Wednesday, December 16, 2015

{soups-salads-and-salad-dressings} Sawmill Restaurant Cream of Mushroom Soup


Heading to St. Louis to see my shoulder doctor.  Say a prayer!!!!!


Sawmill Restaurant Cream of Mushroom Soup

Rita Falkensteen of Germantown requested the recipe for mushroom soup from the Sawmill Restaurant, 1729 Wolf Road in Richfield.

She wrote: "The soup was absolutely delicious — creamy and very tasty. I wanted to take a whole pot-full home if I could have."

Jim Braun, head chef, sent the recipe.

He wrote: "I have been cooking for 37 years throughout Milwaukee, but I had never made cream of mushroom soup until about two years ago. I really enjoy making soups and I have a really good chicken dumpling soup. But maybe next time!"

Recipe tested by Nancy Stohs

Makes:  4 to 6 servings


1 quart water

2 tablespoons chicken base

3/4 cup diced onion

1/8 teaspoon white pepper

5 tablespoons butter (divided)

1 clove garlic, minced

2 1/4 cups sliced white button mushrooms

1/4 cup flour

1 cup plus 2 tablespoons heavy whipping cream



In a medium-large soup pot, combine water, chicken base, onion and pepper. Bring to a simmer and cook uncovered 45 minutes.

In a skillet, combine 2 tablespoons butter, the garlic and mushrooms and sauté until mushrooms are tender. Add to stock in pot.

To thicken: In a small sauté pan, melt remaining 3 tablespoons butter and then slowly whisk flour into it, mixing until smooth. Cook, whisking, about 2 minutes.

Add roux to soup stock gradually and cook until thickened, about 2 to 3 minutes. Gradually stir in cream and heat through. Serve immediately.




God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)

This email has been sent from a virus-free computer protected by Avast.


Posted by: "Jodi T" <>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Another Great Group of *~ Beth ~*



No comments:

Post a Comment