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Soup's Flavor Depends on Mushrooms

October 31, 1985

Creamy Mushroom Soup may be light and delicate or robust and earthy. The flavor depends on the mushrooms used in preparation.

Select young mushrooms with closed veils under the caps for a more delicate-flavored soup. Those with wide-open veils have less moisture and will give a fuller, more emphatic mushroom flavor.

It takes only minutes to prepare this recipe for Creamy Mushroom Soup. It makes an excellent first course or light meal with salad and rolls. CREAMY MUSHROOM SOUP

3 cups chicken broth

2 1/2 cups diced mushrooms

2 cups beef broth

1/4 cup diced onion

1/2 teaspoon thyme, crumbled

1/4 cup butter or margarine, softened

1/4 cup flour

1 cup half-and-half

2 tablespoons pale dry Sherry

Combine chicken broth, mushrooms, beef broth, onion and thyme in large saucepan. Simmer, uncovered, 20 minutes.

Combine butter and flour to make paste. Whisk into soup. Simmer 10 minutes until slightly thickened. Remove from heat.

Stir in half-and-half and Sherry. Makes 4 servings.

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