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Cream Of Mushroom Soup With Evaporated Milk

Western.Chefs's picture
Ingredients
  Fresh mushrooms 1⁄4 Pound
  Butter/Margarine / fat / salad oil 2 Tablespoon
  Minced onion 1 Tablespoon
  Celery seed 1⁄4 Teaspoon
  Chicken bouillon cubes 2
  Boiling water 2 Cup (32 tbs)
  Flour 3 Tablespoon
  Milk/1 cup evaporated milk and 1 cup water 2 Cup (32 tbs) (Bottled Milk)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Wash, but do not peel the mushrooms.
Chop fine and simmer, covered, for 5 min with 1 tablesp of the butter, the onion, and celery seed.
Dissolve the bouillon cubes intheboiling water; add to mushrooms and simmer, uncovered, 10 min.
Meanwhile, melt remaining 1 tablesp of butter in the top of a double boiler over direct heat.
Add the flour; stir until smooth; then add the milk, salt, and pepper.
Cook over boiling water, stirring constantly until smooth and thickened.
Add the mushroom mixture, heat and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Mushroom

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