How to Make Creamy Mushroom Soup Recipe

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Mushroom Soup Recipe Ingredients:

• Ingredients
• 2 cloves minced garlic
• ¼ cup of butter
• 1 chopped medium white onion
• 1-2 bay leaves
• 2 teaspoons fresh rosemary, snipped
• 1 ½ pounds coarsely chopped button mushrooms
• 2 14 ounce cans vegetable broth
• 2 cups whipped cream
• A little olive oil for serving

Soup Recipe Directions:

1. Melt the butter in a large saucepan over medium heat. Add the chopped onion, the bay leaves, the minced garlic and the rosemary to the pan and cook for about 5-6 minutes, until the onion becomes tender.
2. Add the mushrooms and cook for about 5 minutes, stirring occasionally.
3. Add the vegetable broth and bring to a boil. Lower the heat and let the ingredients simmer for 5 – 10 minutes without covering the pan, until the mushrooms become tender. Take out the bay leaves and let it cool a little bit.
4. Little by little blend the ingredients in a blender until smooth, but not completely smooth, you can leave a little portion of chunky ingredients for texture if you like. When you have blended the soup, pout it again into the pan and add salt and freshly ground pepper to taste. Bring the soup to a boil and whisk in the whipping cream; let it all heat through.
5. Serve the soup individually, drizzling a little olive oil over it and sprinkle with a few snipped rosemary leaves.

This easy yet elegant soup will give your dinner a perfect kick off. Add a few wild mushrooms to the button mushrooms when cooking for giving the soup an even earthier taste or add some more minced garlic to spice things up. Serve the soup with some crispy croutons or bread sticks to round the dish up and you will have the perfect Thanksgiving Side.

Southern Sweet Potato Casserole 

Sweet Potato Casserole Ingredients:

4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Sweet Potato Casserole Directions:

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between the cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

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Want to try another side dish with Sweet Potatoes?

We think you’ll love this Butter Pecan Sweet Potato recipe. Perfect for your holiday meal.

The whole ingredients make around 6 – 8 servings of Southern Sweet Potato Casserole. It will take you approximately 2 hours and 40 minutes to complete this side dish. Feel free to adjust the sweetness and the crunchiness of this recipe by making some modifications with the sugar and cereal. But take the recipe as it is so you can taste the real sweetness of this deli.

For more Thanksgiving recipes on Stagetecture, click here.

The Autumn-Inspired Butter Pecan Sweet Potatoes recipe is best for snacks or at any time of the day. You only need a few ingredients and a little effort to make this delicious recipe. So, get your utensils ready and prepare the ingredients needed to make the Autumn-Inspired Butter Pecan Sweet Potatoes.

Autumn-Inspired Butter Pecan Sweet Potato Recipes

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Sweet Potato Ingredients:

• 8 medium sweet potatoes (5 pounds)
• 2 tablespoons olive oil
• Coarse salt
• 2 tablespoons butter, cut into small pieces
• 2 tablespoons light-brown sugar
• 1/3 cup pecan pieces
• 1/8 teaspoon cayenne pepper

Directions:

1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

Love Recipes for Sweet Potatoes? Try these!

Sweet potato pie

Sweet potato casserole

Sweet potato holiday sides

Our Southern Sweet Potato Casserole recipe is delish!

That’s all you need and you can serve up to 8 persons for the whole procedure. You can actually prepare your recipe ahead to make it more convenient on your part. All you have to do is to let it cool down, cover and refrigerate. Then, do the procedure about 15 minutes before serving. This is the kind of potato recipe that you can serve for weekend family gathering or even party celebrations.

For more Autumn sides recipes on Stagetecture, click here.

How to Make a Delicious Berry Red Sangria Recipe

If you prefer, you can easily turn this drink into a mocktail.  Simply swap out the alcohol for ginger ale, flavored seltzer water or fruit juice for a bubbly and family-friendly substitute. We also love this sangria recipe made with watermelon and cucumber!

Don’t be afraid to play with the liquid ratios, this is an easy drink to customize with different amounts or types of alcohol, or even using different fruits completely!  This sangria will be a crowd pleaser that never gets old with all of the possible tweaks.

Berry Red Sangria Recipe

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Berry Red Sangria Ingredients:

1 bottle of your favorite dry white wine or red wine

1 cup light rum

1-2 cups real pomegranate or cranberry juice (to taste)

1-2 cups orange juice (to taste)

2 cups ginger ale

1 cup sliced strawberries and/or watermelon

½ cup blueberries

Sangria Directions:

1.  Using an ice cube tray, fill each section halfway with water and add blueberries to each cube.  Place in the freezer until solid.

2. In a large pitcher, combine the white wine, rum, and fruit juices.  Feel free to adjust the ratios to your preference.  Add the sliced fruit and chill the pitcher in the freezer for at least 2 hours so the fruit can infuse the sangria.

3. For serving once the ice cubes are solid and the sangria is chilled, add the ginger ale just before pouring to keep it bubbly.  Then pour the sangria into glasses and add the blueberry ice cubes.  Garnish with a sliced strawberry and sip away!  Refrigerate any leftovers… and enjoy on another occasion.

For more drinks and cocktails for your party, take a look through our archives on Stagetecture.

Memorial Day Appetizer: Grilled Potato Skins

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Total time: 25-30 minutes

Yields: 4 servings

Ingredients

2 baking potatoes – white or sweet potatoes

2 tablespoon melted butter

½ teaspoon dried rosemary

Pinch of salt and pepper

1 cup cheddar cheese, shredded

2 slices bacon, cooked and crumbled

2 chopped, green onions

Sour cream

Directions:

1. Cut potatoes into 4 wedges. Hollow out the center of each wedge. Microwave potatoes, uncovered, on high for 6-8 minutes or until tender.

2. In a small bowl, combine rosemary, butter, salt, and pepper. Remove potatoes from microwave and brush over both sides of potato.

3. Put potatoes with skin-side up on the grill rack. Grill for 2-3 minutes, turn and grill again. Add cheese to potato wedges and cook for another 2-3 minutes.

4. Top off with bacon and onion. Serve with sour cream.

Just about everyone will love this delicious Memorial Day appetizer. You can also substitute low-fat cheese or add broccoli and other vegetables for a healthier option.

For more easy appetizers on Stagetecture, click here.

Take a look at 23 of our favorite patriotic desserts:

1. Patriotic Desserts: Summer Berries Popsicles

See this yummy popsicle recipe here.

Image via: HGTV

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2. Fourth of July Dessert: American Flag Cake

4th of July Cake Ingredients:

Cake:

6 large eggs
3 cups of sugar
18 tablespoons of unsalted butter
1 cup of sour cream
3 cups of flour
1 ½ teaspoons of  pure vanilla extract
1 teaspoon of baking soda
1 teaspoon of kosher salt
⅓ cup cornstarch
1 ½ pounds of cream cheese
1 pound of unsalted butter
1 ½ teaspoons of pure vanilla extract
1 pound of confectioners’ sugar (sifted)
3 half-pints of raspberries
2 half-pints of blueberries

Icing:

1 ½ pounds of cream cheese
1 pound of unsalted butter
1 ½ teaspoons of pure vanilla extract
1 pound of confectioners’ sugar (sifted)

Flag decorations

3 half-pints of raspberries
2 half-pints of blueberries

Patriotic Desserts Cake Directions:

Cake:

1)      Heat oven to 375ᵒ F or 350ᵒ F if you’re using a nonstick pan. Butter and flour a rectangular pan. Mix the butter and sugar in an electric mixer and turn the paddle attachment to high speed. Once the mixture is fluffy, turn the mixer to medium speed and add the eggs, sour cream, and vanilla. Stir the mixture until it is smooth.

2)      Sift the flour, salt, baking soda, and cornstarch in a bowl. Turn the mixer to low speed and add the flour mixture. Combine the mixture well.

3)      Pour the mixture into your rectangular pan and smoothen the top. Bake for 20 – 30 minutes and test with a toothpick. Remove the cake when the toothpick comes out clean.

Icing

Mix the sugar, butter, vanilla, and cream cheese in an electric mixer until the mixture is smooth.

How to Decorate your Patriotic Cake:

1. Spread ¾ of the icing on the top side of the cake. Draw a sketch of the flag on top using a toothpick. Add blueberries to the upper-left corner and make red rows with the raspberries. Leave some space between the rows.
2. Put the leftover icing in a pastry bag and make white rows between the red stripes. Pipe white stars over the blueberries.

This American flag cake is a perfect Fourth of July dessert to bring to a picnic, bbq or to serve as a centerpiece at your family gathering. It is tasty and beautifully shows off your patriotic side. Make it for your guests and see if they won’t be asking you for the recipe.

3. Patriotic Berry Pie Recipe

Try this yummy patriotic berry pie recipe here.

20 Blogger Friends share their favorite patriotic dessert recipes:

1. Red, White And Blue No-Bake Cheesecake Parfaits
2. Strawberry Blueberry Cloud Cake
3. Skinny Ice Cream Sandwiches
4. White Chocolate Berry Parfaits
5. Coconut Water And Fresh Berry Popsicles For 4th Of July
6. Berries & Cream Tart With Cookie Crust
7. Berry Patriotic Poke Cake
8. Patriotic Dipped Oreo Cookies
9. Brownie Flag Recipe
10. Try These Easy Patriotic Cheesecake Stuffed Strawberries
11. Patriotic Layered Jello Dessert
12. Patriotic Parfait
13. 4th Of July Ice Cream Cone Cookies
14. Patriotic Red White And Blue Pastries
15. Chocolate Chip Cookie Dough Flag Dip
16. Fireworks Sugar Cookie Cake
17. How To Make Mini Cheesecakes (video)
18. 4th Of July Berry Dessert Pizza
19. American Cheesecake Popsicles
20. Red, White And Blue Oreo Cookie Pops

Do you love Grilled Fruit Recipes?

Take a look at our Strawberry Shortcake Grilled Fruit Kabobs recipe here.

For more Patriotic Dessert Recipes ideas, click here.

Thanksgiving Side: Sweet Potato & Onion Pasta Shells

Image via: Top Inspired

Total time: Preparation 40 minutes + Baking 10 minutes

Yields: 7 servings

Ingredients

2 large chopped onions

3 tablespoons butter

1 teaspoon garlic powder

Pinch of salt

21 uncooked pasta shells

¼ cup reduced sodium chicken broth

1 tablespoon apple cider

1 teaspoon dried thyme

½ teaspoon pepper

1 and half cups mashed sweet potatoes

1 and half cups crumbled Gorgonzola cheese

½ cup grated Parmesan cheese

2 tablespoons minced fresh parsley

1 cup turkey gravy, warmed

Procedure

1. In a large skillet, sauté onions in butter until softened. Add salt and garlic powder. Reduce heat to medium. Cook, stirring occasionally for 25-30 minutes or until deep golden brown.
2. Meanwhile, according to package directions, cook pasta shells. Drain pasta, set aside.
3. Stir the broth, thyme, sherry, and pepper into onions. Bring to boil. Cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese.
4. Spoon into shells and place in a greased 11*7 inch baking dish.
5. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.

Your holiday dinner will be a hit with this Thanksgiving side dish recipe. If you feel its too dry for you, top it up with leftover gravy before serving. So, which other sides are you preparing for your Thanksgiving meal this season?

For more Thanksgiving side recipes on Stagetecture, click here.

Holiday Spinach and Gruyère Gratin Recipe

Image via: The Food Network

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Total time: 1 hour 25 minutes

Yields: 8 servings

Ingredients

1 tablespoon olive oil and little extra for baking dish

6 shallots, thinly sliced

½ teaspoon salt

1/4 black pepper

1 cup dry wine

6 large eggs

1 cup heavy cream

1 cup whole milk

¼ teaspoon grated nutmeg

4 10-ounce packages frozen spinach (thawed and squeezed to remove excess moisture)

8 ounces grated Gruyere

½ cup grated Parmesan cheese

Procedure

Image via: The Foodie Physician

1. Heat oven to 400 degrees F. Coat a shallow 2 1/2to 3-quart baking dish with olive oil and set aside.
2. In a large skillet, heat the oil over medium to high heat. Add the shallots, ¼ teaspoon pepper, and ½ teaspoon salt. Cook, stirring occasionally until soft, say about 6 to 8 minutes. Add wine and let it simmer until evaporated for approximately, 4 to 6 minutes.
3. In a large bowl, whisk together cream, eggs, milk, nutmeg, and ¼ teaspoon pepper, and ½ teaspoon salt, Gruyere and Parmesan cheese. Transfer to the prepared baking dish.
4. Bake until the spinach mixture is bubbling and the top is golden brown in color (approximately 45 to 55 minutes).

This Spinach and Gruyere Gratin recipe is a simple and rich side that can be prepared a day ahead. Leftovers are awesome too, just in case if you have any. So, which other make-ahead Thanksgiving recipes are you trying this season?

For more Thanksgiving recipe sides on Stagetecture, click here.

Holiday Side: Green Beans Casserole Recipe

Image via: Pop Sugar

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Total time: Preparation 20 minutes + Baking 50 minutes

Yields: 8 servings

Ingredients:

8 ounces sliced water chestnuts, drained

1 chopped small onion

4 and half ounces sliced mushrooms, drained

6 tablespoons butter, divided

¼ cup all-purpose flour

1 cup milk

½ cup chicken broth

1 teaspoon reduced sodium soy sauce

1/8 teaspoon hot pepper sauce

Pinch of salt

16 ounces frozen green beans, thawed

½ cup shredded cheddar cheese

1 cup crushed fried onions

Directions:

Image via: Fresh and Natural Foods

1. Preheat oven to 350 degrees. In a small skillet, sauté water chestnuts, mushrooms, and onion in 2 tablespoons butter for 4 to 5 minutes or until crisp tender. Set aside.
2. In a large skillet, melt remaining butter, stir in all-purpose flour until smooth. Stir in milk, soy sauce, broth, pepper sauce, and salt. Bring to boil, cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese and green beans.
3. Spoon half of the bean mixture into greased 1 and half qt baking dish. Layer with chestnut mixture and remaining bean mixture.
4. Bake, uncovered for 45 minutes. Top with fried onions. Bake for 5 minutes or until heated through.

Rich, buttery, and comforting, this green beans casserole is certainly not something that we eat all the time, which makes it all the more special during the holidays. While making it from scratch may sound a little overwhelming, trust us, you will be very happy with results. So, which other holiday sides are you trying this season?

Fall Side: Pumpkin Crescent Rolls

Image via: BHG

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Ingredients

5 cups all-purpose flour and a little more

1 package dry yeast

1 cup canned pumpkin

1 cup water

1/2 cups nonfar dry milk powder

6 tbsp melted butter

1/3 cup packed brown sugar

2 tbsp honey

1 tsp salt

½ tsp ground cinnamon

1/4 ground nutmeg

2 eggs

1 cup whole wheat flour

Honey butter

2 tbsp melted butter

Image via: Recipe.com

Directions

1. Take a large mixing bowl and add the yeast and about 2 cups of the all-purpose flour. Let it sit aside.
2. To prepare the dough you will need a medium saucepan. Add the pumpkin, water, milk powder, butter, sugar, honey, salt, nutmeg and cinnamon and stir everything together over medium heat. Do so until the mixture gets warm and the butter just begins to melt. Take the mixture and add it to the flour. Add the eggs and beat the whole mixture with an electric mixture using low speed for half a minute. Switch to high speed and beat for another 3-4 minutes. Now take a wooden spoon or a spatula and add the wheat flour and as much remaining all-purpose flour possible.
3. To work the dough, flour a surface. Knead the dough and add flour if needed to have soft dough that is smooth and elastic, for about 5 minutes. Make a ball out of the dough and place it into a lightly greased bowl. Turn the ball so it becomes greased. Cover it and let it rise until it has doubled its size. Make sure the dough is in a warm room. This should not take more than one hour. After that, punch the dough down and divide into thirds. Cover and let it rest for about 10 minutes. In this time, you can use parchment paper to prepare 3 baking sheets.
4. Again on a lightly floured surface, roll out each dough ball in order to form a 12-inch circle. Spread some honey butter over it and cut each circle into 12 wedges. Now it’s time to make the rolls. Just start at the wide end of a wedge and roll it loosely towards the pointy end. Do the same with the rest of the wedges. Place each one with its point side down onto the baking sheets. Make sure to keep them apart from each other, allowing about 2 – 3 inches of space between them, since they will rise. After you have prepared all wedges, cover them and let them rise again for about 30 minutes, again in a warm place.
5. Finally, it’s time to bake them! Preheat your oven to about 375 degrees F and uncover the rolls. Bake them one sheet at a time for about 15 minutes, until they get a nice golden color.
6. As soon as they are out of the oven, brush them with a little melted butter to add flavor and serve while they are warm.

This Pumpkin Crescent Rolls recipe is perfect to serve as a side for a Fall meal, Fall brunch or even as a Fall Snack at any time of the day. You can make them ahead, just chill them for up to 24 hours before baking. Add some chocolate chips to the filling or sprinkle them with a little sugar for an easy dessert. Together with good company or alone, this recipe is sure to make your day just a little bit yummier.

For more Thanksgiving recipes on Stagetecture, click here.