Batchelors Condensed Mushroom Soup Recipes

Cream of Mushroom Soup Skinnytaste

WEBOct 3, 2012 · Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium. Add celery, …

Rating: 4.9/5(23)
1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
2. Add celery, mushrooms, chicken bullion and butter and bring to a boil.
3. Cover and simmer until vegetables are soft, about 20 minutes.
4. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

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Creamy Keto Mushroom Soup (Condensed Cream of …

WEBNov 22, 2019 · Instructions. Over medium heat, melt butter in a skillet and sauté onions and mushrooms until very tender. Add parsley then stir. …

1. Over medium heat, melt butter in a skillet and sauté onions and mushrooms until very tender. Add parsley then stir.
2. Reduce heat to low, stir in cream, salt, and pepper. Stir frequently, continue simmering soup until liquid is reduced by half and the soup is very thick. You should end up with approximately 12 oz of condensed soup.
3. Remove from heat and allow to cool. Place in an airtight container. Store in the refrigerator for up to three days or the freezer up to three months. Allow soup to come to room temperature before using.

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Mushroom Soup (Light & Healthy) Slender Kitchen

WEBOct 23, 2019 · Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes …

1. Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
2. Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
3. Add the vegetable stock and bring to a simmer. Cook for 10 minutes. Add the nutmeg and season with salt and pepper to taste. If you want a thicker soup, stir in the corn starch mixed with equal parts cold water at this point.
4. Add the evaporated milk and skim milk. Bring to a simmer. This soup freezes great so consider making extra batches for later.

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