Simple recipe of mushroom soup for a beginner...?

Question

I can cook simple things so i cant understand jargons used for cooking w/o looking it up in a dictionary or the internet.
so anybody out there who has a simple recipe for a mushroom soup...i'm actually sick and a nice cup of hot soup would be delicious/great...simpler the better!!!..thanks...
note: how can you make chicken broth from scratch?

Answer 1

Cream of Mushroom Soup

Ingredients:

2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
1/4 cup (1/2 stick) butter or margarine
2 tablespoons chopped onion
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 can (12 fl. oz.) evaporated Milk


Directions:
CHOP mushrooms. Add water to mushroom liquid to make 2 cups.

MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Answer 2

I make soup at work, I like to call myself a soup expert. Message me if you want some other recipes of easy soups. (Tell me what kind you are interested in)



Homemade Chicken Stock
Yield: 8 Cups

Ingredients

3 lb chicken backs and necks
1 onion
4 whole cloves
4 fresh parsley sprigs
1 celery stalk, chopped
1 carrot, chopped
1 ts dried thyme
1 bay leaf

Instructions

In large saucepan, combine 12 cups cold water, chicken, onion, cloves,
parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam
from top. Reduce heat; simmer for 1-1/2 hours.

Strain through sieve, discarding vegetables and chicken bones.
Refrigerate for 8 hours. Remove and discard chicken fat from surface.


Creamy Mushroom Soup

Ingredients

(2 servings)

1/4 c Chopped Onion
2 tb Snipped Parsley
1 tb Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 ts Cornstarch
1 ts Instant Beef Bouillon
1/2 ts Worcestershire Sauce
1/8 ts Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)


Instructions

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired.

Answer 3

PUT ABOUT 1/4 CUP OF BUTTER IN A SKILLET,ADD FRESH SLICED MUSHROOMS ABOUT 4 TABLESPOONS OF SOY SAUCE YOU HAVE TO BE CAREFUL THE SOY SAUCE IS SALTY A LITTLE WINE AND COOK FOR ABOUT 8 TO 10 MINUTES. GREAT OVER CHOP STEAK OR ANY STEAK.

TO MAKE CHICKEN BROTH FROM SCRATCH, YOU BOIL A CHICKEN IN A POT UNTIL IT IS DONE AND TENDER AND THE LIQUID IS YOUR CHICKEN BROTH

Answer 4

Mushroom soup

4 tablespoons butter
1 1/2 pounds mushrooms, thinly sliced
1/2 cup dry white wine
4 cups chicken stock, See below
1/2 cup heavy cream
2 tablespoons chopped fresh chives
Salt and pepper, to taste

In a medium saucepan heat butter over moderately high heat until foam subsides. Add mushrooms and saute, stirring, until the liquid mushrooms give off is evaporated and the mushrooms begin to brown. Add wine and boil 1 minute. Add 4 cups stock and salt and pepper to taste and simmer 2 minutes. Puree soup in batches in blender and pour back into pot. Add 1/2 cup cream and simmer for another 2 to 3 minutes. Serve soup sprinkled with chives.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Broth

7 pounds meat and bones (backs, necks, wings are best) of chicken, chopped into 2- to 3-inch pieces
2 teaspoons salt
2 carrots, scraped
2 onions, peeled
2 celery stalks
2 leeks, washed

Into a cheesecloth tie:
4 stems thyme
1 bay leaf
6 parsley sprigs
2 unpeeled garlic cloves
5 peppercorns

Place meat and bones into large stockpot and add cold water to cover them by 2 inches, Bring to a simmer at medium heat. As the liquid starts to simmer, scum will rise. Remove it with a ladle for about 20 minutes until it stops to accumulate. Add the vegetables and the bouquet garni and add more water if necessary - water should cover all ingredients by 1-inch. When liquid is simmering again, skim as necessary. Keep at a simmer for 4 to 5 minutes. Skim fat and scum occasionally. Boiling water should be added if the liquid evaporates below the level of all ingredients. Never allow the liquid to boil to avoid fat and scum incorporating themselves into the liquid and making it cloudy. Cooking may be stopped at any time and continued later. Never cover the pot totally until contents have completely cooled - otherwise the stock will turn sour. After 4 to 5 hours of cooking, strain the stock out of the stockpot into a bowl. Press on the vegetables to squeeze out all the liquid. Discard the vegetables. Let stock settle for 5 minutes. Remove fat from its surface with a ladle, then draw paper towels over the surface of the stock to blot up last traces of fat. Or put the stock into the refrigerator, uncovered, until fat on top has hardened and can be scraped off. Taste the degreased stock for taste. Boil it down to evaporate some of its water content and to concentrate its strength. Chill in ice-bath. Cover and refrigerate it, or bottle and freeze it. Stock kept in the refrigerator must be brought to the boil every 3 or 4 days to keep it from spoiling.

Answer 5

making use of onions, mayo and celery you're able to make a scrumptious and relaxing egg salad recipe. it extremely is a variety of super ordinary to make deli salad recipes it extremely is acceptable to prepare and take alongside to a picnic or different exterior journey. once you get bored of having turkey or ham sandwiches for lunch daily, this inventive egg salad recipe is likewise an incredible option. test it out and spot what you think of... it may grow to be your new in demand thank you to variety your sandwich! Serves: 3 components one million/4 cup mayonnaise 2 teaspoons lemon juice one million teaspoon dried minced onion one million/4 teaspoon pepper 6 perplexing-cooked eggs, chopped one million/2 cup finely chopped celery instructions combine mayo, lemon juice, onion, and pepper. Stir in eggs and celery. cover and relax.

Answer 6

Start in a cow pasture....pick only the very special ones...clean then boil. Drink the broth, sit down relax and don't plan on going anywhere.

Answer 7

Chicken broth is actually called "stock" - when you make it from scratch, so to speak. I'll include it if I find the recipe.

"Mushroom Soup" - 4 servings

2 tbsp. butter or margarine
2 tbsp. thinly sliced green onions (scallions)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 lb. whole mushrooms
2 tbsp. dry sherry (optional)
Generous dash pepper
3/4 cup heavy cream
Sliced mushrooms

1) In 3-quart saucepan over medium-high heat, in hot butter, cook onions until tender, stirring often. Stir in soup, whole mushrooms, sherry and pepper.
2) In covered blender container at medium speed; blend soup mixture until smooth. Return mixture to saucepan; gradually stir in cream. Over low heat, heat through, stirring constantly.
3) To serve: Ladle soup into bowls; garnish with sliced mushrooms. Yields 2 1/2 cups.


"Basic Chicken Stock" - 3 quarts

5 lbs. uncooked chicken or turkey pieces and/or bones (skin and fat discarded), or a mixture of bones from roasted poultry and uncooked meat scraps
1 onion; peeled and coarsely chopped
1 carrot; rinsed and cut into chunks
2 ribs celery; leafy tops left on, rinsed and cut into chunks
1/2 cup parsley sprigs; rinsed
5 peppercorns (optional)
1 dried bay leaf
1 sprig fresh thyme; rinsed, or 1/4 tsp. dried thyme

1) In 6 to 8-quart pan over medium-high heat, combine chicken, onion, carrot, celery, parsley, peppercorns (if using), bay leaf and thyme. Add cold water just to cover; bring to a simmer, then lower heat to maintain simmer. Cook, occasionally skimming and discarding foam from surface, until liquid is golden and has a deep chicken flavor, about 2 hours. Do not allow stock to boil; the surface should barely be disturbed by small bubbles.
2) If a layer of fat forms on the surface, skim off and discard. If liquid drops below level of chicken and vegetables, add more cold water just to cover.
3) Place a fine strainer over a large bowl nested in ice water in the sink. Ladle or carefully pour stock through strainer. Allow liquid to drip from solids; but do not press to extract more; discard solids. Stir stock occasionally until cool, 10-20 minutes; cover and chill until stock is cold and any fat on surface is firm, at least 6 hours, or up to 1 day.
4) With a spoon, skim fat from surface of stock and discard. Cover stock and chill up to 4 days, or pour into jars or ice cube trays and freeze up to 3 months.

Answer 8

beef broth
mushrooms
carrots
celery
spices of your liking
steak chuncks
any other vegs you would like
its really good

Answer 9

one can campell mushroom soup, one can water, heat ,serve

Answer 10

MUSHROOMS