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Mushroom Soup

mushroom soup Mushroom Soup








  • 1 lb sliced button mushrooms
  • 1 lb sliced baby portabella mushrooms
  • 2 cloves garlic, pressed
  • 1 sm/med onion, diced fine
  • 32 oz Rotisserie Chicken Broth
  • 2 1/2 C Half and Half
  • 1/4 C sherry
  • 1/2 C Parmesan/Asiago blend cheese
  • pinch celery salt
  • pepper to taste
  • 1/8 tsp coriander
  • 1/4 tsp Italian seasoning
  • olive oil


In a large soup kettle, pour in diced onion, garlic and mushrooms.  Drizzel with olive oil and saute until onions are a caramel color and the mushrooms are slightly browned.  Reduce heat to medium.  Add chicken broth and pepper to taste.  Bring to a slow boil. Add celery salt, coriander and Italian seasoning.  Slowly add half and half, stirring constantly to avoid scorching.  Stir in sherry and Parmesan/Asiago cheese.  Continue stirring.  Allow to cook in a slow rolling boil for about 10 minutes.  Allow to cool for about 5 to 10 minutes before serving.

mushroom soup  2 Mushroom Soup
Auntie_Dee in Recipes With Photos,Soups & Stews on October 31 2010 » 0 comments
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