October 6th, 2014

Mushroom Soup

Mushroom Soup 4


If the only mushroom soup you are familiar from a can, let me introduce you to what real mushroom soup is all about.  This mushroom soup is amazing.  It’s rich, thick, and so flavorful.  You can serve it as a meatless main dish with a salad and bread, or it makes a wonderful appetizer for your upcoming holiday dinners.


Mushroom Soup


8 tablespoons butter (divided)
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
4 tablespoons flour
3 cups beef stock
1/4 teaspoon nutmeg
1/8 teaspoon white pepper
1 cup heavy cream


In a medium pot, melt 6 tablespoons butter and add onions.  Saute over medium heat until they begin to be translucent, about 10 minutes.  Add mushrooms and cook slowly another 10 minutes or until soft and tender.

Remove onions and mushrooms from pot.  Add remaining 2 tablespoons butter to pot and stir in flour to combine with butter.  Add beef stock, nutmeg, and white pepper and bring to a boil.  Reduce heat and simmer 10 minutes.  Add mushrooms and onions back in and slowly stir in the cream.  Garnish with additional nutmeg if desired.


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One Response to “Mushroom Soup”

  1. Thank you, thank you, thank you! Just what I was looking for, I have an old family recipe that uses canned cream of mushroom soup & I just do not use canned soups anymore. This recipe looks like the perfect amount too.


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