Mushroom Fruit and Vegetable Soups and Stews
Mushroom Fruit and Vegetable Soups and Stews
This category pertains to mushroom soups and stews.
Top: Home: Cooking: Soups and Stews: Fruit and Vegetable: Mushroom
See Also:
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Barley-Shiitake Mushroom Soup - Easy to make recipe using carrots, onion, and celery.
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Quick Wild Mushroom Soup - From A Cook's Book of Mushrooms using dried cepes, onion powder, sugar, butter, and soy sauce.
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Wild Mushroom Pumpkin Soup - Calling for porcini, shiitake, nutmeg, parsley, chives, and canned ingredients.
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Mushroom & Barley Miso Soup - Serving four, this recipe calls for soy sauce, parsley, garlic, and thyme.
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Mushroom & Barley Soup - Your choice of stock, dill, sherry, white wine, soy, and garlic. One serving.
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Many Mushrooms Soup - Assorted varieties with tomato paste, white port, and chicken broth. Four servings.
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Mushroom Barley Soup with Short Ribs - Traditional ingredients made with beef. Serves eight.
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Mid-Winter Mushroom Soup for One - Vegetable stock with kale, celery seed, onion, and garlic.
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Chicken and Mushroom Soup - Using meat, stock, and sherry. Serves two.
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Creamless Mushroom Soup - Made with leeks, carrots, celery, butter, and onions. Six servings.
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Mushroom Soup Concentrate - From the Hazel Meyer Freezer Cookbook using your choice of broth with traditional ingredients.
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Recipezaar: Mushroom Soup - Presents a collection of recipes.
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Winter Mushroom Soup - Calling for potatoes, porcini, leeks, chicken or vegetable stock, and herbs. By Barbara Kafka. Makes three quarts.
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Mushroom Barley Soup (Pressure Cooked) - A Cooking Under Pressure recipe that uses lima beans, leek, green pepper, garlic, and dill.
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Wild Mushroom Soup (Minestra Di Funghi Selvat) - Combines potato, bacon, carrots, and broth.
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Mushroom Cashew Bisque - Using nuts, butter, soy sauce, sherry, and a variety of vegetables.
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Wild Mushroom Broth (Mf) - From the Cooking Monday to Friday Show. Serves two.
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Mushroom and Barley Soup - Low-calorie recipe making four servings and using beef stock.
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Mushroom Soup - Prepared with potatoes, celery, carrots, onion, and herbs. Serves four to six.
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