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Soups & Stews

Creamy Mushroom Soup - 2005
​​​​​​​​​​​​Recipe courtesy of Ron and Joan Wozny - From our friend, Paul Crossland

INGREDIENTS
  • 1 pound  mushrooms -- quartered, if large
  • 4 tablespoons  butter
  • 1 medium  onion -- finely chopped
  • 2 tablespoons  flour
  • 1 teaspoon  salt
  • ¼ teaspoon  dried thyme
  • 2 teaspoons  ketchup
  • 3 cups  chicken broth
  • 1 cup  half and half
  • 1 egg
  • 1 tablespoon  lemon juice
  • 2 tablespoons  dry sherry

​​PREPARATION
Sauté mushrooms in heated butter in a 3-4 qt. saucepan until lightly browned.  Remove and reserve about 1/3 of the mushrooms. To mushrooms in pan, add onion.  Cook until limp and golden.  Mix in flour, cooking until bubbly.  Add salt, thyme and ketchup.  Remove from heat.  Gradually mix in broth. Cook, stirring until soup boils gently.  Reduce heat. Cover and simmer 15 minutes.  Whirl soup, ½ at a time in blender until smooth.  Return to saucepan. Stir in half 'n' half.  Heat until soup steams.  Beat egg with lemon juice in a small bowl.  Stir in small amount of hot soup.  Pour egg mixture into remaining soup. Mix in reserved mushrooms.  Cook stirring, until very hot but do not boil.  Mix in sherry.  Salt to taste.

Recipe may be halved or doubled.  For 8 servings, use only 5½ cups broth.

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  • Home
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