Try this Mushroom soup (the grape Lakewood) The Grape’s famous mushroom soup recipe, or contribute your own.

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Name: Mushroom soup (the grape Lakewood) The Grape’s famous mushroom soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2-1/2 lbs button mushrooms washed and chopped (It’s easy to do in a food processor.); 1 large onion diced small; 2 cloves garlic crushed and minced; 1 dry bay leaf; 1 sprig fresh thyme; 1/4 cup dry sherry (optional); 1/2 lb unsalted butter (2 sticks); 1 cup all-purpose flour; 3 quarts beef broth or stock or the equivalent made with beef bouillon cubes; 2 cups heavy cream; 1/2 tsp ground nutmeg; salt and pepper to taste

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INGREDIENTS

2-1/2 lbs button mushrooms ; washed and chopped (It’s easy to do in a food processor.)
1 large onion diced small
2 cloves garlic crushed and ; minced
1 dry bay leaf
1 sprig fresh thyme
1/4 cup dry sherry (optional)
1/2 lb unsalted butter (2 sticks)
1 cup all-purpose flour
3 quarts beef broth or stock ; or the equivalent made with beef bouillon cubes
2 cups heavy cream
1/2 tsp ground nutmeg
salt and pepper ; to taste

INSTRUCTIONS

– In a heavy-bottomed, 8-quart stock or soup pot, melt the butter over low heat. Add the onion, garlic, bay leaf and thyme. Cook until translucent.

– Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if you like, and reduce by half.

– Add the flour and stir well to avoid lumps. If you do get some, it’s OK. They can be pureed out later.

– Slowly whisk in the broth or stock and bring to a simmer over medium-high heat.

– Continue to stir the soup, or the bottom may scorch. When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally.

– Finish by adding the heavy cream and nutmeg. Add salt and pepper to taste. Remove the thyme and bay leaf. Puree the soup in a blender or with a hand-held blender.

Notes: Makes 16 servings. The recipe may be cut in half, but it is worth making the whole batch because it freezes so well.

NOTES

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Mushroom soup (the grape Lakewood) The Grape’s famous mushroom soup

2-1/2 lbs button mushrooms washed and chopped (It’s easy to do in a food processor.)
1 large onion diced small
2 cloves garlic crushed and minced
1 dry bay leaf
1 sprig fresh thyme
1/4 cup dry sherry (optional)
1/2 lb unsalted butter (2 sticks)
1 cup all-purpose flour
3 quarts beef broth or stock or the equivalent made with beef bouillon cubes
2 cups heavy cream
1/2 tsp ground nutmeg
 salt and pepper to taste

– In a heavy-bottomed, 8-quart stock or soup pot, melt the butter over low heat. Add the onion, garlic, bay leaf and thyme. Cook until translucent.

– Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if you like, and reduce by half.

– Add the flour and stir well to avoid lumps. If you do get some, it’s OK. They can be pureed out later.

– Slowly whisk in the broth or stock and bring to a simmer over medium-high heat.

– Continue to stir the soup, or the bottom may scorch. When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally.

– Finish by adding the heavy cream and nutmeg. Add salt and pepper to taste. Remove the thyme and bay leaf. Puree the soup in a blender or with a hand-held blender.

Notes: Makes 16 servings. The recipe may be cut in half, but it is worth making the whole batch because it freezes so well.

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Nutrition

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Serving Size: 1 (656g)
Recipe Makes: 1

Calories: 1370
Calories from Fat: 809 (59%)

Amt Per Serving		% DV

	Total Fat 89.9g	120 %
	Saturated Fat 55.4g	277 %
	Monounsaturated Fat 25.6g
	Polyunsanturated Fat 3.9g
Cholesterol 326.1mg		100 %
Sodium 1758mg		61 %
Potassium 424.4mg		11 %
Total Carbohydrate 109.5g		32 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 104.8g
Protein 17.8g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1370

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