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Cream of Mushroom
Description: You can make this oh-so-creamy mushroom soup in just four easy steps. Once the ingredients and seasonings have simmered together, simply puree your soup and pour in the Carnation® Evaporated Milk. Because it’s evaporated, there’s less water than milk, adding a delightful richness and creaminess to this mouth-watering recipe.

Prep Time:25 minutes
Cook Time:35 minutes

Ingredients Preparation
3 tbsp[45mL]butter
1 onion, chopped
2 cloves garlic, minced
4 cups[1L]sliced button mushrooms
2 ½ cups[625mL]chicken stock
¼ tsp[1mL]dried thyme
¾ tsp[4mL]salt
¼ tsp[1mL]pepper
1 ½ cups[375mL]Carnation® Regular, 2% or Fat Free Evaporated Milk
2 tbsp[30mL]chopped fresh parsley
In a large saucepan, melt butter over medium-high heat.

Add onion and garlic and cook for 2 minutes. Add sliced mushrooms and cook, stirring often, for 6 to 8 minutes (there will be some moisture from the mushrooms). Stir in stock, thyme, salt and pepper.

Stir in evaporated milk. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes, stirring frequently.

Purée soup with immersion blender or in food processor. Season to taste. Garnish with chopped parsley.

• Garnish with sautéed mushroom slices.

Makes 6 servings

Cream of Mushroom
Rate: 69 rating(s)