Gourmet Cream of Mushroom Soup Recipe

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  1. Thanks for your video. It was very strait forward, explicit and a well done. I made for first time the cream mushroom soup this Thanksgivings and it was a hit,  just like you say. I added a 1/4 tsp of Italian season and left my onion and steams mix a little thick, to my like. Other than that your video was a great guide. Thanks for sharing it. ! (Maybe adding a little potato and carrot could give me Rev. 1.01) God bless. !

  2. I made this on Saturday and it's out of this world! The button mushrooms I bought were only 14 ounces so I added some portabellas I had. I put some of those in the blender too. I also used chicken broth as I didn't have (or couldn't find) any chicken bouillon. The one thing I'm glad about is that none of my kids like mushrooms so I get it all to myself!

  3. Try blending half the mushrooms or so like Laura Vitale does, for taste, texture and color, also I like to use canned milk for all these creamed soups and stuff, it's got a lot of calories tho at 400 calories a can, also sauteed onions and garlic not sure if adding a little white wine woukd do for flavor but its a neutral color and delicious in cooking anyhow

  4. I made this cream of mushroom soup a month ago and I am going to make it tonight again. Yummy! This is such a DELICIOUS recipe! Thank you for sharing it. Happy early Christmas to me. 🙂

  5. When you say 'stick' or 'cube' of butter do you mean the 1/2 cup sticks? Also, about how many bowls does this create?

    I tried this recipe a bit ago and it turned out alright despite me rendering my food processor potentially unusable due to me not noticing the 'maximum liquid level' line! haha…I used whole wheat flour instead of white flour to make it a little healthier. I would try this again with maybe coconut flour, and try the food processor again in smaller portions. In my experience it made about 3 generous bowls of soup, but a lot of it ended up on the counter, so this recipe might typically make 4 large bowls.

    I've never made soup in a crock pot, but I really like the idea of making this a crock pot recipe with chicken bones and celery and herbs so no processed boullion/broth needs to be added, not sure how mushrooms behave in a crock pot though.

  6. This is absolutely delicious! Thank you so very much for sharing this recipe! I changed the onion for 2 cloves of garlic as I ran out of onions and it's still superbe!!!!!!

  7. 1 lb of boneless, skinless chicken breast
    peanut butter
    hot sauce
    fresh ginger
    fresh garlic
    peanut oil
    Start with a pound of boneless, skinless chicken breast cut into cubes approximately the size of dice.

    Pre-heat your skillet on high heat and add enough peanut oil to cover the bottom lightly.
    Add the chicken breast cubes and cook until sides are browned and any juice produced has just evaporated away. Stir occasionally but not too often as you want to brown the meat.
    Turn off the heat, stir the meat one last time and leave the meat in the pan.
    In a small bowl, add 4 tablespoons of peanut butter (smooth or creamy) add a teaspoon of Franks Red Hot Sauce or the hot sauce of your choice. Grate in a teaspoon of fresh ginger and add a smashed and finely chopped garlic clove. Blend the ingredients together with vigorous movements of a fork.
    Add the peanut butter mixture to the still hot chicken and stir to spread the flavor thoroughly.
    Enjoy the flavor and your clean conscience!

  8. You are officially my new favorite YT Channel! 😀 I love your personality and the knowledge you share- Impressive! thanks so much for making a channel after watching a few of your videos i feel much more adept at picking Mango, Coconut, DragonFruit… etc! i absolutely LOVE it! 🙂

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