Famous Quick Mushroom Soup
Quick Mushroom Soup
This incredibly easy recipe is also incredibly versatile. You can
puree the mushrooms for maximum flavor, or you can leave them in
chunks, or you can strain the broth to make a lovely mushroom-
1 lb (450 g) mushrooms, chopped or sliced
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
1 cups (250 ml) heavy cream, half-and-half, or milk (optional)
2 Tbs (30 ml) dry sherry (optional)
Combine the mushrooms and stock in a pot and bring to a boil over
high heat. You can puree the soup, serve it like it is, or strain
it to make a clear broth. Add optional cream and/or sherry if
desired. Serves 4 to 6.
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