|A Feast of Mushrooms|
|by Marlene Spieler|
The 1990s have undoubtedly seen a surge in the popularity of mushroom-based cuisine.
1 - 10 of 86 for mushroom soup potato
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In a small bowl, mix mushroom soup and milk; set ... and finishing with potato slices. After each ... potatoes are tender and done when touched with a fork.
In large, heavy, ... Dutch oven, cook mushrooms and onion in ... or until potatoes are tender. Garnish with chopped chives. 8 servings - 50 calories each.
Add salt and ... in oil; add mushrooms; stir frequently. ... add 1 tablespoon flour and stir constantly until well browned, being carefully not to burn.
Clean mushrooms, remove stems ... juice. Cover and cook for 30 minutes over low heat. Serve hot, topped with sour cream and sprinkle with parsley. Serves 8.
In large kettle ... in it saute mushrooms 5 minutes. Sprinkle ... Add mushrooms to soup and let simmer. ... is thickened, about 45 minutes. Serves 6 to 8.
Slice mushrooms; set aside. Cook potato, celery and ... salt, celery salt, seeds and pepper. Cook 10 to 15 minutes. Stir in parsley and serve. Serves 4 to 6.
In 2 or ... and salt. Add mushrooms. Cook 5 ... salt (use fork to mash). Pour slowly into soup, stirring constantly. Drop in beaten egg, blending gently.
Boil barley in ... Add butter and mushrooms with liquid. Before ... cup of hot soup and stir into the sour cream. Blend with remaining soup stock. Serves 6.
Melt the butter in the soup pan and saute the mushrooms and onions until ... spoonfuls of sour cream mixture into soup and stir well after each addition.
In a large, heavy, non-stick kettle, cook mushrooms and onion in ... or until potatoes are tender. Garnish with chives. Makes eight 50 calorie servings.
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