Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

August 2018

Easy Soup Recipes

Vegetables Recipes

Nut Vinaigrette

Nut Vinaigrette Recipe
1/3 c Chopped hazelnuts 2 tb Salad oil 1 ts Finely shredded lemon peel 3 tb Lemon juice 3 tb Wa...

read more

Cream Of Mushroom SoupLie Recipe

Cream Of Mushroom SoupLie recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of Mushroom SoupLie recipe  PDF



1 lb Mushrooms,rinsed and amp drained
2 tb Butter or margarine
1 Large onion,chopped
1/2 ts Dried thyme leaves
1/4 c All purpose flour
6 c Chicken broth,reg strength
1 Dried bay leaf
1 c Whipping cream
3 tb Dry sherry
Salt Pepper
Mushroom soup is so readily available in cans that it seldom occurs to the cook to make it from scratch. The canned product is, in fact, so universal, reliable, and chameleon like in flavor that it has become the base of a thousand casseroles. If you seek a more intense mushroom flavor, however, look no further. Erid Lie, tooting his own horn, claims to have the answer to your prayers right here. Flour plays a part in the thickening of this soup, but the basic body and emphatic statement of mushroom flavor come from cooking part of the mushrooms with onions until they are mellow and lightly browned, then pureeing them. The flavor is further enhanced by adding sliced mushrooms before the final heating. 1. Chop half the mushrooms thinly slice the remaining
mushrooms and set aside. 2. Melt butter in a 5 6 quart pan over medium high
heat add chopped mushrooms, onion, and thyme. Stir often until the vegetables are lightly browned, 15 20 minutes. Mi flour with vegetables. 3. Pour into a blender or food processor whirl,
adding as much broth as needed to get the mi ture smoothly pureed. Pour mi ture back into pan add remaining broth, sliced mushrooms, bay leaf, and cream. 4. Bring soup to a boil on high heat, stirring
frequently. Reduce heat to low and simmer to blend flavors, about 10 minutes. Add sherry, salt, and pepper to taste. Make about 8 cups. Eric Lie, Edmonds, WA

Cream Of Mushroom SoupLie recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
359 people have voted
Last Reviewed on 2018-08-17



Friday, Aug 17 2018 Download & Print Cream Of Mushroom SoupLie recipe  PDF   Easy Soup recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Carrot Bread For Bread Machine

New Cooking Recipes

Spinach Mushroom Lasagna I
Spinach Mushroom Lasagna I Recipe


1 lb Firm tofu 1 ts Salt 4 tb Lemon juice 2 tb Vegetable oil 2 1/2 tb Tahini 1 tb Light miso 1 1/2 tb Olive oil 1 lg Onion, chopped 2 lg Garlic cloves, pressed Black pepper to taste 1 ts Nutmeg 2 ts Tarragon 2 ts Dill 8 oz Mushrooms 8 oz Spinach 1/2 c Fresh parsley 4 tb Breadcrumbs, toasted 1/2 c Walnuts 4 c Tomato sauce 9 ea Lasagna noodles, al dente Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini and amp miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion and amp saute till translucent....

Cooking Magazines: Lasagna Recipes » August 2018   Lasagna recipes RSS   Thumsb up

Dish Of The Day

Bayerischer Mit Spargel Barvarian Veal with Asparagus

Bayerischer Mit Spargel Barvarian Veal with Asparagus Recipe
2 lb Veal Cubed 2 T Vegetable Oil 1 ea Onion Large, Chopped 1 c Carrots Chopped 1 T Parsley ...
read more

Category: » Asparagus Recipes

View more dishes

>