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The ingredients needed to make Mike's EZ Onion Mushroom Soup:
- Get Onion Mushroom Soup
- Get 8 cup Varied Mushrooms [halved-baby portabella-white-brown-wild]
- Prepare 1 Extra Large White Onion [chopped]
- Take 1 cup Quality Dry White Wine [reserve half]
- Use 1 tbsp Fresh Minced Garlic [+ 2 reserve cloves]
- Prepare 1/2 cup Green Onions [chopped]
- Use 1 box Lipton Onion Soup [use both packets in box]
- You need 1 tsp Fresh Ground Black Pepper
- Prepare 2 tbsp Dehydrated Onions
- Provide 1 dash Worcestershire Sauce
- You need 1 box (32 oz) Beef Broth
- Use 2 tbsp Olive Oil
- Get 2 tbsp Butter
- Use 1 tsp Thyme
- Take 1/2 cup Fresh Parsley [added last]
- Provide 1 large Bay Leaf
- Get Breads
- Prepare 1 loaf Dense Bread [your choice-toasted]
- Take Fresh Croutons
- Get Soup Thickeners [flour or starch]
- Take 4 tbsp Flour
- Get 2 tbsp Corn Starch [+ 1 tablespoon water]
Steps to make Mike's EZ Onion Mushroom Soup:
- 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!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get on the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely
Buy raw fish or meat and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you are going to use was stored properly (according to some storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say how long you may keep the food and if it must go in the refrigerator.
This kind of food often has special packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you might see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour may start to deteriorate.
After this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you ill.
If you plan on using an egg after its best before date, make sure you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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