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Full Online Book HomeLearning KitchenSoups - Mushroom Soup Recipes By Joe Ames
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Soups - Mushroom Soup Recipes By Joe Ames Post by :azzlie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1986

Click below to download : Soups - Mushroom Soup Recipes By Joe Ames (Format : PDF)

Soups - Mushroom Soup Recipes By Joe Ames

2 cups celery, diced
2 cups water
1/2 tsp. salt
2 tbsp. butter
1 cup mushrooms, chopped
1 tsp. onion, minced
2 tbsp. flour
1 1/2 cup milk
1/2 cup cream (optional half & half)
Pepper and salt to taste

Cook the celery in the salted water until tender.

Melt the butter in a saucepan, add the mushrooms and simmer 5 minutes.

One teaspoon of mixed onion may be added to this mixture. Add the flour and blend, then the milk and cream and simmer until the mixture has thickened. Add the cooked celery mixture, season with salt and pepper.

Heat and serve with minced parsley sprinkled over the individual helpings of soup.

A dash of whipped cream may also be added.

Joe Ames posted 01-04-99

Cream of Mushroom Soup

1 lb. sliced fresh mushrooms
1 medium onion, finely chopped
1/4 cup plus 2 tbsp. butter
1/3 cup flour
3 cups chicken broth
2 cups half and half weight cream
1 tsp. salt
1/4 tsp. pepper

Saute mushrooms and onion in butter over low heat 10 minutes or until tender. Add flour stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add chicken broth. Cook over medium heat stirring constantly until thickened and bubbly. Reduce heat to low. Stir in cream. Heat gently, do not boil.

Cream of Mushroom Soup

1/4 lb. butter
1 cup diced onion
2 cloves crushed garlic
1 bay leaf
1 lb. sliced fresh mushrooms
5 cups chicken stock
Salt, pepper, Accent, nutmeg to taste
1 tbsp. Lea-Perrins
1/2 cup flour
1 cup water
1/2 cup cream

In a 6 qt pot, saute onion and garlic in butter for 5 minutes. Add bay leaf and mushrooms and saute 5 minutes.

Add stock, salt, Accent, nutmeg, and Lea-Perrins and bring to a boil.

Dissolve flour in water and slowly add to pot, stirring constantly. Simmer 10 minutes.

Add cream and serve.
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Soups - Mushroom -  Mushroom Soup By Mary T8m Soups - Mushroom - Mushroom Soup By Mary T8m

Soups - Mushroom -  Mushroom Soup By Mary T8m
1/2 C onion 1/2 C Carrot 1 rib celery 1 small clove garlic 1 1/2 tablespoons butter16 oz. Sliced mushrooms3 cups chicken brothsalt and pepper, to taste1/8 teaspoon nutmeg1/2 teaspoon thyme1 pint half-and-halfProcess onion, carrot, celery, and garlic in the food processor to a fine chop. Melt butter, in a large saucepan, and saute the chopped veggies. When they are soft, add mushrooms and continue cooking until the mushrooms are soft, but not browned. Add chicken broth, salt and pepper to taste, nutmeg, and thyme. Continue to simmer until about ready to serve. Add 1 pint of half and

Soups - Mushroom -  Mushroom Soup Soups - Mushroom - Mushroom Soup

Soups - Mushroom -  Mushroom Soup
4 tablespoons butter 1 1/2 pounds mushrooms, thinly sliced 1/2 cup dry white wine 4 cups chicken stock 1/2 cup heavy cream 2 tablespoons chopped fresh chives Salt and pepper, to taste In a medium saucepan heat butter over moderately high heat until foam subsides. Add mushrooms and saute, stirring, until the liquid mushrooms give off is evaporated and the mushrooms begin to brown. Add wine and boil 1 minute. Add 4 cups stock and salt and pepper to taste and simmer 2 minutes. Puree soup in batches in blender and pour back into pot. Add 1/2 cup cream and simmer