|A Feast of Mushrooms|
|by Marlene Spieler|
The 1990s have undoubtedly seen a surge in the popularity of mushroom-based cuisine.
Results 1 - 10 of 2,780 for fresh mushroom soup
In a large ... somewhat. Stir in mushrooms. Cover and ... to low. Simmer 20 minutes. Stir in cream or milk. Add salt and pepper to taste. Serves 4 to 6.
Eliminate salt with ... 3 minutes. Wash mushrooms. Chop 3/4 ... but found the soup to be thicker ... left in.) Add sliced mushrooms and liquid for garnish.
Slice 1/3rd of mushrooms and finely chop ... uncovered 10 minutes. To reheat - heat to boiling - cover - simmer 10 minutes. Serves: 6 cups - 210 calories.
Slice 1/3 of the mushrooms. Finely chop ... cheese. Stir. Pour into individual bowls. Top with additional Parmesan cheese. 8 servings. Delicious and hot heavy.
In microwave-proof casserole, combine mushrooms, onion and ... minutes, until heated through. Serve, sprinkle soup bowls with paprika on top of each serving.
In 3 quart saucepan, melt butter; add mushrooms, onion, and ... occasionally, until heated through (7 to 9 minutes); garnish with parsley. Yield: 4 (1 cup) servings.
Place barley in ... high heat. Add mushrooms, carrots and ... lemon juice and remaining dill to soup. Taste and adjust seasoning. Ladle into bowls and serve.
Chop half the mushrooms fine, half the ... briskly. Add salt, pepper and milk to mushroom and broth mixture. Stir until thick, about 5 minutes. Serves 6.
Wash mushrooms, chop fine. ... cook until thickened. Then add to stock mixture. Makes 1 gallon. This can be stored in the refrigerator for several meals.
In a 3 ... melt butter; add mushrooms, onion and ... occasionally, until heated through (7 to 9 minutes). Garnish with parsley. Yields 4 (1 cup) servings.
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