Cream of Mushroom Soup
Try this Cream of Mushroom Soup recipe, or contribute your own. "Soups" and "Main dishes" are two of the tags cooks chose for Cream of Mushroom Soup.
Yield: 6 Servings Ready in 1 hours
0 people trying soon
Cream of Mushroom Soup Preparation
Rub the mushrooms with a damp paper towel and trim. Slice or chop them into small pieces. In a 3 or 4-quart saucepan, melt the margarine and add the mushrooms. Stirring frequently, cook the mushrooms until lightly browned. Add the vegetable stock and basil. Heat to boiling, simmer gently for 30 minutes. Remove the pan from the heat and blend the evaporated milk and flour together and add to the soup mixture. Return to the heat and stir the simmering pan until the soup thickens. Add the wine. Do not allow the soup to boil again. Season to taste with salt and white pepper. Serve hot. Each 1 cup serving contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 215 11 G 29 G 3 G 6 G 1 G 3 Mg 172 Mg From The Cookbook For The 90s By Helen V Fisher File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Cream of Mushroom Soup. Be the first to review it!