Mushroom Soup
📜 Collection: Patsy Collection | ✍️ Attribution: Pat Keene | 📂 Category: Soups A rich and velvety vintage mushroom soup from the Patsy Collection, featuring finely chopped mushrooms simmered in a savory broth with fresh parsley and a touch of lemon.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 4 Servings |
🔪 Key Equipment
- Saucepan
- Wooden spoon
- Chef’s knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 Tbsp | Butter | |
| 3 Rounded Tbsp | Flour | |
| 2 1/2 C | Chicken Stock | |
| 1/4 C | Milk | |
| ~16 | Mushrooms | chopped fine |
| 3 Tbsp | Parsley | chopped |
| 2-3 Tbsp | Lemon | juice |
| 1/3 Cup | Heavy Cream & Milk | combined |
| To taste | Salt | |
| To taste | Black Pepper |
Instructions
Step 1: Prepare the Base
- In a saucepan, melt 6 Tbsp butter, add 3 rounded Tbsp flour, and cook for 3-4 minutes until smooth and slightly golden.
- Gradually add 2 1/2 C chicken stock; blend well and bring to a boil, stirring constantly until thickened and smooth.
Step 2: Simmer and Finish
- Stir in 1/4 C milk, ~16 finely chopped mushrooms, 3 Tbsp chopped parsley, and 2-3 Tbsp lemon juice.
- Cook for 5 minutes over medium heat until the mushrooms are tender and fragrant.
- Stir in 1/3 cup heavy cream & milk and season to taste with salt and black pepper. Serve hot or chilled.
💡 Make-Ahead & Storage: Can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore consistency.
Original Recipe Scan
