Campbells Golden Mushroom Soup Copycat is a modern American recipe for a classic copycat version of Campbell's Golden Mushroom soup made from mushrooms and yellow onions cooked in a beef stock, milk and tomato base. The full recipe is presented here and I hope you enjoy this classic American version of: Campbells Golden Mushroom Soup Copycat.
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Ingredients:
450g mushrooms, chopped into medium-sized pieces
2 tbsp butter
500ml beef stock
440g tinned, chopped, tomatoes
1 tbsp tomato purée
500ml milk
60ml white wine
1 medium yellow onion, chopped
2 tbsp lemon juice
2 tbsp soy sauce
2 tbsp plain flour
1 tbsp paprika
salt and freshly-ground black pepper, to taste
Method:
Wipe the mushrooms clean with a cloth then chop (but not too finely). Melt the butter in a large pan over medium heat then add the chopped noon and fry gently, stirring frequently, for about 5 minutes, or until soft and translucent.
Now stir in the mushrooms, paprika and white wine. Bring to a simmer and cook for 5 minutes then stir in the stock, chopped tomatoes (and juice), tomato purée and soy sauce. Cover the pan and simmer gently for 5 minutes (be careful at this stage that the soup does not boil).
In the meantime, whisk together the milk and flour in a bowl until smooth and free of any lumps. As soon as the soup has cooked for 10 minutes slowly beat in the milk mixture. Allow to heat through (but do not boil) then take off the heat and stir in the lemon juice.
Adjust the seasonings to taste then ladle into warmed soup bowls and serve.
