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"After dinner sit a while, and after supper walk a mile."--English Saying

Grandma's Mushroom Soup Recipe

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This recipe for Grandma's Mushroom Soup is from Jenn's Recipes Old and New, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 TBSP. butter
1 large onion, chopped
a few stalks celery, chopped
1 TBSP. fresh parsley, minced
2 TBSP. flour
4 cups water
salt to taste
1 cup potatoes
3/4 c. mushrooms
1/4 c. soupettes
Directions:
Directions:
In butter, brown one large onion, chopped up celery and parsley. Add two tablespoons of flour to browned onions, mix well and brown a little more. Turn off burner and slowly add about 4 of cups water to make a smooth liquid. Turn on burner again add about 1 cup diced potatoes, about 3/4 cup mushrooms and simmer slowly for half an hour.

Meanwhile, cook soupettes in salted water, drain and rinse. Add to mushroom soup about 5 minutes before soup is done.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Approximately one hour
Personal Notes:
Personal Notes:
After 4 p.m. Mass on Christmas Eve at St. Emerich's, this soup would be the first course to start off Christmas at Grandma and Tut's house. It was served in off-white soup bowls and I suspect they were often mushrooms foraged by Tut.

 

 

 

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