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Cream of Mushroom soup
Cream of Mushroom soup

Before you jump to Cream of Mushroom soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

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A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living is not that tough. Largely, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to cream of mushroom soup recipe. You can cook cream of mushroom soup using 14 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Cream of Mushroom soup:
  1. Provide 4 tbsp butter
  2. You need 1 tbsp oil
  3. Get 1 onion
  4. Take 2 garlic cloves
  5. Prepare 1/2 can or 1 cup fresh mushrooms
  6. You need 1/2 can sweet corns
  7. Prepare 6 tbsp flour
  8. Provide 1/2 tsp thyme
  9. You need 1/2 tsp Parsley
  10. Take 6 cups Chicken or beef broth
  11. You need 1 tbsp chicken powder
  12. Use 1 tsp salt or as desired
  13. Take 1 pack tetra cream
  14. Provide 1 tsp black pepper powder
Instructions to make Cream of Mushroom soup:
  1. Heat butter and oil in large pot over medium heat until melted.
  2. Sauté onion diced and fresh garlic chopped for 2-3 minutes.
  3. Add flour and cook for 2 minutes.
  4. Add mushrooms and thyme and allow to cook for 3 minutes.
  5. Add chicken or beef stock. Mix well and cook on medium heat, bring to a boil.
  6. Season with salt, pepper. Add little parsley too. Add sweet corns.
  7. Cover and allow to simmer on low heat for 15 minutes.
  8. Reduce heat while adding cream. Stir continuously.
  9. Add remaining thyme and parsley.
  10. Serve hot with garlic bread.

A rich and filling mushroom soup with both wild and porcini mushrooms. Perfect for making double and freezing half, from BBC Good Food. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. The creamiest mushroom soup that tastes just like the canned stuff - except it's so much healthier, creamier and tastier! And I honestly don't know why it took me so long to make it because this is one of the easiest soups I have ever made.

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