An easy Cream of Mushroom Soup recipe that will make mushroom-lovers happy, especially the ones doing the cooking since it only takes 15 minutes to make. To have this soup ready in under 15 minutes, first read through the recipe. As you read gather together all of the ingredients and all of the tools, pots, pans, etc. that you will need so that everything is at your fingertips. There is no need to prep any of the ingredients though. All prep is part of the instructions and is counted in the 15 minute time.
Serves: 4-6 Ingredients
3 Tbsp. butter
2 Tbsp. olive oil
1 medium onion
3.5 oz. shiitake mushrooms
16 oz. sliced cremini (baby bella) mushrooms (buy them already sliced)
6 cups low or no-sodium vegetable or chicken broth, divided
1 tsp. salt
½ tsp. coarse black pepper
2 cloves garlic
5 Tbsp. flour
1 (12 oz.) can evaporated milk
¼ tsp. Worcestershire sauce
Put a large skillet over medium heat and add the butter and olive oil. Chop the onion and add it to the pot. Stir. De-stem the shiitake mushrooms. Discard stems and slice the caps. Put slices and the cremini mushrooms into the skillet. Increase heat to high. Stir occasionally until wilted and browned in places.
Meanwhile, pour 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt and pepper. Cover.
Mince the garlic cloves. Measure the flour and remaining 1 cup of broth into a mason jar. Put on the lid tightly and shake it really really well. Add the minced garlic to the mushrooms and stir. Remove the skillet from the heat. Add the flour mixture and stir well.
Once the broth has reached a simmer remove it from the heat. Stir in the evaporated milk and then the mushroom and flour mixture. Return to heat just until it reaches a simmer. Remove from heat. Stir in the Worcestershire sauce. Pulse with an immersion blender* until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.
*If you don’t have an immersion blender, transfer about ¾ of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir.
Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish. Servings 4
Prep Time 5minutes Cook Time20minutes Ingredients
6 whole parsnips
1 1/2 cups chicken or veggie stock
2/3 cup granulated sugar
1 teaspoon cinnamon
1 pinch salt
Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts
The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!
Yield: 4 servings
Warm Halloumi Butternut Squash Salad
For the roasted veg
1 butternut squash, peeled & cubed
1 sweet pepper
1 clove of garlic
2 tbsp olive oil
1 tsp dried mixed herbs
For the salad
100g baby kale
25g pine nuts, lightly toasted
250g halloumi cheese
For the dressing
2 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
Mix the olive oil and balsamic vinegar together and drizzle over the salad.
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine
Made with fresh healthy butternut squash, arugula and roasted garlic with tasty goat cheese laid out on a freshly toasted dense bread.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
one whole head of garlic
2 tablespoons extra virgin olive oil
1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
4 ounces soft goat cheese, room temperature
1.5 ounces fresh baby arugula
1 teaspoon balsamic vinegar
4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
Maldon or fleur del sel salt, for finishing
Roast Garlic: Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese
A very satisfying Roasted Garlic Bread smothered with a Smoked Black Pepper Cheddar Cheese and baked to perfection!
Prep time: 15 min
Cook time: 1 hr
1 head garlic
1 teaspoon olive oil
4 ounces cream cheese, softened
1 cup shredded Tillamook Smoked Black Pepper White Cheddar Cheese
1 tablespoon mayonnaise
1/2 loaf of french bread (1 loaf cut in 1/2 lengthwise)
chopped fresh parsley for garnish
Preheat oven to 400 degrees.
Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 – 45 minutes or until cloves are browned and soft. Remove from oven and allow to cool slightly before using a fork to remove each clove.
Combine roasted garlic, cream cheese, cheddar cheese and mayonnaise together in a bowl.
Spread mixture over the bread. Bake in preheated oven for 15 – 20 minutes or until cheese is melted and bubbly. Garnish with chopped fresh parsley.
Easy Delicious Recipes That Anyone Can Make Quick And Easy