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Voila part 3

Cream Of Mushroom Soup
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3/4 Pound Fresh sliced mushrooms
1/4 Cup Sliced green onions
2 Tablespoons Dry sherry
2 Tablespoons Recuded calorie stick margarine
3 Tablespoons All-purpose flour
2-1/2 Cups Skim milk
1-1/4 Teaspoons Chicken-flavored bouillon granules
1/4 Teaspoon Pepper
2/3 Cup Nonfat sour cream
Vegetable cooking spray
.
This is from Jenny Craig cookbook.
Coat a large saucepan with cooking spray; place over medium-high heat
until hot. Add mushrooms, 1/4 cup green onions and sherry; saute until
vegetables are tender. Set aside. Melt margarine in a medium size heavy
saucepan over medium heat; add flour, stirring until smooth. Cook,
stirring constantly, 1 minute. Gradually add milk; cook over medium
heat , stirring constantly, 10 minutes or until mixture is thickened
and bubbly. Stir in mushroom mixture, bouillon granules and pepper.
Cook until thoroughly heated. Remove from heat and stir in sour cream.



Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1/2 Cup Butter or margarine
1 Teaspoon Lemon juice
1 Small Onion; sliced
1/3 Cup All purpose flour
3-1/2 Cups Water
3 Chicken-flavor bouillon cubes or envelopes
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Cup Heavy or whipping cream
.
Yummy recipe from The Good Housekeeping Illustrated Cookbook. It's
definitely TNT.
Trim tough stems ends of mushrooms; remove stems; set aside. With
knife, slice mushroom caps thinly. In 4-qt saucepan over medium-high
heat, in hot butter or margarine, cook sliced mushrooms and lemon juice
until mushrooms are just tender, stirring. Reduce heat to medium-low;
with slotted spoon, remove mushrooms to bowl. In saucepan in remaining
butter, cook onion and stems; cook until onion is tender. Stir in flour
until blended; cook 1 minute, stirring the mixture constantly.
Gradually stir in water and bouillon; cook, stirring constantly, until
mixture is thickened. Into blender container, ladle half of mixture;
cover and at high speed, blend until smooth. Repeat with other half.
Return mixture to saucepan; stir in salt, pepper, cream and mushroom
slices; reheat just until soup is boiling. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Louise Lovdahl


Cream Of Mushroom Soup
======================
3 Tablespoons Unsalted butter
2 Tablespoons Olive oil
3/4 Cup Finely chopped shallots
2 Pounds White cultivated mushrooms, thinly sliced
1 Teaspoon Fresh thyme leaves
Salt and freshly ground black pepper
1/3 Cup Cream sherry
3 Tablespoons All-purpose flour
3-1/2 Cups Low-salt chicken broth, reserving 1/2 cup
1/2 Cup Milk
Ground nutmeg to taste, about 1/4 teaspoon
1/2 Cup Sour cream
.
In a large saucepan melt butter with the olive oil over moderate heat.
Add the shallots and cook until tender, about 2 to 3 minutes. Add the
sliced mushrooms, thyme leaves, salt and pepper, cooking until all of
the liquid rendered from the mushrooms evap orates. Add the Sherry and
cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and
reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of
the chicken broth, bring to a simmer and cook for 15 minutes. In a
blender puree the soup in batches until smooth. For a very smooth soup,
pass through a fine sieve. Return soup to saucepan, bring to a simmer
and whisk in the milk. Add reserved chicken broth to achieve desired
consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat
and whisk in 1/4 cup of the sour cream. Keep soup warm but do not
simmer or boil. Serve soup garnished with reserved cooked mushrooms and
a dollop of the remaining sour cream.
Yield: 4 servings



Cream Of Mushroom Soup
======================
8 Tablespoons Butter
6 Tablespoons Sifted flour
2 Tablespoons Choped onions
1-1/2 Pounds Fresh domestic mushrooms; cleaned (up to 2)
2 Tablespoons Water
1-1/2 Cups Heavy cream
1/2 Teaspoon Dried savory
2 Teaspoons Sugar
1 Teaspoon Soy sauce
Salt to taste
.
Wasn't there someone on this list looking for a mushroom soup recipe?
Well, if there wasn't there should have been! I've got the world's best
mushroom soup, bar none. It comes from Jane and Michael Stern's
excellent book, A TASTE OF AMERICA, which is almost as good a travel
resource as it is a cookbook.
Melt 6 tablespoons of the butter in saute pan and gradually stir in
sifted flour. Cook over low heat, stirring, 5 minutes. Set aside.
Cook onions in remaining 2 Tablespoons of butter in a separate
saucepan. When onions are transparent, add mushrooms and water. Cover
and lower heat. Simmer gently 30 minutes, stirring 2 or 3 times.
Remove lid from onions and mushrooms; stir in cream and all remaining
seasonings, except salt. Bring to simmer.
Stir in flour-butter mixture to thicken. Salt to taste. Serve
immediately. Makes 4 small, but filling, servings.


Cream Of Mushroom Soup
======================
4 Tablespoons Unsalted butter
1 Pound Fresh mushrooms; sliced
6 Scallions - sliced - - or l large onion; chopped
1/4 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon White pepper
1-1/4 Cups Water
1 Can Unsalted chicken broth
1 Cup Half-and-half; even skim will do
Fresh chopped parsley
.
In a medium saucepan, melt butter.Add mushrooms and scallions or onion
and sauté until tender. Stir in flour, salt, and pepper. Cook over low
heat until smooth Stir in water and broth. Heat to boiling. Add
half-and-half and heat just to boiling (do not boil). Garnish with
fresh parsley. MAKES 4 SERVINGS.