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French Mushroom Soup

French Mushroom Soup
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Yield: Serves 8

Substantial and flavorful, with lots of mushrooms in a warm-hued broth. --The Vermont inn, Killington, Vermont


  • 2 pounds fresh mushrooms, sliced
  • 4 ounces butter
  • 1/2 cup flour
  • 1/2 gallon milk
  • 1 tablespoon basil
  • 1 teaspoon rosemary
  • 1 can beef consommé or 1 bouillon cube plus 1 cup water
  • Worcestershire sauce to taste
  • Sherry wine to taste
  • Salt and pepper to taste
  • Sour cream for garnish


Sauté mushrooms in butter, add flour, and boil. Add milk and boil. Stir in herbs, consommé, Worcestershire, sherry, and salt and pepper. Serve with dollop of sour cream.
Updated Wednesday, April 2nd, 2008

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