Does anyone have a simple recipe for cream of mushroom soup(bulk size)?!
500g (1lb) fresh mushrooms
1 tabsp chopped parsley
seasoning
25g (1oz) plain flour
25g (1oz) butter
500ml (1pt) chicken stock
500ml (1pt) milk
1 tabsp lemon juice
2 tabsp whipping cream
parsley to garnish
Method
· Melt the butter in a large saucepan and the mushrooms and saute until soft.
· Add the flour and cook for 1 minute slowly blend in the stock, bring to the boil. Season lightly, and simmer for 10 minutes ,
· Remove from the heat blend and stir in lemon juice and cream. Serve garnished with parsley.
Serves 4 - 6
then just double the amount for more people
Answers: Cream of Mushroom Soup
500g (1lb) fresh mushrooms
1 tabsp chopped parsley
seasoning
25g (1oz) plain flour
25g (1oz) butter
500ml (1pt) chicken stock
500ml (1pt) milk
1 tabsp lemon juice
2 tabsp whipping cream
parsley to garnish
Method
· Melt the butter in a large saucepan and the mushrooms and saute until soft.
· Add the flour and cook for 1 minute slowly blend in the stock, bring to the boil. Season lightly, and simmer for 10 minutes ,
· Remove from the heat blend and stir in lemon juice and cream. Serve garnished with parsley.
Serves 4 - 6
then just double the amount for more people
go to receipezaar .com
I sure do..I have 6 rugrats and say I get a day where I am not in the cooking mode but want something enjoyable..I make this...
ground beef
onions
Garlic clove or powder..fry that up drain the grease...
Boil pasta of ur choice..
drain
put in 2 cans of mushroom soup and mix with a zap of milk...then add ur beef mixture..makes a quick stroganof~~
extra idea is to add 2 cans of mushrooms MmMmmMm
My kids love this...
The *simple* recipe is to open cans of condensed cream of mushroom soup, add water or milk, and heat.
Then there are *good* recipes...
Mushroom soup
2 Quarts mushroom stock with butter
2 cups Mushrooms
2 large carrots
2 stalks celery
1 onion
4 large potatoes
1 bunch parsley
1 bunch green onions
basil, thyme, oregano, salt & pepper to taste
Clean and slice mushrooms, carrots, celery, onion, and potatoes and cook in mushroom stock until tender. If starting without mushroom stock, use 2 qt. water and cook 3 cups mushrooms with 1/4 stick of butter until tender, then add other ingredients. Add parsley, green onions, basil, a dash of thyme and oregano. Cook a few more minutes. Salt and pepper to taste. Also makes good noodle soup. Just add 1 cup egg noodles with parsley and green onions.
Mushroom stew
1 lb. Fresh Mushrooms
4 large Yellow Onions
1 cup Sour Cream
Butter
Flour
Salt & Pepper
In a large pot, cook sliced mushrooms with 1/2 stick of butter over medium heat. Drain the water that cooks out of the mushrooms until they give no more. (reserve this stock for soup.) Sauté chopped onions in small amount of oil until brown. In a cast-iron skillet or wok, melt 1 stick of butter over low heat. Add sifted flour until thick, stirring constantly. Add sour cream and stir until mixture is warm. Add more flour if necessary to thicken. Combine all ingredients and stir well. Salt and pepper to taste. Serve over fresh mashed potatoes.
you can buy Campbell's mushroom soups.
Cream of Mushroom Soup
INGREDIENTS
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
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DIRECTIONS
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Wild Mushroom Soup
Prep: 50 min.
Cook: 30 min.
Ingredients
1 ounce dried porcini or other dried wild mushrooms
1/2 cup boiling chicken broth
1/4 cup dry madeira wine
1/2 cup butter (no substitutes)
1/2 medium onion, chopped (1/4 cup)
1 pound fresh button mushrooms, sliced (about 6 cups)
4 ounces shiitake mushrooms, sliced, stems removed (about 1-1/2 cups)
2/3 cup all-purpose flour
8 cups chicken broth
1/2 teaspoon cracked black pepper
1-1/2 cups buttermilk
Directions
1. Place dried mushrooms in a small bowl. Add the 1/2 cup broth and the wine. Let stand 20 minutes. Drain and discard excess liquid. Coarsely chop mushrooms; set aside.
2. Melt butter in a very large saucepan over medium heat. Add onion; cook and stir for 2 to 3 minutes or until tender. Stir in fresh and dried mushrooms; cook 3 to 4 minutes more or until most of the liquid has evaporated. Stir in flour. Add the 8 cups broth and pepper. Cook and stir to boiling. Reduce heat; cook and stir, uncovered, for 30 minutes more.
3. Remove 4 cups soup mixture, if desired; puree in blender or food processor. Return to saucepan. Stir in buttermilk and heat through. Do not boil. Makes 8 to 12 servings.
Make-Ahead Tip: Prepare soup through pureeing step; cover and refrigerate up to 1 day. To serve, stir in buttermilk and heat through.