Vintage Fresh Mushroom Soup Recipes

FRESH MUSHROOM SOUP

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.

VINTAGE FRESH MUSHROOM SOUP

Steps:

• 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.

GOVERNOR TOM RIDGE'S FRESH MUSHROOM SOUP FOR THANKSGIVING

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.

BEST EVER MUSHROOM SOUP

Steps:

• dice onion small.
• clean and halve mushrooms.
• fry onion in the butter and oil for 2 minutes.
• add mushrooms for a further 4 minutes.
• sprinkle flour into pan and stir well to remove lumps.
• add half of the stock.
• stir and scrape cooked flour off bottom until thickening.
• add half the milk stirring all the time.
• continue to add stock and milk in turn until all added.
• adjust seasoning and add plenty of pepper.
• simmer very gently for 20 minutes.

FRESH MUSHROOM SOUP WITH TARRAGON

Steps:

• Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
• Add the mushrooms and cook gently for 4 minutes, stirring.
• Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
• Stir in the chopped tarragon, salt and black pepper. Season to taste.
• Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
• Return to the saucepan and reheat slowly on medium low heat.
• Stir in sherry.
• Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.

FRESH CREAM OF MUSHROOM SOUP

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.