Blended Cream Of Mushroom Soup Recipe
My love for Cream Of Mushroom Soup developed during high school days. Cream Of Mushroom Soup served as Side Dish is the best food to pep me up. The secret of this Cream Of Mushroom Soup recipe is something I am looking for too. Please try this Cream Of Mushroom Soup recipe and let me know if you have managed to reveal it.
Ingredients
1 pound mushrooms
1/2 cup butter or margarine
1 teaspoon lemon juice
1 small onion, sliced
1/3 cup all-purpose flour
3 1/2 cups water
3 chicken-flavor bouillon cubes or envelopes
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy or whipping cream
Directions
1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.
2. In 4-quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring occasionally.
3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In butter remaining in saucepan, cook onion and stems; cook until onion is tender.
4. Stir in flour until blended; cook 1 minute. Gradually stir in water and bouillon; cook, stirring constantly, until mixture thickens and boils.
5. Spoon one-half of mushroom mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining mushroom mixture.
6. Return mixture to saucepan; stir in salt, pepper, cream, and mushroom slices; reheat just until soup is boiling.
2. In 4-quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring occasionally.
3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In butter remaining in saucepan, cook onion and stems; cook until onion is tender.
4. Stir in flour until blended; cook 1 minute. Gradually stir in water and bouillon; cook, stirring constantly, until mixture thickens and boils.
5. Spoon one-half of mushroom mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining mushroom mixture.
6. Return mixture to saucepan; stir in salt, pepper, cream, and mushroom slices; reheat just until soup is boiling.
