Mushroom Soup

📜 Collection: Patsy Collection | ✍️ Attribution: Pat Keene | 📂 Category: Soups A creamy and flavorful homemade mushroom soup made with rich chicken stock, fresh herbs, and a touch of lemon juice. Perfectly balanced and can be served hot or cold.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	15 mins	None	4-6 servings

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🔪 Key Equipment

• Saucepan
• Whisk
• Measuring cups
• Measuring spoons

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Ingredients

Soup Ingredients

Measurements	Ingredients	Prep / Notes
6 Tbs	Butter	Softened or sliced
3 rounded Tbsp	Flour	All-purpose
2 1/2 cups	Chicken Stock	Warm or room temperature
1 1/4 cups	Milk	Whole milk preferred
1 lb	Mushrooms	Chopped fine
3 Tbsp	Parsley	Chopped
1	Lemon	Juiced
2/3 cup	Heavy Cream	Or milk
to taste	Salt	Kosher salt
to taste	Black Pepper	Freshly ground

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Instructions

Step 1: Roux and Broth

1. Melt 6 Tbs butter in a saucepan, add 3 rounded Tbsp flour and cook for 3-4 minutes.
2. Add 2 1/2 cups chicken stock, blend well and bring to a boil, stirring all the time.

Step 2: Simmering and Finishing

3. Add 1 1/4 cups milk, 1 lb mushrooms, 3 Tbsp chopped parsley, and juice of 1 lemon.
4. Cook for 5 minutes.
5. Stir in 2/3 cup heavy cream and season to taste with salt and black pepper.
6. Serve hot or cold.

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💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop without bringing to a hard boil.

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Original Recipe Scan