"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cobb Lane Cream of Mushroom Soup Recipe

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This recipe for Cobb Lane Cream of Mushroom Soup, by , is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tricia Tidwell


1 lb fresh mushrooms (assortment of creminis, button and shiitake)
1 med onion, chopped
2 Tbsp. butter
4 c. chicken, vegetable or mushroom stock
1/2 c. white wine
1 med potato, peeled and diced
2 Tbsp. fresh parsley
1 Tbsp. thyme
Salt and pepper to taste
1 c. cream
2 Tbsp. dry sherry
4 tsp. minced parsley

Clean and chop mushrooms. Saute onion in butter until tender. Add mushrooms and saute for about 5 minutes. Do not brown. Add stock, wine, herbs, potato, salt and pepper. Let simmer for about 30 minutes. Cool. Puree soup to a boil. Remove from heat, garnish with minced parsley and serve.




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