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January 2019

Easy Soup Recipes

Beans and Grains Recipes

 Baguio Beans Toss

Baguio Beans Toss Recipe
An appetizing mi ture of beans and bacon bits-a perfect siding for meat dishes. 250 g. Baguio...

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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
764 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Cream Of Mushroom SoupLie recipe  PDF   Easy Soup recipes RSS   New

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7 Green olives, coarsely Chopped 1 sm Garlic clove, peeled and Coarsely chopped 2 tb Drained capers Grated zest (yellow part of Peel) of 1 lemon 3 tb Olive oil 4 tb Lemon juice Pinch salt Freshly ground black pepper To taste 2 Skinless, boneless roasted Chicken breast halves, Thinly sliced 4 Round or oblong sandwich Rolls, split in halves 1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice shake until combined ...

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