Does anybody have a good recipe for Mushroom Soup?

TGI Friday’s and Mountain Jacks both used to serve a fabulous mushroom soup. From what I understand, Mountain Jacks is no longer in business and Friday’s doesn’t carry that menu item any longer.

If anyone has a recipe for a similar style mushroom soup, would you please share? Thanks!

Cream of Mushroom Soup

(6 servings)

6 tbsp butter
1 medium onion, finely chopped
1/2 lb fresh mushrooms, finely chopped
3 tbsp flour
3 cups beef stock
1 bay leaf
1/8 tsp freshly ground pepper
3/4 cup half-and-half cream

Melt butter in heavy pan. Add onions and stir over moderate heat until onions are transparent. Add mushrooms and cook, stirring, another 4 minutes.

Remove mixture from heat and blend in flour. Add stock slowly, stirring constantly. Add bay leaf and pepper.

Bring mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in cream. If desired, garnish with croutons just before serving.

Chili’s Chicken Mushroom Soup

1/4 cup (1/2 stick) margarine
1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrots, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms (about one
8 ounce package), cut into 1/8-inch slices
1/2 cup all-purpose flour
5 1/2 cups chicken broth
Pinch of dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 pound diced cooked chicken

Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown. Slowly add chicken broth to vegetable-flour mixture, stirring constantly.

Add herbs, pepper sauce and parsley and stir w ell. Simmer 10 minutes.
Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.

Clear Mushroom Soup

3 cups Chicken stock
6 Fresh mushrooms – sliced
3 Green onions – diced
1 tablespoon Dry sherry
1 teaspoon Light miso

Heat stock, add mushrooms and onions and simmer 3-4 minutes just to wilt vegetables.
Add sherry. Mix 3 tablespoons of the broth with miso to blend.
Add miso to soup mixture. cok 3 minutes; serve hot. Makes 3 servings.

Fresh Mushroom Soup

1 pound Mushrooms
2 tablespoons Butter or margarine
2 cups Finely chopped onions
1/2 teaspoon Sugar
1/4 cup Flour
1 cup Water
1 3/4 cups Chicken broth
1 cup Dry vermouth
1 tablespoon Salt or to taste
1/4 teaspoon Ground pepper to taste

Slice 1/3 of the mushrooms and finely chop the rest. Melt butter in large saucepan.
Add onions, sugar and sautee over medium heat, stirring frequently,about 15 minutes
or until golden. Add sliced and chopped mushrooms and sautee for 5 minutes.
Stir in flour until smooth; cook for 2 minutes, stirring constantly. Pour in water
and stir until smooth. Add remaining ingredients and heat to boiling, stirring constantly.
Reduce heat and simmer, uncovered, about 10 minutes. May be pureed and reheated
if you choose

Mushroom Soup

 1/2  cup           onions -- chopped

1 pound fresh sliced mushrooms
6 cups water
5 teaspoons beef flavored bouillon
2 cups carrots – sliced 1/4" thick
1/4 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sherry

Cook mushrooms and onions in a little water to keep from sticking in a large saucepan.
Cook stirring until onions are tender 5-10 minutes. Reduce heat to low.
Add remaining ingredients except sherry. Cover and simmer 1 hour.
Remove from heat and stir in the sherry.

Mushroom Soup

 1/4  Cup           olive oil

1 Cup onions - diced
1 Cup celery - diced
3/4 Pound fresh white mushrooms – cut in –
1 1/2 quarts half and half
1 1/2 quarts chicken broth
Salt, pepper
2 tablespoons chopped parsley

Heat oil in deep saucepan. Add onions and celery.
Saute until tender. Add mushrooms and saute over low heat 4 minutes.
Add half and halfand chicken broth. Reduce soup by 1/2 or until creamy.
Season to taste with salt and pepper. Puree in blender until smooth.
Serve garnished with chopped parsley.

Thanks much! :smiley: