Cream of Mushroom Soup

So many recipes call for cream of mushroom soup. I’ve never been fond of canned condensed soup so about 20 years ago, I set out to find a good recipe. Rummaging through the boxes of my Grandma’s recipes (and there are LOTS of boxes of them), I found this one she had cut out from some newspaper and taped to an index card. The only notation on the card was “V.V.G.” – very, very good. She was right!

• 1 pound mushrooms (mix and match is best)
• 6 tablespoon butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 3 cloves garlic, crushed
• 5 tablespoon flour
• 5 cups broth
• 2 cups heavy cream
• 4 tablespoon dry sherry
• Salt & pepper to taste
• dash of nutmeg

Chop 3/4 of mushrooms and slice remaining. Saute chopped mushrooms, onion, celery and 2 garlic cloves in 4 tablespoons of butter until tender. Puree with broth. Saute sliced mushrooms with 2 tablespoons of butter and 1 clove of garlic and sherry. Combine puree, mushrooms and cream. Add salt and pepper to taste. Serve with a dash of nutmeg.

by Elsie Bohn