December 29, 2010

Mushroom Soup!


This New Year’s Eve, my Sweetie and I are going to The Grape. Which is a Dallas institution. And the Institution-within-an-Institution for The Grape is their mushroom soup. It’s really famous. I mean, really, REALLY famous.

I have the recipe for their soup, but I have tweaked it, and I daresay that mine is even BETTER. For reals. (Be sure and eat the soup with a sourdough baguette! The bread really makes this dish pop!)

So, here is my redone recipe for The Grape’s Mushroom Soup:


Ingredients:

  • 6 tbs butter
  • 2 shallots, finely chopped
  • 3, 8-oz packages of various mushrooms, chopped. I like to use button, shiitake, and crimini. (And throw in some oyster mushrooms if I can find them!)
  • 3 tbsp all-purpose flour
  • 4 cups of beef stock
  • 1/2 cup white wine
  • pinch of white pepper
  • pinch of nutmeg
  • 1.5 cups heavy cream

Directions:

  1. Melt butter in large saucepan.
  2. Add shallots and cook over moderate heat until they become translucent.
  3. Add mushrooms and cook 5 minutes more, stirring occasionally.
  4. Stir in flour and coat vegetables well.
  5. Add white wine and cook for a minute or so, scraping the bottom of the pot.
  6. Add stock slowly, stirring constantly.
  7. Bring mixture to a boil, then reduce heat and simmer 5 minutes.
  8. Add white pepper & nutmeg.
  9. Remove from heat, stir in cream, and serve.

Serves 6.


If you serve this with a baguette of sourdough bread and a glass of red wine, you will be adored forever. Ladies, this soup is a MAN TRAP. I kid you not. How else do you think I snagged my husband??? It’s THAT good!

Enjoy!


Lisa Baltierra is the KraftyMunchkin when she crafts, and the CookyMunchkin when she cooks. You can see her other recipes at cookymunchkin.wordpress.com.

No comments: