Wednesday, March 30, 2011

Mushroom Soup

Mushroom Soup

You won't believe this recipe, filled with homemade flavor, is made from canned soups. It's good with the sherry, but we liked it even more without it.


1/2     - cup unsalted butter
2        - (8-ounce) packages fresh mushrooms, sterns removed
1        - large onion, sliced
2        - (19 3/4-ounce) can cream of mushroom soup, undiluted
2        - (10 1/2-ounce) can beef consomm√©, undiluted
1/4     - cup dry sherry (optional)


Step 1
- Melt butter in a large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until onions are tender, stirring often.

Step 2
- Stir in mushroom soup and remaining ingredients, stirring often.

Step 3
- Bring to boil; reduce heat, and simmer 25 minutes.

Yield: - 8 cups

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 311

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