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Fresh Mushroom Soup Recipe

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This recipe for Fresh Mushroom Soup is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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
3 medium onions, coarsely chopped
1 lb. mushrooms, sliced
2 tbsp. chicken bouillon granules dissolved in 3 cups water or 3 cups chicken stock
3 tbsp. tomato paste
1/3 cup parsley, minced or 1 tbsp. dried
1 garlic clove, crushed
1/4 tsp. ground pepper
1/2 cup dry white wine

Cheese Toast: (optional)
4 to 6 slices toasted bread
1 cup each of shredded Swiss, Parmesan and cheddar cheese, mixed
Directions:
Directions:
Melt butter in a soup pot over medium heat. Add onions and sauté until almost tender. Add mushrooms and sauté briefly. Stir in chicken stock, tomato paste, parsley, garlic and pepper. Increase heat and quickly bring to a boil. Reduce heat and add wine. Simmer for 5 minutes. Cheese Toast: Place the assorted cheeses on the toasted bread slices and put them under the broiler until the cheese has melted. Put the soup in a bowl and top each one with a cheese toast.
Personal Notes:
Personal Notes:
I found this recipe in Gourmet Magazine's "find this recipe from my favorite restaurant" section. I can't remember what restaurant it was, but it is so simple to make and the perfect accompaniment to a grilled cheese sandwich. I usually don't put the cheese on top, unless I am going to make it the main course.

 

 

 

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