Carnation® Recipes

Cream of Mushroom Soup

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Measures	Ingredients	Weights
1/4 cup	Crisco® Canola or Vegetable Oil	-
3 tbsp	Garlic, minced	-
2 lbs	Leeks, white parts only, chopped	-
5 lbs	Mushrooms, button or cremini, sliced or chopped	-
10 cups	Stock, vegetable or chicken or water	-
3 tbsp	Thyme, fresh, minced	-
4 1/2 cups	Regular, 2% or Fat Free Carnation® Evaporated Milk*	-
1 tbsp	Salt	-
1/2 tsp	Pepper, ground, black	-
Garnish
	Sautéed sliced mushrooms
	Thyme, fresh, minced

Yield: Makes 24 servings
Per Portion: 1 cup (250 mL)
Total Recipe: 24 cups (6 L)

Instructions:

Sweat leeks and garlic in oil over medium heat. Add mushrooms and cook until mushrooms are cooked down. Add stock and bring to a boil. Reduce heat, add thyme and simmer 10 minutes.
Puree. Stir in evaporated milk. Adjust seasoning. If too thick, thin with additional evaporated milk.
Garnish as desired.

TIPS:

* 3 x 370 mL cans