Mushroom Simple Soup

I came up with this healthy and easy soup.Sautéing with olive oil first brings out the flavor of the ingredients. Adding the light soy sauce at the end brings all the flavors together. You can use any kind of mushrooms you like. Recipe by COCOLOVE

This recipe comes from a milk calendar, but has been modified slightly from the original recipe. My husband prefers to have bits of mushroom in his soup, so I puree only 1/2 of the soup and add it back to the pot for him. When my daughters are home, I puree all of the soup and add the cheddar cheese.

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

Hello, I am Giselle, with my friend Jossie and we will share you one healthy dish recipe that we made in our English lesson. This recipe is good for you because it is healthy and rich in minerals that contain selenium which improves the body immune system. This dish is inspired by my mom. I chose this dish because its delicious and we want to share it with you all.Happy cooking! Stay healthy everyone!

An easy, healthy, and tasty soup. :-)

MY VEGAN VERSIONSIMPLE AND QUICKLOVING IT

My mother loves mushroom , so I often use it in a different way like this recipe , when she tasted it , she loved it so much

This is the fastest yummiest soup u'll ever make,perfect for cold winter days.

One of the first dishes I cooked and I loved its creamy texture and tender chicken thighs.

This soup is full of best of proteins. It tastes heavenly.

A nutritious mushroom soup was just what Little Red Riding Hood's grandmother needed to get well quickly. 😉 I got inspiration from this recipe, to which I made some changes: https://cookpad.wasmer.app/gr/sintages/3071518-manitarosoupa-eukoli-kai-nostimi?invite_token=dsqdgoJpkoNaide1aX9ggiXh6shared_at=1609686630

This mushroom soup is rich and filling. Earthy wild rice compliments the deep mushroom flavor that's from the combination of seared mushrooms and mushroom powder. Use full wild rice instead of "wild rice blends." I've used a pressure cooker to speed up the rice step, but you could simmer the rice covered for one hour instead. If you buy dried mushrooms, you'll need a spice/coffee grinder. Otherwise, you can buy pre-powdered mushrooms.

A very easy and yummy soup for those cold winter nights.

I'm not usually the biggest fan of mushrooms, but recently felt compelled to have a creamy mushroom soup and this turned out amazing. I think I like mushrooms now..

I was craving a super-simple osuimono clear soup. Since this is easy to make, I took careful steps to prepare the stock The mushrooms are so juicy when bitten into and are absolutely irresistible.Please adjust the amount of salt to your liking Also good to add tofu.I recommend Japanese dried shiitake mushrooms! You can really tell the difference of its umami-rich flavor. Recipe by RED_SPIC

Healthy soup, easy to make , low calorie and yummy !!!

I came up with this as a tasty way to enjoy leftover enoki from when I made a hot pot. Mushrooms and butter go together very well, so I used this combination.It's nice if you add other kinds of mushrooms, too. Recipe by Raby

I often eat this soup for breakfast since I can cook it quickly even in the morning. It has a light flavour but it goes well with bread. It's a soup that really comes in handy.-Slicing the potatoes thinly makes them easy to cook through in a short time.-When adding the milk, the pot can boil over easily, so please be careful.-Chives have a weaker flavour than Japanese leeks. Chives go well with milk so I recommend them. For 2 servings. Recipe by Niwanomomo

This is a recipe originally came from Jen Phanomrat's Just Eat Life, but I adapted it a bit with a few more aromatic ingredients.

When I used to live in the U.S. and didn't have access to Japanese mushrooms like shimeji and shiitake, I used mushrooms instead in miso soup. It's actually pretty tasty! Since then it's become one of my favorite dishes to make.Place the mushrooms in cold water (don't start boiling them with hot water) and simmer them very gently to extract their umami. If you are in a hurry, add a little dashi stock. Don't add too much miso since it will overwhelm the flavor of the mushrooms. Use plenty of mushrooms for the best result. For 3 servings. Recipe by Crepemeter

Mushroom soup...a dish for those who love the aroma of cream and enjoy eating mushrooms. Don't miss it! It's great for your health and fills you up comfortably. Pair it with garlic bread or crispy bread for a perfect match. Let this dish be an option for some of your meals, friends. :)