Best Chester County Mushroom Soup Recipes

COUNTRY MUSHROOM SOUP

Country Mushroom Soup image

The big fresh-mushroom flavor of this soup sets it apart from other recipes I've tried. After preparing this family favorite for guests, I frequently get recipe requests. -Elsie Cathrea, Elmira, Ontario

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tablespoons vegetable oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
2/3 cup half-and-half cream or milk

Steps:

In a 2-qt. saucepan, melt butter; 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 to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves.

Nutrition Facts : Calories 305 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 916mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

KENNETT SQUARE MUSHROOM SOUP

Kennett Square Mushroom Soup image

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

Ingredients

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 -2 bay leaf
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tablespoons cooking oil
4 -5 cups sliced fresh mushrooms
2/3 cup half-and-half cream

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