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Friday, January 13, 2012

Mushroom Soup

By on 5:51 AM

You will not believe this recipe, filled with homemade flavor, is made from canned soups. It is good with the sherry, but we liked it even more without it.

Yield : 8 cups

1/2   - cup unsalted butter
2      - (8-ounce) packages fresh mushrooms, sterns removed
1      - large onion, sliced
2      - (19 3/4-ounce) can cream of mushroom soup, undiluted
2      - (10 1/2-ounce) can beef consomm√©, undiluted
1/4   - cup dry sherry (optional)


Melt butter in a large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until onions are tender, stirring often.
Stir in mushroom soup and remaining ingredients, stirring often.
Bring to boil; reduce heat, and simmer 25 minutes.

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