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Cream of Mushroom Soup




Source of Recipe


Marla - RC


List of Ingredients




In heavy saucepan, heat on medium:
1 Tbsp. Margarine
Add, and sauté for 1 minute:
1 cup diced fresh mushrooms (approx. 1/4 lb.)

Remove from pan and reserve (mushrooms will now measure approx. 1/2 cup. Also, 1/2 cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).

Heat, in same saucepan:
4 Tbsp. Margarine
1/2 cup evaporated milk
1/2 cup milk

Stir in these spices:
1/2 tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
1/4 tsp. salt
1/8 tsp. pepper

Make a smooth paste of:
2 1/2 Tbsp. SWEET RICE FLOUR
1/4 cup milk

Recipe



Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.

*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.

CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute 1/2 cup diced COOKED chicken for canned mushrooms