GLUTEN FREE
CREAM OF MUSHROOM SOUP

GLUTEN FREE
CREAM OF MUSHROOM SOUP

The secret to this deep rich soup is in its long, slow cooking time, the key to unlocking that delicate mushroom flavour. Slow simmering and careful seasoning enhance the taste, resulting in a rich, indulgent soup, full of earthy flavour. It is delicious on its own and as an ingredient for home chefs to create many inspiring dishes.

Recipes



BEEF STROGANOFF

Preparation

  1. In a large pan, melt half the butter on high heat.
  2. Cook the beef strips until a good coloration is achieved. Season and set aside.
  3. Melt the remaining butter then sauté the mushrooms until browned.
  4. Incorporate the Cream of Mushroom Soup, sour cream, wine, paprika, bay leaf and add the beef. Cover and cook gently for 15 minutes.
  5. Serve on a bed of egg noodles and garnish with a few parsley leaves.

MUSHROOM LINGUINE

Preparation

  1. Cook the pasta as indicated on the package. Drain off the water and set aside.
  2. In a large pan cook the bacon for approximately 2 minutes.
  3. Add the vegetables and continue to cook until the bacon is well cooked (approximately 5 minutes).
  4. Add the cooked chicken and mix thoroughly.
  5. In a large pot, mix the Cream of Mushroom Soup and milk on medium heat. Once thoroughly mixed, add the cheese and stir until the cheese has melted.
  6. Add the cooked pasta, the meat mix and the Italian parsley in the sauce. Add pepper. Serve.
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