherwise, fish them out and discard them. Bring mushroom broth to a simmer over medium heat. Add spinach and tofu and simmer 1 minute. Remove from heat. In a small bowl, combine miso with 2 tablespoons broth and mix well. Stir thinned miso into soup. Top each serving with 1 tablespoon green onions and 1/4 teaspoon sesame oil.
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Mushroom and Parsley

  • 1 tablespoon butter
  • 1 1/2 cup mushrooms, sliced
  • 1 tablespoon olive oil
  • 2 1/2 cups water
  • 1 medium onion, chopped
  • 2/3 cup milk
  • 2 cloves garlic, minced
  • 4 tablespoons fresh parsley, chopped
  • salt and pepper

In a large saucepan, melt the butter. Cook onion and garlic until soft (about 5 minutes). Add mushrooms and water and bring to a boil. Cook, covered, for about 10 minutes. Remove pan from heat and add milk and parsley.
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Pennsylvania Woodlands Mushroom Barley Soup Mix Quick & Easy

Pennsylvania Woodlands Mushroom Barley Soup Mix

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Mushroom and Wild Rice

  • 1/2 cup wild rice
  • 1/2 ounce dried mushrooms
  • 2 tablespoons olive oil
  • 2 stalks chopped celery
  • 1 large chopped onion
  • 10 ounces fresh mushrooms
  • 2 cans chicken broth, 14 oz cans each
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cream sherry

In 3-quart saucepan over high heat, heat wild rice and 2 1/2 cups water to boiling. Reduce heat to low; cover and simmer 45 minutes or until rice is tender and most of water is absorbed. Meanwhile, in 4-cup glass measuring cup, add dried mushrooms to 2 cups boiling water. Set aside. In nonstick 12-inch skillet over medium heat, heat 1 tablespoon olive oil. Add celery, onion, and 2 tablespoons water; cook until vegetables are tender and lightly browned, about 10 minutes. Remove to 4-quart saucepan. In same skillet over medium-high heat, heat 1 more tablespoon olive oil. Add sliced mushrooms; cook until mushrooms are tender and lightly browned, about 10 minutes. Remove to saucepan with celery mixture. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid. Add dried mushrooms and their liquid to celery mixture; stir in chicken broth, soy sauce, thyme, pepper, and wild rice with any cooking liquid; over high heat, heat soup to boiling. Stir in sherry.
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Mushroom Dill Soup

  • 1/4 cup butter
  • 1 medium onion, chopped
  • 12 ounces mushrooms, sliced
  • 1/2 cup dry white wine
  • 1 tablespoon chopped dill
  • 1 tablespoon soy sauce
  • 1 teaspoon paprika
  • 3 cups chicken or vegetable stock
  • salt and pepper to taste
  • 1/2 cup sour cream
  • snipped dill for garnish

In a medium saucepan, melt butter over medium heat. Add onion and cook 5 minutes, or until softened. Add mushrooms, wine, dill, soy and paprika. Cover and simmer 15 minutes, or until mushrooms are softened. Add stock, bring to a boil and season to taste with salt and pepper. Serve garnished with a dollop of sour cream and snipped dill.
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Mushroom Meatball Soup

  • 2 cans cream of mushroom soup, undiluted
  • 2 2/3 cups milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 (12 oz) package frozen cooked italian meatballs, thawed
  • 2 (4 1/2 oz) jars sliced mushrooms, drained
  • Salt

In a large pot, mix together soup, milk, oregano, and pepper with a whisk, until well blended. Add the meatballs and mushrooms. Cook over medium heat, stirring occasionally, until thoroughly heated. Add salt to taste if needed.
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Mushroom Mustard Soup

  • 1/2 cup butter
  • 2 pounds mushrooms, thinly sliced
  • 4 cups chicken stock (preferably homemade)
  • 1/2 cup dry Sherry
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground pepper
  • 1 cup whipping cream

Melt butter in heavy large saucepan over medium-high heat and cook until lightly browned. Add mushrooms and cook until liquid evaporates, stirring frequently, about 10 minutes. Add stock, Sherry and mustard and simmer briskly 10 minutes. Season with salt and pepper. Add cream and warm through. Serve immediately.
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Mushroom Onion Soup

  • 2 cups fresh mushrooms
  • 3 tablespoons margarine
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. In a large saucepan, melt margarine; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth and pepper. Cook, stirring constantly, until mixture boils. Reduce heat. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender. Discard bay leaf. Sprinkle with parsley.
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Mushroom Soup with Ham and Rice

  • 1 ham bone
  • 2 quarts water
  • 2 stalks celery, sliced
  • 1 large onion, quartered
  • 1 bay leaf
  • 1 can cream of mushroom soup
  • 1 cup uncooked rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces can mushrooms, drained
  • 2 tablespoons butter or margarine
  • 1 teaspoon parsley flakes
  • 2 teaspoons prepared mustard

Cover and simmer for two hours, the ham bone, water, celery, onion and bay leaf. Strain; skim broth. Cut lean meat in small pieces and return to broth. Add soup, rice, salt, and pepper. Heat to boiling. Stir, cover and simmer 20 minutes. Saute mushrooms in butter. Add to broth with parsley and mustard; blend well.
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Mushroom Spinach Soup

  • 4 dried black mushrooms
  • 6 cups stock
  • 1/2 pound spinach
  • 3/4 teaspoon salt
  • 1/2 cup bamboo shoots
  • 3 drops of sesame oil

Soak dried mushrooms. Cut spinach leaves in 1-inch sections. Slice bamboo shoots and soaked mushrooms. Bring stock to a boil. Add mushrooms and bamboo shoots and simmer, covered, 10 minutes. Add spinach and simmer, uncovered, 2 minutes more. Season with salt and sesame oil.
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Hungarian Mushroom Soup Mix Quick & Easy

Hungarian Mushroom Soup Mix

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Mushroom Vegetable Soup

  • 1 pound Fresh mushrooms -- sliced
  • 2 tablespoons Butter, divided
  • 1 cup Carrot -- finely chopped
  • 1 cup Celery -- finely chopped
  • 1 cup Onion -- finely chopped
  • 1 clove Garlic -- minced
  • 1 can Condensed beef broth
  • 2 cups Water
  • 1/4 cup Tomato paste
  • 2 teaspoons Parsley flakes
  • 1 Bay leaf
  • 1/2 teaspoon pepper
  • 2 tablespoons Dry sherry

Combine vegetables and butter in skillet. Saute for 5-7 minutes. Add all ingredients except sherry to crockpot. Cover; cook on low for 5-6 hours or until vegetables are cooked. Stir in sherry during last 15 minutes of cooking. Remove bay leaf before serving.
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Pumpkin Portobello Mushroom Soup

  • 1/2 pound sliced portobello mushrooms
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons white flour
  • 1 tablespoon curry powder
  • 3 cups chicken broth
  • 1 (1-lb.) can pumpkin
  • 2 tablespoons sherry
  • 1 tablespoon honey
  • 1/4 teaspoon nutmeg
  • Salt and pepper
  • 1 cup evaporated milk
  • Sour cream

Saute mushrooms and onion in butter until cooked. Add flour and curry and mix until smooth. Whisk in the broth. Add the pumpkin, sherry, honey, and spices and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add milk and heat through without boiling. Swirl with sour cream before serving.
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Shrimp and Mushroom Soup

  • 1 can (10 oz size) condensed cream of mushroom soup
  • 1 can (10 oz size) condensed cream of asparagus soup
  • 1 soup can water
  • 2/3 cup milk or half-and-half
  • 1 cup cooked shrimp -- cut in half lengthwise
  • 1/2 cup dry sherry

About 15 minutes before serving: In medium saucepan over medium heat, heat undiluted mushroom and asparagus soups, water, and milk or half-and-half just to boiling stirring occasionally. Stir in shrimp and sherry and heat through.
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Sour Cream Mushroom Soup

  • 3 tablespoons butter
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon nutmeg
  • 1 large onion -- chopped
  • 1/2 pound mushrooms -- trimmed and sliced
  • 1/4 cup all-purpose white flour
  • 3 1/2 cups beef broth
  • 1 cup sour cream
  • 1/2 cup half-and-half
  • 1/2 cup whipping cream
  • salt and freshly ground pepper -- to taste
  • 1 dash lemon juice
  • 1 dash hot pepper sauce

Melt butter in a large heavy saucepan over medium heat. Add tarragon and nutmeg and cook for 1 minute. Add onions and cook until softened and translucent. Add mushrooms and cook until tender but not soft. Add flour and cook, stirring for 3 to 4 minutes. Gradually stir in beef broth and heat, stirring, just until boiling. Reduce heat and stir in sour cream. Cook and stir until lumps dissolve. Add half-and-half and whipping cream. Season with salt, pepper, lemon juice, and hot pepper sauce. Heat gently, stirring frequently, until hot but not boiling.
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Tahini Mushroom Soup

  • 4 cups vegetable broth
  • 1/4 cup rosemary leaves
  • 1/2 cup Joyva Sesame Tahini
  • 1/2 pound mushrooms
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 dash pepper
  • garlic powder -- to taste
  • 1 tablespoon chopped parsley or chopped celery leaves

Heat vegetable broth, rosemary and a pinch of salt in a large stockpot. Bring to a boil, reduce heat to low and cook uncovered for about 30 minutes. Pour liquid through colander and discard rosemary leaves. Slowly dilute Joyva Tahini (remember to stir well in can first) with some of the rosemary liquid until it reaches a liquid-like consistency. Pour into soup kettle. Cook over low heat. Clean, wash and dry on a towel the mushrooms, slice thin. Heat olive oil in pan, and saute mushrooms for abut 10 minutes. Season with salt, pepper and garlic powder. Add to hot soup with some chopped parsley or chopped celery leaves. Serve hot or cold.
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Wild Forrest Mushroom Soup with Port Cream

  • 12 ounces combination fresh mushrooms such as Cèpes, Lapioti, Morilles
  • 4 ounces butter
  • 1 small onion, chopped medium
  • 2 stalks celery, diced fine
  • 1 teaspoon garlic, chopped fine
  • 3 cups heavy cream
  • 1 cup port
  • 6 cups chicken stock
  • 1/4 cup cornstarch, dissolved in water
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary

Prepare the wild mushrooms by gently cleansing and removing all loose dirt. Chop roughly. Sauté the onion, celery and garlic in melted butter in a large, heavy pot over medium heat until the onions are transparent. Add the fresh mushrooms and the heavy cream; allow to simmer gently for 10 minutes. Reduce the heat to low; add the port and simmer 2-3 minutes longer. Add the chicken stock and boil for 15 minutes. Add the diluted cornstarch, rosemary, & thyme. Simmer for 5 additional minutes. Add salt & pepper to taste. Serve hot with crusty French baguettes.
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Champignon Mushroom Soup Mix Quick & Easy

Champignon Mushroom Soup Mix

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Zucchini Mushroom Soup

  • 1 Onion, chopped
  • 1 tablespoon Oil
  • 4 Zucchini, chopped
  • 1/2 pound Mushrooms, chopped
  • 6 cups water
  • 1/2 cup Rolled oats
  • 1/2 teaspoon Salt (optional)
  • 2 tablespoons Parsley; finely chopped

Saute onion in oil until clear. Add zucchini and mushrooms. Saute 5 minutes longer. Add water, oats and seasonings. Simmer 12 minutes. Pour mixture into a blender. Blend until creamy. Return mixture to a pot and reheat. Serve hot.
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