Cream Of Mushroom Soup Mix Dried Substitute Recipes

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

QUICK CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

CREAM SOUP MIX

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container., For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup. , For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

DRIED MUSHROOM SOUP

Steps:

• Saute onion and celery in butter until tender.
• Crush morels or other mushrooms with rolling pin, set aside.
• Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes).
• Add bouillon, milk and seasonings. Heat, but do not boil, and serve.

CREAM OF MUSHROOM SOUP SUBSTITUTE

Steps:

• First, dice the fresh mushrooms.
• Next, in a mixing bowl, whisk together the flour and milk.
• Then, in a medium saucepan over medium heat, combine the chicken broth, mushrooms, garlic powder, onion powder, and salt and pepper. Bring to a low boil and let simmer for 2-minutes.
• After that, add the milk and flour mixture to the saucepan and use whisk everything together.
• Last, let the soup simmer until it reaches your desired thickness. Let it cool and use it or store in a sealed container in your fridge.

CREAM-STYLE SOUP MIX

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup. , In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. , For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. , Homemade Cream-Style Soup Mix may be used to prepare the following recipes: Grilled Chicken with Cream Sauce and Seafood Thermidor.

CREAM OF ???? SOUP, DRY MIX - SUBSTITUTE

Steps:

• Mix all ingredients in a jar with tight fitting lid.
• Shake well.
• Store on shelf until ready to use.
• To make cream of beef:.
• Add 2/3 cup mix to 1 cup beef broth.
• To make cream of chicken:.
• Add 2/3 cup mix to 1 cup chicken broth.
• To make cream of vegetable:.
• Add 2/3 cup mix to 1 cup vegetable broth.

DRY CREAM OF SOUP MIX - SUBSTITUTE

Steps:

• Combine mix ingredients.
• To make soup- add 2 c water.
• Cook over medium heat, stirring constantly until thick.
• CREAM OF MUSHROOM SOUP-Add sliced mushrooms.
• Can also be mixed up to use in recipes that call for cream soup.

CONDENSED CREAM OF SOUP MIX ( HOMEMADE / SUBSTITUTE / CLONE )

Steps:

• In a medium bowl combine all ingredients and mix well with a wire whisk.
• Store in an airtight container.
• To make soup stir together 1/3 cup of the dry mix and 1& 1/4 cup water in a saucepan.
• Cook and stir until thickened.
• You can add 1 can of diced cooked chicken or turkey, frozen broccoli, or dried tomato powder or paste-- whatever you can think of.
• You can boil dried mushrooms in the water called for for a cream of mushroom soup.
• This mixture will make a total of 9 cans of condensed soup.

CREAM OF MUSHROOM SOUP MIX DRIED - SUBSTITUTE

Steps:

• Combine all ingredients and store in a tightly covered container.
• Makes 6- 8 ounce servings or is equal to 4 cans of soup.
• To make soup stir all ingredients into 1 1/2 quarts boiling water.
• Cook, stirring constantly until smooth and thickened.
• Cover and cook over very low heat 20 to 30 minutes.

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.