RED LOBSTER WILD MUSHROOM SOUP
This recipe is from a website called Copycat Recipes. I tried this earlier this year and it is fantastic. My husband and I love mushrooms and this hits the spot. It makes a lot so we froze some and it was even better coming from the freezer.
Provided by CheesyGal
Categories Vegetable
Time 1h20m
Yield 15-20 serving(s)
Number Of Ingredients 16
Steps:
- Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
- Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
- Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
- For soup :.
- Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
- Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
- Add the sherry and cook for an additional 3 minutes.
- Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
- Add half of the cold beef stock and stir until liquid thickens.
- Add the remainder of the stock and spices and simmer for 10 minutes.
- Add the cream and allow soup to simmer for an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 245.3, Fat 20.2, SaturatedFat 12.5, Cholesterol 59.7, Sodium 674.1, Carbohydrate 10.7, Fiber 1.2, Sugar 1.8, Protein 4.1
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