I discovered this recipe years ago and recently reisurrceted it, making just a few changes and adjustments. Since I planned to served it prior to a prime rib dinner, I used beef broth instead of chicken. I also added cream to finish it, and topped it with a dollop of sour cream before serving in my Grandmother Richardson’s china soup bowls.
The original recipe contained a note saying it was Vincent Price’s favorite soup. Vincent Price just happened to be one of my grandmother’s favorite actors. An online source said he was also a gourmet cook.
Making the soup ahead is a convience but it also allows the flavors to meld in the refrigerator. When ready to serve, I reheated it, adding more broth and the cream.
Vincent Price’s Mushroom Soup
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, grated
1 clove garlic, split
1 pound (button) mushroom caps, sliced thin
3 tablespoons tomato paste
3 cups chicken or beef stock/broth + more for reheating or to achieve desired thickness
2 tablespoons sherry or Italian vermouth, sweet
1/2 teaspoon salt
Dash pepper
Heavy cream, optional – just enough to add a creamy note to the soup
Sour cream, optional – for garnish
- In a heavy soup pot, saute onion and garlic gently and discard garlic.
- Add mushroom and sauté 5 minutes.
- Mix in tomato paste and stock/broth. Stir and add vermouth, salt and pepper.
- Let simmer 10 minutes.
- Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
- Garnish bowls of soup with a dollop of sour cream if desired.
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, grated
1 clove garlic, split
1 pound (button) mushroom caps, sliced thin
3 tablespoons tomato paste
3 cups chicken or beef stock/broth + more for reheating or to achieve desired thickness
2 tablespoons sherry or Italian vermouth, sweet
1/2 teaspoon salt
Dash pepper
Heavy cream, optional – just enough to add a creamy note to the soup
Sour cream, optional – for garnish
- In a heavy soup pot, saute onion and garlic gently and discard garlic.
- Add mushroom and sauté 5 minutes.
- Mix in tomato paste and stock/broth. Stir and add vermouth, salt and pepper.
- Let simmer 10 minutes.
- Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
- Garnish bowls of soup with a dollop of sour cream if desired.
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