Saturday, April 14, 2012

MUSHROOM SOUP

A-Z Soup
If your only reference to mushroom soup comes out of a can you are in for an unexpected delightful indulgence. This mushroom soup is tremendous.

Years ago, Graham Kerr presented this mushroom soup and it was so special that I’ve made it many times through the years and have never grown tired of it.

There is nothing wrong with Cream of Mushroom soup I suppose, but this particular Mushroom soup deserves a prominent place at you table. Make it once and you’ll make it yours.

Adapted from: The Galloping Gourmet Television Cookbook, Vol.3, Graham Kerr, 1969

Mushroom Soup                                        serves 4

Ingredients:

  1. 2 Tablespoons butter
  2. 2  Tablespoons olive oil
  3. 2 garlic cloves, bruised (smashed lightly)
  4. 1 Medium onion, diced finely
  5. 2 Tablespoons tomato paste
  6. One pound mushrooms, sliced thinly
  7. 2 Tablespoons sweet Italian vermouth
  8. 3 Cups chicken stock or broth
  9. 4 Egg yolks
  10. 2 Tablespoons parsley, chopped finely
  11. 3 Tablespoons grated parmesan cheese


Method:

  • Heat oil and butter in a large saucepan
  • Add the bruised garlic for a few moments

  • Add the onion and gently fry
  • Remove the garlic and raise the heat
  • Add the tomato paste and stir
  • Add the mushrooms and stir
  • Add the chicken stock and the vermouth

  • Bring to boiling, then lower heat to a simmer
  • Simmer 2 minutes

  • Whisk the egg yolks with the parsley and cheese
  • Add a little hot soup to the yolk mixture and mix

  • Whisk the mixture into the soup and bring to boil
  • As begins to boil, ladle into bowl
  • Serve in a small dish with the soup

This is one lovely mushroom soup  I hope you try it soon.

20 comments:

Horst Peters said...

I'm going to try this today. It looks great!
Horst

Vardhini said...

Soup looks yummy. My kids love mushrooms.

Vardhini
CooksJoy

Lynn Proctor said...

looks delicious, my daughter is a mushroom freak--gonna try this one for sure

Susan Oloier said...

Anthony,
I am planning to make your cream of carrot soup this week. I am going to add this one to the next grocery list.

Thanks for you kind comment on Zane's blog today.

Torviewtoronto said...

you make some fabulous soups this mushroom soup looks wonderful

Janna said...

I've been craving mushroom soup! I'll have to give this one a try.

ladydragonfly said...

Oh this recipe is lovely! A good mushroom soup is second only to a really good french onion. Oh so yummy!

Susanne Drazic said...

Mushroom soup, yum! Thanks for sharing this recipe.

Susan Flett Swiderski said...

This sounds fabulous. I've never had tomato paste in mushroom soup, but I'm willing to give it a try. I don't suppose it matters what kind of mushroom? I used to be a big fan of the Galloping Gourmet. Thanks for the recipe.

Kate O'Mara said...

Love reading recipes! I printed this one :)
Kate
Follow & A to Z Visit http://whenkateblogs.blogspot.com/

anthony stemke said...

HORST PETERS: This is one of my personal all time favourites.

anthony stemke said...

VARDHINI: I bet the kids will really really love this soup.

LYNN PROCTOR: I can guarantee she will love this.

SUSAN OLOIER: OK Susan, I will expect to hear how you liked the carrot soup. cm
I see Zane in those spectacles and marvel at him. Just think, against all odds, and the coolest boy on the block.
Best wishes to Zane.

TORVIEWTORONTO: Thank You Akheela, you're very kind.

JANNA: Be careful, once you try rhis mushroom soup tou will want it often.

anthony stemke said...

LADY DRAGONFLY: I feel that this is a great mushroom soup, and you will too.

SUSANNE DRAZIC: You're welcome, enjoy some soon.

SUSAN FLETT SWIDERSKI: I use regular field mushrooms but you can substitute your own preference.

KATE O'MARA: I do too and making some. Thanks for calling.

mybestbanks001 said...

Like peter I want to say I would love to try this today.:) Because it makes very nice sound here. Thanks!
Best Bank

My Journey With Candida said...

I have made mushroom soup before but never using tomato paste. I bet that gives it a very nice flavor. The Hubs uses vermouth in his snapper soup.... I don't think he has tried it in mushroom soup.

Sounds really good. Thanks for posting this recipe.

Miriam said...

I love this soup already! I'm going to make a vegetarian version of it :), Miriam@Meatless Meals For Meat Eaters

Laurie Peel, RP-CRA said...

Mushroom is my very favourite. I remember the Galloping Gourmet - I used to love that show.

TL Conway said...

I don't know why, but I always assumed mushroom soup was extra salty. Yet, reading through the recipe, it sounds quite delicious and if I used low sod chicken stock, I bet it wouldn't be too salty. Thanks!

anthony stemke said...

MY BEST BANKS 001: Okay, go ahead and try it today, why deny yourself this culinary delight any longer.

MY JOURNEY WITH CANDIDA: This is, without a doubt, my own personal favourite mushroom soup. Dry vermouth is great in these kinds of soups.

MIRIAM: You could easily substitute vegetable stock for this lovely soup.

LAURIE PEEL, RP-CRA: You'll really, really love this soup. I enjoy his television cookooks.

TL CONWAY: If you are sensitive to salt, use the low sodium chicken stock. You could add salt if you feel it needs it. Mushrooms are like potatoes in that they need some salt or else the flavour is dullish.

anthony stemke said...

MY BEST BANKS 001: Okay, go ahead and try it today, why deny yourself this culinary delight any longer.

MY JOURNEY WITH CANDIDA: This is, without a doubt, my own personal favourite mushroom soup. Dry vermouth is great in these kinds of soups.

MIRIAM: You could easily substitute vegetable stock for this lovely soup.

LAURIE PEEL, RP-CRA: You'll really, really love this soup. I enjoy his television cookooks.

TL CONWAY: If you are sensitive to salt, use the low sodium chicken stock. You could add salt if you feel it needs it. Mushrooms are like potatoes in that they need some salt or else the flavour is dullish.

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