French Mushroom Soup

  • Yield 10 cups

Mushrooms and onions star in this hearty comforting soup.


1 pound mushrooms, sliced
1/2 cup chopped onion
3 tablespoons butter
8 cups water
2 tablespoons instant beef bouillon
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup sherry or Madeira chopped fresh parsley


  1. Saute mushrooms and onion in butter until tender.
  2. Reduce heat and simmer 10 minutes.
  3. Stir in water and bouillon.  Cover and simmer 45 minutes.
  4. Add carrots.  Cover and simmer 15 minutes.
  5. Stir in seasonings and sherry.  Heat to boiling.
  6. Garnish with parsley.

Recipe reprinted with permission from The Junior League of Rochester’s Applehood and Motherpie (Rochester, New York, 1981).





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