Soups & Stews |
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Creamy Mushroom Soup - 2005
Recipe courtesy of Ron and Joan Wozny - From our friend, Paul Crossland
INGREDIENTS
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.
- 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.