I've moved out of the U.S. and have run out of my supply of Campbell's Cream of Mushroom soup. Can I make that from scratch? Anyone know how? I tried to using regular cream from the dairy aisle but I don't know how to make it thick.
I taught myself to cook out of cans, bottles, and boxes and now am having trouble cooking from only fresh ingredients. The markets are wonderful--I'm learning slowly but surely--it would be easier if I spoke the language here...
Please help,
Transplant
Cream of Mushroom Soup
INGREDIENTS:
8 ounces thinly sliced mushrooms
2 cups boiling water
3 chicken bouillon cubes or equivalent base or granules
2 tablespoons finely chopped onion
1/4 cup butter
3 tablespoons flour
3 cups milk
salt and pepper
PREPARATION:
In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes. Melt butter in another saucepan; blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add sauce to mushrooms and season to taste with salt and pepper.
Makes about 6 cups
~Lisa
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