Cream of Mushroom Soup Recipe

Free Recipe Cream of Mushroom Soup

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Cream of Mushroom Soup Recipe

1 lb Fresh Mushrooms
3 tb Regular Margarine
4 c Vegetable Stock; Recipe #3
1/2 ts Leaf Basil; Dried
2 c Evaporated Skim Milk
1/2 c Flour
1/4 c White Wine
Salt & White Pepper;To Taste

Cream of Mushroom Soup Preparation

Rub the mushrooms with a damp paper towel and trim. Slice or chop them into small pieces. In a 3 or 4-quart saucepan, melt the margarine and add the mushrooms. Stirring frequently, cook the mushrooms until lightly browned. Add the vegetable stock and basil. Heat to boiling, simmer gently for 30 minutes. Remove the pan from the heat and blend the evaporated milk and flour together and add to the soup mixture. Return to the heat and stir the simmering pan until the soup thickens. Add the wine. Do not allow the soup to boil again. Season to taste with salt and white pepper. Serve hot. Each 1 cup serving contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 215 11 G 29 G 3 G 6 G 1 G 3 Mg 172 Mg From The Cookbook For The 90s By Helen V Fisher soup_1

Cooking Temperature:

Recipe Serves: 6

How Do You Cook Cream of Mushroom Soup?

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