Governor Tom Ridge's Fresh Mushroom Soup for Thanksgiving |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It was something of a tradition for the governor and his father to make this soup together as a first course for the family's Thanksgiving meal. Ingredients:
6 tablespoons butter |
2 cups finely minced yellow onions |
1/2 teaspoon sugar |
1 lb fresh mushrooms |
1/4 cup flour |
1 cup water |
1 3/4 cups chicken broth |
1 cup dry vermouth |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. In a large saucepan over low heat, melt the butter and saute the onions and sugar slowly until golden - about 30-45 minutes.
2. Gently clean the mushrooms with a kitchen towel or paper towel. Slice 1/3 of the mushrooms and finely chop the rest.
3. Add all mushrooms to the onions and saute for 5 minutes.
4. Stir in flour until smooth and cook for 2 minutes, stirring constantly.
5. Pour in water and stir until smooth.
6. Add chicken broth, vermouth and salt and heat to boiling, stirring constantly.
7. Reduce heat and simmer, uncovered, for 10 minutes.
8. This can be prepared in advance and refrigerated. Reheat, covered, over low heat for 10 minutes.
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