Mushroom Soup Concentrate
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
mushrooms
fresh |
|
| ¼ | cup |
onions
minced |
|
| ½ | cup |
celery
finely slivered |
|
| 6 | tablespoons |
butter
|
|
| 2 ½ | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
paprika
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
beef stock
or chicken or vegetable |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
mushrooms
fresh |
|
| 59 | ml |
onions
minced |
|
| 118 | ml |
celery
finely slivered |
|
| 9E+1 | ml |
butter
|
|
| 38 | ml |
parsley leaves
fresh, minced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
paprika
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
beef stock
or chicken or vegetable |
|
Directions
Slice mushroom caps and chop stems.
Set aside while you sauté onion and celery in butter in a large heavy skillet or dutch oven 3 minutes.
Add parsley and sauté 3 minutes stirring with a wooden spoon.
Add mushrooms.
Sprinkle on salt, paprika and flour.
Stir constantly until well blended.
Add broth slowly.
Bring to a boil. Lower heat and simmer 10 min.
