Golden Mushroom Soup Recipes

GOLDEN PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
• Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

GOLDEN STATE MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Gradually stir in the milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Sprinkle with parsley if desired.

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

CROCKPOT BEEF STROGANOFF

Steps:

• Combine soups and bread crumbs in slow cooker and mix well.
• Add beef and make sure all beef is covered in soup mixture.
• Cover and cook on low for 8 hours or until the meat is tender. I find that I can go up to 10 hours and the meat just falls apart.
• About 40 minutes before meat will be done, boil water and cook noodles according to the directions on the package. Do not substitute the egg noodles for any other kind of noodle - they are part of the magic.
• Serve noodles with beef mixture on top with a side salad for a perfect meal.

GOLDEN MUSHROOM SOUP

Steps:

• To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
• Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
• Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
• Add the sliced mushrooms and spices.
• Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock.
• Cover and simmer 10 minutes.
• In a separate pan, mix the olive oil and flour to form a thick paste.
• Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup.
• Stir in the lemon juice and red wine just before serving.