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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.