Mushroom Soup
photo by Jena Lewis
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
8 Bowls
- Serves:
- 6-8
ingredients
- 453.59 g mushroom, washed and quartered
- 1 large yellow sweet onion, chopped
- 3 carrots, washed and sliced
- 2 large celery ribs, sliced
- 14.79 ml thyme
- 1419.54 ml beef stock (or 6 cups water with 6 beef bouillon cubes)
- 1 slice butter
- 29.58 ml cooking sherry
directions
- Put butter and onion in large sauce pan. Cook onions until they start to appear clear or mildly caramelized 3-5 minutes on high heat. Add mushrooms, carrots, and celery, cook for 5 more minutes. Add the Thyme and beef stock. Simmer for the next 45 minutes- hour. Ten-Fifteen minutes prior to serving add sherry for taste and simmer until served.
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Reviews
-
Made as written with the exception of at the end of cooking time, I put mine in the blender for a bit as I am feeding my father in law and he's not to good and has to have smooth, but it has the most terrific flavour. I always think ugh! when I see mushroom soup but then you taste it and Mmmmm wonderful I used portobello mushrooms and that made it very dark but it was fab. thank you for posting Made for Honor thy Mother the diabetic forum. May 2011.
RECIPE SUBMITTED BY
Jena Lewis
Allegan, Michigan
I live with my wife and two dogs. But LOVE making feasts for friends family and especially my grandson.