Vintage Fresh Mushroom Soup

Submitted 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 Recipe # 289524 "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 1/4 quarts
• Serves: 5

ingredients

• 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

1. Slice caps and stems of mushrooms in thick pieces.
2. Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
3. Combine all other ingredients in blender and mix until thick and foamy.
4. 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.).
5. 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.
6. Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.

Reviews

[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.

 

[godbreathed01]

Hi KateL: This was a great inspiration recipe. I did not follow it exactly as some of the ingredients I didn't have/like. Used skim milk in place of water and disloved 2 tsp bullion into milk as I don't like powdered milk; used SmartBalance in place of oil; basil instead of parsley (don't like); so after all those chnges we had a wonderful soup. Like you I like my mushrooms whole, so I minced about half and left the rest whole. Very nice. Will have many times this winter. Judy in WA

 

[Annacia]

I love this less rich yet still yummy soup. I was too lazy to use the blender then have to wash it, so I made it all in the pot. It worked fine and didn't take 30 mins. I skipped the sherry (I dislike the stuff) and used the broth in place of water. Thanks much Kate for a quick, tasty soup that is ideal for lower fat diets.