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September 2018

Easy Soup Recipes

Salad Recipes

Tangy Mashed Potato Salad

Tangy Mashed Potato Salad Recipe
2 lb Red skinned potatoes scrubbed and quartered Salt 1 c Plain yogurt 1 c Mayonnaise 3 tb Minc...

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Garlic Mushroom Soup Recipe

Garlic Mushroom Soup 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 Garlic Mushroom Soup recipe  PDF



20 Garlic cloves peeled
1 1/2 lb Mushrooms, fresh divided
4 tb Olive oil divided
2 c Bread crumbs
1 bn Parsley, fresh (stems re
moved), finely chopped 10 c Chicken broth
Salt and pepper ds Hot pepper sauce
In a food processor or by hand, finely chop garlic and 1 lb. of mushrooms. Cut remaining mushrooms into thin
slices. In a 4 qt. saucepan, heat 2 tablespoons of olive oil saute garlic and all the mushrooms for 3 minutes. Remove from the pan and set aside. Saute bread crumbs in the remaining olive oil. Return garlic and mushrooms to the pan stir in parsley and saute for 5 minutes. Add broth and simmer for 15 minutes, stirring frequently. Season to taste with salt, pepper and hot pepper sauce. For a thicker soup, stir in a few teaspoons of corn starch dissolved in a little cold water and simmer for several minutes until soup clears and thickens. Yes, garlic cloves equal twenty (20)

Garlic Mushroom Soup 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
771 people have voted
Last Reviewed on 2018-09-26



Wednesday, Sep 26 2018 Download & Print Garlic Mushroom Soup recipe  PDF   Easy Soup recipes RSS   New

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Jerusalem Artichoke with Mushrooms and Thyme
Jerusalem Artichoke with Mushrooms and Thyme Recipe


2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushr...

Cooking Magazines: Artichoke Recipes » September 2018   Artichoke recipes RSS   Thumsb up

Dish Of The Day

Fresh Tagliatelle with Garlic Rucola and Sun

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