Category: Vegetarian

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Mushroom Barley Soup

Mushroom and Barley Soup
Yields 6
Print
1465 calories
236 g
0 g
28 g
85 g
5 g
3001 g
17860 g
23 g
0 g
20 g
Nutrition Facts
Serving Size
3001g
Yields
6
Amount Per Serving
Calories 1465
Calories from Fat 249
% Daily Value *
Total Fat 28g
43%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 17860mg
744%
Total Carbohydrates 236g
79%
Dietary Fiber 49g
196%
Sugars 23g
Protein 85g
Vitamin A
258%
Vitamin C
90%
Calcium
33%
Iron
96%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons dried porcini mushrooms
  2. 2 tablespoons margarine
  3. 1 large onion, thinly sliced
  4. 2 ribs celery with leaves, diced
  5. 1/4 cup parsley
  6. 1 carrot, peeled and sliced
  7. 3 cloves garlic, chopped
  8. 1 pound fresh porcini or other mushrooms
  9. 1 tablespoon flour
  10. 2 quarts beef broth or water
  11. 1 cup whole barley
  12. 2 teaspoons salt
Instructions
  1. 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
  2. 2. Coarsely chop the dried mushrooms.
  3. 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
  4. 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
  5. 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.
  6. 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
  7. 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
  8. 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
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calories
1465
fat
28g
protein
85g
carbs
236g
more
NoMayo https://nomayo.us/
Posted on

Mushroom Barley Soup

Mushroom and Barley Soup
Yields 6
Print
2670 calories
350 g
86 g
94 g
118 g
18 g
4122 g
4494 g
73 g
0 g
71 g
Nutrition Facts
Serving Size
4122g
Yields
6
Amount Per Serving
Calories 2670
Calories from Fat 836
% Daily Value *
Total Fat 94g
145%
Saturated Fat 18g
89%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 57g
Cholesterol 86mg
29%
Sodium 4494mg
187%
Total Carbohydrates 350g
117%
Dietary Fiber 54g
218%
Sugars 73g
Protein 118g
Vitamin A
380%
Vitamin C
63%
Calcium
31%
Iron
92%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 qts (12 cups) chicken or mushroom stock (low sodium okay)
  2. 1 1/4 cups pearl barley
  3. 2 bay leaves
  4. 6 dried shitake mushrooms
  5. 1/4 cup extra virgin olive oil, divided
  6. 1 large onion, chopped
  7. 1 cup chopped celery, including leaves
  8. 1 cup peeled and chopped carrots
  9. 2 cloves crushed garlic
  10. 1 lb white mushrooms, scrubbed and sliced
  11. Salt and pepper
Instructions
  1. Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now
  2. While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.
  3. Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.
  4. Chop the soaked, softened mushrooms into small pieces and reserve.
  5. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.
  6. Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.
  7. Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!
  8. Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.
  9. Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.
  10. After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.
  11. Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.
  12. Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.
Notes
  1. You will also need
  2. Large stock pot, timer, small saucepan, skillet, paper coffee filter or clean mesh coffee filter
  3. Word doc on file has pictures.
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calories
2670
fat
94g
protein
118g
carbs
350g
more
NoMayo https://nomayo.us/
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Hearty Minestrone with Celery and Parmesan

Hearty Minestrone with Celery and Parmesan
Print
1996 calories
272 g
22 g
63 g
105 g
12 g
2037 g
1380 g
56 g
0 g
44 g
Nutrition Facts
Serving Size
2037g
Amount Per Serving
Calories 1996
Calories from Fat 546
% Daily Value *
Total Fat 63g
97%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 30g
Cholesterol 22mg
7%
Sodium 1380mg
58%
Total Carbohydrates 272g
91%
Dietary Fiber 72g
287%
Sugars 56g
Protein 105g
Vitamin A
222%
Vitamin C
95%
Calcium
96%
Iron
161%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 2 cups diced celery plus 1/2 cup chopped celery leaves, divided
  3. 1/2 cup diced onion
  4. 1/2 cup diced carrot
  5. 1 clove garlic, chopped
  6. 1 teaspoon celery seed
  7. 1/2 teaspoon freshly ground pepper
  8. 4 cups reduced-sodium chicken broth or vegetable broth
  9. 1/3 cup whole-wheat orzo or other small pasta
  10. 1 15-ounce can diced tomatoes
  11. 1 3/4 cups cooked chickpeas or cannellini beans or one 15-ounce can, rinsed
  12. 1/4 cup packed grated Parmigiano-Reggiano cheese, plus more for serving
Instructions
  1. Heat oil in a large saucepan or wide shallow soup pot over medium heat. Add diced celery, onion, carrot, garlic, celery seed and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  2. Add broth and bring to a boil. Add pasta and cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas (or beans), half the celery leaves and 1/4 cup cheese. Cook over medium heat until steaming-hot, 3 to 5 minutes. Ladle into bowls and garnish with the remaining celery leaves and a light dusting of cheese, if desired.
Notes
  1. Make Ahead Tip: Cover and refrigerate for up to 1 day.
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calories
1996
fat
63g
protein
105g
carbs
272g
more
NoMayo https://nomayo.us/
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Mighty Minestrone

Mighty Minestrone
Yields 8
Print
3475 calories
237 g
325 g
200 g
196 g
70 g
5584 g
7837 g
60 g
0 g
117 g
Nutrition Facts
Serving Size
5584g
Yields
8
Amount Per Serving
Calories 3475
Calories from Fat 1778
% Daily Value *
Total Fat 200g
308%
Saturated Fat 70g
350%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 99g
Cholesterol 325mg
108%
Sodium 7837mg
327%
Total Carbohydrates 237g
79%
Dietary Fiber 48g
190%
Sugars 60g
Protein 196g
Vitamin A
931%
Vitamin C
430%
Calcium
363%
Iron
129%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/3 pound sliced pancetta, chopped
  2. 3 medium red onions, chopped
  3. 4 celery ribs, chopped
  4. 2 medium carrots, chopped
  5. 1/3 cup extra-virgin olive oil
  6. 1 bunch kale (or Swiss chard)
  7. 6 garlic cloves, finely chopped
  8. 2 tablespoons tomato paste
  9. 1 (28-ounce) can whole tomatoes in juice
  10. 3 quarts hot water
  11. 5 cups coarsely chopped spinach (6 ounces)
  12. 5 cups coarsely chopped escarole (1/2 pound)
  13. 1 piece Parmigiano-Reggiano rind (about 3 by 11/2 inches)
  14. 1 (19-ounce) can cannellini beans, rinsed and drained
  15. ½ cup dried ditalini or other small pasta
  16. Extra-virgin olive oil for drizzling
  17. Grated Parmigiano-Reggiano
Instructions
  1. Cook pancetta, onions, celery and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
  2. Cut out stems from kale and chop stems, reserving leaves. Stir kale stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.
  3. Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes.
  4. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
  5. Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
  6. Bring to a simmer.
  7. Stir in spinach, escarole, chopped kale leaves and Parmesan rind.
  8. Simmer, covered, until greens are tender, about 40 minutes.
  9. Stir in beans and pasta, simmer, partially covered, for 10-15 minutes or until pasta is tender. Discard rind. Season soup with salt and pepper.
Adapted from Recipe adapted from Gourmet
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calories
3475
fat
200g
protein
196g
carbs
237g
more
Adapted from Recipe adapted from Gourmet
NoMayo https://nomayo.us/
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Hearty Bean and Barley Soup

Hearty Bean and Barley Soup
Yields 8
Print
1973 calories
309 g
44 g
41 g
118 g
15 g
3180 g
2767 g
24 g
0 g
23 g
Nutrition Facts
Serving Size
3180g
Yields
8
Amount Per Serving
Calories 1973
Calories from Fat 362
% Daily Value *
Total Fat 41g
64%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 16g
Cholesterol 44mg
15%
Sodium 2767mg
115%
Total Carbohydrates 309g
103%
Dietary Fiber 75g
300%
Sugars 24g
Protein 118g
Vitamin A
952%
Vitamin C
223%
Calcium
139%
Iron
146%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 7 cups fat-free, low-sodium chicken broth
  2. 1/4 tsp. crushed red pepper
  3. 6 garlic cloves, crushed
  4. 2 (4-inch) rosemary sprigs (I just used dried rosemary)
  5. 1 (19 ounce) can dark red kidney beans, rinsed and drained (I use 2 normal size cans)
  6. 2 tsp. olive oil
  7. 1 cup chopped onion
  8. 1 cup finely chopped carrot
  9. 1/4 cup chopped celery (I use a whole cup)
  10. 1 (14-1/2 ounce) can diced tomatoes, undrained
  11. 1 cup uncooked quick-cooking barley
  12. 10 cups torn spinach leaves (about 4 ounces) (I used 1/2 bag of spinach)
  13. 1/4 tsp freshly-ground black pepper
  14. 1/2 cup (2 ounces) grated fresh Parmesan cheese
Instructions
  1. Bring first 4 ingredients to boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids
  2. Measure 1 cup beans and mash with a fork in a small bowl. Reserve the remaining whole beans.
  3. Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth
  4. Mixture, mashed beans, whole beans, tomatoes, and barley. Bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.
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calories
1973
fat
41g
protein
118g
carbs
309g
more
NoMayo https://nomayo.us/
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Greek Lentil Soup

Greek Lentil Soup
Yields 6
Print
1983 calories
318 g
0 g
34 g
108 g
3 g
2938 g
5411 g
38 g
0 g
28 g
Nutrition Facts
Serving Size
2938g
Yields
6
Amount Per Serving
Calories 1983
Calories from Fat 299
% Daily Value *
Total Fat 34g
52%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 5411mg
225%
Total Carbohydrates 318g
106%
Dietary Fiber 126g
502%
Sugars 38g
Protein 108g
Vitamin A
197%
Vitamin C
122%
Calcium
38%
Iron
181%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 c. uncooked lentils
  2. 8 c. water or vegetable stock
  3. (I use Carmel Kosher Soup Base, Chicken Style --it's a completely vegetarian powder)
  4. 1/2 onion, chopped
  5. 1 small carrot, chopped
  6. 1 celery stalk, chopped
  7. 1 small potato, chopped
  8. 2 Tablespoons oil
  9. 2 bay leaves
  10. 1-1/2 to 2 teaspoons salt
  11. 2 teaspoons vinegar (I use lemon juice)
Instructions
  1. Mix all ingredients, except vinegar (lemon), in a soup pot and cook until the lentils are very soft--about 1 hour.
  2. Add vinegar (lemon) at the end and serve.
  3. Makes about 8 cups.
Notes
  1. I've seen recipes that called for 2t cumin. Might be an interesting add.
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calories
1983
fat
34g
protein
108g
carbs
318g
more
NoMayo https://nomayo.us/
Posted on

Crushed Lentil Soup

Crushed Lentil Soup
Yields 6
Print
Prep Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Total Time
1 hr 30 min
1670 calories
251 g
0 g
31 g
102 g
4 g
2049 g
2445 g
15 g
0 g
25 g
Nutrition Facts
Serving Size
2049g
Yields
6
Amount Per Serving
Calories 1670
Calories from Fat 279
% Daily Value *
Total Fat 31g
48%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 2445mg
102%
Total Carbohydrates 251g
84%
Dietary Fiber 122g
487%
Sugars 15g
Protein 102g
Vitamin A
4%
Vitamin C
117%
Calcium
32%
Iron
167%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 large clove garlic, peeled, chopped (I used 2)
  3. 1 medium onion,peeled, coarsely chopped
  4. 2 cups orange lentils, rinsed
  5. 6 cups water or vegetable broth (I used water and added 4 tsp of a kosher, vegetable-based, chicken-flavored, powdered soup stock)
Seasonings
  1. 2 teaspoons ground cumin
  2. 1 teaspoon salt
  3. 1/2 teaspoon black pepper
  4. Croutons. if desired
  5. Lemon wedges
Instructions
  1. In a large stock pot, heat the oil over medium heat. Add the garlic and sauté 1 minute. Add the onion and sauté until soft, about 5 minutes. Add the lentils and stir to soak them in the oil. Add the stock and bring them to a boil. Reduce the heat to medium, cover the pot and cook, removing any foam that rises to the surface, until the lentils are soft, about 30-40 minutes (My smaller lentils were ready in 25 minutes). Remove the pot from the heat and set it aside to cool for 15 minutes.
  2. Transfer the lentils, with their liquid, to a blender, in batches if necessary, and coarsely puree. Return the soup to the pot. Add the cumin, salt, and pepper. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
Notes
  1. Ladle the soup into bowls, and sprinkle a few croutons on top and serve with lemon wedges, if desired.
Adapted from Susan Selasky
beta
calories
1670
fat
31g
protein
102g
carbs
251g
more
Adapted from Susan Selasky
NoMayo https://nomayo.us/
Posted on

Creamy Wild Mushroom Soup with Leeks

Creamy Wild Mushroom Soup with Leeks
Yields 6
Print
Prep Time
20 min
Cook Time
2 hr
Prep Time
20 min
Cook Time
2 hr
2545 calories
125 g
599 g
202 g
37 g
118 g
1874 g
515 g
34 g
3 g
70 g
Nutrition Facts
Serving Size
1874g
Yields
6
Amount Per Serving
Calories 2545
Calories from Fat 1778
% Daily Value *
Total Fat 202g
311%
Saturated Fat 118g
591%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 61g
Cholesterol 599mg
200%
Sodium 515mg
21%
Total Carbohydrates 125g
42%
Dietary Fiber 20g
81%
Sugars 34g
Protein 37g
Vitamin A
445%
Vitamin C
143%
Calcium
71%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 6 to 8 ounces fresh shiitake mushrooms
  2. 6 to 8 ounces fresh portobello mushrooms
  3. 6 to 8 ounces fresh cremini (or porcini) mushrooms
  4. 1 tablespoon olive oil
  5. 6 tablespoons unsalted butter, divided
  6. 1 cup chopped yellow onion
  7. 1 carrot, peeled chopped
  8. 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  9. Kosher salt and freshly ground black pepper
  10. 2 cups chopped leeks, white and light green parts (2 large leeks)
  11. 1/4 cup all-purpose flour
  12. 1 cup dry white wine
  13. 1 cup half-and-half
  14. 1 cup heavy cream
  15. 1/2 cup minced fresh flat-leaf parsley
Instructions
  1. Clean the mushrooms by wiping them with a dry paper towel. Separate the stems, trim off any bad parts and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
  2. To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt and 1/2 teaspoon of pepper, and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2cups of stock. If not, add some water.
  3. Meanwhile, in another large pot, heat the remaining 5 tablespoons of butter and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 teaspoon of salt and 1 teaspoon of pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream and parsley, season with salt and pepper to taste, and heat through but do not boil. Serve hot.
Notes
  1. The original recipe called for a mix of shiitake, portabella and cremini mushrooms, but you can use any varieties. Mushrooms are considered a umami ingredient - especially dried shiitake mushrooms that you reconstitute. Referred to as the fifth taste behind sweet, salty, bitter and sour, umami ingredients add a meaty taste to dishes without the addition of meat.
  2. Shiitake mushrooms have a meaty texture. Once cooked, that meaty flavor profile continues with the addition of a bit of smokiness. When using shiitakes, only the caps are generally eaten. The stems, as in today's recipe, are used to make stock along with the other mushroom stems. For today's recipe, I used a mix of cremini and shiitake. Many sources says cremini are just the brown version of a white mushroom. You will also see them referred to as Italian mushrooms. They are my go-to mushrooms because I think they have a heartier taste and texture than regular white mushrooms.
  3. In making the mushroom stock, there's no long simmering process or roasting. It's made from mushroom stems and vegetables - that's it. So it works twofold: making use of any leftover vegetables hanging around as well as the mushroom stems. Shiitake mushroom stems, because of their tough texture, aren't usually used in recipes. But they are a good way to flavor stocks and broths.
  4. Most recipes say never to wash mushrooms or soak them in water. Instead, mushrooms should be wiped clean with a damp paper towel. If you just rinse them quickly under water, it's fine. Mushrooms are like a sponge, and if you put them in water, they'll soak it up and lose flavor.
  5. Finely, the creaminess. It's thanks to heavy cream, half-and-half and butter. Yes, it's a lot of fat. But it's also a lot of flavor.
Adapted from Susan Selasky
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calories
2545
fat
202g
protein
37g
carbs
125g
more
Adapted from Susan Selasky
NoMayo https://nomayo.us/
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Cream of Mushroom Soup

Alice's Cream of Mushroom Soup
Serves 6
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1lb mushrooms
  2. 5T butter
  3. 2T flour
  4. 1 can condensed beef broth
  5. 1 slice (1/2") onion
  6. 2 bay leaves
  7. 1/2 t basil leaves, crumbled
  8. 1/4 t salt
  9. 1/8 t ground white pepper
  10. 3 cups milk or light cream
Instructions
  1. Clean and dry mushrooms
  2. In large saucepan, heat 4tb of the butter
  3. Add mushrooms and saute over high heat until browned
  4. Remove and set aside
  5. In same saucepan, heat remaining 1T butter; stir in flour
  6. Gradually add broth
  7. Add onion, bay leaves, basil, salt and pepper
  8. Cook and stir until thickened. Add milk
  9. Cook over low heat 8 minutes, stirring occasionally (do not boil)
  10. Remove onion and bay leaves, return mushrooms to pan
  11. Heat and serve
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Asparagus Soup

Asparagus Soup
Yields 8
Print
1582 calories
163 g
66 g
82 g
60 g
13 g
2784 g
2336 g
53 g
0 g
64 g
Nutrition Facts
Serving Size
2784g
Yields
8
Amount Per Serving
Calories 1582
Calories from Fat 723
% Daily Value *
Total Fat 82g
126%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 51g
Cholesterol 66mg
22%
Sodium 2336mg
97%
Total Carbohydrates 163g
54%
Dietary Fiber 22g
89%
Sugars 53g
Protein 60g
Vitamin A
95%
Vitamin C
128%
Calcium
36%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pint onion, ½" dice
  2. ¼ c vegetable oil
  3. 1 c celery, ½" dice
  4. 1 quart asparagus*, 1" pieces
  5. 1 pint Idaho or russet potato (about 1 large), ½" dice
  6. 1 Tbl kosher salt
  7. 1 ½ quarts chicken stock
  8. dash black pepper
  9. Garnish
  10. ½ c whipped cream
  11. Drizzle Truffle oil
Instructions
  1. 1. Start with a short-sided pot/pan, preheat to high. Once pan is hot, add vegetable oil and diced onions. Sauté until onions become fragrant and slightly golden, approximately 4-5 minutes.
  2. 2. Add Celery and asparagus to pan with cooked onions. Season with 2 teaspoons of kosher salt and black pepper. Continue to sauté over high heat until asparagus and celery are soft and fragrant, approximately 4-5 minutes.
  3. 3. Add potatoes and continue to cook for an additional 2 minutes.
  4. 4. Transfer all vegetable to a tall-sided 8-qt. soup pot. Add chicken stock, bring to a boil then immediately reduce heat to a low simmer. Simmer for 15 minutes or until potatoes are cooked through.
  5. 5. Puree soup using a blender or food processor. Do not use an immersion blender or it won't be creamy enough. Do a little at a time.
Notes
  1. Before serving, taste and correct seasoning with additional kosher salt and pepper as needed. Garnish soup with a dollop of whipped cream and drizzle truffle oil.
  2. To whip cream: Place whipping cream and ¼ tsp kosher salt and a dash of pepper in a medium mixing bowl. Whip cream using a hand held mixer or wire whip. Whip until it holds soft peaks.
  3. * Can substitute any vegetable for asparagus.
beta
calories
1582
fat
82g
protein
60g
carbs
163g
more
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