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Cream of Mushroom Soup I

Submitted by: Karena

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

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MY daughter-in-law, a gourmet cook, served this soup as the first course for Thanksgiving dinner. She'd gotten the recipe from her mom and graciously shared it with me. Now I'm happy to pass it along to Reminisce readers. -Anne Kulick, Phillipsburg, New Jersey

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Cream of Mushroom Soup II

Submitted by: Michelle Chen

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.

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Deer Soup with Cream of Mushroom and Celery

Submitted by: Dave

This lovely cream soup has only two steps to its preparation and it uses a slow cooker. Simply add the meat and seasonings, then stir in the condensed soup.

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Cream of Broccoli Cheese Soup II

Submitted by: JEANIE BEAN

It's all in the title - broccoli, processed cheese and half-and-half go into this creamy soup.

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Cream of Artichoke Soup II

Submitted by: Ashley

Artichokes are steamed, then stripped of their flesh and hearts and combined with sauteed leeks and cream in this subtle soup.

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Cream of Pumpkin Soup

Submitted by: Thomas

Whole wheat cinnamon croutons top this creamy soup made with chicken broth, pumpkin puree and traditional pumpkin pie spices.

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Cream of Carrot Soup

Submitted by: Ruth Andrewson

'I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat,' recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results.'

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