Skip to main content

Quick Cream of Mushroom Soup

 Quick Cream of Mushroom Soup              serves 6

Get Recipe

This is a recipe from Anne Kulick’s daughter-in-law.  (tasteofhome.com)

IngredientsCream of Mushroom Soup Swap Recipe

  • 2 tablespoons butter

  • 1/2 pound sliced fresh mushrooms      

  • 1/4 cup chopped onion

  • 6 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 cans (14-1/2 ounces each) chicken broth

  • 1 cup half-and-half cream

Directions

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

  • Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. 

  • Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. 

  • Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Labels:

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...
Post a Comment
Read more

Peruvian Rice

  Peruvian Rice                                              serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary   INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry fo...
Post a Comment
Read more