French Mushroom Soup

  • Yield: 10 cups


1pound mushrooms, sliced
1/2cup chopped onion
3tablespoons butter
8cups water
2tablespoons instant beef bouillon
1teaspoon salt
1/8teaspoon pepper
1/2cup 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).