Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Mushrooms - Mushroom Soup
Famous Authors (View All Authors)
Vegetables - Mushrooms -  Mushroom Soup Post by :swill Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2839

Click below to download : Vegetables - Mushrooms - Mushroom Soup (Format : PDF)

Vegetables - Mushrooms - 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 for another 2 to 3 minutes. Serve soup sprinkled with chives.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
If you like this book please share to your friends :

Vegetables - Mushrooms -  Mushroom Stuffing Vegetables - Mushrooms - Mushroom Stuffing

Vegetables - Mushrooms -  Mushroom Stuffing
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey. Makes 14 plus cups (14 servings). 1 pound fresh mushrooms, sliced 6 tablespoons butter 1 cup diced onion 1 cup chopped celery 1 teaspoon poultry seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 12 cups dried bread crumbs 1 1/2 cups hot chicken broth 2 eggs, beaten 2 cups diced apple without peel 1/4 cup chopped parsley Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C). Rinse, pat

Vegetables - Mushrooms -  Mimi's Stuffed Mushrooms Vegetables - Mushrooms - Mimi's Stuffed Mushrooms

Vegetables - Mushrooms -  Mimi's Stuffed Mushrooms
2 portabello mushroom capsfilling: 1 cup mayonnaise 1 cup finely grated romano cheese 1 egg 1/4 cup chopped scallion (top and bottom) Mix up filling ingredients until smooth and fill mushroom caps. (may have some left over.) Bake at 375F for about 20 minutes. Tops were nicely browned and crisp. Or, double the filling, which was the perfect amount to stuff a container (40 oz.) of jumbo white mushrooms. Remove the stems, then scrape out the feathery gills. Baked them the same way, but after 20 minutes, then up the temp. to 400 and bake them another 40 minutes.