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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup is from The McIntosh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb raw mushrooms, sliced
3 cloves fresh garlic, pressed
1/2 medium onion, diced
1 large stalk celery
1 medium potato, peeled and finely diced
8 cups water
6-8 tsp chicken soup base
1/2 tsp black pepper
1 can (10oz) 2% or fat-free evaporated milk
1 tsp margarine
Directions:
Directions:
In a large soup pot, melt margarine and saute garlic, onions, celery and mushrooms until tender (about 3 minutes). Add water, soup stock base and diced potato. Bring to a boil and simmer for 15 minutes.

Working in batches, use blender to puree until mostly smooth keeping some mushrooms in larger pieces. Return to soup pot and stir in evaporated milk. Add black pepper to taste. Heat through and serve.
Number Of Servings:
Number Of Servings:
8 one cup servings
Personal Notes:
Personal Notes:
For a slightly thicker soup you can add 2 tbsp flour at the beginning.

 

 

 

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