I have been trying really hard to find a good and tasty recipe for cream of mushroom soup. I have found many and when I tried them they didn't taste that great. I'm looking because my grandmother is sick and just got home from the hospital. It is her favorite, so any feedback would be greatly appreciated!
I don't have a recipe for cream of mushroom soup (I did make it once but it was from a mix) but once you make it try this: My mom gave me this recipe. It looks nasty (yellow/green hue) but it tastes awesome.
1 can of cream of mushroom soup one equal helping of applesauce (unsweetened is best) 1 tsp of curry powder (more or less to taste) 4 pork chops (browned first) if you use more just increase the soup/applesauce portion mix the soup/applesauce/curry and pour over pork chops and bake in oven at 350 for about an hour or do as I do and throw it in the crock pot for a couple hours on high.
Make some rice or egg noodles and serve these covered in the sauce. Looks so nasty but tastes fantastic! My kids and husband love it!
I like the idea of controlling the amount of salt when I cook, so I always keep this mix on hand. So many pre-made foods are very high in salt.
Basic Cream Soup Dry Mix Equivalent to 16 cans of reconstituted condensed cream soup. Use in place of condensed cream soup. Also can be used as a soup base adding cooked meat and vegetables of your choice.
8 cup powdered milk 3 cup cornstarch 4 tsp. basil 2 tsp. black pepper 1 cup low-salt chicken bouillon granules* 1 Tbsp. dry parsley 2 Tbsp. dried onion flakes or 1 tsp. onion powder 1 tsp. garlic powder 4 tsp. thyme
Mix all ingredients and store in an airtight container. *Omit bouillon granules and use 1 tsp. of chicken "paste" per serving.
Methods for making the equivalent of one can of condensed soup: Stovetop: In a saucepan, combine 1/3 cup dry mix with 1 1/4 cold water. Mix in 1 tsp. chicken "paste", if using. Stir with whisk over low heat until thickened.
Microwave: In a 2 cup micro proof dish or cup, combine 1/3 cup dry mix with 1 1/4 cups cold water. Mix in 1 tsp. chicken "paste". Heat on medium/high for 3-5 minutes, whisking several times, or until mixture thickens.
Optional: Add 1 Tbsp. butter.
Variations Mushroom Soup: Add 1/2 cup finely chopped mushrooms Celery Soup: Add 1/2 cup minced celery Potato Soup: Add 1 cup diced potatoes, cooked or 1-2 Tbsp. instant potatoes or 1/2 cup mashed potatoes Vegetable Soup: Add 3/4 cup mixed vegetables, cooked Broccoli Soup: Add 1 cup chopped broccoli, cooked Asparagus Soup: Add 1 cup chopped asparagus, cooked Any seasonings can be adjusted for taste.
The best cream of mushroom soup I ever ate was in Minneapolis, the one and only time I was there. I ate it for lunch and dinner for three solid days; it was that good--thick and rich, wonderful dense flavor, had a little wild rice in it (of course...Minnesota). I'd be eternally grateful if anyone would have a similar-sounding recipe you're willing to share. I've tried to duplicate it myself with very disappointing results. Thanks in advance! Rita/Missouri
The trick to really creamy soup is to use heavy cream. That's what restaurants that still make their own soup usually do. If you are trying to cut out the fat, try non-fat evaporated milk. Good luck.
Cream of Mushroom Soup INGREDIENTS: 8 ounces thinly sliced mushrooms 2 cups boiling water 3 chicken bouillon cubes or equivalent base or granules 2 tablespoons finely chopped onion 1/4 cup butter 3 tablespoons flour 3 cups milk salt and pepper * PREPARATION: In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes. Melt butter in another saucepan; blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add sauce to mushrooms and season to taste with salt and pepper. Makes about 6 cups.
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Request: Cream of Mushroom Soup Recipe
Archived on 04/16/2009
I need a recipe for making cream of mushroom soup. And does it freeze well?
In a large heavy saucepan, saute onion until translucent, then add mushrooms and saute for about 5 minutes. Add in the broth and thyme sauteing for about 10 more minutes.
In blender or food processor, puree 1/2 the mixture. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree and reminder of the mushroom mixture. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.
I'm not sure about freezing it since it has cream in it; it might separate. (01/21/2009)
I have been freezing this recipe for years. It has a tendency to break, so what I do, I do for two reasons. The first is for taking up less space in the freezer, and secondly for having a much thicker soup.
I cook the mushrooms and the beef broth, spices and freeze them flat. Vacuum. When I'm ready for the soup. Thaw the mushroom mixture add the white sauce. It is a surprisingly delicious soup.
Cream of Mushroom Soup
Ingredients
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
sea salt, to taste
Dash white pepper
3 cups light cream or milk (I use evaporated milk)
1 can (10.5 oz) condensed beef broth undiluted (I use 1 beef bouillon cube 10.5 oz water)
1 can water
onion powder, to taste
basil, to taste
1 small bay leaf
1 pound fresh mushrooms, cleaned and coarsely chopped
Method
Melt butter in large saucepan. Blend in flour. Cook and stir over low heat 1 minute. Remove from heat. Stir in salt and pepper. Slowly stir in cream so mixture remains smooth. Heat and stir over medium heat until thickened. Meanwhile, combine remaining ingredients in medium-size saucepan. Simmer, covered, 10 minutes or until mushrooms are tender. Slowly stir mushrooms and liquid into cream sauce. Correct seasoning. Heat through. Makes 6 servings
(01/21/2009)
