Cooking From Memory ~ A Recipe Journal


Cream of Mushroom Soup

mushroom soup 7

(Use this recipe in lieu of canned Cream of Mushroom Soup for use with Tater Tot Hotdish)

Ingredients ~

  • 4 Tablespoons butter
  • 1 cup chopped mushrooms
  • ½ cup chopped onions
  • ¼ cup all-purpose flour
  • 2 cups milk, warmed (depending on your heart condition, feel free to substitute whole milk, half and half  or whole cream–any combo adding up to 2 cups is fine)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt

Method ~

Melt the butter in a medium saucepan over medium heat. Add the mushrooms and onions and sauté until the onions release their liquid and are softened, about 5 minutes. Add the flour and continue to cook for a minute or two (mixture will be very stiff). Slowly add the milk, whisking constantly. Add the cayenne pepper and the salt. Bring the mixture to a boil. Cook for about 2 minutes, or until the soup is slightly thickened. Remove from heat and set aside while you prepare the Tater Tot Hotdish. Or just eat this!

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2 Responses to 'Cream of Mushroom Soup'

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  1. Paul Gauche said,

    Hey Joanna,
    Tell me more about your site. What are the advantages and are there any costs involved with this?
    Thanks for reaching out…
    pg


  2. […] I used the following recipe (which I first found here): […]


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