My son says he doesn't
like cream of mushroom soup — but one day he pulled a can out of the pantry and asked me if I would make him some of the soup, but strain the mushrooms out of it..
If I do happen to include an ingredient
like cream of mushroom, I make it myself from whatever I have on hand, though I used to use canned substitutes a few years ago.
Mustard (especially the squeeze kind) Pre-made beverage mixes like Bloody Mary mix (check the label for barley malt flavoring or hydrolyzed wheat protein, and skip the Bloody Marys and Caesars at brunch) Store - bought soups (yup, even tomato soup can contain wheat, but especially the creamy stuff
like Cream of Mushroom and Chicken) Sauces and salad dressings (BBQ sauce is a biggie) Brown rice syrup (often found in processed foods and alternative sweeteners, which is derived from barley) Ice cream and Fudgesicles (may contain malt extract, which is also derived from barley) Yogurt (the flavored kinds) Gravy (usually thickened with flour) Meatballs (most often contains breadcrumbs as a binder) French Fries (ask if they've been fried in a dedicated fryer.
I always throw my cream of mushroom in the blender I feel
like the cream of mushroom itself does not have a lot of mushroom flavor (I'm not even a mushroom fan either).
I don't
like Cream of Mushroom soup.
Not exact matches
I get the sense that Slater's recipes,
like those
of the River Cafe ladies, are meant to be used as springboards, not as hard - and - fast recipe - recipes, and I've been meaning for a while now to play around with the Pork Burgers with Lime Leaves and Cilantro (page 79), Thai Fish Cakes (page 113), Mustard Chops (page 127), An Almond and Greengage Crumble (page 280), A Quick Ham and
Mushroom Supper (page 305), and Baked Onions with Parmesan and
Cream (page 336).
The results are a mix
of retro flavors, such as Nacho Cheesy Sauce and a lighter
Cream of Mushroom Soup, and fresh, veggie - forward dishes
like Mediterranean Stuffed Cabbage Rolls and Summer Corn Custard.
Granted,
like I told you, she was from the «
Cream of Whatever» recipe generation, so we often had her original version
of Beef & Potato Skillet Supper or one
of those casseroles with chicken and Stove Top Stuffing covered in
Cream of Mushroom Soup.
Ingredients: - corn - chicken (de-fattied, as I
like to call it [just cut off the fat], and cut into bite - sized pieces)- garlic, minced - pepper - rice -1 / 2 can
cream of mushroom
We
like corn and crab bisque (heavy on creole seasonings, served with crusty rolls for dipping), Hungarian style
mushroom soup (paprika & sour
cream), No -
cream -
of - broccoli, etc..
Like you Dara I grew up with the red and white can but making
cream of mushroom soup is SO easy and the results so amazing that I don't even buy cans anymore!
Our shelves are filled with all varieties
of tapenade,
mushroom cream, artichokes in olive oil, sundried tomatoes, harissa, pesto, sugoloso, chutneys, salsas, romesco, mustards, and the
like - from many small producers from many countries and in more variations than we could name.
No
cream of mushroom soup however, I think your mom will
like everything you serve.
I've made stroganoff recipes before, but only ever with the good ol'
cream of mushroom soup cans, onion soup mixes, etc. and I mean, yeah, it's still yummy, but I don't really
like to use all
of that processed stuff if I can avoid it so I've been working to create a more natural beef stroganoff recipe and this Instant Pot version is simply divine!
Sometimes I opt for the canned version, and other times, I
like to whip up some french onion, creamy tomato, or
cream of mushroom soup.
Cream of mushroom soup is a common ingredient in recipes this time
of year as warm dishes
like slow cooker meals, soups, and casseroles (
like my favorite green bean casserole) become more popular with the cooler weather approaching.
Once I've made these two things, I then take out a big pot and put into it about 2 - 3 cups
of tea, 1 - 2 cups
of this
cream and a litre or so
of half - almond milk, half coconut milk, along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (
like chai spice), flavorings
like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts
of maca and other medicinal
mushroom powders to up the nutritional value - but just a little, to avoid bitterness).
I'm all about the baking and have come up with biscuits, sandwich bread, burger buns and the
like, but the inability to use
cream of mushroom soup was KILLING ME!
I am dying to make that
cream of mushroom soup, but nobody in my family besides me
likes mushrooms.
Warps that go backwards, poison
mushrooms that acted more
like an enemy than a power - up, and many other elements were designed to challenge the
cream of the original game's crop.