4 Tbsp. butter
2 cups diced onions
1 pound fresh button mushrooms, sliced (reserve and sauté 1 cup for garnish)
2 tsps. dried dill weed
1 Tbsp. Hungarian sweet paprika
1 Tbs. low sodium soy sauce
2 cups vegetable broth
2 Tbsps. cornstarch
1 cup whole milk
1/2 cup sour cream
2 tsps. lemon juice (fresh squeezed best)
1/4 cup chopped parsley (fresh)
1 tsp. salt
1/4 tsp. ground black pepper
pinch of cayenne pepper
Garnish: sautéed sliced mushrooms, fresh chopped parsley, dollop of sour cream
Serve with crusty bread.
Always keep soup at a gentle simmer. Never bring to a boil. Enjoy!
6 large peeled, Yukon Gold potatoes cut in 1/2-inch cubes
1 medium onion, diced
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
4-6 cups chicken broth
1 cup cold milk
3 Tbsp all-purpose flour
1/2 cup heavy cream or half and half
1 pound Velveeta Cheese, cut into chunks
Bacon, fried and crumbled, optional
green onion, optional
1/2 lb onions, sliced
1 oz (2 Tbsp) butter
1 tsp superfine sugar
1 Tbsp flour
1 1/2 pints (3 3/4 cups) beef stock
salt & pepper
4 slices French bread
2 oz (1/2 cup) grated Gruyere cheese
6 cups water
6 bouillon cubes
1 medium onion, chopped
dash garlic powder
1 (10 oz.) pkg. egg noodles
1 pkg. frozen chopped broccoli
1 lb. Velveeta cheese
2 lbs. green asparagus
1 large onion
3 Tbsps. unsalted butter
5 to 6 cups chicken broth
1/2 cup heavy cream
1/4 tsp. fresh lemon juice, or more to taste
salt and pepper to taste
1 large Onion – diced
1 package white button mushrooms – 10 oz sliced
1 package baby portobello mushrooms – 10 oz sliced
10 stalks fresh thyme – leaves removed
1 cup vegetable broth
1 tsp cornstarch
1 cup whole milk
1 dried bay leaf
1/2 tbs coconut aminos – liquid aminos as an alternative
1/2 tsp salt
freshly ground pepper
1/2 tsp garlic
This soup is amazing the next day as well and can easily be doubled or tripled.
To make the soup creamier, you can blend half the soup in a high-speed blender (be careful, it’s hot).
To thicken the soup even more, you can add a can of drained white beans or boiled potatoes.
A mixture of cremini (baby portobello) and white button mushrooms are best. However, you can use all cremini or all white button mushrooms if you need to.
If you don’t have fresh thyme, you can use 1 tsp of dried thyme. Enjoy!
3/4 pound Italian sausage
3/4 pound lean ground beef (I like a lot of meat in this soup)
1 small onion finely chopped
1 yellow pepper finely chopped
1 red pepper finely chopped
1 orange pepper finely chopped
3 cloves garlic minced
4 cups beef broth
2 cups chicken broth or vegetable broth
1 can (14.5 ounce) salsa style chopped tomatoes
3/4 cup uncooked quick cooking rice (jasmine will do nicely)
kosher salt and fresh ground black pepper to taste
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