Vincent Price’s Mushroom Soup

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

1. In a heavy soup pot,  saute onion and garlic gently and discard garlic.  
2. Add mushroom and sauté 5 minutes.
   
3. Mix in tomato paste and stock/broth.  Stir and add vermouth, salt and pepper.  
4. Let simmer 10 minutes.
   
5. Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
6. Garnish bowls of soup with a dollop of sour cream if desired. 

Recipe without photos . . . 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

1. In a heavy soup pot,  saute onion and garlic gently and discard garlic.  
2. Add mushroom and sauté 5 minutes.  
3. Mix in tomato paste and stock/broth.  Stir and add vermouth, salt and pepper.  
4. Let simmer 10 minutes.
5. Optional finishing: add enough cream for a creamy appearnce + additional stock/broth as desired.
6. Garnish bowls of soup with a dollop of sour cream if desired.