Homemade Mushroom Soup

Russ Myers

By
@Beegee1947

For anyone who's only tasted canned mushroom soup before, this recipe for homemade mushroom soup will be a revelation.


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Comments:

Serves:

4

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1/2 lb
fresh mushrooms – sliced
1/2
of a large sweet white onion – chopped
3 or 4 Tbsp
butter
1/3 c
flour
1/2 c
red wine (optional)
salt & pepper (or other spices) to taste
1 pinch
basil
2
14-ounce cans beef stock

Directions Step-By-Step

1
Saute onion in butter until translucent — but not brown — over medium heat in a medium-large saucepan.
2
Add fresh mushrooms and continue the saute for just a few minutes.
Do not overcook. 
3
Sprinkle with flour and stir to coat the onions and mushrooms in the pan, adding a little more butter or flour if necessary.
4
Stir in the beef stock, salt, pepper and a pinch of basil. 
5
Add the red wine and reduce heat and simmer, continuing to stir the soup occasionally until it thickens.
6
Cool and refrigerate for 24 hours for flavor to develop. Before serving, gently rewarm but don’t let boil. Ladle into bowls, sprinkle with nutmeg. Savor every spoonful.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom