Cream of mushroom soup
- Thread starter vraiblonde
- Start date
omg... I just remembered I have a cookbook...
"Great American Favorite Brand Name cookbook"
Vrai, if you think using canned mushroom soup is evil you really need to read this cookbook.
Examples:
Guacamole dip with Miracle Whip
Chicken Breasts with chunky Salsa - uses Miracle Whip and Rancher's Choice dressing
Miracle Whip and Wylers Bullion cubes are used in 90% of the recipes...
I have one of those books!
My ex-monster-in-law gave it to me. 
desertrat
0_0
And a FINE Guac you make, too!
Love just a plain avacado, but also like guacomale.
Makes complete sense. If something called for cream of disgusting that I was making, I'd switch it to cream of chicken... or even celery.
I always use COC soup instead of COM soup in recipes that call for it. I ate crockpot chicken made with COM soup while I was pregnant and it made me
. Can't even stand the sight of it anymore! is it also anti-american if I use onion soup mix in things? Because sometimes I toss cut up potatoes with olive oil and onion soup mix and bake..and it is delightful.
I always use it when making roast beef.
Great NY minds think alike!
omg... I just remembered I have a cookbook...
"Great American Favorite Brand Name cookbook"
Vrai, if you think using canned mushroom soup is evil you really need to read this cookbook.
Examples:
Guacamole dip with Miracle Whip
Chicken Breasts with chunky Salsa - uses Miracle Whip and Rancher's Choice dressing
Miracle Whip and Wylers Bullion cubes are used in 90% of the recipes...
OK, that's putrid....really.
pelers
Active Member
I differ slightly.
avocados
salsa (salsa verde or regular red picante sauce)
lemon (or lime... whatever I grab first) juice
onion salt
garlic powder
jalapenos are also a nice touch
I think using onion salt/garlic powder vs actual diced onions/minced garlic brings out the flavor more. Plus it's just easier.
withrespect
:wr:
Last edited:
lovinmaryland
Well-Known Member
That is just disgusting.
Try making it from scratch...it doesn't take long and it's easyyyyyyy, plus it's got to be better than the canned stuff
DEEKAYPEE8569
Well-Known Member
It's good with chicken and boneless chops too. Just add onions and season to taste.
Okay a few days ago BadGirl brought me a bin of her homemade cream of mushroom soup. So far I've used it to top an omelet and make a tuna casserole. It was ridiculously good and I will never use Campbell's again.
BadGirl
I am so very blessed
Glad you liked it!
From Ina Garten:
Cream of Wild Mushroom Soup
Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
I only went to one store, and they didn't have FRESH ####ake mushrooms, so I bought two packages of dried, then reconstituted them, diced them in the food processor, and dumped them into my stock and proceeded with the rest of the recipe. Damn good, if I do say so myself.
kwillia
n/a
I had to go back to the ingredients list to see which mushroom was mispelled enough to trip the filterer...
Cream of Wild Mushroom Soup
I only went to one store, and they didn't have FRESH ####ake mushrooms, so I bought two packages of dried, then reconstituted them, diced them in the food processor, and dumped them into my stock and proceeded with the rest of the recipe. Damn good, if I do say so myself.
If you purchased the mushrooms from the market, how can this be considered WILD mushroom soup? Hmmm...???
j/k
This looks delicious and have already printed out a copy...
BadGirl
I am so very blessed
Oh, hush up.Looks like about $20 to make mushroom soup.
It costs good money to eat well.
But in this case, it is money well spent.
And I did make enough of this recipe to equal about 12 cans of soup.