{"id":580,"date":"2010-07-26T09:00:40","date_gmt":"2010-07-26T16:00:40","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=580"},"modified":"2012-03-23T12:36:16","modified_gmt":"2012-03-23T19:36:16","slug":"homemade-cream-of-mushroom-soup","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/07\/26\/homemade-cream-of-mushroom-soup\/","title":{"rendered":"Homemade Cream of Mushroom Soup"},"content":{"rendered":"
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Make your own homemade cream of mushroom soup from scratch. It’s a delicious way to use up some of those old mushrooms before they start to brown.<\/p>\n

Directions:<\/h2>\n

Yield: 6-8 servings<\/span><\/p>\n

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  1. Melt butter in soup pot over low heat (Don\u2019t let it brown).<\/li>\n
  2. Add chopped mushrooms, celery, onion and seasonings. Cover and cook on low heat, stirring occasionally, approximately 6 \u2013 10 minutes. (This will get the juice out of the mushrooms and give the best flavour to your soup. Most people don\u2019t do this part and that is why they require chicken broth for the flavour.)<\/li>\n
  3. Add just enough water or chicken broth to cover the mushrooms.<\/li>\n
  4. Once heated through, add heated cream and serve.<\/li>\n<\/ol>\n

    **Don\u2019t let the soup boil**<\/p>\n<\/div>\n

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    Ingredients:<\/h2>\n
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    • 7 tbsps of Butter<\/li>\n
    • 2 and 1\/2 to 3 lbs of Fresh Mushrooms, sliced or chopped<\/li>\n
    • 2 stalks of Celery, finely diced (omit if Hannah can\u2019t eat)<\/li>\n
    • 1 large Onion, finely diced<\/li>\n
    • Parsley, Salt & Pepper, to taste<\/li>\n
    • 4 cups of Chicken Broth (Optional, I never use)<\/li>\n
    • 1 cup of Heavy Cream, heated<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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