Uncle Bills French Mushroom Soup Recipes

Steps:

• Rinse both mushrooms in cold water and immediately pat dry with paper towels.
• Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
• In a large heavy bottom soup pot, melt butter on medium heat.
• Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
• Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
• Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
• Add thyme, bay leaf and green onions.
• Reduce heat, cover and simmer for 20 minutes.
• Remove bay leaf and discard.
• In a mixing bowl, whisk together egg yolks and whipping cream.
• Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
• Return mixture to the soup pot, adding slowly and whisking all the time while adding.
• Heat over low heat until hot, about 5 minutes.
• Add white pepper to taste.
• Serve soup sprinkled with minced parsley.

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, whisk together egg and 1 tablespoon of cold water.
• Add seasoned bread crumbs to a separate bowl.
• Dip pork chops in the egg mixture, then toss in the bread crumbs to coat well.
• In a large frying pan on medium-high heat, add olive oil, then add coated pork chops and fry for 2 minutes, turn over and fry for an additional 2 minutes or until chops are a golden brown.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with 1 tablespoon of butter.
• Place browned pork chops into the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together mushroom soup, onion soup mix, 3/4 cup of water and whisk well to blend.
• Pour mixture over the pork chops.
• Sprinkle the top of the pork chops with padano cheese.
• Bake in preheated 350 F oven for 45 minutes.
• Reduce heat to 325 F, turn pork chops over and continue to cook for another 15 to 20 minutes or until pork chops are tender.
• *NOTE: Mix together 1/2 cup of sour dough bread crumbs, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon seasoning salt and 1/2 teaspoon of black pepper.

Steps:

• Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
• In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
• Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.

Steps:

• Sauté mushrooms, onion and green pepper in butter or margarine.
• Blend in flour and continue cooking over medium heat until flour is browned.
• Gradually add broth and milk.
• Stir until thickened.
• Add barley, Worcestershire sauce, salt, parsley and pepper.
• Bring to a boil over medium heat, stirring frequently.
• Reduce heat, cover, and simmer 10-12 minutes or until barley is tender, stirring occasionally.

Steps:

• Preheat oven to 400°F.
• Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
• In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
• Transfer the pork chops to the prepared casserole dish in a single layer.
• In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
• Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
• Layer the julienned sweet red pepper over the top.
• Cover tightly with aluminum foil.
• Bake in preheated 400 F oven for 30 minutes.
• Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
• Serve over cooked rice if desired.
• You can double this recipe but will require a larger casserole dish.