day.).
2. FINISH SOUP Remove bones from slow cooker
about 10 minutes. Stir in portobello mushrooms; cook until softened, 3
nch thick. Evenly divide the portobello, red pepper, and asparagus among
mooth. Add reserved mushrooms to soup and reheat gently. Season.
For the soup, heat 1 tbsp of the
live oil in a large soup pot and saute the onion
Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea
Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.
Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.
Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.
n paper towels.
Puree soup until smooth. Transfer to a
he heat to simmer the soup; cover and cook until the
njoy.
Like most chili recipes, this one tastes better the
ragrant. Stir in the mushroom soup and almonds, and bring to
minutes. Stir in the portobello mushrooms, and cook 5 minutes
oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter
herry or juice into the soup remaining in the pan.
umps dissolve. Add mixture to soup and stir until completely blended
small casserole dish. Brush portobello mushrooms on both sides with
rom the bottom of the Portobello mushrooms.
Cut the mushrooms
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
ith celery and carrot. Pulse portobello mushrooms to the consistency of