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Mushroom Soup

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Soups

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schedulePrep 0 min local_fire_departmentCook 0 min groups12 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4610476

License: CC BY-SA 4.0 · Wikibooks contributors

#boiled #medium difficulty #recipes for soup #recipes using beef broth and stock #recipes using butter #recipes using common mushroom #recipes using olive oil #recipes using portobello mushroom #recipes using sherry #recipes using wheat flour #recipes with images #vegetarian
Soup Vegetarian

Ingredients

Scale
  • ½ pound (2 sticks) butter, divided
  • 1 cup flour, divided
  • 12 cups beef stock
  • 6 tablespoons extra-virgin olive oil
  • 4 cups sliced portobello mushrooms
  • 4 cups sliced shiitakes
  • 4 cups button mushrooms, sliced if large
  • ½ cup sherry

Directions

  1. In a large pot over medium heat, melt one stick of the butter.
  2. Add ½ cup of the flour, stirring constantly, to form a roux.
  3. Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes.
  4. Slowly stir in the beef stock.
  5. Bring to a boil, stirring frequently.
  6. Reduce heat to a simmer.
  7. In a large saucepan over medium-high heat, melt the remaining stick of butter with the olive oil.
  8. Add the portobellos, shiitakes, and button mushrooms and sauté until mushrooms are moist and tender, 5–10 minutes.
  9. Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, tossing gently to incorporate flour.
  10. Combine mushrooms and beef stock in the large pot.
  11. Stir in the sherry.
  12. Cook, stirring occasionally, until flavors are melded and soup thickened slightly, about 10 minutes.
  13. Serve hot.

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