Just came across this recipe in Southern Living - Homemade Cream of Mushroom Soup
- Thread starter deb-in-mi
- Start date
melissa-dallas
Well-known member
Deb, here is a terrific tried & true famous for many years at a local restaurant
The Grape's mushroom soup from Brian Luscher:
The Mushroom Soup has been a staple at The Grape for more than three decades, and is still made according to the original recipe.
Ingredients
2.5 Pounds Button Mushrooms Washed and Chopped*
1 Large, White Onion Small Dice
2 Cloves Garlic Crushed and Minced
1 Bay Leaf, Dry
1 Sprig Thyme, Fresh
1/4 Cup Dry Sherry (Optional)**
1/2 Pound Butter Unsalted
1 Cup All-Purpose Flour
3 Quarts Beef Broth or Stock
2 Cups Heavy Cream
1/2 teaspoon Nutmeg ground
To Taste Salt & Pepper
Instructions
In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat.
Add the onion, garlic, bay leaf and thyme, and cook until translucent.
Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if using, and reduce by 1/2.
Add the flour and stir well to avoid lumps (if you do get some, it's okay- they can be pureed out later). Slowly whisk in the broth or stock and bring to a simmer over medium high heat. You must continue to stir the soup at this point, or the bottom may scorch.
When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste.
Remove the thyme and bay leaf, and puree the soup either in a blender, or with a hand held blender.
Notes: This recipe may easily be cut in half, but it is worth making the whole batch because it freezes so well. *Chef's note: This can be easily accomplished in a food processor. **Editor's note: When a chef says an ingredient is optional, do yourself a favor and pretend that it's not.
The Grape's mushroom soup from Brian Luscher:
The Mushroom Soup has been a staple at The Grape for more than three decades, and is still made according to the original recipe.
Ingredients
2.5 Pounds Button Mushrooms Washed and Chopped*
1 Large, White Onion Small Dice
2 Cloves Garlic Crushed and Minced
1 Bay Leaf, Dry
1 Sprig Thyme, Fresh
1/4 Cup Dry Sherry (Optional)**
1/2 Pound Butter Unsalted
1 Cup All-Purpose Flour
3 Quarts Beef Broth or Stock
2 Cups Heavy Cream
1/2 teaspoon Nutmeg ground
To Taste Salt & Pepper
Instructions
In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat.
Add the onion, garlic, bay leaf and thyme, and cook until translucent.
Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if using, and reduce by 1/2.
Add the flour and stir well to avoid lumps (if you do get some, it's okay- they can be pureed out later). Slowly whisk in the broth or stock and bring to a simmer over medium high heat. You must continue to stir the soup at this point, or the bottom may scorch.
When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste.
Remove the thyme and bay leaf, and puree the soup either in a blender, or with a hand held blender.
Notes: This recipe may easily be cut in half, but it is worth making the whole batch because it freezes so well. *Chef's note: This can be easily accomplished in a food processor. **Editor's note: When a chef says an ingredient is optional, do yourself a favor and pretend that it's not.
