melissa-dallas
Well-known member
A beloved restaurant of many years in Dallas, The Grape, is closing. Here is their most requested recipe - a wonderful mushroom soup.
Ingredients:
2-1/2 lbs button mushrooms, washed and chopped (It’s easy to do in a food processor.)
1 large onion, diced small
2 cloves garlic, crushed and minced
1 dry bay leaf
1 sprig fresh thyme
1/4 cup dry sherry (optional)
1/2 lb unsalted butter (2 sticks)
1 cup all-purpose flour
3 quarts beef broth or stock, or the equivalent made with beef bouillon cubes
2 cups heavy cream
1/2 tsp ground nutmeg
salt and pepper to taste
Instructions:
In a heavy-bottomed, 8-quart stock or soup pot, melt the butter over low heat. Add the onion, garlic, bay leaf and thyme. Cook until translucent.
Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if you like, and reduce by half.
Add the flour and stir well to avoid lumps. If you do get some, it’s OK. They can be pureed out later.
Slowly whisk in the broth or stock and bring to a simmer over medium-high heat.
Continue to stir the soup, 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. Add salt and pepper to taste. Remove the thyme and bay leaf. Puree the soup in a blender or with a hand-held blender.
Notes: Makes 16 servings. The recipe may be cut in half, but it is worth making the whole batch because it freezes so well.
Ingredients:
2-1/2 lbs button mushrooms, washed and chopped (It’s easy to do in a food processor.)
1 large onion, diced small
2 cloves garlic, crushed and minced
1 dry bay leaf
1 sprig fresh thyme
1/4 cup dry sherry (optional)
1/2 lb unsalted butter (2 sticks)
1 cup all-purpose flour
3 quarts beef broth or stock, or the equivalent made with beef bouillon cubes
2 cups heavy cream
1/2 tsp ground nutmeg
salt and pepper to taste
Instructions:
In a heavy-bottomed, 8-quart stock or soup pot, melt the butter over low heat. Add the onion, garlic, bay leaf and thyme. Cook until translucent.
Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if you like, and reduce by half.
Add the flour and stir well to avoid lumps. If you do get some, it’s OK. They can be pureed out later.
Slowly whisk in the broth or stock and bring to a simmer over medium-high heat.
Continue to stir the soup, 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. Add salt and pepper to taste. Remove the thyme and bay leaf. Puree the soup in a blender or with a hand-held blender.
Notes: Makes 16 servings. The recipe may be cut in half, but it is worth making the whole batch because it freezes so well.