Mushroom Soup

... 10min (chicken with tofu & mushroom ball, beef with celery &... 4. Tomato, egg, tofu soup with mushroom 5. Pancakes with cheese and...

... ferrying a cart's worth of soup into two outposts' emergency cooked... have to dig into my mushroom overstacks during winter to keep ...

... is almost always cream of mushroom soup, then baked. Only the quirkiest...

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... the "gravy" is Campbells condensed mushroom soup Nice enough, although the turkey...

... Kha, Gourami Fish & Poached Mushroom): ต้มข่าท... Sweet Dancing Shrimp Sour Leaves Soup Thai Wagyu & Holy Basil...มวง (Sour leaf soup): ซุปใสแ...

Served in the 4-cup Pyrex measuring cup that both the noodles and soup were cooked in. In the microwave, or course. Easy peasy cleanup. Yummo! --- Well that blew up! For the record... Yes, those are real ramen noodles. Either from cheap ramen packs, or from a bulk pack of plain ramen noodles. Bought from a real asian grocery from a real asian grocery store owner. No ramen noodle pack "seasoning", so not as much sodium as some infer. Still too much for frequent eating. So I don't. It takes awesome! Here's the "recipe": Open 2 cheap ramen packs. Throw away the seasonings. Boil 2 ramen bricks (blocks? nests?) until done to your likeness. Drain ramen, set aside. In same dish, make soup. Dump noodles in soup. Add Worcestershire sauce, pepper, or whatever seasonings you like. Eat half, then pass to the better half. Enjoy! 1 pot, 1 fork. I prefer the Pyrex since it's easier to clean then a pot. submitted by /u/GrottyBoots to r/shittyfoodporn [link] [comments]

Sauté one chopped onion and a pound of sliced mushrooms in half a stick of butter for about 5 to 10 minutes. add a heaping Tbs each of dill, paprika (not the smoked kind) and soy sauce and stir in 3 cups of stock (I use half chicken and half mushroom stock) simmer with the lid on 20 minutes Measure out one cup of milk and whisk in 1/4 cup flour, pour that into soup and cook for 10 more minutes Stir in the juice of half a lemon, a generous amount of cracked pepper and about half cup of sour cream, add in more dill and parsley if you have it. Serve and enjoy :) submitted by /u/ThePowersThatBri to r/soup [link] [comments]

I started out just trying to use what I had in the fridge, and it turned into one of the best soups I’ve ever made. It’s thick, cozy, and feels rich, yet it’s packed with vegetables and doesn’t use any cream or flour. The base is roasted cauliflower that I blended into a purée. I caramelized three cartons of mushrooms in butter and a little beef tallow with a pinch of red pepper flakes for extra flavor. The soup has chicken, potatoes, onions, celery, carrots, sun-dried tomatoes, kale, and thyme simmered in a Better Than Bouillon broth. I finished it with a squeeze of lemon juice for brightness. Creamy Chicken Mushroom Soup (No Cream or Flour) Ingredients 4 boneless, skinless chicken breasts 3 cartons mushrooms (about 24 oz), sliced 2 bags pre-chopped cauliflower (about 32 oz total) 5 small potatoes, diced 2 cups chopped onions 5 celery stalks, diced 3 carrots, chopped 1 cup sun-dried tomatoes, chopped 2 handfuls kale, chopped 2 tbsp butter 2–3 tbsp beef tallow 5–6 cups water 6 tsp Better Than Bouillon (chicken) ½ tsp dried thyme ½–1 tsp red pepper flakes Juice of ½ lemon Salt and pepper to taste Instructions Roast the cauliflower: Toss with olive oil, salt, and pepper. Roast at 425°F for 25–30 minutes until tender and golden. Blend with 1 cup broth or water into a smooth purée. Caramelize the mushrooms: Heat 1 tbsp tallow or butter in a wide pan over medium-high heat. Add mushrooms in a single layer. Let them brown without stirring for 3–4 minutes. Add red pepper flakes and a pinch of salt. Cook until golden, then set aside. Brown the chicken: In a large soup pot, melt the remaining butter and tallow. Season the chicken with salt, pepper, and thyme. Brown on all sides and remove. Build the base: In the same pot, add onions, celery, and carrots. Sauté 4–5 minutes. Add potatoes, sun-dried tomatoes, Better Than Bouillon, and 5–6 cups of water. Return the chicken. Simmer 15–20 minutes until vegetables are tender and chicken is cooked through. Finish the soup: Stir in the cauliflower purée, mushrooms, and kale. Simmer for 5 minutes until the kale softens. Add lemon juice and adjust seasoning. submitted by /u/Mlkbird14 to r/soup [link] [comments]

submitted by /u/InkyMiki to r/notinteresting [link] [comments]

submitted by /u/randymcatee to r/soup [link] [comments]

submitted by /u/kandirocks to r/BaldursGate3 [link] [comments]