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Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms
Sunchokes are the root of a plant that is related to the sunflower. It tastes like sunflower seeds crossed with potato and contains inulin, an easily-soluble sugar. It is native to North America. Adding bacon bits wouldn't hurt or even roasted, salted sunflower seeds. Potatoes can be substituted for the sunchokes.
Easy Cheesy Cream of Broccoli Soup
This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned version. It's simply made by combining broccoli, cream of mushroom soup, milk, and cheese.
Creamy Tomato And Cream Cheese Soup
Baking the tomatoes adds depth to the flavor of this soup.
Chunky Broccoli Cheese Soup
You're gonna LOVE this! It's great served with broccoli cornbread!
Byrdhouse Spinach Soup
A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp.
Cheesy Vegetable Soup II
This is a great winter soup! Serve with sour dough rolls and garnish with shredded cheese and garlic croutons. Yummy!
Chicken and Mushroom Wild Rice Soup
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Mushroom and Farro Soup
A nice, warming mushroom and farro soup that makes a great weeknight meal.
Mushroom and Chicken with Sour Cream Soup
This creamy mushroom and rotisserie chicken soup is a cozy twist on a recipe I found online and made my own. Its rich, hearty flavor and tang from sour cream make it a big bowl of comfort for chilly days.
Cream of Mushroom Soup III
This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make.
Mushroom Bok Choy Soup
I made this bok choy soup with mushrooms, ginger, and garlic when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It's nourishing and delicious, and it really did the trick!
Instant Pot Mushroom Stew
Hearty Instant Pot stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red beans for protein.
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