Mushroom Soup Recipe

mushroom soupOnly in the last 20 years have those that live in the United States found out that eating mushrooms have many health benefits.  There are many people that try to eat mushrooms in some form every day.  They are good for your heart and immune system.  They are also known to prevent tumor growth.  They are a power house of the B vitamins and several important minerals. Mushrooms are also high in fiber and boost intestinal flora.  Here are more benefits of mushrooms.

This soup recipe is not only a delicious way to get more mushrooms in your diet, it is also very healthful. Many people like it all year long—even in the summer.  It is warm and satisfying on the tummy.  Try it out!  Here is a wonderful cookware set that will produce a very tasty mushroom soup. The stainless steel will help in maintaining the flavor of the mushrooms.

The secret to this recipe is the Vegetable Broth:


Place all the following ingredients in a large soup pot:

  • 4 large onions, peeled and quartered
  • 6 large carrots, peeled and quartered
  • 4 large stalks of celery, peeled and quartered
  • 1 large potato cut in half
  • 1 cup cabbage, cut into 6 pieces
  • 1 bay leaf
  • Salt and pepper to taste
  • Thyme and Parsley to taste
  • 8 cups water

Bring to a boil, reduce heat to a simmer and cook for 1 hour.  Wait at least one hour for soup to cool.  Strain soup through a colander.  Take the solid pieces left in the colander and squeeze in cheese cloth to extract more broth.  If you want a really fine broth, strain all of the broth again through cheesecloth.

Tip:  Any other vegetables can be added or substituted to this recipe.  Try your favorite if they aren’t mentioned.

Recipe for Mushroom Soup:

Set aside about 5 mushrooms and then slice all the rest of the mushrooms, including stems and caps.

Pour the vegetable broth into a large soup pan and add the sliced mushrooms. Simmer on medium heat for about 30 minutes.  Make sure the mushrooms don’t overheat and start to disintegrate.

Remove the mushrooms and set aside.  Allow broth to cool.

Make a roux and add to broth.  Cook for 10 minutes

Mix milk, salt & pepper and sherry into the broth.  Do not boil.  Heat thoroughly.  If this will be served to children leave out the sherry and substitute apple juice or make sure it is cooked long enough for the alcohol to evaporate.

Slice the remaining raw mushrooms but do not use the stems.  Place the cooked mushrooms in the bottom of a bowl and pour the broth over them.  Garnish with the raw mushrooms.  Enjoy a delicious and healthy soup!

Tip: a quick and easy way to slice mushrooms is to use an egg slicer.  This makes a time consuming job go super quick.

Soup ingredients:

  • ¾ pound fresh mushrooms (any kind or mixed)
  • 3 cups vegetable both
  • 3 tablespoons flour and 3 tablespoons butter for roux
  • 1 cup whole milk
  • Salt and pepper to taste
  • 2 tablespoons sherry or apple juice

Tip:  When adding the salt and pepper, initially put in half of what you think you need.  After cooking for 10 minutes taste and see if any more needs adding.  It is best to add a little at a time instead of too much initially.


 

For This Soup Recipe We Recommend

The All-Clad Gourmet Stainless Steel 10-Piece Cookware Set

prod-all-clad-10ps-cookware
  • Three-ply bonded stainless steel
  • Even Distribution of Heat
  • 10 Pieces
  • Contains an 8 quart stock pot perfect for soup
  • Compatible with induction cooktops

Available Here

 Or

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