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
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.
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
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.