Karl Ratzsch's Cream of Mushroom Soup

This soup was served only on Saturdays. The recipe was originally published in the Milwaukee Journal Sentinel, 1999.

1.5 pounds button mushrooms, sliced
3/4 cup salted butter
3/4 cup flour
6 cups chicken stock
1/2 teaspoon white pepper
1 quart heavy whipping cream
1 cup dry white wine
Pinch of ground nutmeg
1 tablespoon Worcestershire sauce
1 drop hot pepper sauce
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
Garlic Parmesan Croutons (see recipe)
Parsley, minced, for garnish

In a large sauté pan, cook mushrooms in butter until they have lost their moisture but are not browned. Add flour. Cook, stirring, 2-3 minutes. Add stock, then all remaining ingredients except croutons and parsley.

Bring to a boil, reduce heat to a simmer and cook 15 minutes. Adjust seasoning. While soup simmers, make garlic Parmesan croutons.

Garlic Parmesan Croutons
Cut up Parkerhouse rolls, then toss with granulated garlic, Parmesan cheese, and melted butter to taste. Bake in a 350 degree oven until lightly browned, 10-12 minutes.

Serve soup with croutons and parsley. 8-10 servings.


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