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.
Ingredient List
Water
White Mushrooms
Modified Corn Starch
Cream (Milk, Cream)
Canola Oil
Salt
Whey Powder
Monosodium Glutamate
Sodium Phosphate
Colour
Buttermilk Powder
Yeast Extract
Spice
Garlic Powder
Seasoning
Disodium Inosinate
Disodium Guanylate
Natural Flavouring
Onion Powder
Sugar
CONTAINS: MILK.
| Nutrition Facts Per 1/2 cup (125 mL) condensed | |||
|---|---|---|---|
| Amount | % Daily Value | ||
| Calories 50 | |||
| Fat 3 g | 5 % | ||
| Saturated 0.4 g + Trans 0 g | 2 % | ||
| Cholesterol 0 mg | |||
| Sodium 830 mg | 35 % | ||
| Carbohydrate 6 g | 2 % | ||
| Fibre 0 g | 0 % | ||
| Sugars 0 g | |||
| Protein 1 g | |||
| Vitamin A | 0 % | Vitamin C | 0 % |
| Calcium | 2 % | Iron | 0 % |
Recipes
BEEF STROGANOFF
00:10’
00:15’
4
Ingredients
2 tsp of butter
1 lb of beef sirloin cut into strips
1 package of white mushrooms
1 can (10 oz) of Aylmer
Cream of Mushroom Soup
1/2 cup of sour cream
1/4 cup of red wine
1/2 tsp of paprika
1 bay leaf
4 cups of cooked egg noodles
Parsley to garnish
Preparation
- In a large pan, melt half the butter on high heat.
- Cook the beef strips until a good coloration is achieved. Season and set aside.
- Melt the remaining butter then sauté the mushrooms until browned.
- Incorporate the Cream of Mushroom Soup, sour cream, wine, paprika, bay leaf and add the beef. Cover and cook gently for 15 minutes.
- Serve on a bed of egg noodles and garnish with a few parsley leaves.
MUSHROOM LINGUINE
00:20’
00:20’
4
Ingredients
4 cups of linguine
5 strips of bacon, cut into pieces
1 onion, chopped
1 clove of garlic, chopped
1 cup of mushrooms, sliced
1½ cups of cooked chicken, diced
1 can (10 oz) of Aylmer
condensed Cream of Mushroom Soup
10 oz of milk
1 cup of old cheddar, grated
2 tbsp of Italian parsley, fresh
Pepper to taste
Preparation
- Cook the pasta as indicated on the package. Drain off the water and set aside.
- In a large pan cook the bacon for approximately 2 minutes.
- Add the vegetables and continue to cook until the bacon is well cooked (approximately 5 minutes).
- Add the cooked chicken and mix thoroughly.
- 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.
- Add the cooked pasta, the meat mix and the Italian parsley in the sauce. Add pepper. Serve.