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Cream of Puréed Mushroom Soup Recipe

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This recipe for Cream of Puréed Mushroom Soup, by , is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LaQuita Green
Added: Monday, August 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
1/2 teaspoon dried tarragon
1 large onion -- chopped
1/4 cup all-purpose white flour
3 1/2 cups beef broth
1/2 cup half-and-half
1/2 cup whipping cream
1 dash lemon juice
1 dash hot pepper sauce
1/2 pound mushrooms;trimmed & chopped

Directions:
Directions:
Melt butter in a large heavy saucepan over medium heat. Add tarragon and cook for 1 minute. Add onions and cook until softened and translucent. Purée 3/4 of chopped mushrooms in a food processor. Leave the balance chopped. Add mushrooms and cook until tender. Add flour and cook, stirring for 3 to 4 minutes. Gradually stir in beef broth and heat, stirring, just until boiling. Reduce heat. Cook and stir until lumps dissolve. Add half-and-half and whipping cream. Season with salt, pepper, lemon juice, and hot pepper sauce. Heat gently, stirring frequently, until hot but not boiling. Optional: Add 1 cup of white wine to soup mixture.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A Thanksgiving Tradition in our family.

 

 

 

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