I need a recipe for making cream of mushroom soup. And does it freeze well?
Deborah from MS Gulf Coast
Try this, it gets great reviews:
Cream of Mushroom Soup
In a large heavy saucepan, saute onion until translucent, then add mushrooms and saute for about 5 minutes. Add in the broth and thyme sauteing for about 10 more minutes.
I'm not sure about freezing it since it has cream in it; it might separate. (01/21/2009)
I have been freezing this recipe for years. It has a tendency to break, so what I do, I do for two reasons. The first is for taking up less space in the freezer, and secondly for having a much thicker soup.
Cream of Mushroom Soup
Ingredients
Method
Melt butter in large saucepan. Blend in flour. Cook and stir over low heat 1 minute. Remove from heat. Stir in salt and pepper. Slowly stir in cream so mixture remains smooth. Heat and stir over medium heat until thickened. Meanwhile, combine remaining ingredients in medium-size saucepan. Simmer, covered, 10 minutes or until mushrooms are tender. Slowly stir mushrooms and liquid into cream sauce. Correct seasoning. Heat through. Makes 6 servings
By Babette
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