mushroom soup — Breakdown

https://rotten.recipes/dishes/mushroom soup/breakdown
 
salt
mushroom
onion
garlic
butter
thyme
all purpose flour
black pepper
olive oil
parsley
milk
white wine
pepper
carrot
leek
bay leaf
heavy cream
chicken
chicken broth
vegetable stock
celery
water
potato
green onion
sherry
chicken stock
shallot
nutmeg
shiitake mushroom
soy sauce
dill
cilantro
ginger
vegetable broth
crouton
half
garlic powder
onion powder
cornstarch
oil
cream
sour cream
italian parsley
light cream
white rice
chicken breast
canola oil
bread
balsamic vinegar
dijon mustard
tamari
chicken bouillon
egg yolk
white pepper
oyster mushroom
worcestershire sauce
mushrooms like shiitake
lemon juice
paprika
red
cashew
tofu
chive
gluten chicken broth
gluten sweet rice flour
basil
poultry seasoning
sauerkraut juice
ground
hungarian sweet paprika
swiss brown cremini mushroom
crème fraiche
enoki mushroom
sake
cellophane noodle
cauliflower
coconut milk drizzle
microgreen
sautéed mushroom
pine nut
better than bouillon beef base
margarine
soy milk
vegan
vegan margarine
cognac
rosemary
maitake mushroom
lump crab meat
bell pepper
cayenne pepper
crème fraîche
beef broth
tarragon
scallop
stock
evaporated milk
adjust salt
creole seasoning
lime juice
herb
avocado
tortilla chip
corn
tomato
white chicken stock
white
brown chicken stock
beef
red lentil
miso paste
cannellini bean
parmesan rind
mushrooms porcini
rice
sage
cheese
day bread
madeira
white button mushroom
mushroom stock
french lentil
spinach
chicken gizzard
fennel
celery seed
spaghetti
red pepper flake
bacon