MUSHROOM SOUP
2 lbs. fresh mushrooms 3 c. potatoes, diced 1 1/2 c. carrots, sliced 1 clove garlic (optional) 1 tbsp. onion, minced 1 tbsp. parsley, chopped Salt and pepper to taste 1/4 c. oil for roux 4 to 5 tbsp. flour for roux Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, [...]
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RECIPE: Winter-defeating cream of mushroom soup
RECIPE: Winter-defeating cream of mushroom soup
A few things to think about when making cream of mushroom soup: Darker mushrooms such as cremini, portabella, shitake, and oyster will make for a more grey soup. Some people will not be as keen on grey. All mushrooms turn greyish when cooked and …
Read more on Washington Times
Free Press Test Kitchen recipe: Quick and Easy Wonton Soup
Quick and Easy Chicken Wonton Soup. Serves: 4 (generously) / Preparation time: 10 minutes / Total time: 20 minutes. Make this vegetarian-friendly with vegetable broth in place of chicken and vegetable potstickers. Mushrooms are known as an umami (the …
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Strip Steaks with Mushroom Gravy
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You’ll Need:
4 strip steaks
Brown steaks, two at a time, in a 12-inch skillet over medium-high heat, for about 3 minutes per side. Set the steaks aside and keep warm. Prepare Mushroom Gravy.
Mushroom Gravy
1 cup beef stock
1 can cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
Salt and pepper to taste
Procedures : Scrape bottom of skillet to loosen steak drippings. Add the beef stock, soup and mushrooms to the skillet and stir. Reduce to medium-low heat. Add the four steaks back into the skillet, cover and simmer for 8 minutes. Uncover and cook until mushroom gravy has reduced by 1/3 and thickened.
Serve with rice or mashed potatoes
Best Food Recipes
Butternut Squash and Mushroom Pasta
Welcome back! We hope you had a wonderful Thanksgiving and enjoyed plenty of good times — and good food — with your loved ones. After all of the turkey, stuffing, and other holiday fare, Sarah decided to ease up on the meat-heavy food today. That’s why she’s prepared a completely vegetarian roasted squash and mushroom pasta that comes together in less than an hour. This hearty but healthy dish also gets a sprinkle of breadcrumbs and Parmesan, which adds just the right amount of crunch. With the holiday season fully upon us, make this easy meatless dish (there’s plenty of time for more turkey!).
Ready to start shopping for this super fresh meal? First, pick up these ingredients:
- 1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
- 1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
- Coarse salt and ground pepper
- 1 small butternut squash (2 pounds) peeled, halved, seeded, and cut into 3/4-inch pieces
- 4 tablespoons extra-virgin olive oil, divided, plus more for serving
- 8 fresh sage leaves (optional)
- 10 ounces button mushrooms, wiped clean and halved
- 3/4 pound short pasta, such as gemelli or penne
Get the full recipe
Everyday Food Blog – MarthaStewart.com » Today’s Recipe
