Name: Cream of Mushroom Soup
Prep time: 10 s
Cook time: 15 s
Total time: 25 s
Yield: 6
Ingredients: 1 tablespoon butter; 1/4 yellow onionfinely chopped; 5 1/2 cups (about 14 ounces) sliced white mushrooms; 2 cups water; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1 tablespoon MAGGI® Granulated Chicken Flavor Bouillon; 1/4 teaspoon ground black pepper; 1 sprig fresh epazote (can substitute Mexican oregano); 1 can (7.6 fluid ounces) NESTLÉ® Media Crema

INGREDIENTS

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(NET 12 fl oz (354 mL))

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Media Crema

(7.6 oz. Can)

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1 tablespoon butter
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1/4 yellow onion, finely chopped
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5 1/2 cups (about 14 ounces) sliced white mushrooms
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2 cups water
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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1 tablespoon MAGGI® Granulated Chicken Flavor Bouillon
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1/4 teaspoon ground black pepper
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1 sprig fresh epazote (can substitute Mexican oregano)
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1 can (7.6 fluid ounces) NESTLÉ® Media Crema

Equipment Needed

Blender
Pot
Skillet

MAKE IT

Step 1

Melt butter in a large skillet; cook onion until transparent and slightly golden. Add mushrooms; cook, stirring occasionally, for 5 minutes or until softened.

Step 2

Place mushroom mixture, water, evaporated milk, bouillon and pepper into a blender; cover. Blend until smooth. Pour into a saucepan and add the epazote.