posted
I have only made the second recipe.....but it was very awesome!
Double Rich Cream of Mushroom Soup – from Mae West 1/4 cup butter 1/2 pound fresh mushrooms, sliced 3 cups basic chicken stock or chicken bouillon 3 egg yolks 1 tablespoon finely minced fresh parsley Dash of freshly grated nutmeg Salt, pepper to taste 1/2 cup cream 1/3 cup powdered milk (hmmm.I think I should eliminate the milk carbs by using NotStarch instead of powdered milk) Melt the butter in a saucepan. Add the mushrooms and sauté until cooked, about 5 minutes. Pour all but a few mushrooms into a blender container, add the broth and egg yolks. Blend until smooth. Stir in the parsley and nutmeg and correct the seasoning. Return to the heat, and stir in the cream and powdered milk (or NotStarch.) Heat gently, stirring until thick and hot. Do not boil. Pour into individual soup bowls and garnish with the remaining mushrooms.
Instant Cream of Mushroom Soup – from Mae West 1 large can mushrooms 2 cups heavy cream 1/2 chicken bouillon cube Dash of parsley flakes Combine all ingredients in the blender. Blend on low until smooth. Pour into a saucepan, cover and simmer. Cook over low heat, stirring occasionally, until hot but not boiling. Serves 2.
** Note: All graphics and advertisements on this site are the intellectual property of the webmaster
and may not be used elsewhere unless permission is obtained in writing. Contact for permission . **
Printer-friendly view of this topic