"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
1/2 lb. fresh button mushrooms, chopped
8 fresh shiitake mushrooms, chopped
10 fresh oyster mushrooms, chopped
1/2 c white wine (optional)
5 c vegetable broth
2 cups frozen chopped hash brown potatoes
1 Tablespoon parsley flakes
2 T Mrs. Dash
1/4 t nutmeg
2 1/2 cups soy milk

Directions:
Directions:
Place the onion & mushrooms in a large pot with the wine I use non-alcoholic wine & it works fine. Cook, stirring frequently for 5 minutes. Add the broth, potatoes, Mrs. Dash, parsley & nutmeg. Cover & cook over low heat for 20 min. Add the soy milk & cook for additional 5 minutes.
Process n batches in a food processor or blender. Return to the pot & heat through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Serve with fresh bread for dunking. This is McDougall receipe. I like this much better the 2nd day. Hum!!

 

 

 

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