Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

Canned soups are some of the best convenience foods around. Home cooks use them for casseroles, sauces, meat loaf, Sloppy Joes, and cream sauces. But many canned soups have too much salt and lack distinctive flavor. Still, I keep any cans on the shelf.

My husband is retired and often home for lunch. Unlike many wives, who complain about fixing lunch for their husbands, I welcome these opportunities to eat together. For us, noon-time is catch-up time. We compare our "To Do" lists and cross off items one by one.

Meat Casseroles

Lunch stumped me the other day, however. I planned to eat leftovers from the cafeteria meal I enjoyed the old evening. While there was adequate food for one, I couldn't stretch it to feed two. What could I fix for my husband? On the pantry shelf I found a can of Golden Mushroom soup and boosted the flavor with extra ingredients.

I started by sauteing a box of sliced fresh mushrooms in butter and olive oil. Finely chopped onion, celery and chicken stock made the soup even more flavorful. The splash of dry sherry was the final touch. My husband the soup and I did too. You can make Fresh Mushroom Soup with Sherry in 15 minutes and here's the recipe.

Ingredients

1 tablespoon butter
1 tablespoon extra light olive oil
8-ounce box sliced fresh mushrooms
1/4 red or yellow onion, finely chopped
3 tablespoons celery, finely chopped
10 3/4-once can of Golden Mushroom soup
1 soup can of lower salt chicken stock (beef stock may be substituted)
1/4 cup dry sherry
chopped parsley for garnish

Method

Melt butter in soup kettle. Add olive oil. Saute mushrooms in butter-oil aggregate until approximately brown. Add chopped onion and celery and cook for one minute. Add condensed soup and 1 soup can of chicken stock. Sell out heat to bottom setting. Cover and simmer for 10 minutes. Add sherry and cook for one diminutive more. Decoration with chopped parsley and serve immediately with French bread or crispy crackers. Makes 4 servings.

This basic formula may also be used to make Cheddar Cheese soup. Use cream of celery soup, eliminate the mushrooms, add the finely chopped onion, 1/4 cup finely chopped green pepper and 1/4 cup finely chopped red pepper. Stir in 1 cup grated medium Cheddar cheese and 1 soup can of milk. Simmer on low heat until cheese melts.

Additions like these can turn a can of soup into connoisseur soup. Happy slurping!

Copyright 2011 by Harriet Hodgson

Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

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Cream Of Mushroom Soup Recipe

No matter what your level of expertise in the kitchen, every competent cook needs some basic go-to recipes to make in a pinch. Sounds great in theory, but we can't always create recipes from scratch, even simple ones. Well, fortunately, there are some easy shortcuts that can produce some surprisingly delicious meals. One such staple is Cream Of Mushroom Soup. Known as America's béchamel, Cream Of Mushroom Soup and Cream Of Mushroom Soup Recipe have long since been standbys for homemakers that were caught in a rears and needed something quick to serve, but these types of recipes do not have to be dull. Here are a couple of Cream Of Mushroom Soup Recipe that can serve in a pinch.

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Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

This is a delicious, easy to make casserole that combines fresh asparagus, mushrooms, and cheddar cheese with butter, cream of mushroom soup, coarse-grained salt and freshly ground black pepper. Topped with crispy French fried onions, the dish is baked until the mushrooms and asparagus are tender and the fried onions are golden brown. A perfect casserole for the fall holidays, this is a great recipe to serve in the spring when asparagus is fresh and in season.

Recipe Notes:
Fresh asparagus is available year round with peak season during the spring from March through May. With most asparagus recipes you want to have asparagus of uniform thickness so they cook evenly. Thin asparagus cooks faster than thick asparagus so watch the cooking asparagus closely. Thicker spears of asparagus may need trimming at the ends to remove any tough areas and dirt. Wash asparagus just prior to using.

Meat Casseroles

Asparagus and Mushroom Casserole with Cheddar Cheese and Fried Onions

Ingredients:

2 tablespoons Unsalted Butter
2 cups chopped Fresh Asparagus
1 (10.75 ounces) can Cream of Mushroom Soup
4 ounces Mushrooms, trimmed and sliced
2 cups grated Fresh Cheddar Cheese
3 ounces French Fried Onions
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Preheat the oven to 350 F.
2. Grease a 2-quart casserole dish with butter.
3. Layer half of the chopped asparagus, half the cream of the mushroom soup, half of the sliced mushrooms and half of the shredded cheese in the casserole dish.
4. Season the mixture lightly with salt and generously with pepper, or to taste.
5. Repeat layering with the asparagus, cream of mushroom soup, sliced mushrooms and shredded cheddar cheese.
6. Bake for 30 minutes in preheated oven.
7. Sprinkle fried onion pieces on top and bake additional 5 minutes to brown.
8. Remove casserole from oven and allow a few minutes time to cool and firm up before serving.

Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Quick and Easy Rabbit With a Mushroom and Mustard Sauce

Here in the United Kingdom, Rabbit is not as popular a meat as it is in other countries in Europe. Although traditionally it was the basis of good hearty country stews and casseroles. Rabbit has a very delicate flavour and is very low in fat compared to red meat but still contains high levels of iron. It's low fat content means that it is ideally cooked by either stewing or braising in wine or a good stock.

Ingredients

4 portions of rabbit - either wild or farmed

30 grams of dried Porcini mushrooms

250 grams of brown chestnut mushrooms

2 tablespoons of Dijon mustard

200 millilitres of chicken stock

100 millilitres of a medium white wine

2 tablespoons of extra virgin olive oil

2 cloves of garlic

1 tablespoon of freshly chopped curly leaved parsley

2 tablespoons of creme fraiche

400 grams of your favourite pasta - mine is tagliatelle

40 grams of butter

Method

Remove the skin from the rabbit portions and smear the Dijon mustard over the meat. Use a deep frying pan with a lid. Heat the oil in the pan and add the meat. Brown the meat on all sides and then remove from the pan.

Pre-soak the Porcini mushrooms in water for around 30 minutes and then drain. Slice the chestnut mushrooms and add them to the pan. Peel and crush the garlic and put into the pan with the mushrooms. Gently fry the chestnut mushrooms until golden but avoid burning the garlic or it will take on a bitter taste. Add the Porcini mushrooms along with the chicken stock and the white wine. Bring this to the boil and then add the rabbit portions back into the pan. Turn the heat down to a simmer and cook for 30 minutes or until the rabbit is thoroughly cooked. Add the creme fraiche at the end of the cooking time and whisk into the sauce.

Cook your pasta in plenty of boiling salted water for the recommended time or until softened but still slightly al dente. Drain the pasta but retain 2 tablespoons of the liquid. Put the pasta back into the saucepan it was cooked in and add those 2 tablespoons of the cooking liquid. Add the butter and toss the pasta around in the saucepan as the butter melts, so coating the pasta.

Serve the rabbit portions, one per person, on a bed of the pasta and spoon over the mushroom and mustard sauce. Sprinkle over with the freshly chopped curly leaved parsley.

Enjoy!

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