Mushroom soup

I don't know how to cook it either but I sure do like it, if you care to make it , I'm willing to try it. :) Just tell me when. hahaha....

Fresh Mushroom Soup Recipe by: Jeanne Jahn - Illinois Servings: 4 8 oz. fresh white mushrooms, cleaned and sliced 1 tbsp. onion, chopped fine 1 tbsp. dry celery leaves (or to taste)* 1/4 to 1/2 cup flour (adjust to the consistency of thickness you like your soup) 4 1/2 cups milk 1 tbsp. chicken bouillon crystals Sauté mushrooms and onion in margarine until tender. Add the celery flakes and stir together. Lift the mushrooms out of the margarine; set aside. Add enough more margarine to stir the flour into. Add the milk slowly, stirring as you go, so as to get a nice smooth creamy soup. After it bubbles up well and is thickened the way you like it, add chicken bouillon crystals. Stir well and add the mushrooms. Cook together briefly and serve. Note: I use either 1 or 2 percent milk. If you like more mushrooms, add more. A few parsley flakes sprinkled on top adds color and flavor also. * You can use fresh celery, slice it fine and sauté with mushrooms and onion. http://www.mcgees.com/kitchen/recipes/soupsand/ss109603.htm

i do not no how to prepare it

yes i'm very good :-)

Here's something from someone here in myLot. Haven't tried it but I think it's delicious: 500 gram Mushrooms 250ml Cream (milk can also be used) 1 Chicken stock cube 700ml boiling water 60 - 80 gram Flour 60 gram Butter or Margarine (I prefer butter) 2ml Curry Powder Place the butter and the curry powder in a microwave bowl and microwave for 1.5 minutes Chop up the mushrooms (finely or pieces whichever you prefer) Add the mushrooms to the butter mixture. Make sure the mushrooms are all covered in the butter mixture Microwave for 3 minutes Add your 60 - 80 grams of flour and stir well Add the cream (or milk) and mix well Dissolve the stock cube in the 700ml of boiling water Add the water mixture to the mushroom mixture and mix well Microwave for 6 minutes Stir well Microwave for 6 minutes Stir well and add seasoning to taste (salt and pepper) =)

Nope but I love to use campbells. Its by far the best tasting. Well, in my old school, there is a uncle who runs a western food stall and he cooks the best mushroom soup. Even better than campbells.

I had it once in a restaurent but I dont know how to cookit.

Try this Mushroom Soup 1/2 cup onions -- chopped 1 pound fresh sliced mushrooms 6 cups water 5 teaspoons beef flavored bouillon 2 cups carrots -- sliced 1/4" thick 1/4 teaspoon thyme 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons sherry Cook mushrooms and onions in a little water to keep from sticking in a large saucepan. Cook stirring until onions are tender 5-10 minutes. Reduce heat to low. Add remaining ingredients except sherry. Cover and simmer 1 hour. Remove from heat and stir in the sherry.

I have a recipe for mushroom soup. Personally I'm not a great fan of the shop bought ones, but I do like this recipe: http://www.recipesforvegans.co.uk/mushroomsoup.html

I posted a mushroom soup recipe earlier today that takes 20 minutes to prepare and cook... it is amazing. give it a try...

A very tasty homemade cream of mushroom soup. Serve piping hot with warm crusty bread. Ingredients: 500g mushrooms, 90g butter, 2 medium onion/chopped, 1 clove garlic/crushed, 2 Tablespoons plain flour, 1 litre hot chicken stock, 1 bay leaf, 1/2 cup cream, salt & fresh grounded black pepper. Firstly start by cleaning the mushrooms with a damp cloth & chop the caps & stems. This part is rather tedious, it takes quite a while to chop the veg, but it is worthwhile as it takes less time for the soup to cook. Special equip req: None. 1) Now, heat up the butter in a medium pan & cook the onions until they're soft but not browned. 2) Next step is to add the mushrooms, & cook over high heat for 3 mintues whilst stirring constantly. 3) Spinkle the flour over the mushrooms, mix well to combine. 4) Stir in the flour & mix well, making sure all the mushrooms are well coated. 5) Pour in the hot chicken stock & bring it to boil. Add the bay leaf & simmer for 10 mintues. Remove the bay leaf & leave soup to cool for a few mintues. 6) Place the soup in a food processor or if you have a hand blender this is much easier to use. Blend well till smooth, it may be necessary to do this in 2 batches. 7) Rinse the saucepan & return to the soup, season with salt & pepper & reheat until boiling. Stir in cream.... 8) Then Serve! Hope the recipe helps.