Type what you have

Ingredients

• ✓ mushroom
• chicken broth
• onion
• thyme
• butter
• all-purpose flour
• salt
• black pepper
• half and half
• sherry

Instructions

1. 1 Gather all ingredients.
2. 2 Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
3. 3 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
4. 4 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
5. 5 Bring soup to a boil and cook, stirring constantly, until thickened.
6. 6 Stir in sherry. Taste and season with more salt and pepper if needed.
7. 7 Enjoy!

By Karena

Ingredients

• ✓ mushroom
• olive oil
• onion
• celeriac
• potato peeling
• carrot
• butternut squash
• salt
• water

Instructions

1. 1 Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
2. 2 Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
3. 3 Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

By the allrecipes staff

Ingredients

• ✓ mushroom
• butter
• green onion
• garlic
• thyme
• salt
• pepper
• all-purpose flour
• vegetable broth
• cream
• thyme
• chive

Instructions

1. 1 Thinly slice mushroom caps; discard stalks.
2. 2 Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
3. 3 Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. 4 Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.

By Michelle Chen

Ingredients

• ✓ mushroom
• butter
• onion
• green bell pepper
• all-purpose flour
• milk
• beef consomme
• salt
• black pepper
• provolone cheese
• roast beef

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes. Add flour; cook and stir until flour golden, about 5 minutes more.
3. 3 Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consommé; season soup with salt and black pepper.
4. 4 Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.

By rawcalls

Ingredients

• ✓ mushroom
• vegetable oil
• chicken thigh
• onion
• all-purpose flour
• water
• potato
• carrot
• chicken soup base
• herbes de provence
• green bell pepper

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Ingredients

• ✓ mushroom
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• barley
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
2. 2 Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
3. 3 Season with salt and pepper before serving.

By SANDI149

Ingredients

• ✓ mushroom
• butter
• flour
• sherry
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ mushroom
• ground beef
• red bell pepper
• green onion
• garlic
• water
• tomato
• tomato paste
• italian seasoning
• salt
• black pepper
• farfalle pasta
• corn
• pea

Instructions

1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ingredients

• ✓ mushroom
• potato
• sour cream
• asparagus
• vegetable broth
• olive oil
• onion
• garlic
• garlic
• white wine
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
2. 2 Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
3. 3 Cut asparagus into 3 parts: woody ends, tips, and center pieces.
4. 4 Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
5. 5 Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
6. 6 Chop the middle segments of the asparagus.
7. 7 Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
8. 8 Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
9. 9 Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
10. 10 Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
11. 11 Season the soup with cayenne pepper, salt, and black pepper.

By Lucia D

Ingredients

• ✓ mushroom
• olive oil
• onion
• carrot
• garlic
• chicken broth
• basil
• kale
• red curry paste
• salt
• black pepper
• shrimp
• tomato
• kidney bean
• lemon

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Ingredients

• ✓ mushroom
• parsley
• pepper
• salt
• cream cheese
• thyme
• rosemary
• basil
• beef stock
• sugar
• all-purpose flour
• onion
• margarine
• red bell pepper
• garlic
• celery
• tomato

Instructions

1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ mushroom
• half-and-half
• sherry
• almond
• black pepper
• parsley
• mustard powder
• curry powder
• salt
• chicken breast
• wild rice
• chicken broth
• all-purpose flour
• carrot
• celery
• onion
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
5. 5 Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
6. 6 Enjoy!

By Sue

Ingredients

• ✓ mushroom
• thyme
• black pepper
• marjoram
• salt
• bay leaf
• barley
• celery
• onion
• carrot
• thyme
• bay leaf
• black peppercorn
• celery
• carrot
• onion
• turkey carcass
• water

Instructions

1. 1 Gather all stock and soup ingredients.
2. 2 To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
3. 3 Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
4. 4 Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
5. 5 Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
6. 6 Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

By JR

Ingredients

• ✓ mushroom
• butter
• onion
• chicken broth
• soy sauce
• paprika
• dill weed
• milk
• all-purpose flour
• sour cream
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Ingredients

• ✓ mushroom
• butter
• onion
• dill
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
2. 2 Cook on Low for 3 to 4 hours.

By Love2Cook

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Melt butter in a large skillet over low heat. Mix in dry ranch salad dressing mix until well combined. Add mushrooms; stir to coat. Cook, stirring frequently, until mushrooms are very tender, at least 30 minutes.

By Perri Pender

Ingredients

• ✓ mushroom
• cooking spray
• bacon
• toothpick

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Clean and dry mushrooms. Wrap 1 bacon slice around each mushroom and secure with a toothpick.
3. 3 Cook mushrooms, turning often, on the preheated grill until bacon is browned and crisp, about 10 minutes.

By Patricia Newberry Tatum

Ingredients

• ✓ mushroom
• beef rib roast
• onion soup mix
• beer
• black pepper

Instructions

1. 1 Place the mushrooms in the bottom of a slow cooker; set the beef roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper.
2. 2 Cook on Low until the meat is easily pulled apart with a fork, 9 to 10 hours.

By J

Ingredients

• ✓ mushroom
• beef broth
• green onion
• butter
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, mushrooms, green onions, butter, and flour together in a medium saucepan over medium heat.
3. 3 Bring to a boil, then cook, stirring constantly, until golden brown and thickened, 5 to 10 minutes.

By Sara

Ingredients

• ✓ mushroom
• butter
• lobster meat
• all-purpose flour
• chicken broth
• heavy cream
• pepper
• parmesan cheese

Instructions

1. 1 Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
2. 2 Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
3. 3 Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

By SWIZZLESTICKS

Ingredients

• ✓ mushroom
• ground beef
• spaghetti sauce
• yellow pepper
• red bell pepper
• tomato

Instructions

1. 1 In a skillet over medium heat, brown the ground beef until no pink shows; drain.
2. 2 In a large pot combine browned beef and spaghetti sauce over medium heat for 5 or 10 minutes. Add yellow peppers, red peppers, canned tomatoes and mushrooms. Lower heat and simmer covered for 30 minutes, stirring every once in a while.

By Nicole

Ingredients

• ✓ mushroom
• butter
• garlic
• basil
• red wine

Instructions

1. 1 Heat butter in a skillet over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are a light golden brown and liquid has evaporated, about 10 minutes. Stir in basil.
2. 2 Reduce heat to low, and pour wine into the skillet. Simmer until wine has mostly evaporated. Serve immediately.

By AMANDA C

Ingredients

• ✓ mushroom
• potato
• swiss cheese
• ground beef
• onion soup mix

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a medium bowl, mix together potato, cheese, and mushrooms.
3. 3 In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal.
4. 4 When ready to grill, brush grate with oil. Cook burgers over high heat for 5 minutes on each side, or until well done. Serve hot.

By Andy Alcorn

Ingredients

• ✓ mushroom
• beef stew meat
• condensed french onion soup
• cream of mushroom soup
• red wine

Instructions

1. 1 Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.

By Lovesmurfs

Ingredients

• ✓ mushroom
• long-grain rice
• condensed french onion soup
• beef broth
• butter

Instructions

1. 1 Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, condensed soup, beef broth, mushrooms, and butter in an 8-inch square casserole dish.
3. 3 Cover and bake in the preheated oven for 60 minutes.

By Karen

Ingredients

• ✓ mushroom
• pizza crust
• mozzarella cheese
• tomato sauce
• green bell pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
3. 3 Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.

By Hillary Roberts

Ingredients

• ✓ mushroom
• butter
• chicken breast
• seasoned salt
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a ceramic, glass, or metal mixing bowl in the freezer to chill.
2. 2 Melt butter in a skillet over medium heat until the foam subsides. Sprinkle chicken breasts with seasoned salt on both sides, and brown in the melted butter, 5 to 8 minutes per side.
3. 3 Transfer chicken breasts to a 9x12-inch baking dish.
4. 4 Place mushrooms in the skillet with the chicken drippings, and cook and stir until mushrooms have begun to brown, about 10 minutes.
5. 5 Pour mushrooms and pan drippings over chicken breasts.
6. 6 Pour cream into the chilled mixing bowl, and whip on high speed with an electric mixer until cream is fluffy and forms soft peaks, 1 to 3 minutes. Lightly spoon whipped cream on top of chicken breasts.
7. 7 Bake in the preheated oven until cream is bubbly and the top is golden brown, about 25 minutes.

By batgrrl1031

Ingredients

• ✓ mushroom
• butter
• garlic
• shrimp
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat butter and garlic in a skillet over medium heat until butter begins to bubble. Add shrimp; cook until they just turn pink, about 3 minutes. Place 1 shrimp into each mushroom cap; place mushroom caps into a small baking dish. Spoon garlic butter into mushroom caps; sprinkle each with mozzarella cheese.
3. 3 Bake in the preheated oven until mushrooms are tender and cheese is golden and bubbly, 10 to 15 minutes.

By ambibambi

Ingredients

• ✓ mushroom
• zucchini
• celery
• onion
• cheddar cheese

Instructions

1. 1 Mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. Cover dish with plastic wrap.
2. 2 Cook on High until vegetables are steamed and slightly tender, about 5 to 6 minutes.
3. 3 Pull plastic wrap away from dish, stir vegetables, sprinkle Cheddar cheese over vegetables, and replace the plastic to seal tightly. Let dish sit until the cheese melts; stir vegetables to coat evenly with melted cheese.

By christileah