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Cream of Mushroom Soup

Many recipes out there call for "a can of cream of mushroom soup." Here's a simple substitute that uses dried ingredients, but still avoids the heavy salt (and preservatives) used in canned soup.

Melt butter in a heavy pan. Mix in onion, garlic, and thyme. Stir for about 1 minute to heat everything. Add sliced mushrooms, salt and pepper. Cook for 3 to 4 minutes until mushrooms are soft. Mix in flour and cream – heat the soup but don't let it boil. Once everything is hot, this soup can either be served or used as an ingredient in other dishes.