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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cream of Mushroom Soup Recipe

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This recipe for Cream of Mushroom Soup is from The Novak/Horbett Family Cookbook, 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 fresh Polish sausage
Sliced mushrooms
˝ pt sour cream
Salt and pepper to taste
Directions:
Directions:
The night before, boil the Polish sausage. Take the sausage out to use another time and put pan with sausage water in the refrigerator to cool overnight. Skim fat off top and heat slowly. In the meantime, sauté some sliced mushrooms in butter and add to liquid. Pour a ladle of warm liquid into the sour cream. Add flour and mix like gravy. Add to liquid and simmer slowly, stirring once in awhile until it has darkened a little from the mushrooms and thickened. If it is not thick enough for you, you could add more sour cream and flour, but you have to cool some of the liquid first. It is not as thick as canned soup. Do not boil or it will curdle. If it does curdle, add a few ice cubes to cool it fast and start simmering it again. Salt and pepper to taste.
Personal Notes:
Personal Notes:
Another recipe from my friend, Mae Feld.

 

 

 

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