VINTAGE FRESH MUSHROOM SOUP
This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Recipe # 289524 "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything.
Provided by KateL
Categories Vegetable
Time 30m
Yield 1 1/4 quarts, 5 serving(s)
Number Of Ingredients 10
Steps:
- Slice caps and stems of mushrooms in thick pieces.
- Heat oil in a heavy saucepan and saute the mushrooms quickly until just crisp tender.
- Combine all other ingredients in blender and mix until thick and foamy.
- Add mushrooms to blender and, using lowest speed, blend for 4 to 5 seconds or until mushrooms are chopped into fine pieces but not pulverized. (I generally skip this step, preferring identifiable mushroom slices.).
- Pour the mixture back into the saucepan and heat slowly, stirring with a wire whisk to keep from burning. Use an asbestos pad if soup is to be left on the stove.
- Sprinkle thinly sliced rings from the green part of green onions on top of each bowl of soup.
Nutrition Facts : Calories 262.5, Fat 6.2, SaturatedFat 1, Cholesterol 9.6, Sodium 265.6, Carbohydrate 30.1, Fiber 1.1, Sugar 26.8, Protein 20.5
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