Jiffy Cream Of Mushroom Soup And Peaa Pantry Recipes
SUPER FAST AND EASY CHICKEN A LA KING
Faster than a speeding bullet! More tasty than a locomotive! Able to fill hungry tummies in a single bound! It's Super-King!!
Provided by Marie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 8
Number Of Ingredients 5
Steps:
- Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 20.8 g, Cholesterol 51.7 mg, Fat 17.7 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 4.6 g, Sodium 1620.7 mg, Sugar 3.9 g
CREAMY MUSHROOM SOUP
This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
PEA SOUP WITH MUSHROOM CREAM SAUCE
Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe - Shelby Township, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.
Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
JIFFY CREAM OF ARTICHOKE AND MUSHROOM SOUP (A PANTRY RECIPE)
I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.
Provided by Nyteglori
Categories Vegetable
Time 7m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Chop artichoke, into soup size pieces.
- Add to soup and water and bring just to a boil.
- Serve immediately. This is good topped with cheese.
Nutrition Facts : Calories 226.9, Fat 8.7, SaturatedFat 2, Sodium 1621.5, Carbohydrate 33.3, Fiber 11.5, Sugar 4.2, Protein 9.7
CREAM OF PEA SOUP
Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 11
Steps:
- Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.
Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 694mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
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- Easy Wild Rice Soup. This veggie and rice soup also uses cream of mushroom to bring about fulfilling umami flavors. Add in bacon to get a more meaty type of soup, and have some fun with the veggies.
- Green Bean Casserole I. Who doesn't love green bean casserole? Especially during the holidays. But you can enjoy it year-round, and cream of mushroom soup is the all-star that helps make the casserole stick well together and shine.
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- Creamy Beef Tips with Egg Noodles. You can totally use cream of mushroom in an egg noodle dish for a hearty mushroom flavor and thick, creamy sauce.
- Simple Mac and Cheese. Don't bother trying to make a bechamel sauce for this macaroni and cheese. One can of condensed cream of mushroom soup sets this iconic pasta dish up for a rich base.
- Cheddar Mushroom Pork Steaks. These pork steaks have delicious, creamy cheddar and mushrooms to give them a stick-to-your-bones heartiness. Add in fresh herbs, like basil and oregano, to give the dish a more herbal seasoning on top.
- Simple Hamburger Stroganoff. This stroganoff recipe is packed with beef and cheese flavors and tastes just like a cheeseburger. The cream of mushroom soup ties it all together in a thick, gooey texture.
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