Governor Tom Ridges Fresh Mushroom Soup For Thanksgiving Recipes
FRESH MUSHROOM SOUP
A light, refreshing appetizer soup, good for restricted diets. It came from the fifth edition of the American Heart Association Cookbook. I prefer the 1975 version of the recipe, which I posted as Recipe # 291922 "Vintage Fresh Mushroom Soup"; pick the version that appeals to you. You can probably slash my preparation time; I am the slowest chopper in the Western Hemisphere.
Provided by KateL
Categories Clear Soup
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine broth and dry milk. Set aside.
- Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
- Uncover and adjust temperature to high. Allow moisture to evaporate.
- Stir in flour.
- With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
- Add sherry, lemon rind, parsley and lemon juice.
- Stir to mix well. Serve hot.
Nutrition Facts : Calories 238.3, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 251.7, Carbohydrate 26.6, Fiber 1.4, Sugar 13.6, Protein 15.2
GOVERNOR TOM RIDGE'S FRESH MUSHROOM SOUP FOR THANKSGIVING
It was something of a tradition for the governor and his father to make this soup together as a first course for the family's Thanksgiving meal.
Provided by carrie sheridan
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over low heat, melt the butter and saute the onions and sugar slowly until golden - about 30-45 minutes.
- Gently clean the mushrooms with a kitchen towel or paper towel. Slice 1/3 of the mushrooms and finely chop the rest.
- Add all mushrooms to the onions and saute for 5 minutes.
- Stir in flour until smooth and cook for 2 minutes, stirring constantly.
- Pour in water and stir until smooth.
- Add chicken broth, vermouth and salt and heat to boiling, stirring constantly.
- Reduce heat and simmer, uncovered, for 10 minutes.
- This can be prepared in advance and refrigerated. Reheat, covered, over low heat for 10 minutes.
Nutrition Facts : Calories 172.6, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 698.3, Carbohydrate 12.5, Fiber 1.7, Sugar 4.1, Protein 4.9
FRESH CREAM OF MUSHROOM SOUP
This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.
Provided by PanNan
Categories Vegetable
Time 20m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Lighly saute mushrooms in butter.
- Add flour and stir constantly for about 5 minutes.
- Slowly add stock, stirring until all is incorporated.
- Simmer about 10 minutes.
- Add cream, stir and serve.
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