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Old 05-28-2007, 12:36 PM
 
Location: long island,new york
536 posts, read 1,190,555 times
Reputation: 640

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anyone have a good recipe for homemade cream of mushroom soup? if so i would love to hear it
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Old 05-28-2007, 12:40 PM
 
Location: Debary, Florida
2,267 posts, read 3,276,501 times
Reputation: 685
If I remember correctly Racheal Ray did a nice one on her show on the Food Network...if you go there and do a search you should be able to pull it up.

I remember thinking I should print it out because I have allergies to some of the preservatives in things like canned soup...let me look in my recipe book and see if I did...it sure did look good and if I made some and froze it, I could use it in casseroles instead of that nasty canned stuff.

Food Network Search (http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=cream +of+mushroom+soup&site=food&gosearch=Search - broken link)

click on this link, I was unable to find the one by Racheal Ray, maybe my memory is going back but there are several others to choose from.
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Old 05-28-2007, 02:12 PM
 
Location: Prospect, KY
5,284 posts, read 19,992,357 times
Reputation: 6656
This is my favorite - it takes more sherry than most recipes and tastes better because of it:

Cream Of Mushroom Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cups finely chopped shallots
2 pounds white cultivated mushrooms -- thinly sliced
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper
1/3 cup cream sherry
3 tablespoons all-purpose flour
3 1/2 cups low-salt chicken broth -- reserving 1/2 cup
1/2 cup milk
ground nutmeg to taste -- about 1/4 teaspoon
1/2 cup sour cream

In a large saucepan melt butter with the olive oil over moderate heat. Add the
shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms,
thyme leaves, salt and pepper, cooking until all of the liquid rendered from
the mushrooms evap
orates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the
cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes.
Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In
a blender puree the soup
in batches until smooth. For a very smooth soup, pass through a fine sieve.
Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved
chicken broth to achieve desired consistency. Adjust seasoning with salt,
pepper and nutmeg. Lower
heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer
or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of
the remaining sour cream.

Yield: 4 servings
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