How do YOU make cream of mushroom soup?

No canned cream of mushroom in it plz! Has to be from scratch, I want to serve it to guests. How have you made it? I would like to have some recipes tried by people and know that they ';work.';





Thanks!How do YOU make cream of mushroom soup?
1 lb. fresh mushrooms


2 c. onions


1 1/2 tsp. sugar


3 tbsp. flour


1 c. cold water


1 can chicken soup


1 c. all purpose cream


Salt %26amp; pepper to taste


2 tbsp. butter





Grate mushrooms and onions. Melt butter and saute onions and sugar until brown. Add mushrooms and saute for 3 minutes. Stir in flour until smooth. Add cold water and stir until blended. Add can of soup and simmer for 15 minutes. Just before serving, stir in cream.How do YOU make cream of mushroom soup?
Fresh Mushroom Soup





1 pound Mushrooms


2 tablespoons Butter or margarine


2 cups Finely chopped onions


1/2 teaspoon Sugar


1/4 cup Flour


1 cup Water


1 3/4 cups Chicken broth


1 cup Dry vermouth


1 tablespoon Salt or to taste


1/4 teaspoon Ground pepper to taste





Slice 1/3 of the mushrooms and finely chop the rest. Melt butter in large saucepan.


Add onions, sugar and sautee over medium heat, stirring frequently,about 15 minutes


or until golden. Add sliced and chopped mushrooms and sautee for 5 minutes.


Stir in flour until smooth; cook for 2 minutes, stirring constantly. Pour in water


and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly.


Reduce heat and simmer, uncovered, about 10 minutes. May be pureed and reheated


if you choose








Serving Size : 6








Seven Oaks Mushroom Soup








1/4 Cup olive oil


1 Cup onions - diced


1 Cup celery - diced


3/4 Pound fresh white mushrooms -- cut in --


1 1/2 quarts half and half


1 1/2 quarts chicken broth


Salt, pepper


2 tablespoons chopped parsley








Heat oil in deep saucepan. Add onions and celery.


Saute until tender. Add mushrooms and saute over low heat 4 minutes.


Add half and halfand chicken broth. Reduce soup by 1/2 or until creamy.


Season to taste with salt and pepper. Puree in blender until smooth.


Serve garnished with chopped parsley.








Portobello Mushroom Soup





1/4 cup (1/2 stick) unsalted butter


5 Leeks (white %26amp; pale green


only): chopped


1 medium Onion: chopped


10 ounces Portobello mushrooms: choppd


4 generous cups)


1/4 cup Flour


3 cups Chicken stock or broth


4 tablespoons Dry Sherry


2 cups Half and half


1/4 teaspoon Cayenne peppr


Ground white pepper





Melt butter in heavy large pot over medium heat. Add leeks and onion; saute until tender, 10 min.


Add mushrooms and saute 5 min. Reduce heat to low. Add flour; cook until mixture is thick,


stirring occasionally, about 3 min. Gradually stir in stock and half of Sherry.


Bring soup to boil, stirring. Reduce heat and simmer until thickened, about 10 min.


Stir in half and half. Simmer until slightly thickened, about 10 min. Stir in cayenne pepper.


Season with white pepper and salt. Stir remaining Sherry into soup. Bring to simmer and serve.
Great recipe:


http://www.videojug.com/film/how-to-make鈥?/a>
If I really wanted to make cream of mushroom soup from scratch, I would go to www.allrecipes.com and search for a recipe that looks good.
a fast version ... time to make 10 min 3 min prep


2 (7 ounce) cans chopped mushrooms, undrained


2 cups water 2 tablespoons butter


1 small onion, chopped 1/4 cup all-purpose flour


1 teaspoon seasoning salt


1 (12 ounce) can evaporated milk





1. Drain mushroom liquid into measuring cup


and add water to make 2 cups.


2. Melt butter in large saucepan over medium heat,


add onion and cook until softened; Remove from heat.


3. Stir in flour and seasoning salt.


4. Slowly add the mushroom liquid mixture and milk,


stirring to prevent lumps; return to heat.


5. Add mushrooms and cook until mixture comes to a boil.


Garnish with julienned bell peppers or parsley.


Serve with bread





Or to be fancy:


Cream of mushroom soup


INGREDIENTS:


* 8 ounces thinly sliced mushrooms * 2 cups boiling water


* 3 chicken bouillon cubes or equivalent base or granules


* 2 tablespoons finely chopped onion


* 1/4 cup butter * 3 tablespoons flour


* 3 cups milk * salt and pepper


PREPARATION:


In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion.


Bring to a boil; cover and simmer for 20 minutes.





Melt butter in another saucepan; blend in flour.


Gradually add milk; cook, stirring constantly, until thickened. Add sauce to mushrooms and season to taste with salt and pepper. Makes about 6 cups.
If your scratch recipe does not work, pick up some Campbells Cream Of Mushroom! ;) Just as a back-up








Campbells...........mmmm-mmmmmmm good! ;)
1 lb chopped mushrooms


1 clove garlic


2 tsp. chopped parsley


1 sm onion, chopped


3 t. butter


1 tsp. salt


1 tsp. paprika


3 t. flour


4 cups chicken stock or water


1/2 cup sour cream or heavy sweet cream





brown mushrooms, garlic,parsley and onion in the butter.stir in salt,paprika,and flour. add half the liquid. stir until thick and smooth. blend in the remaining liquid and heat to boil.


take off heat and slowly add sour cream and enjoy!
Buy It From The Shop And Tell Them To Take It Out Of The Can

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