Man is this a yummy recipe. I remember being 8 years-old and doing one of those family get-togethers and being urged to try cream of mushroom soup. It sounded icky, because I was a dumb kid, but I fell in love on the spot. Anytime I've made this delicious concoction since, people ask me for the recipe. And making it vegetarian is simple by substituting the bouillon/stock with a vegetable base, though I prefer the chicken.
Thank you Connie for creating such a scrumptious legacy!
Remove stems from mushrooms, set aside
Slice mushroom caps thinly
In a 4 quart saucepan, melt the stick of butter over medium-low heat. Stir in sliced mushroom caps and lemon juice, turning heat up to medium-high. Stir occasionally and cook until caps are just tender
Reduce heat to medium-low and remove caps from saucepan with slotted spoon and place in large bowl, set aside
In remaining butter, saute sliced onions and mushroom stems until the onion is translucent.
Stir in flour until blended. Cook for 1 minute, stirring constantly
Gradually stir in water and bouillon, stirring steadily until mixture thickens and is just boiling. Set aside until only just warm (blenders/food processors don't react kindly to very hot mixtures)
Pour half of this onion/mushroom mixture into blender, blend on low until smooth, pour back into unheated saucepan. Repeat with remaining half.
Stir in S&P into mixture along with sliced mushroom caps and heavy cream. Heat until soup is simmering and enjoy!
0 servings
Serves 6