Recipe by KateL
This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Fresh Mushroom Soup "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything.
Top Review by Erin R.
Marvelous. I have always loved canned cream of mushroom soup, but it is so danged salty and fatty that I don't buy it much anymore. This is a knockout alternative. I didn't have any sherry or parsley flakes, but otherwise stuck to the recipe, and it came out just delicious. Thanks for a winner, KateL.
- 1 lb fresh mushrooms
- 2 tablespoons oil
- 2 cups water (chicken broth may be substituted)
- 2 cups nonfat dry milk powder
- 1 teaspoon onion flakes
- 1 tablespoon parsley flakes
- 1 tablespoon flour
- 1 tablespoon sherry wine
- salt and pepper, to taste
- 5 teaspoons green onion tops, thinly sliced (for garnish)
Directions See How It's Made
- Slice caps and stems of mushrooms in thick pieces.
- Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
- Combine all other ingredients in blender and mix until thick and foamy.
- Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).
- Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.
- Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.