Cream of Mushroom Soup

Soups & Salads | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • Sauté
  • 1 T. butter•
  • 1 cup mushrooms diced
  • Cream Ingredients
  • ½ cup evaporated milk
  • 4 T. butter
  • ½ cup milk
  • 1 t. onion flakes
  • 1 pinch celery seeds
  • 1 pinch garlic powder
  • ½ t. salt
  • 1/8 t. pepper
  • Make into Paste
  • 2 ½ T. sweet rice flour
  • ¼ cup milk

Directions:

  • Directions :Sauté mushrooms in butter. Remove and reserve.
  • Heat milk and evaporated milk to boil. Stir in remaining cream ingredients.
  • Slowly add paste, stir until thickened.
  • Stir in mushrooms and heat.

Note:

Can substitute canned mushrooms for fresh, skip sauté steps. For cream of chicken substitute ½ cup diced cooked chicken

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