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We hope you got insight from reading it, now let’s go back to mike's ez onion mushroom soup recipe. You can cook mike's ez onion mushroom soup using 22 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Mike's EZ Onion Mushroom Soup:
- Provide Onion Mushroom Soup
- You need 8 cup Varied Mushrooms [halved-baby portabella-white-brown-wild]
- You need 1 Extra Large White Onion [chopped]
- You need 1 cup Quality Dry White Wine [reserve half]
- Prepare 1 tbsp Fresh Minced Garlic [+ 2 reserve cloves]
- You need 1/2 cup Green Onions [chopped]
- Use 1 box Lipton Onion Soup [use both packets in box]
- Provide 1 tsp Fresh Ground Black Pepper
- Use 2 tbsp Dehydrated Onions
- Prepare 1 dash Worcestershire Sauce
- Get 1 box (32 oz) Beef Broth
- Use 2 tbsp Olive Oil
- Take 2 tbsp Butter
- Take 1 tsp Thyme
- Provide 1/2 cup Fresh Parsley [added last]
- Take 1 large Bay Leaf
- Take Breads
- Take 1 loaf Dense Bread [your choice-toasted]
- You need Fresh Croutons
- Get Soup Thickeners [flour or starch]
- Use 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 foods safely to assist stop harmful germs from spreading and growing. You can take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto 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 Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly first
Buy raw fish or meat and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you are going to use has been saved correctly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that state just how long you may keep the food and whether it needs to go from the fridge.
This kind of food often has special packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of instance, you may see’eat in two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If you plan on using a egg after its best before date, make sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, like in a cake or as a hard-boiled egg.
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