Stir in, evaporated milk and mushrooms with juice. cook for 1 to 2 minutes or until tender. 2 (7 ounce) cans mushroom stems and pieces, undrained. 1/4 cup butter or 1/4 cup margarine. 1 (12 fluid ounce) can evaporated milk
Wipe mushrooms clean with damp paper towel, or rinse under cold water. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary
Add cubed cream cheese and shredded cheese. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil
Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroomsoup, water and optional beef bouillon(the bouillon gives a stronger flavor)
This lusciously creamy cauliflower and veggie chowder deserves the most swoon-worthyof photos complete with gorgeous warm light, rainbows, unicorns and puppies galore
For my version, I use two different kinds ofmushroomsoup and add in some fresh mushrooms. My mother has been making cubed steak in creamofmushroomsoup gravy in the slow cooker ever since I can remember
this recipe forCreamof Roasted MushroomSoup probably won’t convert you from using the canned version in recipes, but it is a delicious treat to make when eating the soup itself
Add garlic, mushrooms, onions, carrots and celery. 8 ounces mushrooms, sliced. 2, with the soup pot, heat butter over medium heat. Stir in thyme and saute for about 1 minute. 8 ounces mushrooms
SO, go ahead and keep all of those favorite “Creamof blah blah” recipes but how about you make a big batch of your own CreamofMushroomSoup without all those nasty oils & ingredients
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