Cathe's Mushroom Soup Recipe

Step 1

Saute mushrooms in butter until brown. Add wine when mushrooms start making their own juice; cook over medium heat until all liquid evaporates and clear oil from butter is in pan, about 10 minutes.

Step 2

Add flour and cook on high about 5 minutes; stir and blend, cook till nut-brown. (Like a medium brown roux, except for mushrooms and is wine-colored.) Can add more butter as necessary to make a smooth "sauce" texture. Stir constantly.

Step 3

Stir in half-and-half (can substitute milk) until you have the thickness or amount of soup you want; stir to creamy consistency. Salt and pepper to taste. Makes about 1 1/2 to 2 cups soup.

Things You'll Need

  • 3tb Butter (more if needed)
  • 2c Mushrooms, sliced
  • 1/2c Burgundy wine, hearty (or less)
  • 2tb Flour
  • 2c Half-and-half (or less)
  • Salt, to taste
  • Pepper, to taste

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