Return to Content

French Mushroom Soup

by

Yield: Serves 8

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

Ingredients:

  • 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

Instructions:

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.
Tags:
Updated Wednesday, April 2nd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order