Mushroom Cream Soup
friend since second grade―sent me this delicious recipe which is similar
to clam chowder. I found that if you omit the oysters and add a dash dill weed,
this also makes an extraordinary "zupa grzybowa" or Polish mushroom
¼ cup butter
⅔ cup chopped yellow onion
3 medium russet potatoes, peeled and cubed
2 cups sliced white mushrooms
2 ½ cups water
2 cups fat-free milk
4 teaspoons chicken base
1 tablespoon dried parsley
¼ teaspoon ground black pepper
½ cup whipping cream
1 (3.75-ounce) can smoked oysters, sliced
Pinch sweet paprika
butter in a 6-quart Dutch oven. Fry onions until golden.
Stir in the potatoes and mushrooms. Cook for 10 minutes
over medium heat.
2. Stir in the water, milk, chicken base, parsley and
pepper. Reduce heat and simmer 25 minutes.
3. Cool slightly, then pour into a blender and process until
smooth. Return to the Dutch Oven. Stir in the cream, oysters
4. Re-heat gently so you don't curdle the cream. Serve the soup
in individual bowls and garnish with parsley.
5. Buttered sour dough bread is essential with this soup.
Hint: Use a non-smoky paprika for this soup.
Makes 4 servings