Homemade Sausage Making

Seeing all the pictures of mushrooms being gathered, figured I'd share a recipe that I got long ago and fine tuned, just in case anyone is interested. Enjoy.

Mushroom Soup

2 lbs button mushrooms, sliced

1 lbs shitake mushrooms, sliced

2 large Spanish onions, medium diced

4 large carrots, diced

8 oz butter (2 sticks)

2 tbsp paprika-original calls for 4 tbsps

8 oz flour (1 cup)

6 ozs heavy cream- original calls for 12ozs

1 gallon chicken stock- 5.3 large 48 ozs cans of stock for a double recipe.

original calls for 1 tsp caraway seed, which I don`t use

Salt and pepper to taste

Saute mushrooms in butter for 3 to 4 minutes. Add onions, carrots and cook till tender. Add flour, paprika and cook for 3 minutes. Add chicken stock, stirring constantly till soup has creamy consistency. Add heavy cream once begins to get to low boil and simmer for about a hour. Adjust salt and pepper to taste.

DO NOT PUT THE CREAM IN UNTIL YOU`RE COOKING IT. IF THE CREAM GOES IN WITHOUT STOCK GETTING HOT, YOU`LL HAVE COTTAGE CHEESE. It`s ok to leave it once the cream in the soup is brought to cooking temp and slightly boiling for 20 mins.

This is such a hit at our Christmas Eve dinner, I have to use a canning pot for all the take home leftover orders. Seems to get good reviews and freezes well. Hope you guys enjoy it.

Good recipe to have. I always just cook a chicken when I want stock.

Whenever recipe calls for water, be it gumbo, etc., I use stock for another added level of flavor.

Nuynai wrote:

just in case anyone is interested. Enjoy.

Interested? Interested? Wow, that looks so darn good I can`t wait to try it. Mmmm.... Like "right now"! Thanks for sharing pal.

Best Wishes,
Chuckwagon

The soup sounds delicious, I am definitely going to try to make this one real soon! I have some dried Morels and a few dried Polish Mushrooms that will have to make it into the Ingredient list

Thanks for Posting
John

Hey, hey, Nuynai!
Today's Saturday and I finally made the magic. The soup is out of this world! That much paprika in the recipe is very interesting. I had seconds... then... yup thirds! Made a little sourdough bread to go with it. Oh man, my tummy needs a wheelbarrow. That is grrrreat soup. Thanks for sharing the recipe pal. What do you call this stuff?

Best Wishes,
Chuckwagon

I am going to have to sharpen my calculator and reduce that recipe to something manageable for a party of two with leftovers for the next day.

CW, I just call it mushroom soup. It was featured on one of our TV shows from a restaurant but some of the ingredients needed to be fine tuned for my tastes. They called it Hungarian Mushroom soup. Ross, FYI, it freezes well and have had it and given it to friends after several months in the freezer and they loved it. Maybe you can add one of your specialty breads to go with it. Glad you enjoyed it.

Chuckwagon wrote:Hey, hey, Nuynai!
Today's Saturday and I finally made the magic. The soup is out of this world! That much paprika in the recipe is very interesting. I had seconds... then... yup thirds! Made a little sourdough bread to go with it. Oh man, my tummy needs a wheelbarrow. That is grrrreat soup. Thanks for sharing the recipe pal. What do you call this stuff?

Best Wishes,
Chuckwagon

have you or will you place it in the recipe file?