Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Easy Soup Recipes

Pound Cake Recipes

Mahogany Pound Cake

Mahogany Pound Cake Recipe
PATTI VDRJ67A 2 1/2 c Flour 1/2 c Unsweete...

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: 3.5 Rating 3.5
677 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Cream Of Mushroom SoupLie recipe  PDF   Easy Soup recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Cheery Cheese Cofee Cake

New Cooking Recipes

Gooseberry Curd
Gooseberry Curd Recipe


1 pt Gooseberries 2 tb Water 1/2 c Sugar 2 tb Unsalted butter 2 Eggs 1 Egg yolk Rinse the gooseberries and put them in a non corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mi ed, then whisk in a little of the hot gooseberry mi ture to heat the eggs. Retu...

Cooking Magazines: Cake Mix Recipes » January 2019   Cake Mix recipes RSS   New

Dish Of The Day

Red Lobster's Cheese Biscuits

Red Lobster's Cheese Biscuits Recipe
2 cups Bisquick 1/2 cup cold water 3/4 cup grated cheddar 2 tablespoons butter 1/4 teaspoon Garlic salt ...
read more

Category: » Bisquick Recipes

View more dishes

>