Fresh Mushroom Soup

1. 1

   Slice 1/2 of mushrooms.

2. 2

   Finely chop remaining mushrooms; set aside.

3. 3

   Melt butter in a Dutch oven.

4. 4

   Add onion and brown sugar. Cook over medium heat, stirring constantly, 15 minutes.

5. 5

   Add all mushrooms and saute 5 minutes.

6. 6

   Add flour, stirring until smooth. Gradually add water, broth and vermouth.

7. 7

   Cook over medium heat until slightly thickened.

8. 8

   Reduce heat and simmer 10 minutes. Stir in salt and pepper.

9. 9

   Yields 6 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.