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Sauté the ingredients. Start by melting the butter in a soup pot or Dutch oven over medium heat and sauté the onions and mushrooms for 5 minutes. Then season with the dried thyme, dried dill weed, and Hungarian paprika, and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes.

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Ingredient Substitutions. Flour: you can substitute with Wondra Quick Baking Flour to make this an "instant" soup to eat on the go and use as a cooking staple like cream of mushroom soup. Other substitutions suggested by readers are coconut flour and rice flour. Beef Bouillon: Many bouillons have a lot of salt, so leave the salt in your main recipe or use a no-salt bouillon like HerbOx.

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To make up a liquid batch of your own cream of chicken soup substitute, mix 1/2 cup of the mix with 1 1/4 cup water or milk. You should be able to substitute it in any recipe with cream of chicken soup. Heat the mixture in a small saucepan over medium heat on the stovetop until it comes to a boil or simmer and thickens.

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Step-by-step instructions. In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes. Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.

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Keep cooking for 5 more minutes to make the mushrooms soft. Mix in the flour so that it covers everything in the pot. Slowly add the chicken broth while stirring now and then. Wait until it starts boiling. Now, pour in the heavy cream and keep stirring until the soup gets thicker. Serve it up and enjoy!

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2. Bring to a boil over moderately high heat, whisking constantly. 3. Lower the heat, partially cover and simmer gently for 5 minutes. (Give it a stir now and then.) Makes 4 servings. Now it's delicious. Dig in. For a lower fat option, use skim or 1% milk.

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2 tablespoons cornstarch. 1 cup heavy cream. Flat leaf parsley, minced (optional) Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 5-7 minutes more.

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Add Flour and Seasoning: Sprinkle the cooked mushrooms with the flour, garlic powder, onion powder, salt, and black pepper. Whisk until the flour completely dissolves into the butter and coats the mushrooms. 4. Add the Broth: Stir in the beef broth and whisk until it simmers and thickens, about 10 minutes. 5.

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Instructions. In a large saucepan, combine the mushrooms, broth, onion, garlic, and salt. Cook for about 10 minutes on medium heat until mushroom have reduced in size and become soft. Turn off the heat and remove about ½ cup of the mixture. Set aside.

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Slowly add the chicken broth. Stir and bring it to a light boil. Now add the garlic powder, onion powder, and seasoned salt to the mushroom mixture. If you want to add thyme or a bay leave, add it now. Turn the heat down to medium. Carefully pour the cream into the pot, being careful not to splatter. Stir the mixture.

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Add garlic, cook briefly, then add mushrooms and cook for 8-10 minutes. Stir in chicken stock, seasonings, and simmer for 5 minutes. Blend the mixture and add some mushrooms back for texture. Stir in heavy cream and simmer until thickened. Thicken further with a flour-water mix if desired.

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Instructions. Heat the butter and oil in a large soup pot or Dutch oven over medium heat. When the butter melts, add the leek and onion. Cook about 5 minutes, until softened. Stir in the mushrooms and 1 ½ teaspoons salt. Cook, stirring, until the mushrooms soften and release their water.

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First, measure and set all the ingredients ready for the soup (mise en place). 2. Rinse or wipe dry 200 to 250 grams (about 1 cup) of white button mushrooms or cremini mushrooms. Slice of the lower part of the base stalk of each mushroom. Then chop them in halves or quarters, or slice them thin.

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Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil.

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Add 1/3 cup of Cream of Soup Mix to a small saucepan. Add 1 1/4 cups of water to the saucepan. Bring mixture to a boil, stirring constantly. Once the mixture has thickened, which will happen almost immediately once it comes up to a boil, it is ready to use in any recipe that calls for 1 can of cream of soup.

Knorr Soup Powder Classic Creamy Mushroom 50 gm Pouch Buy online at

STEP ONE: First, melt the butter in a medium saucepan over medium heat. STEP TWO: Then, whisk in the flour to make a paste. Stir and cook for one minute. STEP THREE: Next, whisk in the chicken stock and mix until smooth. STEP FOUR: Stir in the seasonings. Bring the mixture to a simmer and cook until thickened.