Ophelia wrote:

>
>
> "cshenk" wrote in message
> ...
>
> Gary wrote:
>
> > cshenk wrote:
> >> I use a fair amount of Mayo and never bothered to make it. I range
> >> between Hellmans, Kraft, Dukes, and HT store brand. All are
> >> acceptable to me. I guess my general scratch cooking doesn't
> >> extend that far....
> >
> > Same here with me. I've used all 4 brands of what you mentioned and
> > all are fine with me. I will go for Hellman's first though.
>
> The only one I actively dislike for most uses, is Miracle Whip but I
> do admit, in a small number of situations, it works. It's way to
> disgustinly sweet for most things. Then again, compared to average, I
> have a very low level of sweet-tooth.
>
> I'll have to get miracle whip tomorrow though. Charlotte is coming
> home tonight after an 11 month deployment on the Nimitz. She likes it
> so will get a small jar when we Mommie/Daughter shop tomorrow.
>
> ===
>
> Lucky you. My daughter isn't allowed to travel here atm( We were
> hoping for Easter but it looks unlikely now
>
> Anyway, enjoy

We did and shopping was fun! I'm resting between stages of making home
made cream of mushroom soup.

Making a double batch since a single batch didn't last more than 2
hours here.

5 cups mushrooms, measured after chopping with a fairly fine dice
1 c diced onion
4 cups broth (used vegetable stuff I make but chicken or beef will work)
1 c heavy cream
1 c milk (or use 2c half and half instead of milk and heavy cream combo)
6 TB butter
6 TB flour
1 tspn Thyme

Add mushrooms and onions to broth with thyme. Simmer 20 minutes. Use
stick blender to smooth.

Second pan, melt butter (works best if just turn on heat long enough to
start melting then let residual heat finish it). Add flour and mix
carefully so there are no lumps.

On a low heat, add cream in small amounts, whisking to prevent lumps,
then add broth mix.

Optional: Can skip stick blending mushroom broth mix but add about 3/4
and do it with the cream base, then add rest so you have nice bits of
onion and mushroom in there.