MISSINDI: Cream of Mushroom Soup Recipe

[Leonard]

I printed out your recipe for this soup. I also found it on Taste of Home website titled "Marvelous Mushroom Soup". The recipes are identical except their says evaporated milk and you posted milk. Did you ever try it with evaporated milk??? Anyone have any opinions??

[masimmons]

mushroom soup recipe I just tried from Eating Well http://www.eatingwell.com/recipes/porcini_barley_soup.html

[PAMMELA]

This is my favorite mushroom soup ever! I always double the mushrooms and add more tarragon and also use just beef broth (i think those are the only changes without looking at the recipe) but I've only ever used 1% milk but I imagine it would work with evaporated if that's all you've got (or if you'd rather use that).

Again, the soup's awesome!

[njwgood]

I looked at the recipe and did not see any milk added? Where is it?
Thankks

[Robyn1007]

I looked at the recipe and did not see any milk added? Where is it?
Thankks

The recipe linked above is not Missindi's. Here's hers which does have milk:

Sweetnicks' Rich and Creamy Mushroom Soup


1/2 lb mushrooms, sliced
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp tarragon
1/4 tsp nutmeg
3 Tbs butter
1/4 cup flour
2 cans beef broth
1 cup (8 oz) sour cream
1/2 cup half-and-half
1/2 cup milk
1 tsp lemon juice
dash hot pepper sauce
salt and pepper



In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender. Stir in flour until it's smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. Whisk to fully include sour cream. Cook and stir until smooth. Stir in half-and-half and milk. Add lemon juice, hot pepper sauce and salt and pepper. Heat through, but do not boil. Yields: 4-6 servings.


Servings: 6

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 1500 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
salt and pepper

Amount Per Serving
Calories 233.45
Calories From Fat (50%) 115.62
% Daily Value
Total Fat 13.07g 27%
Saturated Fat 7.50g 50%
Cholesterol 35.58mg 16%
Sodium 714.07mg 40%
Potassium 449.81mg 17%
Carbohydrates 23.19g 10%
Dietary Fiber 1.38g 7%
Sugar 8.12g
Sugar Alcohols 0.00g
Net Carbohydrates 21.81g
Protein 6.86g 18%
MyPoints 5.5

[njwgood]

Thanks, looks great!

[Leonard]

A thumbs up on the Creamy Rich Mushroom Soup! EVERYONE raved!! Thanks for the great recipe!!:D :D :D

[sneezles]

This is a recipe from the Taste of Home site and it seems to be the exact one Robyn posted as Missindi's:

Marvelous Mushroom Soup
From Country Woman
Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon


INGREDIENTS

* 1/2 pound fresh mushrooms, sliced
* 1 large onion, finely chopped
* 1 garlic clove, minced
* 1/2 teaspoon dried tarragon
* 1/4 teaspoon ground nutmeg
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 2 cans (14-1/2 ounces each) beef or vegetable broth
* 1 cup (8 ounces) sour cream
* 1/2 cup half-and-half cream
* 1/2 cup evaporated milk
* 1 teaspoon lemon juice
* Dash hot pepper sauce
* Salt and pepper to taste


In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil. Yield: 6 servings.


NUTRITIONAL INFO

Nutrition Facts: 1 serving (1 cup) equals 229 calories, 16 g fat (11 g saturated fat), 59 mg cholesterol, 358 mg sodium, 12 g carbohydrate, 1 g fiber, 6 g protein.

[Robyn1007]

This is a recipe from the Taste of Home site and it seems to be the exact one Robyn posted as Missindi's:



Just to note, I only did a search and reposted, I've not made nor do I know the history of it. :eek: :)

[tea4one]

This is a recipe from the Taste of Home site and it seems to be the exact one Robyn posted as Missindi's:

Marvelous Mushroom Soup
From Country Woman


Thank you for posting this. I can't log on to the website for some reason. I guess I have to re-subscribe to the magazine.:rolleyes:
I thought my membership was still good but guess not!

[MISSINDI]

Never even heard of Country Woman magazine. No, never tried it with evaporated milk, but wouldn't use it since it tends to be thinner and I was going for a more thicker, creamier soup. I usually use full fat milk, since it's what we have on hand, but have used 2% before with no problem. Can't imagine how it would taste with them using vegetable broth -- I only use beef, since I think it's perfect to bring out the extra beefy, woodsy flavor of the mushrooms.

Glad you liked the soup. :) Haven't made it in awhile, but definitely time.