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

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cream of mushroom soup by rebecca sackheim. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cream of Mushroom Soup by Rebecca Sackheim is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Cream of Mushroom Soup by Rebecca Sackheim is something which I have loved my whole life. They’re nice and they look wonderful.

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 particular recipe, we must first prepare a few ingredients. You can have cream of mushroom soup by rebecca sackheim using 15 ingredients and 5 steps. Here is how you can achieve that.

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