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Cream Of Mushroom Soup

Tummy.Tucker's picture
Ingredients
  Cauliflower 2 Cup (32 tbs), chopped
  Water 1 Cup (16 tbs)
  Carrot 1⁄4 Cup (4 tbs), sliced
  Celery 1⁄4 Cup (4 tbs), sliced
  Onion 1⁄4 Cup (4 tbs), chopped
  Instant chicken broth and seasoning mix package 1
  Mushrooms 2 Cup (32 tbs), sliced
  Garlic 1 Clove (5 gm), minced
  Fresh parsley 1 Tablespoon, chopped
Directions

MAKING
1. In a two-and-a-half quart saucepan, mix together the cauliflower, water, carrot, celery, onion and broth mix and allow to come to a boil
2. Turn the heat down to low and allow to simmer for fifteen minutes till the vegetables are tender
3. Turn the heat off, add milk and stir to mix well
4. In a blender container, pour half the vegetable mixture and process till smooth; add it to a two quart bowl and repeat with the rest of the vegetable mixture
5. In a two-and-a-half quart saucepan, melt margarine and saute mushrooms and garlic in till light brown
6. Add pureed vegetables and parsley into the mushrooms and cook until well heated

SERVING
7. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
10

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