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Cream of Mushroom Soup

1/2 oz Imported dried mushrooms
1 c Boiling water
1 Stick butter
1/2 c Onion, diced
1 1/2 lb Fresh mushrooms, thin sliced
3 T Flour
2 T Chicken base concentrate
7 c Cold water
1 t Lemon juice
1 t Salt
1/4 T Pepper
2 c Half and half OR light cream
1 c Sour cream
3 T Parsley, minced
Croutons, garnish
Parsley, chpd, garnish


Café Budapest, Boston, Mass Wash dried mushrooms in cold water. Place in bowl and cover with boiling water. Soak 30 mins. Melt butter in 4 qt saucepan and add onion. Saute until translucent. Add half the fresh mushrooms and saute over low heat until liquid is evaporated. Add flour, stir with wire whisk, cook 3-5 mins. Dissolve chicken base in cold water and add to saucepan, stirring with whisk until smooth. Add remaining fresh mushrooms, soaked dried mushrooms, and their liquid, lemon juice, salt, and pepper. Bring to boil. Reduce heat, cook 10-15 mins. Add half and half, sour cream, and parsley, blending with whisk. Simmer 10-15 mins. Adjust seasoning. Garnish with croutons and parsley.


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