• Mushroom Soup with Cream

    Creamy Wild Mushroom Soup with Herbs

    Ingredients:

    2 tablespoons butter

    1 tablespoon olive oil

    1 onion, finely chopped

    2 cloves garlic, minced

    1 pound (450g) mixed mushrooms (cremini, button, shiitake), sliced

    1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

    1/4 cup dry white wine (optional)

    4 cups vegetable or chicken broth

    1/2 cup heavy cream

    Salt and freshly ground black pepper, to taste

    Fresh parsley, for garnish

    Crusty bread, for serving

    Directions:

    In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.

    Stir in garlic and cook for 1 minute until fragrant.

    Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their juices and become golden.

    If using wine, pour it in and let it simmer for 2–3 minutes until slightly reduced.

    Pour in the broth and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes.

    Use an immersion blender to puree the soup until smooth (or blend in batches for a silky texture).

    Stir in the cream, season with salt and pepper, and heat gently for another 3–4 minutes without boiling.

    Serve hot, garnished with fresh parsley and slices of crusty bread on the side.

    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
    Kcal: 270 kcal | Servings: 4 servings

    #creamsoup #mushroomlovers #homemadesoup #wildmushroom #comfortinabowl #vegetarianmeals #easyrecipes #fallrecipes #heartyfoods #soupseason #garlicandthyme #creamycomfort #souplove #mushroomsoup #onepotmeal #autumnflavors #easydinners #cozykitchen #richandcreamy #comfortcuisine

    Creamy, dreamy, and packed with mushroom magic! This homemade mushroom soup with cream is a comfort food classic you'll keep coming back to.
    Mushroom Soup with Cream Creamy Wild Mushroom Soup with Herbs Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 pound (450g) mixed mushrooms (cremini, button, shiitake), sliced 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) 1/4 cup dry white wine (optional) 4 cups vegetable or chicken broth 1/2 cup heavy cream Salt and freshly ground black pepper, to taste Fresh parsley, for garnish Crusty bread, for serving Directions: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their juices and become golden. If using wine, pour it in and let it simmer for 2–3 minutes until slightly reduced. Pour in the broth and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth (or blend in batches for a silky texture). Stir in the cream, season with salt and pepper, and heat gently for another 3–4 minutes without boiling. Serve hot, garnished with fresh parsley and slices of crusty bread on the side. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 270 kcal | Servings: 4 servings #creamsoup #mushroomlovers #homemadesoup #wildmushroom #comfortinabowl #vegetarianmeals #easyrecipes #fallrecipes #heartyfoods #soupseason #garlicandthyme #creamycomfort #souplove #mushroomsoup #onepotmeal #autumnflavors #easydinners #cozykitchen #richandcreamy #comfortcuisine Creamy, dreamy, and packed with mushroom magic! This homemade mushroom soup with cream is a comfort food classic you'll keep coming back to.
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  • Beef and Mushroom Pasta

    Savory Beef and Mushroom Cream Pasta

    Ingredients:

    8 oz penne or rigatoni pasta

    2 tbsp olive oil

    1 lb ground beef

    1 small onion, finely chopped

    3 cloves garlic, minced

    10 oz cremini or button mushrooms, sliced

    1 tsp dried thyme

    1/2 tsp crushed red pepper flakes (optional)

    3/4 cup beef broth

    3/4 cup heavy cream

    1/2 cup grated Parmesan cheese

    Salt and black pepper to taste

    Fresh parsley, chopped (for garnish)

    Directions:

    Cook pasta according to package directions. Reserve 1/4 cup pasta water and set aside. Drain and keep warm.

    In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned. Remove excess fat if necessary.

    Add onion and garlic to the beef and sauté until fragrant and translucent, about 2 minutes.

    Stir in mushrooms and cook for 5–6 minutes until they release moisture and begin to brown.

    Add thyme, crushed red pepper flakes, and stir well. Pour in beef broth and bring to a simmer.

    Stir in the heavy cream and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened.

    Add cooked pasta to the sauce and toss to coat. Add a splash of reserved pasta water if needed for a creamier texture.

    Season with salt and pepper to taste. Garnish with fresh parsley before serving.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 540 kcal | Servings: 4 servings

    #beefpasta #mushroompasta #comfortfood #easyweeknightdinner #creamybeefpasta #savorymeals #heartyrecipes #groundbeefrecipes #pastaideas #homemadepasta #italianstyle #familydinner #mushroomlover #quickdinners #easymeals #meatypasta #dinnerrecipes #beefandmushrooms #parmesansauce #creamycomfort

    Craving comfort food? This Beef & Mushroom Pasta is creamy, hearty, and perfect for chilly nights or busy weekdays!
    Beef and Mushroom Pasta Savory Beef and Mushroom Cream Pasta Ingredients: 8 oz penne or rigatoni pasta 2 tbsp olive oil 1 lb ground beef 1 small onion, finely chopped 3 cloves garlic, minced 10 oz cremini or button mushrooms, sliced 1 tsp dried thyme 1/2 tsp crushed red pepper flakes (optional) 3/4 cup beef broth 3/4 cup heavy cream 1/2 cup grated Parmesan cheese Salt and black pepper to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package directions. Reserve 1/4 cup pasta water and set aside. Drain and keep warm. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned. Remove excess fat if necessary. Add onion and garlic to the beef and sauté until fragrant and translucent, about 2 minutes. Stir in mushrooms and cook for 5–6 minutes until they release moisture and begin to brown. Add thyme, crushed red pepper flakes, and stir well. Pour in beef broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened. Add cooked pasta to the sauce and toss to coat. Add a splash of reserved pasta water if needed for a creamier texture. Season with salt and pepper to taste. Garnish with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 540 kcal | Servings: 4 servings #beefpasta #mushroompasta #comfortfood #easyweeknightdinner #creamybeefpasta #savorymeals #heartyrecipes #groundbeefrecipes #pastaideas #homemadepasta #italianstyle #familydinner #mushroomlover #quickdinners #easymeals #meatypasta #dinnerrecipes #beefandmushrooms #parmesansauce #creamycomfort Craving comfort food? This Beef & Mushroom Pasta is creamy, hearty, and perfect for chilly nights or busy weekdays!
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  • Mamaw's Chicken and Rice Casserole

    Old-Fashioned Creamy Chicken and Rice Bake Just Like Mamaw Made

    Ingredients:

    3 boneless, skinless chicken breasts

    1 cup long-grain white rice, uncooked

    1 (10.5 oz) can cream of chicken soup

    1 (10.5 oz) can cream of mushroom soup

    1 1/2 cups chicken broth

    1/2 cup milk

    1 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/2 teaspoon black pepper

    1/4 teaspoon paprika

    1/2 cup shredded cheddar cheese (optional, for topping)

    Chopped fresh parsley (optional, for garnish)

    Directions:

    Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

    In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, black pepper, and paprika.

    Stir in the uncooked rice until evenly combined.

    Pour the rice mixture into the prepared baking dish.

    Nestle the raw chicken breasts into the mixture, spacing evenly.

    Cover tightly with aluminum foil and bake for 1 hour.

    Remove foil and check rice for doneness. If needed, add a splash more broth and bake uncovered for another 10–15 minutes until rice is tender and chicken is cooked through.

    (Optional) Sprinkle cheddar cheese over the top and return to oven for 5 minutes until melted.

    Garnish with chopped parsley before serving.

    Prep Time: 10 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes
    Kcal: 480 kcal | Servings: 6 servings

    #chickencasserole #mamawrecipes #oldfashionedcooking #southerncomfortfood #easyfamilydinners #ricebake #chickenandrice #homestylemeals #cozycasserole #ovenbakedgoodness #creamycomfortfood #nostalgicrecipes #southernkitchen #cheesyoption #onepanmeal #heartybakes #classicfamilymeals #chickendinnerideas #easycomfortdishes #wholesomeandwarm

    This creamy, comforting Chicken and Rice Casserole will take you straight back to Mamaw’s kitchen! So easy and nostalgic — just like she used to make.
    Mamaw's Chicken and Rice Casserole Old-Fashioned Creamy Chicken and Rice Bake Just Like Mamaw Made Ingredients: 3 boneless, skinless chicken breasts 1 cup long-grain white rice, uncooked 1 (10.5 oz) can cream of chicken soup 1 (10.5 oz) can cream of mushroom soup 1 1/2 cups chicken broth 1/2 cup milk 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/4 teaspoon paprika 1/2 cup shredded cheddar cheese (optional, for topping) Chopped fresh parsley (optional, for garnish) Directions: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, black pepper, and paprika. Stir in the uncooked rice until evenly combined. Pour the rice mixture into the prepared baking dish. Nestle the raw chicken breasts into the mixture, spacing evenly. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and check rice for doneness. If needed, add a splash more broth and bake uncovered for another 10–15 minutes until rice is tender and chicken is cooked through. (Optional) Sprinkle cheddar cheese over the top and return to oven for 5 minutes until melted. Garnish with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes Kcal: 480 kcal | Servings: 6 servings #chickencasserole #mamawrecipes #oldfashionedcooking #southerncomfortfood #easyfamilydinners #ricebake #chickenandrice #homestylemeals #cozycasserole #ovenbakedgoodness #creamycomfortfood #nostalgicrecipes #southernkitchen #cheesyoption #onepanmeal #heartybakes #classicfamilymeals #chickendinnerideas #easycomfortdishes #wholesomeandwarm This creamy, comforting Chicken and Rice Casserole will take you straight back to Mamaw’s kitchen! So easy and nostalgic — just like she used to make.
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  • Cauliflower Soup with Cream

    Velvety Creamy Cauliflower Soup

    Ingredients:

    1 medium head cauliflower, chopped into florets

    2 tablespoons butter

    1 medium onion, chopped

    2 cloves garlic, minced

    4 cups vegetable or chicken broth

    1 cup heavy cream

    Salt and pepper to taste

    Fresh chives or parsley for garnish

    Directions:

    In a large pot, melt butter over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.

    Add garlic and cook for another minute until fragrant.

    Add cauliflower florets and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until cauliflower is tender.

    Use an immersion blender or transfer soup to a blender in batches and puree until smooth.

    Return soup to the pot, stir in heavy cream, and heat gently without boiling.

    Season with salt and pepper to taste.

    Serve hot, garnished with fresh chives or parsley.

    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

    Kcal: 210 kcal | Servings: 4 servings

    #cauliflowersoup #creamycomfortfood #souprecipes #homemadesoup #easyrecipes #comfortfood #glutenfree #vegetarianrecipes #heartyandsimple #freshingredients #dairyrecipes #winterwarmers #simplemeals #healthychoices #velvetytexture #souplover #homemade #healthymeals #foodie #classicrecipes

    This Cauliflower Soup with Cream is pure comfort in a bowl — silky, smooth, and so easy to make!
    Cauliflower Soup with Cream Velvety Creamy Cauliflower Soup Ingredients: 1 medium head cauliflower, chopped into florets 2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 4 cups vegetable or chicken broth 1 cup heavy cream Salt and pepper to taste Fresh chives or parsley for garnish Directions: In a large pot, melt butter over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Add cauliflower florets and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until cauliflower is tender. Use an immersion blender or transfer soup to a blender in batches and puree until smooth. Return soup to the pot, stir in heavy cream, and heat gently without boiling. Season with salt and pepper to taste. Serve hot, garnished with fresh chives or parsley. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 210 kcal | Servings: 4 servings #cauliflowersoup #creamycomfortfood #souprecipes #homemadesoup #easyrecipes #comfortfood #glutenfree #vegetarianrecipes #heartyandsimple #freshingredients #dairyrecipes #winterwarmers #simplemeals #healthychoices #velvetytexture #souplover #homemade #healthymeals #foodie #classicrecipes This Cauliflower Soup with Cream is pure comfort in a bowl — silky, smooth, and so easy to make!
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  • Polish Chicken with Mushrooms and Cream

    Classic Polish Creamy Mushroom Chicken Stew

    Ingredients:

    4 boneless, skinless chicken thighs

    Salt and pepper, to taste

    2 tablespoons vegetable oil

    1 medium onion, finely chopped

    3 cloves garlic, minced

    12 oz mushrooms (cremini or white button), sliced

    1 cup sour cream

    1/2 cup chicken broth

    1 tablespoon all-purpose flour

    1 teaspoon paprika

    2 tablespoons fresh parsley, chopped

    1 tablespoon butter

    Directions:

    Season chicken thighs with salt, pepper, and paprika.

    Heat vegetable oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.

    In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute.

    Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes.

    Sprinkle flour over mushrooms and stir well to combine, cooking for 1-2 minutes to remove raw flour taste.

    Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.

    Reduce heat to low and stir in sour cream until smooth.

    Return chicken to the skillet, cover, and cook on low heat for 15 minutes or until chicken is fully cooked and tender.

    Garnish with fresh parsley before serving.

    Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
    Kcal: Approximately 420 kcal per serving
    Servings: 4 servings

    #polishchicken #creamychicken #mushroomrecipe #comfortfood #europeancuisine #chickenmushroom #sourcreamrecipe #homemadefood #heartymeals #easyrecipes #chickenrecipes #dinnerideas #foodie #familydinner #mushroomlover #creamycomfort #onepotmeal #weeknightdinner #savorymeals #classicrecipes

    Dive into the rich and creamy flavors of this classic Polish Chicken with Mushrooms and Cream — a comforting dish perfect for any night!
    Polish Chicken with Mushrooms and Cream Classic Polish Creamy Mushroom Chicken Stew Ingredients: 4 boneless, skinless chicken thighs Salt and pepper, to taste 2 tablespoons vegetable oil 1 medium onion, finely chopped 3 cloves garlic, minced 12 oz mushrooms (cremini or white button), sliced 1 cup sour cream 1/2 cup chicken broth 1 tablespoon all-purpose flour 1 teaspoon paprika 2 tablespoons fresh parsley, chopped 1 tablespoon butter Directions: Season chicken thighs with salt, pepper, and paprika. Heat vegetable oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside. In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for another minute. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes. Sprinkle flour over mushrooms and stir well to combine, cooking for 1-2 minutes to remove raw flour taste. Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer. Reduce heat to low and stir in sour cream until smooth. Return chicken to the skillet, cover, and cook on low heat for 15 minutes or until chicken is fully cooked and tender. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: Approximately 420 kcal per serving Servings: 4 servings #polishchicken #creamychicken #mushroomrecipe #comfortfood #europeancuisine #chickenmushroom #sourcreamrecipe #homemadefood #heartymeals #easyrecipes #chickenrecipes #dinnerideas #foodie #familydinner #mushroomlover #creamycomfort #onepotmeal #weeknightdinner #savorymeals #classicrecipes 🍄🍗 Dive into the rich and creamy flavors of this classic Polish Chicken with Mushrooms and Cream — a comforting dish perfect for any night!
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