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|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.|