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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Grandma Irene Caltagirone's Mushroom Soup Recipe

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This recipe for Grandma Irene Caltagirone's Mushroom Soup is from Three Sisters Cookbook, 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:  
1lb Fresh mushrooms, thinly sliced
½ C butter
1 Medium onion, chopped
1 Garlic clove, mashed
½ tsp Salt
½ tsp Dry mustard
⅓ C Flour
½ tsp Worcestershire sauce
1 C Celery, chopped
2 Carrots, sliced
6 C Beef broth (College Inn or Swanson)
1 C White wine
Directions:
Directions:
Sauté mushrooms in a ¼ cup of butter, set aside. Sauté onion and garlic in remaining butter, blend in salt, mustard and flour. Add Worcestershire sauce, celery, carrots and beef broth. Cook stirring constantly until slightly thickened. Lower heat and cook covered for 20 minutes, strain and add wine and mushrooms to strained broth.

Can make ahead of time and freeze. If you freeze, do not add the wine until you reheat it to serve.
Personal Notes:
Personal Notes:
From Chris Caltagirone:
I take the strained vegetables and freeze them to use in soups or stews.

 

 

 

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