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Mushroom Soup
Course
Soup
Servings
2
quarts
Ingredients
1
lb
Mushrooms
sliced
1
Onion
diced
6
cups
Water
3
Tbsp
Beef soup base
Pepper
Bay leaf
½
tsp
Rosemary
½
cup
White wine
½
cup
Sour cream
Roux
½
cup
Butter
½
cup
Flour
Instructions
Roux
Cook butter and flour together in a separate pot for 5 minutes and set aside
Soup
Brown onions in some butter
Add mushrooms. Saute until barely cooked
Add water and seasonings. Bring to boil, turn down and simmer for 10 minutes
Stir in roux and remove from heat
Add white wine and sour cream
Notes
Adding barley works well.