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:


  • 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


  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!


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

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