How to Make Creamy Mushroom Soup Recipe

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Mushroom Soup Recipe Ingredients:

• Ingredients
• 2 cloves minced garlic
• ¼ cup of butter
• 1 chopped medium white onion
• 1-2 bay leaves
• 2 teaspoons fresh rosemary, snipped
• 1 ½ pounds coarsely chopped button mushrooms
• 2 14 ounce cans vegetable broth
• 2 cups whipped cream
• A little olive oil for serving

Soup Recipe Directions:

1. Melt the butter in a large saucepan over medium heat. Add the chopped onion, the bay leaves, the minced garlic and the rosemary to the pan and cook for about 5-6 minutes, until the onion becomes tender.
2. Add the mushrooms and cook for about 5 minutes, stirring occasionally.
3. Add the vegetable broth and bring to a boil. Lower the heat and let the ingredients simmer for 5 – 10 minutes without covering the pan, until the mushrooms become tender. Take out the bay leaves and let it cool a little bit.
4. Little by little blend the ingredients in a blender until smooth, but not completely smooth, you can leave a little portion of chunky ingredients for texture if you like. When you have blended the soup, pout it again into the pan and add salt and freshly ground pepper to taste. Bring the soup to a boil and whisk in the whipping cream; let it all heat through.
5. Serve the soup individually, drizzling a little olive oil over it and sprinkle with a few snipped rosemary leaves.

This easy yet elegant soup will give your dinner a perfect kick off. Add a few wild mushrooms to the button mushrooms when cooking for giving the soup an even earthier taste or add some more minced garlic to spice things up. Serve the soup with some crispy croutons or bread sticks to round the dish up and you will have the perfect Thanksgiving Side.

How to Make Delicious Grilled Vegetables

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Many people stay traditional and others try new things in the menu of their Labor Day party. Whatever you try, a veggie menu will be a great choice given that the abundance of summer produces at this time. Check out some recipes for vegetables for your Labor Day party or dinner.

Grilled Vegetables Main Dishes:

Roasted vegetables are both mouthwatering and good for health. Grilled green beans, peppers, and other garden produce can be served beside the main dish. Alongside this grilled recipe, you can opt for grilled eggplant Panini for your party. This end-of-summer yummy treat is simple to make. You will need sliced eggplant, mayonnaise, bread, mozzarella cheese, roasted red peppers, red onion, basil olive oil, and garlic salt to make this rich and creamy delicacy

If you are not too strict with the word ‘veggie’, you can make a mix of vegetables and delicious shrimps for a relishing main dish. Make kebabs with juicy plums, shrimps, fresh jalapenos, lime juice, chopped cilantro, lime zest, sesame oil, and salt. You will be happy to know that this deluxe meal will not take more than 35-40 minutes to be prepared.

Need tips for grilling your vegetables perfectly? Take a look at these 5 tips from Eating Well.

Roasted Vegetables Side Dishes:

At this time of the year, you will have a number of options for healthy veggie side dishes. Corn is probably the most available option for a party or dinner menu. Grilled sweet corn with smoky chipotles and fresh lime will make a juicy, mouth-watering, and wonderful side dish. Pesto-tossed roasted zucchini or a grilled salad made of a mix of grilled bell peppers, sweet tomatoes, and salty olives can make its place to your table too. The great thing about the grilled salad is that you can easily turn this dish into an appetizer by topping it with crostini mixed with goat cheese.

We love these Top 10 grilled vegetable recipes from Taste of Home

Accompany your Vegetables with a Dessert

A fruit pie, especially a raspberry-peach pie, will be the best choice to complement a Labor Day meal. A sweet and sour combination of raspberries and peaches coupled with a lightened piecrust will make a healthy, winning dessert. The same raspberries can be used to make delicious drinks. Use frozen raspberries, raspberry-flavored syrup, fresh mint, seltzer, and ice cubes to make this super easy and refreshing drinks. It will serve as a low-calorie alternative to sugar-laden sodas normally served in parties.

These delicious but easy end-of-summer recipes served on a casual table decorated with flags and red, blue, and white colors will rock your party and take care of your health at the same time.

For more healthy grilled vegetables recipes on Stagetecture, click here.

How to Make Winter Roasted Cauliflower Soup Recipe

Image via: Vine Health Care

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Ingredients:

Yields: 6 servings

2 heads cauliflower separated into florets

2 cloves chopped garlic

2 chopped shallots

1 tablespoon olive oil

750ml chicken stock

250ml water

1 bay leaf

1 teaspoon dried thyme

500ml double cream

Salt and pepper to taste

Image via: Woman and Home

Directions:

20 minutes + Cook: 1 hour

1. Preheat the oven to 220 degrees C. toss cauliflower florets with olive oil, shallots, and garlic in a large bowl. Spread out in a baking tray or roasting tin.
2. Roast in the preheated oven until toasted and tender, approximately 30 minutes.
3. When the cauliflower is done, transfer it to a soup pot and pour in the chicken stock and water. Season with bay leaf and thyme and bring to boil. Cook over medium heat for 25 to 30 minutes. Remove and discard the bay leaf.
4. Using a hand blender puree the soup in the pot, or transfer to a liquidizer and puree in batches, and then return to the pot. Stir in the cream and season with salt and pepper. Heat properly before serving but do not boil.

Use a whole roasted cauliflower when cooking your soup:

While many vegetables you have to use a higher quantity due to the waste of the core and stems, feel free to use the entire cauliflower when roasting. This will save you money and help your soup stretch further.

Do you know the health benefits of cauliflower?

Besides being a creamy substitute for starchy potatoes in your favorite soup recipe it also has many great health benefits. It can help fight cancer, boost your heart health, it’s rich and vitamins and more! For 8 health benefits of cauliflower check out these other advantages.

This is a great soup to start out with kids especially if they are picky with their veggies. It is so creamy and yummy that they will have no idea there is so much nutrition in it. Little pots of croutons, grated cheese, or plain yogurt for stirring will also help to make the meal time more interesting. Would you be trying this roasted cauliflower soup recipe tonight?

For more soup recipes on Stagetecture, click here.

How to Make Vegan Roasted Red Pepper Soup Recipe

Image via: Top with Cinnamon

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Total time: 50 minutes

Yields: 4 servings

Vegetable Soup Recipe Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

2 crushed garlic cloves

500 g Sebago potatoes, peeled and chopped

270 g chargrilled capsicum or red bell peppers, drained and chopped

4 tomatoes, chopped

3 cups vegetable stock

½ cup fresh coriander leaves

Directions:

1. In a large saucepan, heat oil over medium heat. Add garlic and onion. Cook for 3 -5 minutes while stirring or until onion has softened. Add tomato, capsicum/red bell pepper and potato. Cook while stirring for 5 minutes.
2. Add stock and season with pepper. Cover and bring to boil. Reduce heat from medium to low. Simmer for 10-12 minutes or until potato is tender. Set aside for few minutes to let it cool.
3. Add coriander leaves. Blend in bathes, until smooth. Top with fresh herbs, pure cream, chili flakes, or cooked chopped bacon and serve with bread rolls or crusty bread.

Image via: Leggos

Make ahead tip: This soup recipe is suitable to freeze after blending. Spoon into an air tight container and freeze for up-to 3 months. When required, thaw in a saucepan over medium to high heat. Continue the recipe, add extra stock if required.

Warming and comforting, this roasted capsicum soup recipe is perfect for those cold winter nights and meals with friends and family. You could replace chicken stock with vegetable or beef if desired. Go treat yourself to a delicious soup this blustery season!

For more winter soup recipes on Stagetecture, check our archives

Slow Cooker Recipe: Black Bean Chipotle Chili

Image via: Sunny Vegan

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Ingredients:

Serves 6 people

•    Ground pork, bulk pork sausage, ground beef, and uncooked bulk turkey sausage/uncooked ground turkey (½ pounds)
•    Chunky salsa (1 jar of 16-ounce)
•    Chicken or beef broth (2 cans of 14-ounce)
•    2 finely chopped canned chipotle chili peppers in adobo sauce
•    Ground cumin (1 teaspoon)
•    Crushed dried oregano (1 teaspoon)
•    Chili powder (2 teaspoons)
•    Diced hash brown potatoes with peppers and onions (2 cups)
•    Washed and drained golden hominy (1 can of 15-ounce)
•    Washed and drained black beans (1 can of 15-ounce)

Image via: Andrew Zimmern

Directions:

•    Take a large frying pan and cook ground beef on it until the meat color becomes brown.
•    Drain off the fat and take the meat in a 5-quart slow cooker. Pour broth and salsa and add chipotle peppers, potatoes, hominy, cumin, oregano, and chili powder into the cooker. Stir the meat into these ingredients.
•    Cook the meat for 7-8 hours by setting the cooker at low heat. You can complete the cooking within 3.5-4 hours too by setting the cooker at high heat.

Leave out the meat if you are a vegetarian. Depending on your taste, you can add cheddar cheese, sour cream, and chopped avocado as toppings and serve with tortilla chips. What would you serve with your healthy slow cooker recipe?

For more easy meals on Stagetecture, click here.

Healthy Dinner: Pork and Sweet Potato Stew Recipe

Image via: Pork be Inspired

Ingredients

4 servings

Boneless pork butt or shoulder (1 pound; cut into 1-1/2-inch pieces)

Low-sodium chicken broth (6 cups)

1-1/4-pound or 2 sweet potatoes (cut into 2-inch pieces)

Chopped garlic (2 cloves)

Crushed fennel seeds (1 tablespoon)

6 fresh thyme sprigs

Olive oil (2 tablespoons)

Black pepper

Kosher salt

For Serving

2 small fennel bulbs (quartered)

Fennel fronds (2 tablespoons; chopped)

Thyme leaves

Crusty bread

Image via: Tietoncider Work

Preparation

• Take a Dutch oven or a large pot and heat the olive oil in it over medium-high heat. With crushed fennel seeds and 1-¼ teaspoons of pepper and salt each, season the pork.
• Cook for 8 to 10 minutes and turn occasionally. When the pork turns golden brown on each side, add the garlic and cook for 30 seconds until fragrant.
• Add chicken broth and thyme sprigs to the pork and bring the mixture to a boil. After that, reduce the heat to bring it to a simmer. Cover the pot and cook for 30 to 40 minutes until the pork is soft enough to be pierced with a fork.
• Add the fennel bulbs and sweet potatoes. Keep it covered and cook for another 15 to 20 minutes until the vegetables are soft and the pork is tender. Take out the cover and remove the thyme sprigs.
• Serve the stew garnished with fennel fronds and thyme leaves and with the bread on the side.

Tips

• If you do not have pork, use boneless chicken or beef. The preparation will be equally amazing.
• You can also use nutmeg and fresh sage leaves for garnish and a green salad for side.
• If you are a veggie lover, use additional vegetables like cauliflower, carrot, or something else.

Image via: Experience Life

Do you have a fussy eater in the family? No problem! This super tasty combination of pork and sweet potato can please anyone and everyone. The fennel will complement the pork very well and won’t appear to be overwhelming for your taste buds. This healthy dinner dish is just heaven on a cold winter evening.

Are you cooking something healthy tonight? Share with us!

Healthy Meal: Asian Inspired Fish Soup

Image via: Woman’s Day

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Total Time: 20 minutes preparation + 15 minutes to cook

Yields: 4 servings

Ingredients

600g white fish fillets (snapper or blue-eye)

100g cellophane noodles (glass noodles)

2 lemongrass stems

1.2 liters chicken stock

3 shallots, finely sliced

1 red chili, sliced

2 tablespoons tamarind puree

2 tablespoons fish sauce

1 tablespoon sugar

2 chopped tomatoes

100g bean sprouts

1 quartered lime

Handful of Thai basil and coriander leaves

Pinch of salt and pepper

Grated Ginger (Optional)

Procedure

Image via: Yahoo Lifestyle

1. Cut the fish into bite sized chunks and season with salt and pepper. Keep aside.
2. In a bowl, put noodles and pour over boiling water to cover. Leave for 5 minutes and drain.
3. Trim lemongrass to tender, inner white part and finely slice. Put chicken stock, shallots, red chili, lemongrass, and tamarind in a pan. Bring to boil over medium heat. Then simmer for 8-10 minutes over medium heat.
4. Stir in fish, sugar, and fish sauce. Simmer over medium to high heat, covered for 3-5 minutes. Add noodles, sprouts, and tomatoes. Simmer for few seconds or until hot.
5. Divide among warm bowls. Garnish with herbs and serve with lime wedges.

A delicious, healthy recipe perfect for those cold winter nights! If you wish to spice things up add some grated ginger. Go ahead and make a big batch of this fish soup for your family or refrigerate it for yourself for later. When it’s so healthy and tastes so good, there is just no reason not too!

For more healthy meals on Stagetecture, click here.

Winter Soup: Slow Cooker Lentil Soup

Image via: Williams & Sonoma

Ingredients

1 cup dried, brown lentils

1 can diced tomatoes (14-oz) with their juice

2 carrots cut into thick rounds

2 celery ribs, cut into thick pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2 teaspoon dried oregano

6 cups water or vegetable broth

Salt and pepper to taste

1 tablespoon red wine vinegar

2 bay leaves

¼ cup olive oil

Directions

1. Pick over the lentils and rinse them thoroughly.
2. Add all ingredients, except for the vinegar, into the slow cooker. Cover and cook for about 6-8 hours on low, until they are as soft as you like them. You can remove about 2 cups of the soup and blend them in a blender, then return this puree into the soup. Add vinegar and stir gently to combine. Let it cook for a couple of minutes.
3. Serve in deep bowls or plates, together with fresh bread, pickles and olives as sides. Have some oregano, olive oil and vinegar ready on the table for everybody to add to their dish if desired.

You can see that this recipe is really easy to put together. You can make it heartier by adding pieces of ham or your favorite sausage cut into pieces to the soup from the beginning. This Winter Soup: Slow Cooker Lentil Soup is a great and tasty way to take in all the healthy nutrients lentils have.

For more slow cooker recipes on Stagetecture, click here.

Winter Soup: Chicken and Broccoli Soup

Image via: The Housewife in Training Files

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Ingredients:

3 1/2 cups whole (or low fat milk)

½ cup half and half

2 cans chicken broth

1 envelope ranch salad dressing mix

2 ½ cups fresh broccoli florets

½ pound process cheese, cubed or ½ pound shredded cheddar cheese

2 cups cooked rice

2 cups cooked chicken, cubed

Image via: My Recipes

Directions

1. Mix together the milk, broth and the dressing mix and bring to a boil using a Dutch oven.
2. Add the broccoli florets and cook for about 3 to 5 minutes without a lid.
3. When the broccoli florets are tender, add the cheese and stir the soup until the cheese has melted.
4. Add the cooked chicken and rice to the soup. Stir occasionally and let the soup boil for 3 more minutes, so the tastes blend together.

This easy recipe is perfect to warm you up on a cold evening. If you want, you can add a little crisp bacon to add flavor, or put in an extra pinch of black pepper. The addition of mushrooms could give an earthier kick to this tasty soup and a little fresh squeezed lemon juice can give this soup a nice twist also. Substitute the cooked rice with cooked pasta or noodles if you don’t have rice at hand. Serve hot with some crunchy croutons or a nice slice of your favorite bread to complete this simple but delicious soup.

For more winter recipes on Stagetecture.

Fall Dinner: Slow Cooker Butternut Squash Soup

Image via: Martha Stewart

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Fall Dinner: Slow Cooker Butternut Squash Soup

Ingredients

2 lb butternut squash

2 tbsp butter

1 onion

2 cups chicken stock

8 oz cream cheese

half teaspoon dried basil leaves

black pepper, grounded, to taste

red cayenne pepper, grounded, to taste

salt, to taste

Image via: BHG

Directions

Peel and cube the butternut squash and set aside. Chop the onion into small pieces and set aside.

Melt the butter in a skillet and add the chopped onion. Let it cook until its tender, stirring from time to time.

Place all the ingredients except for the cream cheese together with the cooked onion in a 3 – to 4- quart slow cooker. Mix the ingredients together. Cover and cook the soup for 6 – 8 hr on low heat.

Blend the ingredients in a blender or a food processor, but make sure to not overfill it. It is better to blend a small amount of ingredients at a time. Blend the ingredients until they become smooth. Pour the soup again into the slow cooker and stir in the cream cheese. Cover and cook the soup for about 30 minutes until the cheese is melted. To keep the smooth consistency, stir the soup with a whisk.

This Fall Dinner Recipe is great for colder weather and you can alter many things to give it a different twist. To make it vegetarian, replace the chicken stock with vegetable stock. Also, try adding a little nutmeg and just a hint of cinnamon to the soup. Another great idea is to add some cubed carrots or apples, increasing, if necessary, the amount of water or stock. To give it the finishing touch, add to each plate before serving a tablespoon of Greek yoghurt or sour cream, roasted bacon, croutons or toasted pumpkin seeds.

For more soup recipes on Stagetecture, click here.