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Alright, don’t linger, let’s practice this mike's ez onion mushroom soup formula with 22 elements which are absolutely easy to find, and we have to process them at the very least through 8 actions. You should commit a while on this, so the resulting food could be perfect.
Composition Mike's EZ Onion Mushroom Soup:
- You need Onion Mushroom Soup
- Provide 8 cup of Varied Mushrooms [halved-baby portabella-white-brown-wild]
- You need 1 - Extra Large White Onion [chopped]
- Give 1 cup for Quality Dry White Wine [reserve half]
- Need 1 tbsp for Fresh Minced Garlic [+ 2 reserve cloves]
- Prepare 1/2 cup - Green Onions [chopped]
- Take 1 box - Lipton Onion Soup [use both packets in box]
- Get 1 tsp of Fresh Ground Black Pepper
- Require 2 tbsp of Dehydrated Onions
- Need 1 dash Worcestershire Sauce
- You need 1 box (32 oz) Beef Broth
- Give 2 tbsp - Olive Oil
- Give 2 tbsp Butter
- Make ready 1 tsp for Thyme
- Require 1/2 cup - Fresh Parsley [added last]
- Provide 1 large Bay Leaf
- Take Breads
- Make ready 1 loaf for Dense Bread [your choice-toasted]
- Take of Fresh Croutons
- Prepare of Soup Thickeners [flour or starch]
- Provide 4 tbsp for Flour
- Get 2 tbsp Corn Starch [+ 1 tablespoon water]
Mike's EZ Onion Mushroom Soup instructions:
- Add butter, olive oil, onions, garlic, thyme, both packages of Lipton Onion Soup Mix and 1/2 of your cup of white wine to a heated pot. Cook about 3 minutes or until onions are just slightly translucent. Be careful to not burn your garlic. Cover and let sweat for 5 minutes
- Add flour and other 1/2 cup wine and whisk into onion mixture. You're thickening your soup with this mixture. Know you might need a bit more oil.
- Wash your mushrooms with a damp cloth. - - Half or quarter your mushrooms; depending upon how large they are. You'll want your halves or quarters fairly large and plump. - - Add your mushrooms to the pot and stir. Steam covered for 3 minutes in onions mixture. Stir regularly.
- Add everything else [except breads, corn starch or reserved garlic cloves] to the pot and simmer for 30 minutes.
- Toast your 1" thick slices of crustini bread. You'll definitely want very dense or heavy bread with this soup. - - While your bread is still warm, smear your fresh garlic cloves on your crusty bread and watch them melt! That's it. Nothing else. Just thick slices of garlic bread meant to be dipped in your soup.
- If you feel you'd like to thicken your soup more., Try corn starch. Mix 2 tablespoons starch to 1 tablespoon water. Mix well. Add 1/2 of it to your simmering pot and stir well. Let simmer for 1 minute. Add the other half if need be.
- Throw in your fresh parsley about 45 seconds before service. Pull Bay Leaf.
- Serve soup piping hot with tons of warm garlic crustini bread or fresh croutons. You don't want to run out of bread so make extra if need be. Enjoy!
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