Best Mixed Mushroom Soup Recipes

Mixed Mushroom Soup with Bok Choy image

Yield 4 to 6 servings

Number Of Ingredients 8

1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms
1 1/2 cups sliced small white, crimini, or baby bella mushrooms
2 fresh portabella mushrooms, about 4 inches in diameter, thinly sliced, then cut into bite-sized pieces
1/4 cup dry white wine, optional
5 to 6 stalks bok choy, greens included, thinly sliced
3 to 4 scallions, white and green parts, sliced
2 to 3 tablespoons reduced-sodium soy sauce, to taste
Freshly ground pepper to taste

Steps:

Prepare the broth according to the recipe.
Once done, add the two other kinds of mushrooms to the broth, then stir in the optional wine. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the mushrooms are done but still pleasantly chewy.
Add the remaining ingredients and simmer for 5 to 8 minutes longer, or just until the bok choy is tender-crisp. Serve at once.
Nutrition Information
Per serving:
Calories: 90
Total fat: 2g
Protein: 4g
Fiber: 4g
Carbohydrate: 14g
Cholesterol: 0mg
Sodium: 628mg

Mixed Mushroom Soup image

Provided by Martha Stewart

Time 1h5m

Yield Makes 7 cups

Number Of Ingredients 12

1 ounce dried porcini mushrooms
2 tablespoons olive oil
2 leeks, halved lengthwise, thinly sliced and rinsed
Coarse salt and ground black pepper
1 garlic clove, minced
1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
1/2 teaspoon fennel seeds
2 bay leaves
1 tablespoon tomato paste
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup marsala wine (optional)
4 cups vegetable broth

Steps:

Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

Mixed Mushroom Soup image

Provided by Ann Beck

Yield Serves 6

Number Of Ingredients 10

1 ounce dried shiitake mushrooms
3 tablespoons butter
1 large onion, chopped
3/4 pound fresh button mushrooms, stems chopped, cap sliced
5 large garlic cloves, chopped
3 tablespoons brandy
3 tablespoons all purpose flour
5 cups canned beef broth
1/4 teaspoon ground nutmeg
1/2 cup whipping cream

Steps:

Place shiitakes in large bowl. Pour enough hot water over to cover. Let stand 30 minutes. Drain well. Cut off stems and discard. Thinly slice caps. Set aside.
Melt butter in heavy large Dutch oven over medium-high heat. Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.
Add shiitakes and sliced button mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)