Best Chester County Mushroom Soup Recipes
KENNETT SQUARE MUSHROOM SOUP
We use to live near the mushroom capital of the world, Kennett Square, PA and this is my favorite mushroom soup recipe.
Provided by Irish Rose
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, melt butter and stir in flour until smooth.
- Gradually stir in broth until smooth. Add salt, pepper and bay leaves.
- Simmer, uncovered, for 15 minutes, stirring occasionally.
- Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender.
- Add veggies to broth mixture and bring to a boil. Reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
- Add cream and heat through. Discard bay leaves and serve.
Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 11.8, Cholesterol 45.4, Sodium 788, Carbohydrate 12, Fiber 1.3, Sugar 2.3, Protein 6.9
CREAM OF MUSHROOM SOUP
Steps:
- For the stock: Add carrot and celery to 2 tbs butter and stir on medium heat for 1 minute. Add mushrooms and saute for 5 minutes. Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes. Use a blender, or blender stick to blend stock together with the mushrooms. Prepare Roux: Melt 3 tbs butter in shallow saucepan. Add flour, a bit at a time while stirring. Stir for 2 minutes without burning. Add 1½ cups milk, a bit at a time, while stirring. When all milk has been added add this mixture to the soup stock, also stirring continuously. Stir until thickened. Bring to a simmer and cook for additional 5 minutes.
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