Mushroom Soup

Discussion in 'Recipes' started by JJ McGuire, Dec 9, 2005.

  1. JJ McGuire

    JJ McGuire Elite Refuge Member

    Jan 31, 2003
    Chester Springs, PA
    1 lb Mushrooms (I use mostly portabellas and some white mushrooms and I think I use a little more than required depends on how thick you like. You can use any combination of mushroom types whatever you like)
    1 stick butter
    1 tsp lemon juice
    1 onion chopped
    1/3 cup flour
    4 cups beef or chicken stock (I have always used beef)
    2 tsp salt
    1 tsp pepper
    1 cup light cream
    Wine to taste (I've used a Cab or Merlot) I think any red wine is good. Be generous. (You can also add a little at the end if you like more wine flavor.
    Bouillon cubes if desired for extra flavor. (I usually do)

    Trim and slice mushrooms. Sauté in butter and onion until tender. (Add Wine). Add lemon juice. Add flour and cook 1 minute. Add stock. Cook a few minutes more. Take half mixture and blend until smooth. (If you have a hand chopper that works too.) Put back into saucepan and add cream. Heat slowly and adjust seasoning. I would say it serves 6-8

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