Cooking From Memory ~ A Recipe Journal

Cream of Mushroom Soup (Holden Village)

mushroom soup 7

Ingredients ~

  • 8 Tablespoons butter, melted
  • 2 onions, minced
  • 4 ½ – 5 Tablespoons flour
  • 3 cups vegetable stock
  • 2-3 cups heavy cream, half & half, or whole milk
  • ¾ pound chopped mushrooms (3-4 cups)
  • salt to taste
  • white pepper, pinch
  • lemon juice

Method ~

In a large pot, melt and heat the butter over medium heat. Add the onions. Cook and stir for 8 minutes, until clear. Add flour. Cook and stir 3 minutes over low heat. Add 1 cup hot vegetable stock and stir. Remove from the heat and let it rest for 1 minute. Add the chopped mushrooms and stems (this soup can also be made with just stems). Add 2 more cups of the hot vegetable stock and 2-3 cups heavy cream half & half, or milk. Simmer for 10 minutes over low heat, but don’t let it come to a boil. Add salt and white pepper to taste. Add a few drops of the lemon juice and, if needed, a little vegetable stock. Serve with a dollop of play yogurt or sour cream topped with dill weed.


~With thanks to the cooks at Holden Village. Recipe from Lavish Simplicity, Holden Village, 2008

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