My family makes a delicious Mushroom Soup for Christmas Eve, (Wigilia in Polish) and since COVID kept us all apart this year, I made it myself. My husband loves the mushrooms and I love the soup. It worked out perfectly.
I'm going to post the two versions I have of this recipe. The first is the original, and the second is the doctored up version I wound up with.
I served it with lightly toasted Balsamic Glazed Onion bread. (Droool...)
Enjoy! We did!
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Original Mushroom Soup:
1 lb fresh mushrooms, sliced
4 cups of water/ chicken broth
3 tbls flour
Butter to taste
Vinegar to taste
Salt to taste
(Typical for an old family recipe!)
Saute sliced mushrooms until tender.
Add 3 cups of water and bring to a gentle boil.
Add flour to remaining cup of water and stir or shake until no lumps remain.
Slowly pour into mushrooms and stir until slightly thickened.
Add salt and pepper to taste.
Yield: 4 1-cup servings
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Jennifer's Mushroom Soup
1 lb fresh mushrooms, sliced or quartered
2 1/2 tbls butter
4 cups chicken broth
2 tbls + 1 tsp vinegar (approx)
1 tsp Worcestershire sauce OR Gravy Master
Salt and pepper to taste
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
3 tbls flour (for thickening, optional)
-Melt butter in a 3qt or large sauce pan, add mushrooms, salt and pepper and saute until just starting to brown
-Add chicken broth(all if not using flour, 3 cups if using flour), garlic and onion powder, bring to a gentle simmer
-Taste broth for base flavor (don't burn your mouth...)
-Add vinegar one tbls at a time, tasting after each for personal taste.
-Add Worcestershire, 1/2 tsp at a time to taste.
Optional: mix 3 tbls flour with remaining cup of liquid until smooth, add to soup slowly and allow to boil for thicker soup.
Yield: 4 1-cup servings
