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Home Cooking Soups and Stews Fruit and Vegetable Mushroom

See also:

• Home: Cooking: Fruits and Vegetables: Mushrooms  (35)
• Home: Cooking: Soups and Stews: Consomme  (8)
• Shopping: Food: Produce: Mushrooms  (25)

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