Thanksgiving recipes

[lashbear]

Originally Posted by Matterhorn Fan

All use Cream of Mushroom soup.

Oopsie, Sorry.

Voila !


Antoine's Cream Of Mushroom Soup
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4 Tablespoons Butter
20 Medium Mushrooms; sliced
1/4 Cup Sherry
3 Cups Chicken stock
2 Cups Heavy cream
3/4 Cup Sherry
Salt and pepper (to taste)
Chicken-Hazelnut Quenelles
2 Tablespoons Hazelnuts; skins removed, and chopped
.
To roast the hazelnuts you should place them on a sheet pan and put
them in a 400øF oven for 2 to 3 minutes, or until the outside skin
starts to break away. Rub the hazelnuts together so that the outer dark
skins flake off. You do not want to toast them, you just want the skin
to loosen up.
In a large skillet place the butter and heat it on medium high until it
has melted. Add the mushrooms and saut‚ them for 4 to 5 minutes, or
until they are brown. Add the 1/4 cup of sherry and deglaze the pan.
Add the chicken stock. Cook the ingredients on medium heat for 12 to 15
minutes, or until the liquid is reduced by 1/2.
In a small saucepan place the 3/4 cup of sherry. Cook it on medium high
heat for 4 to 6 minutes, or until it is reduced by 3/4.
Add the reduced sherry, salt, and pepper to soup, and stir them in.
In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut
Quenelles. Ladle the soup on top. Sprinkle on the hazelnuts.



Cream Of Mushroom Soup
======================
4 Tablespoons Butter
1/4 Cup Onion; Finely Chopped
1/2 Pound Fresh Mushrooms; Fine Chop
1 Tablespoon Unbleached Flour
2 Cups Chicken Broth
1/2 Cup Heavy Cream
Salt & Pepper; To Taste
.
Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.
COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on
top.
From the new version of Fannie Farmers Cookbook by Marion Cunningham.


Cream Of Mushroom Soup
======================
1 Pound Mushrooms,rinsed & drained
2 Tablespoons Butter or margarine
1 Large onion,chopped
1/2 Teaspoon Dried thyme leaves
1/4 Cup All-purpose flour
6 Cups Chicken broth,reg-strength
1 Dried bay leaf
1 Cup Whipping cream
3 Tablespoons Dry sherry
Salt
Pepper
.
Mushroom soup is so readily available in cans that it seldom occurs to
the cook to make it from scratch. The canned product is, in fact, so
universal, reliable, and chameleon-like in flavor that it has become
the base of a thousand casseroles. If you seek a more intense mushroom
flavor, however, look no further. Erid Lie, tooting his own horn,
claims to have the answer to your prayers right here. Flour plays a
part in the thickening of this soup, but the basic body and emphatic
statement of mushroom flavor come from cooking part of the mushrooms
with onions until they are mellow and lightly browned, then pureeing
them. The flavor is further enhanced by adding sliced mushrooms before
the final heating.
================================================== ===== ==============
=== 1. Chop half the mushrooms; thinly slice the remaining mushrooms
and set aside. 2. Melt butter in a 5-6 quart pan over medium-high heat;
add chopped mushrooms, onion, and thyme. Stir often until the
vegetables are lightly browned, 15-20 minutes. Mix flour with
vegetables. 3. Pour into a blender or food processor; whirl, adding as
much broth as needed to get the mixture smoothly pureed. Pour mixture
back into pan; add remaining broth, sliced mushrooms, bay leaf, and
cream. 4. Bring soup to a boil on high heat, stirring frequently.
Reduce heat to low and simmer to blend flavors, about 10 minutes. Add
sherry, salt, and pepper to taste. Make about 8 cups.



Cream Of Mushroom Soup
======================
1 Pound Mushrooms (sliced)
2 Small Onions (finely chopped)
3 Tablespoons Butter
1 Tablespoon Oil
2 Tablespoons Flour
2 Cans Chicken broth (condensed)
2 Cups Water
2 Chicken bouillion cubes
1 Cup Milk
4 Tablespoons Sour cream
2 Egg yolks (beaten)
1/4 Cup Sherry
1 Tablespoon Worcesteshire sauce
Dash Nutmeg
Salt (to taste)
Pepper (to taste)
Dash Garlic powder
.
Saute mushrooms and onions in butter and oil for 10 minutes or until
tender. Add flour to sauteed vegetebles. Add stock mixture of the
chicken broth, water and bouillon to vegetables. Cook, not boiling, for
30 minutes. Add milk, stirring constangly. Take half mixture and blend
in blender. Return to pot with other soup mixture. Add sour cream to
cooking soup and stir. Add egg yolks to cooking soup, stirring
constantly. Bring sherry to a boil and add to soup. Add remaining
ingredients, simmer for 15 minutes and serve.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook


Home Cookin Chapter: __Imported, to sort
Cream Of Mushroom Soup
======================
1 Tablespoon Cornstarch
3-1/2 Cups Water
3 Low Sodium Chicken
Bouillon Cubes
1 Cup Finely Chopped Fresh
Mushrooms
3/4 Cup Skim Milk
1/2 Teaspoon Pepper
1 Teaspoon Onion Powder
.
Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes
Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20
Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot.
(Fat 0.2. Chol. 1.)
Servings: 4



Cream Of Mushroom Soup
======================
1/2 Pound Fresh mushrooms
2 Small Slices onion; chopped
1 Quart Milk
1 Cup Evaporated milk
1 Teaspoon Salt
2 Tablespoons Butter
.
Wash mushrooms quickly in cold water. Drain, trim off ends of stems and
any blemishes. Chop fine. Place mushrooms and onion in top of double
boiler, add milk, and cook over boiling water, stirring occasionally
until mushrooms are tender (about 45 minutes). Add evaporated milk and
salt, and stir in butter. Serve piping hot. 5 servings