Cream of Mushroom Soup by Rebecca Sackheim
Cream of Mushroom Soup by Rebecca Sackheim

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cream of mushroom soup by rebecca sackheim. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cream of Mushroom Soup by Rebecca Sackheim is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Cream of Mushroom Soup by Rebecca Sackheim is something that I have loved my entire life.

Great recipe for Cream of Mushroom Soup by Rebecca Sackheim. Made this for a small addition to our Thanksgiving family feast. I discovered this handwritten recipe by my grandma in her old cookbook.

To begin with this recipe, we have to first prepare a few components. You can have cream of mushroom soup by rebecca sackheim using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cream of Mushroom Soup by Rebecca Sackheim:
  1. Get Mushroom Mixture
  2. Make ready 1/2 lb chopped mushrooms
  3. Make ready 1 sliced onion
  4. Get 1/2 tsp salt
  5. Prepare 2 clove garlic, pressed
  6. Make ready 1/9 tsp pepper
  7. Take 2 cup water
  8. Make ready 2 tbsp fresh parsley, minced
  9. Take 1 tsp thyme, minced
  10. Make ready Foundation
  11. Prepare 1 3/4 cup evaporated milk
  12. Get 3 tbsp butter
  13. Get 3 tbsp flour
  14. Take 1 pinch salt
  15. Get 2 cup water

I've made some additions of my own. :hungry Scain. Scain's Cream of Mushroom and Leek Soup. I discovered this handwritten recipe by my grandma in her old cookbook. I've made some additions of my own. :hungry Leah Ellias..

Instructions to make Cream of Mushroom Soup by Rebecca Sackheim:
  1. Simmer mushrooms, onion, garlic, parsley thyme, salt and pepper in 2 cups water for 20 minutes.
  2. Force (mixture) through strainer or food mill (or puree in food processor or blender)
  3. In a sauce pan, melt the butter. Ad Flour and pinch of salt and blend thoroughly.
  4. Gradually add evaporated milk and 2 1/4 cup water. Stir constantly
  5. Add mushroom mixture. Cook 10 minutes, stirring occasionally.

Remove from heat and stir in cream. Soup will be quite thin - it is delicious this way. If you prefer it thicker you can use an immersion blender to blend a bit, or put half the soup in a blender, then mix it back into the pot. You can also add ¼ t glucomannan to thicken the soup - be sure to stir it vigorously to activate the glucomannan. The soup maker mushroom soup is by far the more convenient choice, especially for individuals who haven't got much time to spare in the busy week.

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