Pals Cabins Cream Of Mushroom Soup Recipes

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QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

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.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

PALS CABIN'S CREAM OF MUSHROOM SOUP



Pals Cabin's Cream of Mushroom Soup image

Pals Cabin is an old restaurant in West Orange, NJ that is famous for this soup. http://www.palscabin.com/index.htm I found the recipe in a cookbook called "Cooking for Love." I guessed the time since I haven't made this yet. Didn't want to lose it.

Provided by Oolala

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

64 ounces chicken stock
1/2 lb fresh mushrooms, chopped, sauteed
3 shallots, finely chopped
1/2 cup butter
1/2 cup flour
maggi seasoning, to taste
salt, to taste
white pepper, to taste
1/2 pint light cream
1/2 pint heavy cream, whipped
paprika

Steps:

  • In a large stock pot, heat the chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots.
  • In a smaller saucepan, make a roux by melting the butter and adding the four, stirring until well blended. Cook the roux until it has the aroma of toasted almonds.
  • Pour the roux into the chicken stock to obtain a veloute of light consistency.
  • Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.
  • Serve in a cup topped with a teaspoons of whipped cream and sprinkle with a touch of paprika.

Nutrition Facts : Calories 521.1, Fat 44.7, SaturatedFat 26.9, Cholesterol 144.1, Sodium 459.9, Carbohydrate 20.7, Fiber 0.5, Sugar 4.3, Protein 11

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