Kennett Square Mushroom Soup Recipes

Steps:

• In a 2 quart saucepan, melt butter and stir in flour until smooth.
• Gradually stir in broth until smooth. Add salt, pepper and bay leaves.
• Simmer, uncovered, for 15 minutes, stirring occasionally.
• Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender.
• Add veggies to broth mixture and bring to a boil. Reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
• Add cream and heat through. Discard bay leaves and serve.

Steps:

• Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
• Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.

Steps:

• Melt the butter in a large pot.
• Saute the onions in the butter for 5 minutes over medium heat.
• Stir in mushrooms, paprika, soy sauce, and broth.
• Reduce heat to low, cover, and simmer for 15 minutes.
• Stir in salt and add rosemary to taste. Start with at least two heaping tablespoons, add more if necessary.
• Simmer another 15 minutes, remember to stir.
• Stir in ground black pepper, lemon juice, parsley, and sour cream.
• Mix together until sour cream is melted.
• Simmer to reduce. For a smoother soup, blend with an immersion blender.