215197 pals cream mushroom soup Recipes

mushroom , coursely chopped, low sodium chicken broth, vegetable oil, onions, chopped, carrot, peeled and sliced, stalk celery, diced, evaporated skim milk, wheat flour, parsley, chopped, dried thyme, dried marjoram, salt and pepper

butter, onions, chopped finely, mushrooms, sliced (best if you use a mix), fresh thyme, chopped, dry white wine, vegetable stock or 1 1/2 cups chicken stock, sweet sherry, salt and pepper, cream, nutmeg, almond meal , to thicken (about 1-2 tbsp)

ripe, avocados, two cups mushrooms chopped to desired size, half and half, milk, butter, flour, garlic, minced, chopped fresh basil, salt and pepper to taste

sourdough bread, crusts removed (6 oz), unsalted butter, white mushrooms, coarsely chopped, portobello mushrooms-stems discarded , black gills reserved for garnish caps coarsely chopped, garlic cloves, thinly sliced, salt and freshly ground white pepper, vegetable broth or water, heavy cream, dill sprigs

neufchatel cheese, softened, crushed buttery round crackers, chopped walnuts, eggs, onion, chopped, dried sage, salt, vegetable oil, condensed cream of mushroom soup, milk, sour cream

butter , cut into pieces, water, chicken stove top stuffing mix, red pepper, chopped, egg, beaten, boneless skinless chicken breasts, pounded to 1/4 inch thickness, melted butter, cream of mushroom soup, water, dried dill

dried mushroom, dried onion, all-purpose flour, salt, pepper, powdered milk

rice, condensed cream of mushroom soup, roma tomatoes, finely chopped (or 1 large tomato), water (use empty mushroom soup can)

boneless skinless chicken breast, cream of mushroom soup, water, cooking oil, rice, water

egg, oil or 1/3 cup melted shortening, milk, condensed cream of mushroom soup (undiluted ), pastry flour, baking powder, salt, parsley (optional) or 2 tbsp chives, chopped (optional)

mushrooms, margarine or butter, flour, salt, whipping (heavy ) cream, ready-to-serve chicken broth, sherry

fresh mushrooms (or more to taste -i usually add closer to a lb and a half), butter, flour, heavy cream, milk (i use no lower than 2%, but i guess you could try 1% or skim to cut back a little on the fat.), salt, white pepper , optional, scant tsp cayenne pepper , optional

butter, olive oil, onion, thinly sliced, button mushrooms, light chicken stock or broth, flat parsley, salt and pepper, splash of high-quality sherry to taste, creme fraiche or sour cream to garnish

mushrooms (i usually use oyster and champignon mixed), big carrot, turnip, smaller onion, vegetable stock cubes, cream, provence herbs ( basil, oregano, thyme), garlic, tarragon, salt and pepper

boiling water, dried porcini mushrooms, olive oil, sliced yellow onion, chopped fresh flat-leaf parsley, divided, garlic cloves, minced, dry white wine, chopped portobello caps (about 8 oz), presliced button mushrooms, water, vegetable broth, french bread, black pepper, half-and-half, fat-free sour cream

crushed saltines (about 45 crackers), condensed cream of mushrooms soup, undiluted, eggs, lightly beaten, milk, chopped green onion, lemon juice, drops hot pepper sauce, flaked cooked haddock

egg, milk, divided, crushed cornflakes, onion, chopped, ground beef, condensed cream of mushroom soup, undiluted

bread, crusts removed, butter, softened, ground beef, cooked and drained, condensed cream of mushroom soup, undiluted, egg, lightly beaten, shredded cheddar cheese, chopped onion, worcestershire sauce, salt and pepper to taste