Competing With The Can
Patented in 1811, the practice of food-preservation using ductile-metal-cans proved to be revolutionary.  Shelf stability, convenient portioning, and pre-pasteurization poisoning prevention provided convenience and luxury. After canning left out lead and hand-forming, Campbell's grew to become an empire.  In 1934, the company released what soon became a staple for the lake-ridden state of Minnesota:  Condensed cream-of-mushroom soup!
Use equal amount of fresh and rehydrated fungus.  Prepare a roux with equal parts fat and flour, whisking constantly until it smells nutty and barely blonde.  Add in chopped mushrooms, onions, celery, and garlic with scant salt.  Use a flat-ended spoon or spatula to keep the base from burning; stir constantly.  The roux will let-out from the vegetables' moisture.  Optionally, add a splash of brandy or whiskey.  Once it's thinned to a Ranch-dressing consistency, add liquid--cream, milk, mushroom stock--slowly until it reaches the desired thickness.  Season with coriander, white pepper, and nutmeg.  You can serve this as-is, best topped with finely-formed croutons and fennel fronds.  Mix it with browned beef, peas, and carrots, top with a layer of shredded cheese and frozen tater tots--bake till bubbling for a wintertime classic.

This delivery truck is empty.
Start adding some amazing products!