Total Time
1hr 17mins
Prep 25 mins
Cook 52 mins

This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota.

Ingredients Nutrition

Directions

  1. Bring stock to boil in medium saucepan; cover and set aside.
  2. Melt butter in large saucepan over medium heat.
  3. Add onion and celery and saute until translucent, about 5 mimutes.
  4. Add flour, thyme and basil and stir 4 minutes;whisk in sherry.
  5. Mix in hot stock and bay leaves and bring to boil.
  6. Reduce heat and simmer 3 minutes, stirring constantly.
  7. Add mushrooms and cook 20 minutes, stirring occasionally.
  8. Add remaining ingredients and simmer until slightly thickened, about 10 minutes.
  9. Ladle soup into bowls and serve.
Most Helpful

5 5

I have been making this recipe since it appeared in the RSVP section of Bon Appetit years and years ago. It is absolutely delicious and I have shared this recipe more times than I can count over the years. Understand that I am not a particularly gifted cook (this is one of about five things I make) and it comes out perfect every time. Paired with crusty bread - this is dinner. The best mushroom soup recipe I have ever tasted.

5 5

I just found this recipe and I used to eat this all the time when I lived in Minnesota. It's a very classy. delicious mushroom soup!