xiaoxl/recipe_data huggingface dataset:
Vegan, Low Fat "a La Russe" / Olivier Salad


Ingredients:
potatoes, carrots, peas, corn, pickles, red bell peppers, mustard, lemon juice, olive oil, sea salt, ground pepper, mayonnaise

Directions:
*I don't know the exact quantities; add as much as you like. Also, save some for decorating the salad.
* If you want you can replace the lemon's juice, mustard and oil with mayo.
Boil the unpeeled potatoes until tender.
In another pot, boil the carrots until ready.
Peel the boiled potatoes and chop them in small pieces.  Chop the boiled carrot.
Chop the pickled cucumbers and bell peppers.
Place chopped veggies, corn and peas in a large bowl and set aside.
Place 1/3  of a boiled peeled potato in another jar - you'll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise].
Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.
Garnish with low fat mayo (optional] and decorate as you please.
*I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.
Hash Browns Omelet


Ingredients:
bacon, hash brown potatoes, onion, green bell pepper, eggs, milk, salt, fresh ground black pepper, mild cheddar cheese, green onion

Directions:
In large frying pan, cook bacon until crips.
Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.
Combine potatoes, chopped onions, and bell pepper.
Press down in even layer in pan.
Cook, uncovered over low heat until crisp and brown on bottom.
(About 7 minutes] While potatoes are cooking, crumble bacon and set aside.
Carefully turn over.
(If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.] In a small mixing bowl, beat together eggs, milk, salt and black pepper.
Pour this mixture over potato mixture.
Top with cheese and bacon.
Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.
Loosen omelet; fold in half.
Turn out of skillet onto plate.
Cut into 4 wedges to serve.
If desired, garnish with green onion slices.
Apple Cranberry Squares


Ingredients:
butter, brown sugar, quick-cooking oatmeal, all-purpose flour, salt, applesauce, craisins

Directions:
Cream butter and brown sugar., Stir in oatmeal, flour and salt., Spread half oatmeal mixture in a 8" square glass pan., Spread applesauce evenly over oatmeal mixture., Sprinkle evenly with Craisins., Top with remainder of oatmeal mixture., Bake in preheated 350 oven for 30 minutes.
Apple Crisp


Ingredients:
apples, white sugar, quick-cooking oatmeal, brown sugar, Bisquick, margarine, butter, cinnamon, nutmeg

Directions:
Peel apples and slice into baking dish., Sprinkle with some sugar and cinnamon., Mix oatmeal, brown sugar, Bisquick, butter, cinnamon and nutmeg., Sprinkle over the apples., Bake until tender -- about 35-40 minutes at 375°F.
Tava(Pan) Mushrooms


Ingredients:
mushrooms, onion, red chili powder, turmeric powder, cilantro, yogurt, salt

Directions:
Fry onions in oil until golden brown.
Prepare a paste of these onions.
Keep aside.
Soak almonds, cashews and poppy seeds in water prior to making this dish.
Soak for 1 hour.
Grind these well to prepare a paste.
Now heat oil in a pan.
Add ginger-garlic paste.
Add cashews-almonds-poppy seeds paste.
Add onion paste.
Add yogurt.
Mix well.
Add salt, red chilli powder and turmeric powder.
Mix well.
Add mushrooms (Each mushroom should be chopped into 4 pieces].
Mix all well.
Put into a serving plate.
Garnish with cilantro and serve immediately with rotis/phulkas/naan.
Old Fashioned Christmas Raisin Delights
Category: desserts
By Holly

This is an old classic Christmas cookie that will bring back many fond memories to those who eat these delightful cookies

Ingredients:
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup butter, softened
¾ cup packed brown sugar
¾ cup white sugar
2  eggs
⅓ cup milk
1 teaspoon vanilla
1 ¾ cups raisins
1 cup packed brown sugar
1 cup water
1 pinch salt
1 teaspoon lemon juice
1 ½ tablespoons cornstarch
2 tablespoons water
½ cup chopped walnuts

Directions:
To Make The Dough: Sift the flour, baking powder, and salt together; set aside. Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours. To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes. Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts. Preheat Oven to  350 degrees F (175 degrees C). Lightly grease baking sheets. On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed. Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

Yields: 3 dozen

Calories: 345
Fat: 9.9 g
Saturated fat: 4.8 g
Carbohydrates: 62 g
Sugars: 39 g
Dietary fiber: 1.5 g
Protein: 4.4 g
Cholesterol: 39.1 mg
Sodium: 249.8 mg
Bacon Oatmeal Breakfast Cookies With Maple Glaze
Category: breakfast-and-brunch
By Moonsinger38

All the flavors that make up the perfect breakfast in one cookie!

Ingredients:
½ pound bacon
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups quick cooking oats
⅞ cup confectioners' sugar
1 ½ tablespoons water, or as needed
1 ½ tablespoons real maple syrup

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside. Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets. Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly. Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks. To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 1 1/2 dozen

Calories: 195.7
Fat: 7.6 g
Saturated fat: 4 g
Carbohydrates: 28.8 g
Sugars: 18.6 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 28.4 mg
Sodium: 237.3 mg
Turnip Greens Soup


Ingredients:
bacon, celery, onion, garlic clove, water, potato, chicken bouillon cube, white beans, pepper

Directions:
Saute bacon, celery, and onion together., Add garlic., Add water., Add potato and chicken bouillon cube., Add white beans and turnip greens., Season with pepper.
Curried Winter Vegetable Soup


Ingredients:
eggplants, cauliflower, yukon gold potatoes, red bell pepper, onion, garlic cloves, mild curry paste, mango chutney, chickpeas, fire-roasted tomatoes, spinach

Directions:
Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
Add the eggplant and cook for about 2 minutes, stirring.
Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry].
Keep cooking for 5 more minutes, stirring occasionally.
Pour in stock and bring to a simmer.
In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
Pour the curry mixture into the pot along with the chickpeas and tomatoes.
Add salt and pepper to taste.
Bring the mixture up to a bubble and simmer for 10-15 minutes, (until the potatoes and veggies are nice and tender and the flavors have melded together].
Fold spinach in at the end.
Serve generous amounts in bowls and top with pita chips.
Garnish plain yogurt if desired.
Enjoy!  ;].
Apple Pie With a Crust


Ingredients:
cinnamon, cloves

Directions:
"Mix all ingredients and serve either hot or cold. Sprinkle with cinnamon."
Jamocha Cheesecake Shake


Ingredients:
nonfat milk, fat-free cottage cheese, cocoa powder, instant coffee crystals, Splenda sugar substitute, banana

Directions:
Place Milk, Cottage Cheese, Cocoa and Splenda in blender-- blend until smooth, about 30 seconds.
Add frozen banana, broken into pieces -- blend until smooth.  If you want your frozen treat thicker, add crushed ice (or frozen coffee]-- blend until smooth.
Makes one large serving.
This recipe can easily be doubled in most blenders to make enough for 2-3 people.
An addition of 1/4 tsp nutmeg or cinnamon or cardamon is a great flavor in this shake.
*TIP: You must blend the cottage cheese until smooth before adding the frozen fruit.
NOTE: If you have a strong blender, you can also freeze coffee ahead of time in ice-cube trays to add and it makes it coffee-lishous!
Oven Barbecued Beef Brisket I
Category: main-dish
By JMOOSE

This is a great recipe for the family on the go as it needs very little attention.  Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.

Ingredients:
4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

Directions:
Preheat oven to 325 degrees F (160 degrees). Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan. Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound. Before last hour of cooking, remove brisket and slice.  Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 8 to 10 servings

Calories: 672.3
Fat: 53.6 g
Saturated fat: 21.6 g
Carbohydrates: 10.4 g
Sugars: 7.3 g
Dietary fiber: 0.3 g
Protein: 34.2 g
Cholesterol: 147.2 mg
Sodium: 440 mg
Parmesan Baked Salmon


Ingredients:
salmon fillets, parmesan cheese, mayonnaise, lemon juice

Directions:
Mix cheese, mayo, and pepper in small bowl., Place salmon skin side down on foil covered baking sheet., Drizzle with lemon juice., Top with cheese mixture and spread over salmon., Bake at 400 degrees 18-20 minutes.
Crab & Shrimp Ravioli With Saffron Cream Sauce


Ingredients:
all-purpose flour, sea salt, olive oil, water, flour, ricotta cheese, Homemade Rich Fresh RICOTTA Cheese, lump crabmeat, shrimp, butter, garlic cloves, fresh parmesan cheese, thyme, butter, flour, saffron, shallots, onion, garlic cloves, dry white wine, heavy cream, lump crabmeat, fresh parmesan cheese, parsley

Directions:
1. Prepare ricotta cheese. Refrigerate.
2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
5. Knead dough for 10 minutes until dough is smooth and elastic.
6. Wrap ball of dough in plastic. Rest 30 minute.
7. Prepare filling while dough rests.
8. Sautee shrimp with butter and garlic until cooked.
9. After shimp is cooked, remove shrimp,.
10. Mix cooked butter and garlic with ricotta.
11. Chop shrimp into 1/4" pieces & mix with ricotta.
12. Add all other filling ingredients and stir until mixed together.
13. Cut dough in half.
14. On floured surface, roll dough to make a thin sheet (about 1/16" thick].
15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
16. Brush the edge of each round with reserved egg white.
17. Fill each round with about 1 T heap of filling.
18. Fold over and pinch shut, making sure the pasta is completely sealed.
19. Bring 4 quarts of salted water to a boil.
20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
21. Dust in 1 1/2 T flour to create a "roux".
22. Add wine and reduce 2-3 minutes.
23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
25. Lightly toss ravioli in sauce until coated.
26. Serve topped with fresh parmesan and parsley.
Apple Almond Cake


Ingredients:
apples, all-purpose flour, light brown sugar, baking powder, baking soda, salt, eggs, plain yogurt, butter, granulated sugar, ground cinnamon

Directions:
Grease a 9" springform pan and set aside.
Peel, quarter and core the apples.
Cut each quarter into 3 pieces to make 36 wedges; set aside.
Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
Pour over the dry ingredients and stir just enough to blend the wet into the dry.
Scrape the batter into the prepared pan, smoothing the top.
Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
Sprinkle the almond topping mixture over the apples.
Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let cool on a rack.
Release the side of the pan and serve with whipped cream.
Super Yummy French Bread


Ingredients:
sugar, water, shortening, sugar, salt, milk, hot water, bread flour, semolina flour, egg

Directions:
Pour yeast, 1 tablespoon (first tablespoon] sugar, and the lukewarm water in a bowl. Let sit
In the meantime mix melted shortening, remaining two tablespoons sugar,  all of the salt, the scalded milk, and two cups of the flour. Mix until smooth.
Add the yeast mixture.
Alternately add the rest of the flour (including semolina] and hot water.
Knead on a floured surface for about five minutes ( I did mine for about 10 or until my arm fell off since I am a slow kneader- you should be able to tell by how well your bread stretches].
Put in a BUTTERED bowl and let rise in a warm place until double in size (Mine rose for 50 minutes in an oven on the warm setting].
Punch down in order to shape into three loaves and brush with beaten egg.
Let loaves rise on BUTTERED baking sheets until double in size.
Optional- slit with scissors at 45 degrees and brush again with egg before baking.
Bake at 375 for about 40 minutes or until the tops are golden brown.
Broccoli Ham Casserole


Ingredients:
rotini pasta, pasta, fat-free evaporated milk, flour, fresh thyme leaves, marjoram, olive oil, onion, broccoli florets, red bell pepper, garlic cloves, salt, pepper, ham, cheddar cheese, monterey jack cheese

Directions:
Prepare pasta according to package directions; drain well. Spray a 2-qrt casserole with cooking spray. Place drained pasta in casserole and set aside.
Preheat oven to 350°F
Combine milk, flour, thyme and marjoram in a small bowl and set aside.
Heat a large, nonstick skillet over medium-high heat. Add oil and sauté onion, broccoli, mushroom, bell pepper, garlic, salt and pepper for 4 minutes, stirring frequently. Add ham and heat thoroughly, about 2 more minutes.
Add reserved milk mixture and stir until thickened, about 4 minutes; do not boil.
Sprinkle ham mixture over the pasta in the prepared casserole.
Sprinkle with cheese and bake uncovered for 15 minutes, or until cheese is melted.
Texas Cheese Dip


Ingredients:
ground beef, tomatoes and green chilies, onion, Velveeta cheese

Directions:
Brown ground beef, and sausage.
Add onion and cook until tender; drain off fat.
Add tomatoes and cheese.
Cook over medium heat until cheese melts.
Serve warm with corn or tortilla chips.
Asian Pear and Strawberry Smoothie
Category: drinks
By Alysha Meeks

This light, delicate smoothie is perfect for those hot summer days. The Asian pear flavor really comes through.

Ingredients:
½ cup ice
1  Asian pear, cored and cubed
2 large strawberries, hulled
⅔ cup vanilla fat-free yogurt
¼ cup fat-free milk
2 teaspoons white sugar

Directions:
Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 smoothies

Calories: 164.4
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 36 g
Sugars: 30.5 g
Dietary fiber: 5.3 g
Protein: 6 g
Cholesterol: 1.9 mg
Sodium: 69 mg
Parmesan Breaded Chicken


Ingredients:
romano cheese, oregano, rosemary, basil, pepper, boneless skinless chicken breasts, buttermilk

Directions:
Combine first 6 ingredients in a shallow bowl.
Dip chicken in buttermilk; roll in bread crumb mixture.
Coat a baking pan with cooking spray; place chicken in pan.
Bake, covered, at 350° for 20 minutes. Remove cover and bake additional 10 minutes or until done.
Frosted Holiday Cut-Outs


Ingredients:
sugar, eggs, light corn syrup, vanilla extract, baking powder, baking soda, salt, powdered sugar, milk

Directions:
COOKIES: COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
HEAT oven to 375ºF.
SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
FROSTING: COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.
Pickled Beets
Category: side-dish
By SHARON HOWARD

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes.  If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Ingredients:
10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

Directions:
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 10 (1 pint) jars

Calories: 59.9
Fat: 0.2 g
Carbohydrates: 14.1 g
Sugars: 11.8 g
Dietary fiber: 2.2 g
Protein: 1.2 g
Sodium: 176.3 mg
Fresh Spring Rolls With Dipping Sauce


Ingredients:
fresh lime juice, fish sauce, water, sugar, fresh ginger, garlic cloves, rice paper, green leaf lettuce, broccoli sprouts, alfalfa sprouts, carrots, cucumbers, yellow bell peppers, shrimp, fresh mint leaves

Directions:
To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.
To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface.
Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves.
Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying].
Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.
Apple Sauce Chicken


Ingredients:
boneless skinless chicken breast halves, pepper, olive oil, applesauce, brown sugar, chili powder

Directions:
Sprinkle chicken with pepper.
In a large skillet, brown chicken in oil on both sides.
In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Super Easy and Delicious Fiesta Chicken Soup


Ingredients:
chicken broth, salsa, red kidney beans, mozzarella cheese

Directions:
In a large saucepan bring broth and salsa to a boil., Add beans and chicken, heat through., Stir in spinach, cook just until wilted., Top with cheese if desired.
Gramps Cucumber Salad


Ingredients:
cucumbers, sweet onion, mayonnaise, white vinegar, sugar

Directions:
Mix mayo,vinegar and sugar in a bowl., Add cukes and onions., Mix, add salt & pepper to taste., Refrigerate overnight, ENJOY.
3-Mushroom Cream of Mushroom Soup


Ingredients:
mushroom, shiitake mushrooms, cremini mushrooms, olive oil, butter, yellow onions, sea salt, black pepper, unbleached all-purpose flour, heavy cream, milk, cooking sherry, dried basil, cayenne pepper

Directions:
In a large deep saucepan over medium heat, add oil and 1 tablespoons butter. When melted and hot, add onions, stir, cover and cook for 3 minutes. Add mushrooms, stir well and reduce heat to medium-low, add remaining butter and a generous pinch sea salt; cook for 4 minutes. Half way though cooking, stir to prevent from sticking and crack black pepper; cover and return to cooking.
Add flour, stir to coat and cook for 1 ½ minutes. Pour in heavy cream and milk. Increase heat to medium-high, stir, add cooking sherry, basil, thyme and cayenne pepper. Combine the ingredients and bring to a boil.
Reduce heat to medium-low and simmer gently for 30 minutes, stirring often; taste and adjust if necessary. If the consistency of the soup is too thick, add about ¼ to 1/3 cup chicken or vegetable broth. Makes 6 servings.
Note: The amount of chopped mushrooms should equal to 10 cups.