Best 2 Moosewood Vegetable Soup Recipes

Moosewood Vegetable Soup is a hearty and flavorful soup filled with a variety of vegetables, beans, and grains. It is a delicious and nutritious meal that is perfect for a cold winter day or a light summer lunch. The combination of vegetables, beans, and grains in this soup provides a wide range of nutrients, including vitamins, minerals, fiber, and protein.

Let's cook with our recipes!

HUNGARIAN MUSHROOM SOUP, FROM THE MOOSEWOOD COOKBOOK

Hungarian Mushroom Soup, from the Moosewood Cookbook image

As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!

Provided by Nana Lee

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces mushrooms, -sliced
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups stock
2 teaspoons lemon juice, -fresh
1/4 cup parsley, chopped
fresh ground black pepper, -to taste
1/2 cup sour cream

Steps:

Saute onions in 2 Tbsp stock, salt lightly.
A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
Cover and simmer 15 minutes.
Melt butter in large saucepan.
Whisk in flour and cook, whisking, a few minutes.
Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir in mushroom mixture and remaining stock.
Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
Serve garnished with parsley.

Nutrition Facts : Calories 226.9, Fat 14.3, SaturatedFat 8.5, Cholesterol 38.8, Sodium 947.2, Carbohydrate 20, Fiber 3.1, Sugar 6.5, Protein 7.6

VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD

Very Creamy Vegetable Chowder a la Moosewood image

This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!

Provided by TishT

Categories Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1 inch pieces
1/2 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces neufchatel cheese or 2 ounces cream cheese

Steps:

In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
Stir in the celery, cover, and cook until just soft, stirring occasionally.
Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
Stir the sauce into the soup and gently reheat.
Serve hot.

Nutrition Facts : Calories 203.7, Fat 12, SaturatedFat 6.4, Cholesterol 32.4, Sodium 618.1, Carbohydrate 16.8, Fiber 3, Sugar 4.7, Protein 8.3

Tips:

Prep your vegetables in advance: Clean, peel, and chop your vegetables before you start cooking to save time. You can also do this the night before and store them in the refrigerator.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your soup will be. Try to include a mix of root vegetables (such as carrots, potatoes, and parsnips), leafy greens (such as kale and spinach), and cruciferous vegetables (such as broccoli and cauliflower).
Don't be afraid to experiment with different spices and herbs: Moosewood Vegetable Soup is a great base for experimentation. Try adding different spices, such as cumin, coriander, or paprika, or herbs, such as rosemary, thyme, or oregano, to taste.
Cook the soup on low heat for a long time: This will help to develop the flavors and make the soup more creamy.
Serve the soup with a variety of toppings: Some popular toppings for Moosewood Vegetable Soup include grated Parmesan cheese, crusty bread, and chopped fresh herbs.

Conclusion:

Moosewood Vegetable Soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a pot of Moosewood Vegetable Soup that is sure to please everyone at your table.