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Cream of Mushroom Soup Recipes

This is my mother's recipe for an extremely easy to make yet extraordinarily elegant mushroom soup. It only has a handful of ingredients and is very forgiving if you want to double or divide the recipe. For a recipe that has no need for heavy cream or chicken stock, it is surprising rich and delicious!

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Total Time: 30 minutes

Yield: 2 bowls

Source: My mother

Ingredients:

  • 2 tsp oil
  • 1/2 medium onion, minced
  • 3 cloves garlic, minced
  • 3 medium mushrooms, cliced
  • 3 Tbsp oatmeal
  • 1 cup water
  • 1 cup milk
  • salt & pepper to taste

Steps:

  1. Fry the minced onion and garlic in oil over medium heat for a few minutes until softened.
  2. Add the sliced mushrooms and stir, cooking until slightly browned.
  3. Add the oatmeal and water. Cook on low heat until the oatmeal softens, about 5 minutes.
  4. Add milk, bring to a boil and simmer until it thickens. This is where you keep cooking until you've reached your desired thickness. Do not over boil. Salt and pepper to taste.
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This rich, cream soup is very easy to make. It is great when paired with a slice of mutli-grain bread.

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4 Questions

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April 16, 2009

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!

By kat from Whippany, NJ

Answers

April 16, 20090 found this helpful

I found this recipe about 3 years ago and I think it's excellent. I found it on this site: southernfood.about.com/.../bl40621z.htm

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.

* I add garlic powder and sometimes turmeric.

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April 19, 20090 found this helpful

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.

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April 19, 20090 found this helpful

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

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April 22, 20090 found this helpful

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.

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April 22, 20090 found this helpful

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!

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April 16, 2009

I need a recipe for making cream of mushroom soup. And does it freeze well?

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