Cream of Mushroom Soup by Rebecca Sackheim Recipe

Name: Cream of Mushroom Soup by Rebecca Sackheim
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb chopped mushrooms; 1 sliced onion; 1/2 tsp salt; 2 clove garlic, pressed; 1/9 tsp pepper; 2 cup water; 2 tbsp fresh parsley, minced; 1 tsp thyme, minced; 1 3/4 cup evaporated milk; 3 tbsp butter; 3 tbsp flour; 1 pinch salt; 2 cup water

Servings: persons

1/2 lb chopped mushrooms
1 sliced onion
1/2 tsp salt
2 clove garlic, pressed
1/9 tsp pepper
2 cup water
2 tbsp fresh parsley, minced
1 tsp thyme, minced
1 3/4 cup evaporated milk
3 tbsp butter
3 tbsp flour
1 pinch salt
2 cup water

1
Simmer mushrooms, onion, garlic, salt and pepper in 2 cups water for 20 minutes.
2
Force (mixture) through strainer or food mill (or puree in food processor or blender)
3
In a sauce pan, melt the butter.
4
Ad Flour and pinch of salt and blend thoroughly.
5
Gradually add evaporated milk and 2 1/4 cup water.
6
Stir constantly
7
Add mushroom mixture.
8
Cook 10 minutes, stirring occasionally.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb chopped mushrooms, 1 sliced onion, 1/2 tsp salt, 2 clove garlic, pressed, and more.

Yes, Cream of Mushroom Soup by Rebecca Sackheim falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Mushroom Soup by Rebecca Sackheim

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