Recipe by Just Call Me Martha
A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.
Top Review by Aunt Cookie
Great mushroom soup! I definitely recommend the addition of tabasco at the end; it really made a difference. A couple of notes: Make sure to add the hot milk very slowly to the butter and flour mixture, otherwise you'll end up with some stubborn lumps in your soup. You can grind your mushrooms with an immersion blender prior to cooking (it may grind a little easier if you add some of the broth to the mushrooms). If you don't like crunchy onions, you may want to saute them a bit before boiling the soup. Also, I used half-and-half instead of heavy cream. Still, even if you ignore all of the above, this will make a delicious soup. Thanks for posting!
- 1 lb fresh mushrooms
- 1 quart chicken broth
- 1 medium onion, chopped
- 7 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon salt (or more)
- white pepper
- Tabasco sauce
- 2 tablespoons sherry wine (optional)
Directions See How It's Made
- Wash mushrooms and remove stems.
- Slice 6 of the mushroom caps and reserve.
- Discard any dried ends from stems.
- Grind or chop remaining mushroom caps and stems very fine.
- Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
- Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
- Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
- Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
- Add the cream and stir again.
- Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
- Reheat and add sherry just before serving.
- Garnish with reserved sauteed mushrooms.