Mushroom Bagna Cauda
Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture ... [... more]
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Cream of Mushroom Soup II
Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just ... [... more]
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Creamed Broccoli and Mushroom Soup
In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring ... [... more]
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Easy Cheesy Cream of Broccoli Soup
Prepare broccoli according to directions. Drain off excess water. Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low. Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and creamy ... [... more]
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Wild Rice Zoop
Preheat oven to 350 degrees F (175 degrees C). Place wild rice and 3 cups broth or water in casserole dish. Bake, covered, for 1.5-2 hours. Should make 3 cups cooked rice. Fry bacon until crisp. Drain off most of the grease and saute onion in ... [... more]
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Mystic Mushroom and Quinoa Chowder
Toast quinoa in a dry, heavy skillet over medium heat until fragrant. In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat. Stir in onions, and cook until caramelized, about 6 to 8 minutes. Stir in quinoa, mushrooms, ... [... more]
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Creamy Mushroom Soup
Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 ... [... more]
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Chicken Wild Rice Soup I
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring ... [... more]
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Cream of Mushroom Soup I
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. In the saucepan, melt the ... [... more]
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Cream of Mushroom Soup III
In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat ... [... more]
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Byrdhouse Spinach Soup
Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes. Whisk in the sherry, chicken broth, and milk, then add the ... [... more]
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