Golden Mushroom Soup Recipes

GOLDEN MUSHROOM SOUP

Steps:

• To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
• Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
• Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
• Add the sliced mushrooms and spices.
• Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock.
• Cover and simmer 10 minutes.
• In a separate pan, mix the olive oil and flour to form a thick paste.
• Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup.
• Stir in the lemon juice and red wine just before serving.

GOLDEN STATE MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender. Stir in the flour, salt and pepper. Gradually stir in the milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Sprinkle with parsley if desired.

CAMPBELL'S GOLDEN MUSHROOM SOUP PORK CHOPS

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

GOLDEN PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
• Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

CAMPBELLS GOLDEN MUSHROOM SOUP SUBSTITUTE

Steps:

• take 3 tbsp of clarified butter, reserving the 4th, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add boiling beef stock and whisk until smooth. add the tomato paste and whisk until smooth. sauce should be very thick.
• in a very large saute pan add the reserved tbsp of clarified butter and the oil and heat until the pan starts to smoke. add the sliced mushrooms and cook for 3-5 minute add white wine to the mushrooms and cook for 1 minute add the mushroom mixture to the sauce and season to taste with salt and pepper.
• if you want a stronger flavor add a small amount of beef bullion crystals in small amounts until you get the flavor you like. you can now add other spices you like.

GOLDEN MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender.
• Sprinkle with flour, salt and pepper; mix well.
• Gradually stir in milk, chicken broth and bouillon; bring to a boil.
• Cook and stir for 2 minutes.
• Reduce heat.
• Stir in sour cream; heat through (do NOT boil).
• If desired, garnish with a dollop of sour cream or minced parsley.

GOLDEN GOUDA MUSHROOM SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.

MUSHROON SOUP FROM THE GOLDEN MUSHROOM RESTAURANT RECIPE - (3.2/5)

Steps:

• 1. "Sweat" the onion, celery and leak in butter til it is clear and the water is evaporated from the vegetables. 2. Add flour and cook til it turns light tan in color and then set aside. 3.In a large pot, warm up the chicken stock, bay leaf, salt, white pepper and nutmeg. 4. Add the vegetable and flour mixture and bring to the boil. Reduce heat and simmer for 40-60 minutes til thick (if soup gets too thick and a little more stock). 5. "Sweat" the mushrooms in a small amount of clarified butter til almost dry (au sec). Strain the soup pot. Add the mushrooms to the broth and simmer for 10 minutes. 6. Warm the cream and add to the soup. Adjust the seasonings. (makes 2 quarts)

GOLDEN MUSHROOM SOUP

Steps:

• Rinse and slice 1/2 of the mushrooms and place in a medium sized pan.
• Add celery, onion, garlic, carrots, broth, tomato paste, salt, pepper, parsley, celery tops, and bay leaf.
• Simmer for 1 hour. Remove from the heat.
• Discard bay leaf and the celery tops.
• Puree soup in a blender; return the soup to the pan. Slice remaining mushrooms. Sauté 5 minutes in butter, add to the pureed soup and heat through.