Fresh Mushroom Soup

Marsha Gardner


This soup is very similar to French Onion Soup and is great for a change.

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1 lb
fresh mushrooms
1/4 c
butter plus
2 Tbsp
1 Tbsp
brown sugar
1/4 c
1 3/4 c
chicken broth
3/4 c
dry vermouth (white)
1 tsp
kosher salt
1/4 tsp
freshly ground pepper
2 c
chopped onion

Directions Step-By-Step

Slice 1/3 of the mushrooms. Finely chop remaining mushrooms. Set aside. (You could use food processor for chopped mushrooms)
Melt butter in Dutch oven; add onion and brown sugar. Cook over medium heat, stirring constantly, 15 minutes or until onion is caramel in color.
Add all of the mushrooms, and saute for 5 minutes. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth and vermouth; cook over medium heat until slightly thickened. Reduce heat and simmer 10 minutes. Add salt and pepper.
Makes 6 cups. If soup is too thick, add water until desired consistency.

About this Recipe

Course/Dish: Soups, Other Soups
Hashtag: #mushrooms