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Cream of Mushroom Soup
Cream of Mushroom Soup

Before you jump to Cream of Mushroom Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small ways by which energy and money can be saved. Environmentally friendly living just isn’t that difficult. It’s concerning being practical, usually.

We hope you got benefit from reading it, now let’s go back to cream of mushroom soup recipe. To make cream of mushroom soup you need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Cream of Mushroom Soup:
  1. Use 1 lb Mini Portabello Mushrooms
  2. Use 2 clove garlic, chopped
  3. Use 1 leek, halved and chopped
  4. Use 2 shallots, chopped
  5. Get 1 sprig of thyme
  6. Use 1 sprig of rosemary
  7. Get 3 tbsp butter
  8. Get 1 tbsp olive oil, extra virgin
  9. Use 1/4 cup white wine
  10. Get 1 can chicken stock
  11. Prepare 3 tbsp dry sherry
  12. You need 2/3 cup heavy cream
  13. Take salt
  14. Use ground black pepper
  15. You need sweet paprika
  16. Take garlic powder
Steps to make Cream of Mushroom Soup:
  1. Add butter and olive oil to a large saucepan and melt over medium high heat.
  2. Add garlic, leeks, shallots, and mushrooms to hot butter and oil.
  3. Cook until soft and fragrant, about ten minutes.
  4. Add Sherry and white wine and cook until liquids are mostly evaporated. About ten minutes.
  5. Add chicken stock and cream, cook until heated through.
  6. Add half the soup to a blender and blend until creamy. Return mixture to pot and cook until hot. Remove from heat and serve.

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