Cream of mushroom soup

Rael

Rael

Supper's Ready
BadGirl said:
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. :drool:
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Loves me some Ina. :yay:

And the recipe looks excellent. Before reading that it calls for fresh mushrooms (and that you used dehydrated ones), I was thinking they'd work very well in this. Something about rehydrated mushrooms that makes an incredibly flavorful broth (more than fresh does, methinks). I'll definitely try this one next time.

About the price, I think it's totally worth paying to have great ingredients to make great food. :yay:
 
PrepH4U

PrepH4U

New Member
pooazzredneck said:
this is your chance Vrai(true?)blonde. Pm this user, quik info frm U, str8 fwd fon # frm U, & the screen/username Lance will telephone you IRT/IRL. no delays, no spoof, no bs. Mutual respect in that you can ask just about anything, & Lance will answer & ask you ?s as well.

If you are a so-called mod, as reflected to in type, then you will without any hesitation, readily accept the aforementioned request/suggestion.

This user as well as any member to include paid Premo ? members can post in any open forum. U are quick to prejudge individuals as usual, & this is not a call out at all.
Justa valid post, so if you are what u claim to be, i.e. Moderator plz initiate a PM to this user. if you don`t, then point well made. If you decline with no PM, then this user can ask someone else within your .... ywia :-w

This post was well within VEIs guidelines, and other laws.

Good Business is smart Business, & makes for more Good Business.
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Yeah Vrai give him your phone number, sounds like a real trustworthy offer. :whistle:
 
withrespect

withrespect

:wr:
BadGirl said:
Glad you liked it! :biggrin:

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
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That sounds delicious!! :drool: I want some...:cds:
 
BadGirl

BadGirl

I am so very blessed
Something I just read in a food blog:





Q. So what do I do with that last can of Cream of Mushroom soup?

A. Donate it to a food pantry.




:roflmao:
 
Railroad

Railroad

Routinely Derailed
vraiblonde said:
I feel about this the way BG feels about canned chicken - stop it immediately. It's gross and wrong, and you might as well put a neon sign on your forehead that says, "I can't cook worth a damn and get all my recipes from the Kraft website."

Tuna casserole, okay - you can use canned mushroom soup in that. It's supposed to be disgusting kid food. And tater tot casserole is okay as well. But to use canned soup in place of gravy or a nice pan sauce is pure ignorant Al Qaeda bull####. It's ridiculously easy to make sauces from scratch, in fact it's easier than opening the can. Plus you get the flavor of the food you're preparing and not the condensed flavor of the tin can.

Really, stop it. Someone needs to care enough about your children to make a stand against this abuse.
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:killingme: Don't hold back, Vrai, tell us how you really feel!

There are SOME cases other than the two you mentioned where COM soup seems more convenient for me.

I do baked chicken in a white sauce, said sauce baking with the chicken and thus needing to be REALLY thick before entering the oven. I mix the soup with a few white cheeses and garlic & onion powders and poultry seasoning, put it on chicken parts with a spoon, and bake it at 425 for 45 minutes (or 15 - 20 minutes on power level 8 in the microwave).

I also do sauteed chicken livers, and have done it both ways, either making a roux and stirring in mushrooms and such, or just adding the soup. The latter cuts 5-10 minutes off the cooking time and yields more reliable results.

But that's just me.
 
migtig

migtig

aka Mrs. Giant
I love love love the old school green bean casserole - complete with French's Onions on top and Campbell's Cream of Mushroom Soup and I MUST have it each year at the holidays. So, I'll take your cream of mushroom soup and put it to good use.

French's Green Bean Casserole

And before you B&M that it's just not as good as making it from scratch - I call :bs:. I've made it from scratch and even though it was tasty, it wasn't as good because it wasn't quite right. Why? Because there is something about the taste of nostalgia.
 
BadGirl

BadGirl

I am so very blessed
vraiblonde said:
This is what I'm making today! :cartwheel
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Delish!

Bring me some. Seriously. :yay:

I have a honey-baked spiral ham in the oven, along wit some olive oil'ed and balsamic vinegar glazed Brussels sprouts, and a cheesy potato casserole. And fresh bread.

Dinner will be about 3:00 ish,so come on down. I mean it.


(Dinner is early, since I want to chill out and do absolutely nothing this evening).
 
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vraiblonde

vraiblonde

Board Mommy
PREMO Member
Patron
BadGirl said:
Delish!

Bring me some. Seriously. :yay:

I have a honey-baked spiral h, I. The oven,along wit some olive oil'ed and balsamic vinegar glazed Brussels sprouts, and a cheesy potato casserole. And fresh bread.

Dinner will be about 3:00 ish,so come on down. I mean it.


(Dinner is early, since I want to chill out and do absolutely nothing this evening).
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I have a packed day and will not be able to join you for dinner, but I am happy to bring you some COM soup. :love: I'll make it this afternoon and drop it off tomorrow!
 
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